3 blocks cooking chocolate (I use Lindt 70%)250g salted butter
3 tablespoons Natvia or Stevia
12 dates – blended into a paste
2 tsp vanilla extract
4 large eggs
1 cup gluten free flour
1/2 cup toasted pecans – chopped
Preheat oven to 180c
Melt chocolate and butter in a metal or glass bowl over a simmering pot of water until smooth and glossy.
Remove from heat and stir in Natvia/Stevia and date paste.
It is very important you let this cool for 1hr.
Stir in eggs and vanilla.
Fold in flour with a wooden spoon.
Then add the chopped pecans.
scoop into brownie pan – approx 20cm x 30cm – lined with baking paper.
Place in the oven, immediately reduce the heat to 150c
Bake for 1hr.
Cool for at least 1hr so that the chocolate can solidify.
Cut into 3cm cubes after the brownies have cooled.
Makes approx 24.