I suddenly thought, we have not had a just because it is yummy and for no other reason recipe in ages, so here is one for you, the yummiest of the yummy. And yes, it is gluten, grain, dairy and soy free because, hello, I want to be able to eat at least half (most) of it, but don't let that put you off because it is FABULOUS!
Doesn't that look fabulous? And it tastes at least as good as it looks.
And so let us begin.
13 medjool dates
50g white chocolate
40g peanut butter
120g olive oil
100g dark chocolate, I used an 85% cocoa
1 teaspoon vanilla essence
250g caster sugar
30g coconut flour
30g tapioca starch
1 teaspoon instant coffee
70g dark cooking chocolate (yes, there is a difference, we want this to set, so use cooking chocolate for the icing)
70g white cooking chocolate
60g peanut butter
Okay, so first we need to pit our medjool dates, cut a slit up one side and pop out the pip. Now melt together the first lot of peanut butter and white chocolate in a microwave at medium heat, give it a good stir and then use it to stuff the medjool dates.
Set that aside preheat oven to 160 degrees C, fan forced, 170 degrees C if your oven is not fan forced.
In small bowl melt together the dark 85% chocolate and olive oil until chocolate is fully melted. In a large bowl beat the egg, vanilla and sugar until it is light and foamy, now add your tapioca starch and coconut flour and coffee, keep beating, now add your chocolate mixture, keep beating until you have a lovely batter. Good, now, pour half of the batter into a lined brownie tray, I used a 16x26cm one. Spread that out, top with your stuffed dates, then cover with the remaining batter, smooth the top so that the dates are covered so the chocolate stuffing doesn't run out, and into the oven.
Bake until a skewer inserted comes out clean, there is a lot of moisture in this brownie, so we want to make sure it is cooked through, mine took about 30 minutes at this heat.
Set aside to cool. Uh Uh Uh, no, no, no nicking bits, it isn't finished yet, it will be worth the wait, I promise.
Okay, so it is all cool, now we melt the cooking chocolates separately, each with 30g of peanut butter, in the microwave at medium heat, stirring until smooth, then we put blobs all over the top of the brownie and spread them out to make a swirly pattern.
MMMM! Okay, pop that in the fridge for at least an hour and let it all set. The longer you let it sit and think about stuff, the cleaner your cuts will be.
And there you have it, the most exquisite gluten, grain and dairy free (depending on what chocolate you choose) brownie you ever did see.
Now, one of the lovely ladies on my Instant Gram asked if she could use tahini instead of peanut butter, of course you could Loretta, I hope your boys enjoy this.
So how does it taste?