Gluten-free and Refined sugar-free chocolate brownies

In Baking Made Easy I made brownies all singing and dancing with Oreo cookies on top. In my new healthier book, I wanted to have some brownies with massive flavour, but with a slightly healthier edge. I have replaced the sugar with dates, giving some extra fibre to the mix that will help lessen those sugar spikes. I experimented with avocado in place of butter, which works in some uncooked dishes, but I found that when cooked the avocado flavour was a bit too strong and so kept the butter in. The oats replace wheat flour, giving a more nutritious eat and extra fibre.
Yield: 9 servings

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  • Rapeseed oil, for greasing
  • 75g (3oz) oats
  • 200g (7oz) Medjool dates, pitted
  • 125g (4½ oz) unsalted butter, melted
  • 75g (3oz) unsweetened cocoa powder
  • 5 tbsp unsweetened almond milk
  • 2 free-range eggs
  • 1 tsp baking powder
  • Seeds from 1 vanilla pod


  1. Preheat the oven to 180C (fan 160C), 350F, Gas Mark 4. Grease and line an 18cm (7in) square baking tin with baking parchment and set aside.
  2. Put the oats in a food processor and blitz until they become like a powder or fine flour. Add the dates, butter, cocoa powder, almond milk, eggs, baking powder and vanilla seeds and process until the mixture is smooth and fudgy.
  3. Spoon the brownie mixture into the baking tin, smoothing the top evenly with the back of a spoon. Bake in the oven for 12-15 minutes until firm on top but a little soft in the centre. That should mean that the centre of the brownies should still be the tiniest bit gooey.
  4. Once cooked, remove from the oven and leave to cool a little. Then, cut into nine squares and serve.