Reduced Sugar Brownies with Barbados Cream
Reduced sugar Brownies
250g chopped dates
250ml boiling water
125g soft butter
2 eggs
1 teaspoon vanilla extract
75g wholemeal flour
75g cocoa powder
1 teaspoon baking soda
125g chopped 70% dark chocolate
Pour the boiling water over the dates and leave for an hour.
Grease and line a square baking tin with parchment paper and set oven to 180oc.
Beat the butter in a food processor and when light add the eggs. Add the date mixture and process. Add the vanilla, flour, cocoa and baking soda. Whizz for 30 seconds to bring together then transfer to a bowl. Fold in the chopped chocolate. Spoon into cake tin and smooth off the top. Bake for 30 minutes or until just firm on top. Cool for 15 minutes before cutting into squares.
Barbados Cream
200ml double cream
200ml Greek style yoghurt
2 teaspoons vanilla bean paste
50g dark brown sugar
Whip the cream to stiff peaks and fold in the yoghurt and vanilla.
Spoon into a bowl and sprinkle the sugar evenly over the top. Chill for a few hours.
Serve on the side of the brownies.
