100 g almond paste (old: hazelnut paste or peanut paste)
3 tablespoons baking cocoa
1 pinch of salt
Salt flakes for decoration if desired
Instructions
Line a small (brownie) baking tray (approx. 20 x 30 cm) with a strip of baking paper. Finely chop the chocolate, melt half (approx. 50 g) over a hot water bath. Allow to cool slightly. Cut dates as small as possible.
Place chopped dates in a blender with almond paste, cocoa and salt. Add melted chocolate and blend until smooth. Keep pushing the mass down in the blender. Blend until the desired consistency is reached. There may still be a few date pieces left.
Pour the brownie mixture into the tray, spread evenly and press down. Place tray in the freezer for 15 minutes (alt.: 1 hour in the fridge). For the decoration, melt the remaining chopped chocolate. Cut chilled brownies into squares and decorate with melted chocolate. Sprinkle with salt flakes if desired.
Notes
Keep refrigerated The five-ingredient brownies taste best when well chilled. You can store them in an airtight container in the refrigerator for at least 5 days.