Chocolatey, fudgey goodness! These brownies are made from wholefood ingredients, no refined or extracted sugars, wheat, grains, or gluten. This is a brownie recipe that you can feel good about having. I like to use raw cacao powder to maximise the antioxidant benefits. I also treat these primarily as a carbohydrate--if I am having them as dessert, I don't include other carbohydrate foods in the meal. This helps keep blood sugar levels balanced. There are also two versions of the recipe as you transition away from refined sugars, one with more dates and one with less. The more you can bring down the number of dates used for sweetness, the better.
Pre-heat the oven to 175 degrees C/350 degrees F. In a large bowl, add 125g raw cacao powder, 15g (1 Tbsp) ground flax seed, 75g ground almond or almond flour, 1/2 tsp bicarbonate of soda, and 1/4 tsp sea salt. Mix until thoroughly combined and ensure that any lumps are fully broken up. Set aside.
In a high-speed blender, combine 1 medium egg, 2 tsp vanilla extract, 250ml almond milk, and 180g pitted dates (alternatively for less sweetness, use 120g dates). Blend on high until the dates are fully liquidised and no pieces remain.
Gently fold the liquid mix into the dry mix with a spatula or wooden spoon, keeping as much as the fluffiness and possible while still incorporating the ingredients together. Place a long rectangle of baking paper, 9 inches by 15 inches, into a 9-inch x 9-inch baking dish. The paper will hang over the baking dish on two sides. Spread the batter evenly into the baking dish, keeping it just shy of touching the edges of the dish. Bake for 35-40 minutes until the brownies are still a bit moist on the inside but firm to the touch. Leave in the pan to cool, then use a sharp knife and run alongside the two edges of the pan not covered by baking paper to loosen the brownies from the sides. Grasp the baking paper on the two overhanging edges and lift the brownies out of the dish. Place onto a cutting board, then use a serrated knife to gently cut the brownies into 16 equally-sized squares.
makes 16 brownies