Carrot brownies

Name: Carrot brownies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 125 g Fresh dates seeded, chopped; 2 medium Egg(s) separated; 0.5 cup(s) Brown sugar (110g); 0.5 cup(s) White self-raising flour (75g); 0.25 cup(s) Plain flour (35g); 0.25 cup(s) Cocoa powder (25g); 100 g Carrot(s) finely grated, see tips; 1 tsp Icing sugar

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Prep Time: 15 minutes

Cook Time: 25 minutes

Total: 40 minutes

Servings: 16

lactose free nut free dairy free

Ingredients

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125 g Fresh dates seeded, chopped2 medium Egg(s) separated0.5 cup(s) Brown sugar (110 grams)0.5 cup(s) White self-raising flour (75 grams)0.25 cup(s) Plain flour (35 grams)0.25 cup(s) Cocoa powder (25 grams)100 g Carrot(s) finely grated, see tips1 tsp Icing sugar

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Instructions

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Step 1

Preheat oven to 160°C. Lightly spray a shallow 20cm square cake tin with oil and line base and sides with baking paper, extending 5cm over sides.

Step 2

Combine dates and ⅓ cup (80ml) boiling water in a medium heatproof bowl. Set aside for 10 minutes, or until dates are very soft. Process dates and egg yolks in a food processor until smooth.

Step 3

Sift sugar, flours and cocoa into a large, clean dry bowl. Stir in date mixture and carrot (mixture will be quite thick). Beat egg whites in bowl with electric mixer until firm peaks form. Fold egg whites into carrot mixture in 2 batches. Spread mixture into prepared tin and smooth surface. Bake for 25 minutes, or until skewer inserted into centre comes out clean. Dust with icing sugar.