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To make 24 date and chocolate brownies you will need.
Ingredients
| 8 | ounces | Digestive biscuits | | 2 | tablespoons | Cocoa Powder | | 1/4 | teaspoons | Salt | | 2 | large | Eggs | | 1 | large | Egg White | | 2 1/4 | oz | Brown Sugar | | 2 1/4 | oz | Granulated sugar | | 2 | teaspoons | Instant Coffee Granules | | 2 | teaspoons | Vanilla Extract | | 3 1/2 | oz | Pitted Dates; Chopped | | 1 3/4 | oz | Chocolate Chips |
Instructions
Pre-heat oven to 300-F degrees. Lightly grease
an 8 1/2 x 11-inch baking pan. Mash biscuits into crumbs in a food
processor or blender. Transfer to a small bowl
and add cocoa and salt, mix well and set aside.
In a large mixing bowl, combine eggs, egg white and both sugars. Beat with
a mixer at high speed until thickened, about 2-minutes. Blend in coffee and
vanilla. Gently fold in dates, chocolate chips and biscuit
mixture. Pour batter into prepared baking dish, shake gently to spread
evenly.
Bake brownies for 25 to 30-minutes, or until the top springs back when
gently touched. Let cool completely in the pan or on a wire rack before
cutting to serve.
Date and chocolate brownies can be stored in an airtight container for up to 3-days or frozen for up to 3-months.
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