Birthday Brownies

The story of the birthday brownies goes like this.

Sean’s sixth birthday was similar to every other summer day. It was filled with camp and swimming and made even busier by appointments for the kids I scheduled months ago. 

I had lots of cool presents. But I hadn’t wrapped them. 

I had started a cake—three tiers of chocolate gluten-free deliciousness—but I hadn’t assembled it yet with frosting and decorative doo-dads.

So by the evening of Sean’s birthday, I was scrambling a little more than I had planned.

Since the grandparents wouldn’t be seeing us until at least the next night, I suggested we save the cake and I make a quick batch of brownies. All three kids agreed this was a swell idea, and so I proceeded. 

I like this recipe, because it comes together quickly in the food processor and bakes in about 20 minutes. This recipe is gluten free, but you could certainly play with the fat here (instead of organic butter, use coconut oil) and even the eggs (use your favorite egg substitute).

These brownies have a slight cake-like texture and are also moist. They are delicious warm, right out of the oven and as we discovered, are even worthy of birthday candles.

Makes one 9-inch pan

In the bowl of a food processor fitted with the metal blade attachment, combine 1 cup of dried pitted dates, 1 cup of raw sugar (or a combination of raw sugar and coconut sugar), and 1/2 teaspoon of sea salt and process until well combined and crumbly. (There should be no visible large pieces of dates.)

Add 3/4 cup of melted organic grass-fed butter and 3 organic eggs and process until well combined, stopping occasionally to scrape the sides of the bowl. 

Add 2 cups of sorghum flour, 1 1/4 cups of organic cocoa powder, and 1 teaspoon of baking soda, processing to incorporate.

Remove the bowl from the machine and stir in 1/3 cup of dairy and sugar-free chocolate morsels, if desired.

Transfer the batter to a 9-inch buttered parchment-lined and floured round or square pan. Bake for 15 to 20 minutes at 350 degrees, or until a wooden skewer inserted in the center comes out with a few crumbs adhering to it.

Set aside to cool slightly, before turning out onto a cake plate.

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