Caramel, Date and Walnut Slice

It is OK to experiment with your favourite recipes. Sometimes you just have to get something made and last night was an example of this. I wanted a slice to take to the knitting group and did not want to think too much about it and certainly no time to hunt through cookbooks. My Chocolate Brownies are something that I have made so often I do not need to get the recipe out, they can be made quickly and into the oven, leaving me to get on with dinner. The brownies can be served warm and transported in the slice tin if necessary - my knitting friends are not that fussed.

Last night was the caramel version with chopped dates and walnuts. If you look at the recipes you will see how easy it is to change and come up with a new flavour or idea. Technically they are not chocolate and are not brownies.

I always slightly undercook this, the finished slice is moist and slightly sticky, sweet and the flavour is a bit like that of sticky date pudding. I thought of renaming it Sticky Date Slice, however, have decided that it will be Caramel, Date and Walnut Slice.

Caramel, Date and Walnut Slice

Ingredients for full quantity 250 gms butter 400 gms white chocolate/2 large blocks 4 eggs 2 cups castor sugar 2 cups plain flour 1 tablespoon vanilla extract (not essence) 1 cup walnuts, large pieces 1cup dates, roughly chopped/sliced

Ingredients for half quantity 125 gms butter 200 gms white chocolate/1 large block 2 eggs 1 cups castor sugar 1 cups plain flour 2 teaspoons vanilla extract (not essence) 1/2 cup walnuts, large pieces 1/2 cup dates, roughly chopped/sliced

Method

Place chocolate and butter in glass bowl and melt in microwave. Use medium heat. It should take about 3 minutes. Alternative method, use a bowl over hot water. Stir regularly until mixture is smooth.

Add sugar to mixture and stir well, then add vanilla, flour, dates, nuts and eggs. Mix well

Place mixture into a greased and lined tin.

Bake at 160⁰ until firm on the edges and slightly soft in the middle. It will take about 40-60 minutes depending on the depth of the tin. See below.

Allow brownies to stand for a few minutes and then lift out and place on cooling rack.

Cut up brownie and place in an airtight container or jar.

Serve with a dust of icing sugar if desired.

Use a large slice tin for full quantity. I use a rectangular slice tin that is approximately 21 cm wide, 29 cm long and 3 cm deep. For a half quantity I use a square cake tin 18cm wide, 18cm long and 4cm deep.