This is a brownie (a little more cakey than fudgey, but with fibre). For more cakey, add more flour. It made from what was at hand, clearing our chocolate stocks.
7 oz chocolate (70% cocoa bars, mixture of Equita Dark, Dagoba Xocolatl, Endangered Species brand hazelnut and toffee)
1/3 cup Green & Black’s cocoa
1/3 cup mahifa dates
3 eggs
1 cup minus 3 tablespoons white sugar
3/4 cup butter (unsalted)
pinch salt
2/3 cup unbleached whole wheat flour
Preheat oven to 350. 9×13 pan lined with butter and parchment paper.
Melt butter and chocolate over double boiler and let dates melt and mash into that.
Mix eggs, sugar and salt. Beat.
Mix in chocolate mixture. Fold in flour.
Pour and bake up to 25 minutes.
