Date, rye & olive oil brownies from Good & Sweet: A New Way to Bake with Naturally Sweet Ingredients (page 95) by Brian Levy

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • babyfork on April 26, 2025

    Followed the recipe exactly and used a scale to measure ingredients. I used a thermometer to check the temperature at 15 minutes, and they were a few degrees less than he recommends, so I baked for about 3-4 minutes more. Next time, I'd pull at the 15-minute mark, because the outside edge ones were a bit drier. But overall, a keeper of a recipe! Note: the "batter," as he says, will be very thick and fudgy. It was too much for my old Cuisinart food processor at the end, and I thought maybe I'd burnt out the motor! Seems to still work after cooling off, but be careful!

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