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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...

  1. Pre-heat the oven to 170°C/325°F/gas mark 3.
  2. Grease the baking tray approximately 325 mm x 265mm
  3. Cover dates with water and cook until soft then liquidise and cool. Set aside.
  4. Melt the fat spread in a saucepan, beat in pureed dates.
  5. Beat sugar and eggs together in a bowl.
  6. Add the puréed dates and melted margarine to the egg mixture and mix together.
  7. Sift the flour and cocoa into the date mixture and mix together.
  8. Pour the brownie mix into lined baking tray and cook for 25-30 minutes.
  9. 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

 

 

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