Every time I go to a good market in London, I see these brownies. You probably know the ones I’m taking about. A light, brown crisp top with a deep, dark and impossibly moist center.
How do they get it like that!?
I suspect years of perfecting and using professional standard equipment help vastly. I recently tried experimenting with some new ingredients to achieve a similar result.
Dates. No… not the kind which involve Tinder where you wake up the next morning to a bed full of shame.
Chopped, dried dates to be exact. Feel like I’m onto a winner here. These really helped give the brownies a rich deep flavour whilst keeping them moist without under baking them.
The result means you get a nice firm brownie that is moist and chewy without falling apart like the ones which you have to half bake to keep them gooey.
Dates my friends. Dates.
- 250g chopped dried dates
- 1 tsp bicarbonate of soda
- 180 ml boiling water
- 250g softened butter
- 4 eggs
- 2 tsp vanilla extract
- 400g caster sugar
- 140g dark cocoa powder
- 140g flour
- ½ tsp baking powder
- 250g dark chocolate (chopped into large pieces)
Preheat oven to 160°C and line a 30cm x 24cm baking tray with greaseproof paper.
Soak the chopped dates in a bowl with the bicarbonate of soda, butter and boiling water. Leave until the dates have softened, around 15 minutes.
Blitz the dates in a blender until thick and creamy. Mix in the eggs and vanilla essence. Then add the sugar, cocoa powder, flour and baking powder and mix until smooth. Make sure you sift the flour and cocoa powder to get a nice smooth mixture. Add the chocolate pieces and stir until well combined.
Pour into the baking tray and bake for 40-45 minutes. Do not overbake!
Leave to cool before cutting and eating.