Being the proud Mum of two gorgeous teenage daughters, on in University and one in 6th Form, I feel like our home is constantly in study mode as somehow it always feel like we have exams looming. I’m not a helicopter Mum, I leave my girls to do their own thing during these times, but I do feel responsible for what they eat whilst studying (even Gem at Uni) as good nutrition is so important for maximum brain function – I don’t need to tell anyone this as we all know this! What we also all know is that there is nothing better than to hit the books with a little comfort food, and comfort food does not need to be unhealthy.
This recipe has been made so many times that I’ve actually lost count and much like my banana bread recipe it too has many upgrades along the way. In the past it has had orange zest mixed in, which is still possible simply add orange zest to the batter and squeeze the juice over the top once finished baking. It has also changed over the years from a rather dense and heavy brownie, to a light and fudgy consistency.
Add nuts, drizzle with melted chocolate or anything that can make these guys a firm family favourite!
- 2 cups ground almonds
- 7-10 medjool dates, pitted and chopped
- 1/2 cup milled flax meal - buy it here
- 1/2 cup organic cacoa - buy it here
- 1 cup nut, coconut or full cream milk
- 1 Tbsp almond butter - buy it here
- 3 eggs
- 1 tsp bicarbonate of soda/baking soda
- 1/2 tsp salt
- 1 tsp raw apple cider vinegar
- 1/2 cup 70% dark chocolate chips or good quality dark chocolate chopped
- Preheat the oven to 170ºC
- In a food processor, pulse the dates, almond flour, flax meal, cocoa together until the dates are chopped.
- Add the rest of the ingredients, excluding the choc chips, and give the mixture a good blitzing.
- Stir in the choc chips.
- Transfer the batter to a prepared brownie tin or 8x10inch silicon baking tray
- Bake for 25min.
- Remove from the oven and leave to cool
- Cut into squares and serve.