ABR (Another brownie recipe)

I'm back! I'm sad and missing my guests, but I'm getting by. I've already started planning my trip to Italy for next year! Just before they arrived (and the weather began to slowly and painfully assassinate me) I made these brownies from a recipe I've had hanging around for eons. I tore it out of a Tescos 'vegetarian special' catalogue I had for some reason back when I first started baking vegan. I always wanted to make them but was put off for some reason. I guess because they required a few fiddly steps like simmering dates. It's true you'll find yourself using more bowls than is usually required when making brownies, but these make for a really lovely, naturally sweetened slice perfect just out of the fridge. I may be devoted to this recipe from Bread & Honey, but it's always nice to have a choice.

Makes about 16 brownies

225g stoned dates

125g dairy-free marg

1 tbs ground flax seeds mixed with 3 tbs warm water

1 very ripe banana (extra black and squishy, please)

1 tsp vanilla extract

125g chocolate chips

75g plain flour, mixed with:

2 tsp baking powder

Put dates in a saucepan and add just enough water to cover. Simmer over a low heat for 10 minutes. Drain and set aside to cool.

Preheat the oven to 180C and line a 11x7" baking pan with greaseproof paper.

Melt the chocolate by placing it in a bowl that fits snugly into a saucepan containing a little simmering water. Continue simmering and stirring until melted, but take care not to get any water in the chocolate as it will ruin. Set aside to cool a little.

In a large bowl, beat together the dates and marg with an electric mixer until light and fluffy. Add the banana, flax mixture and vanilla and mix well. Add the chocolate, then fold in the flour using a metal spoon. Pour batter into pan and bake for 35-40 minutes until fairly firm. Allow to cool before slicing and serving.