How to make
Finely chop the dates.
Melt the chocolate and cocoa butter in a water bath.
Beat the eggs with a pinch of salt. Add honey.
Then add the chocolate mixture in a thin stream, while stirring.
Sift the einkorn flour, carob powder and baking powder.
Add them to the mixture.
Finally, add the chopped dates and hot water. Stir.
Cover a small rectangular baking pan with parchment paper and pour the mixture.
Bake the brownie in a preheated oven at 360°F (180°C) for 20-25 minutes.
Once it cools, cut it into squares and decorate it with raspberries or strawberries if desired.
I had frozen raspberries, which I placed on a slightly chilled brownie and waited for them to defrost.
Delicious, easy and last but not least carob gluten-free brownies, which you can serve with a cup of aromatic coffee.
Enjoy!
