***HAZELNUT BUTTER BROWNIES***

gluten free Preparation: 25 min Baking time: 16-18 min Ingredients: 4 tbsp of hazelnut butter 100 g of butter 100 g of 85% dark chocolate 10 medjool dates 1 tsp of baking powder 80 g of ground almonds 2 eggs Instructions:  Soak dates in hot water for 10/15 min. Remove water and leave to cool down. Preheat the oven to 180C/350F. Line a small square  baking tray (20 x 20cm) with greaseproof paper. Slowly melt the chocolate and the butter over a bain marie or in a pyrex bowl over a pot of simmering or hot water. Set aside. In the food processor blend dates and hazelnut butter together. Beat the eggs with an electric mixer. Mix ground almonds and baking powder together. Slowly add the eggs and the mixed dates with hazelnuts to the chocolate butter. Mix well with an electric mixer. Stir through the almonds. Transfer to your prepared tin with a spatula. Bake for 16/18 min. Leave to cool down (best overnight). Store in the fridge or cool place.