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Photo of Carrot brownies by WW

Carrot brownies

2
Point(s)
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
16
Difficulty
Easy

Ingredients

Fresh date(s)

125 gm, seeded and chopped

Water

⅓ cup(s), boiling

Vanilla extract

1 tsp(s)

Egg(s)

2 large egg(s), egg and yolk separated

Unpacked brown sugar

½ cup(s)

Self-rising flour

½ cup(s)

All-purpose flour

¼ cup(s)

Unsweetened cocoa powder

¼ cup(s)

Uncooked carrot(s)

1 medium, finely grated, removing excess juice from grated carrot and discard

Powdered sugar (confectioner's)

1 tsp(s)

Instructions

  1. Preheat oven to 350°F. Lightly spray a shallow 20cm square cake pan with oil and line base and sides with parchment paper, extending 5cm over sides.
  2. Combine dates and ⅓ cup (80ml) boiling water in a medium heatproof bowl. Set aside for 10 minutes, or until dates are very soft and stir in vanilla extract. Process dates and egg yolks in a food processor until smooth.
  3. Sift sugar, flours and cocoa into a large, clean dry bowl. Stir in date mixture and carrot (mixture will be quite thick). Beat egg whites in bowl with electric mixer until firm peaks form. Fold egg whites into carrot mixture in 2 batches. Spread mixture into prepared pan and smooth surface. Bake for 25 minutes, or until skewer inserted into centre comes out clean. Dust with icing sugar.

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