This is my new favourite thing to make. Aside from the fact that it tastes amazing, it is also super simple to assemble.
Now I love a cooked brownie, when the edges are crispy and the middle is molten, but there’s a bit of an art to it. Knowing your oven well and being super accurate with timings is the only way to catch the brownie in that tiny window between still-raw-and-gloopy-and-dissintegrates-upon-touch and overcooked-and-crunchy-and-dry-all-the-way-through. There’s also a lot more mess generated, and washing-up, with cooked brownies, and you need more time. Luckily, his cousin, the raw brownie, means none of this to worry about!
With this brownie, there’s no cooking. Hurrah! You can’t over- or under-cook it, and you don’t have to wait ages for it to be ready. Also, you only need 4 ingredients (plus salt). How awesome is that?! The other great thing is you can make this in small batches rather than having to make a tray full. If you’re greedy like me and can eat 24 brownies in 24 hours, this is a great way to exercise some restraint – just make less!
I also imagine that these would keep much longer than normal brownies which dry out over time, but I’ve not been able to resist eating them long enough to find out. They will definitely keep for a week in the fridge or freezer in an airtight container, and I can’t see any reason why they wouldn’t last longer if you have more willpower than me.
This recipe makes enough for 6 pieces. You will need a food processor or high powered blender.
100g walnuts (approx 1 cup)
60g macadamias (a very full half cup)
10 medjool dates, stones removed
1/2 cup cacao powder
1/4 teaspoon salt (recommended but optional)
Grind the walnuts and salt into a flour. Add the cacao and mix well. Blend the dates in a few at a time until the mixture has formed small crumbs.
Roughly chop the macadamias by hand. Stir into the mix.
Line a container with baking paper. Tip the mix into the container and press down firmly. Place in the freezer before cutting into pieces (it will cut into pieces better if it is cold).
Store in the fridge or freezer.
You can eat straight from the freezer, or allow to warm to room temperature. I dust extra cacao powder on the top to serve but this is optional.