saucepan, 2 x mixing bowls, stick or kitchen blender, 20x20cm/8×8” baking tray

200g dates
¼ tsp FREEE Bicarbonate of Soda
200ml water
100g butter
200g FREEE Plain White Flour
25g cocoa
3 eggs
50g peanut butter
1 tbsp vanilla extract
25g plain chocolate (optional)
butter, for tray

180˚C, Fan 160˚C, 350˚F, Gas 4

1. Put the dates into a saucepan and sprinkle the bicarbonate of soda over the top.
2. Add the water and put over a gentle heat.
3. Bring to the boil and simmer gently for 3 minutes. 
4. Remove the pan from the heat, add the butter, cover and leave.    
5. Pre-heat the oven 20 minutes before you are going to bake.
6. Rub a little butter around the inside of an 20x20cm/8×8” baking tray.
7. Using a stick or kitchen blender, puree the dates until smooth.
8. Measure the flour and cocoa into a bowl and stir to combine.
9. Break the eggs into a mixing bowl and beat well.
10. Add the peanut butter and vanilla extract and beat fully until mixed together.
11. Pour the date puree into the egg bowl and beat to combine.
12. Tip the flour and cocoa mixture into the bowl and mix well. 
13. Pour into the prepared baking tray and spread it out to the edges.
14. Bake for 25-30 minutes.
15. While the brownie is cooking, coarsely grate the chocolate.
16. Remove the brownie from the oven and scatter the chocolate over the warm cake.
17. Leave to cool in the tray.
18. Cut into small squares before serving. 
19. Store brownies in a tin.