View the original recipe via:
Preheat the oven to 180 degrees Celsius or 355 Fahrenheit. Grease the sides of the baking dish with butter and line it with baking paper. It is best to leave the baking paper hanging over both sides so that you can lift the brownie out after baking.
Remove the pits from the dates and coarsely chop the dates. Place the dates, along with the honey and the butter, in a medium-sized bowl.
Bring 175 ml of water to a boil and pour the hot water over the dates. Stir with a wooden spoon until you have a smooth mixture.
Add the eggs, one at a time, followed by the vanilla extract, and mix again until smooth.
Add the almond flour, baking powder, cocoa powder and a pinch of salt. Coarsely chop the walnuts and dark chocolate and stir these into the batter.
Spread the batter over the oven dish and smooth out the top. Bake the brownie mixture for around half an hour in the preheated oven.
Never bake a brownie for too long, it will become more like a cake. It's their softer texture which makes them extra gooey. Leave them to cool for another half an hour or so before cutting them into squares.
Sprinkle with icing sugar and enjoy!
Can I replace the walnuts?
You can replace the walnuts with almonds or pecans.
Why not use seedless dates?
The reason for not using seedless dates is that most of the flavour and texture is retained with the pit still in.