7 oz (210 g) dark chocolate (good quality), chopped
6 tbsp (90 mL) butter, salted
2 large eggs, at room temperature
2 tbsp (30 mL) unsweetened cocoa powder
2 tbsp (30 mL) quinoa flour
1 cup (250 mL) California walnut pieces, coarsely chopped
2 tbsp (30 mL) icing sugar
PREPARATION
Preheat oven to 350°F (180°C).
Line the inside of a 9-inch (23 cm) square pan with foil and set aside.
In the food processor, place dates and 2 tbsp (30 mL) of water and blend into a smooth paste. Set aside.
In a medium sauce pan over low heat, melt butter and chocolate, stirring until smooth.
Remove butter and chocolate from heat and mix in the date paste followed by one egg at a time until fully incorporated. Sift together the cocoa powder and quinoa flour in a small bowl and stir into the chocolate mixture.
With a wooden spoon, beat the batter vigorously for at least 1 minute until the batter is no longer grainy.
Mix in the walnuts and pour the mixture into prepared baking pan.
Bake for 20 to 25 minutes, or until the brownies feel just set in the centre. Note: Do not over-bake the brownies. When ready, remove the brownies from the oven and allow to cool completely.
Sift icing sugar over the top of the brownies using your favourite holiday stencil.
