Date & Cocoa Brownies
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Date & Cocoa Brownies
This recipe has been checked against the School Food Standards and the ingredients are aligned to the Government Buying Standards for Food & Catering Services nutrition criteria (GBSF). Using the GBSF nutrition criteria to buy ingredients helps to reduce the amount of salt, saturated fat and sugar in children’s diets.
To Recreate Date & cocoa Brownies (22 primary portions or 16 secondary portions) You will need...
| Code | Product | Pack Size | For 10/13 Portions |
| 2612 | Dates | 3kg | 270g |
| From The Tap | Water | 200ml | |
| From The Fridge | Unsaturated Fat Spread | 90g | |
| 1058 | Dark Brown Sugar | 3kg | 175g |
| 80834 | Eggs | 15 dozen | 3 |
| 66887 | Self Raising Flour | 3kg | 150g |
| 17147 | Cocoa Powder | 500g | 70g |
To Make...
- Pre-heat the oven to 170°C/325°F/gas mark 3.
- Grease the baking tray approximately 325 mm x 265mm
- Cover dates with water and cook until soft then liquidise and cool. Set aside.
- Melt the fat spread in a saucepan, beat in pureed dates.
- Beat sugar and eggs together in a bowl.
- Add the puréed dates and melted margarine to the egg mixture and mix together.
- Sift the flour and cocoa into the date mixture and mix together.
- Pour the brownie mix into lined baking tray and cook for 25-30 minutes.
- Cool and cut into squares.
Serving suggestion: these brownies can be sticky; serve in a napkin.
For more school recipes visit the School Food Plan recipes download their recipes PDF here
