Ultimate chocolate brownie

Ask people what’s in this deliciously moreish brownie and they’ll never guess my secret ingredient – dates! As well as making it extra-rich, they make it better for you. Some dates are much drier and harder than others so may take longer to soak and become soft. It’s a great lunch-box filler, and can also be served for dessert with ice-cream or whipped cream. READY IN 1 HOUR MAKES ABOUT 20-30 PIECES 2 cups chopped dates ¾ cup water 1 tsp baking soda 200g butter, diced 4 eggs 2 tsp vanilla extract 2 cups caster sugar 1 cup cocoa, sifted 1 cup flour or gluten-free flour ½ tsp baking powder 250g dark chocolate chips or chopped dark chocolate 1 tbsp cocoa, to dust (optional) 1 Preheat oven to 160°C fanbake and line a 30cm x 24cm slice tin with baking paper. 2 Combine dates, water and baking soda in a small pot and bring to a boil. Simmer for 1 minute, then add butter and stir until melted. Remove from heat and mash softened dates with a fork to break them up to a creamy consistency. Stir in the eggs and vanilla until well combined. Stir in the sugar, then add the cocoa, flour and baking powder and stir until smooth. Stir in the chocolate chips or chunks. 3 Smooth into prepared tin and bake until it is set in the middle and begins to come away from the sides of the tin (about 50 minutes). Cool before cutting into squares and dusting with cocoa, if desired. Stored in an airtight container, it will keep for up to 2 weeks.