Servings: 16 BROWNIES

1 1/2 cups pitted dates 1 ½ cups pitted dates
1 cup hot water 1 cup hot water
1 1/2 sticks unsalted butter or coconut oil, softened 1 ½ sticks unsalted butter or coconut oil, softened
2 cold eggs 2 cold eggs
1 teaspoon vanilla extract 1 teaspoon vanilla extract
3/4 cup cocoa powder ¾ cup cocoa powder
1/2 cup plus 2 tablespoons all purpose gluten free flour ½ cup plus 2 tablespoons all purpose gluten free flour
Sea salt for sprinkling Sea salt for sprinkling
For the glaze: subheading: For the glaze:
3 tablespoons cocoa powder 3 tablespoons cocoa powder
3 tablespoons honey or other natural syrup-type sweetener 3 tablespoons honey or other natural syrup-type sweetener
1 tablespoon melted butter or coconut oil 1 tablespoon melted butter or coconut oil
1/4 tsp pure vanilla extract ¼ tsp pure vanilla extract

Grease or line an 8x8 baking pan. Preheat oven to 350F.
In a food processor or blender, puree the dates and hot water until smooth. Measure out a cup of the paste and transfer to a large bowl with the butter or oil.
Cream the butter and date paste until smooth.
Add the eggs, one at a time, and vanilla extract, mixing until fluffy and smooth.
Add the cocoa and flour, and mix on low until well combined.
Spread batter into prepared pan, smoothing with the back of a spoon. Sprinkle a little sea salt on top.
Bake for 18 to 23 minutes, or until edges are set. Allow pan to cool while you prepare the glaze.
Whisk together the butter, honey and cocoa powder. Add vanilla and whisk until smooth. If the glaze seems a little runny- add a dash more cocoa powder. If it seems too thick- you can add a splash of milk. Drizzle over the brownies and sprinkle with more sea salt.
Brownies will last for up to a week in a sealed container in the fridge.