It’s easy to love these brownies, and it’s not just because they’re free of refined sugars and refined flours. The splash of rosewater gives them a delicate and exotic flavour. It may seem like this recipe has arrived just in time for spring, but interestingly, rosewater used to be a baking staple before it was outshone by vanilla in the 1800s. This pan of brownies takes us back to our baking roots, and is a perfect balance of dark chocolate and fudgy almond butter with soft floral notes. Garnish with a sprinkling of dried rose petals for a healthy baked treat that’s perfect for spring.

Instructions

1. Preheat the oven to 180°C/350°F. Line an 8×8 inch baking pan with parchment paper.
2. Using a blender, blitz the dates, yogurt and eggs to create a homogenous paste.
3. Melt the dark chocolate by placing it in a microwave-safe bowl and microwave in 20-second increments, stirring in between, until fully melted. Alternatively, you can use a double boiler. Add the melted chocolate to the paste in the blender and blend it all together.
4. Add the almond butter, baking soda and vinegar to the paste and blend it all together. Next, add the coconut flour and rosewater and blend the batter until smooth.
5. Pour the batter into the baking pan, using a spatula to scrape all the batter out of the blender. Smooth out the top of the batter. Slide the pan into the oven and bake until a toothpick inserted in the centre comes out moist but clean, about 25 minutes.
6. Remove pan from the oven and allow brownies to cool completely before cutting into squares.
7. For the optional chocolate glaze, melt the dark chocolate and coconut oil by placing them in a microwave-safe bowl and microwave in 20-second increments, stirring in between, until fully melted. Alternatively, you can use a double boiler. Pour the glaze on the brownies and spread it with an offset spatula or the back of a spoon. Garnish with dried rose petals. Let the glaze set, cut into squares and enjoy!

(All photos courtesy of Natalia Vanthienen)