I learned this week that my husband doesn’t really love brownies. I assumed he loved them because I’ve made them frequently over our 9 year marriage. But really, it was my love for them and my assumption that he shared my brownie-love that motivated the making.
So since I’ve been sugar & gluten free, I’ve made an excellent brownie I can eat and now don’t feel required to make a sugary batch for my husband at the same time!
Making the date sugar does take me hours. It’s a ton of work, but totally worth it for the chocolate goodness. (Although if I lived in the states, I would probably buy the date sugar and save the time & energy! Amazon.com even sells it.) Next time I make date sugar, I’ll take pictures and blog a “how to.”
- 1/2 cup plus 3 T oil
- 1 1/2 cups date sugar, tapped well
- 1/2 cup minus 1 1/2 teas water
- 3 extra large eggs
- 3/4 cup gluten free flour*
- 1/2 cup well-packed usweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 cup chopped nuts
- 3/4 teas baking soda
- Preheat oven to 350*F.
- Oil bottom only of baking dish.
- In large bowl, stir together all ingredients except baking soda until well combined.
- Stir in baking soda quickly and then mix 30 beats.
- Immediately pour mixture into prepared baking pan and into the oven.
- Bake 20 minutes, then turn oven down to 325*F and bake another 15 minutes.
- Remove pan from oven and place on wire rack. Cool 30 minutes.