Ingredients
For the brownie batter
- 175g Medjjool dates (without stone)
- 2 eggs
- 100g butter, melted
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 40g unsweetened cocoa powder
- 150g ground almonds
- 1/2 teaspoon bicarbonate of soda
- 100g crunchy peanut butter
For the miso caramel
- 2 tablespoons maple syrup
- 2 tablespoons peanut butter (crunchy or smooth)
- 1 tablespoon sweet white miso paste
- 1/2 teaspoon vanilla extract
Method
Preheat oven to 175C (fan). Line a 20cm x 20cm pan with parchment paper and a little overhang on two sides to assist with lifting out after baking.
Place the dates in a medium bowl and cover with boiling water. Allow to soak for 10-15 mins. Drain but reserve 100 ml of the soaking water. Place the dates in a food processor and add the reserved soaking water gradually until the mixture forms a smooth paste. Use a spatula to scrape the sides of the food processor.
Add the eggs and process until fully combined. Add the melted butter, 2 tablespoons maple syrup and 1 teaspoon of vanilla extract and process again until fully combined. Add the cocoa powder, ground almonds, salt and bicarbonate of soda and process again until the mixture is well combined. Finally add the peanut butter and process again to combine. Using a spatula transfer the batter into the pan and spread evenly.
In a small bowl mix the miso caramel ingredients together well.
Drop in 12 evenly spaced teaspoon dollops across the batter.
Gently use a the blade of a sharp knife to create a gentle swirl.
Bake for 30 mins until the brownies are just set with a little wobble. Leave to cool completely in the tin for 30 mins. Transfer using the overhang of the parchment paper to lift out onto a board. Leave a further 30 mins before cutting into squares.
