Seven ingredients. Nothing fancy. Extremely purse friendly. Extremely tummy friendly too. That’s what these brownies are all about. But you wouldn’t know it to look at them would you?

I created these because I wanted to make something super fudgy, super chocolatey and super peanut buttery, and this ticks all of those boxes and then some. When I made these, Mr H’s friend had come to stay, and they got gobbled up in such haste I hardly got a look in.

But I’m no mug. Luckily I’d hidden a few in the freezer in case of such circumstances, like a squirrel getting ready for winter. If only I got to hibernate while I ate them too. I could do with a cosy 6 month nap! I suggest if you make these then you do the same, once your family or friends get their mitts on them you’ll be glad you did!

Ingredients

• 1 cup medjool dates
• 1 cup cacao powder
• 1 cup peanut butter, plus a little more for swirls
• 1/3 cup coconut oil
• 1/2 cup maple syrup
• 1/2 cup almond milk
• Pinch of Himalayan salt
• 1/2 cup chocolate chunks

1/2 cup coconut oil, melted

6 tbsp cacao powder

6 tbsp peanut butter

1/4 cup maple syrup

Pinch of Himalayan salt

To make the brownies, add all the ingredients except the chocolate chunks to a food processor and whizz for around a minute or two until they form a smooth, sticky mixture. Spoon this into an 8″ square baking tin or mould. Scatter in the chocolate chunks then drizzle over the extra peanut butter (I use about 2 tbsp) and swirl it in using a skewer.

Bake at 180C for 20 min then leave to cool completely (and ideally refrigerate for an hour or so) before making the fudge. To do this, add the ingredients to a mixing bowl and stir well until the consistency is like a thick melted chocolate. Pour this over the brownie layer and place in the fridge for half an hour to set. Cut into slices and enjoy!

Love, Mrs H xx