The "Famous" Brownie

My third dessert will be the "Famous Brownie"

Lot of people are awaiting for this recipe, specially after our mini "dégustation" session last Tuesday April 17, for which I will prepare a special blog.

Now enjoy preparing this delicious recipe in your own warm place called home... remember to prepare it with LOVE like I did :-)

Brownie "Made with Love"

First the cake then the frosting.

The Cake:

"Brownie"

Preparation 25 minutes

Portions 10

Equipment: Food processor, Blender or a Vitamix, and a Cook

225g (1 1/2 cup) Dates, pitted

335g (3 cups) Pecan nuts

220g (3/4 cup)   Date Paste

90g  (3/4 cup) Cocoa powder

1 1/2 t.s. Vanilla Essence without Alcohol 

1/8 t.s. Sea Salt

Pecan nuts

Dates, pitted

Thick uniform paste

Peacan chopped in food processor

Coarsely chop the date by passing them briefly in the food processor, then put them in a big bowl.

Coarsely chop the pecan in the food processor. Then add them to the chopped dates. Add the rest of the ingredients and mix all with your hand until obtaining a thick, uniform paste.

Spread this mixture in a small square cake pan 20 cm (8 inches).  Use a spatula to equalize the mixture.

The Frost:

"Glaçage au Chocolat"

60ml (1/4 cup) Coconut oil, melted

1 t.s. Water

30g (1/4 cup) Cocoa powder

60ml (1/4 cup) Agave Nectar

1/2 t.s. Vanilla Essence without Alcohol

1/8 t.s. Sea Salt

Glacage

Frost

Reduce all the ingredients  of the glaçage in the blender excluding: the melted coconut oil. Wait until obtaining a uniform cream, then add the coconut oil until all the mix get well incorporated.

Spread the glaçage on the brownie.

Refrigerate for about 1 hour.

* Can be conserved 2 weeks in the  fridge in an airtight container, or 4 months in the freezer.

Found this Video from Crudessence, Stephanie is showing us how to prepare the brownies.

Bon Appétit!

Bon Appétit!

La Reina

Recipe from: Crudessence Recipe Book