How to make ‘Stefano’s’ squidgy chocolate, date and walnut brownies

“Stefano is the head chef of our cookery school – La Cucina Caldesi – and has created this recipe to have minimal sweetness and maximum flavour,” says food writer and author Katie Caldesi. “They are also full of fibre from the nuts, chocolate and dates. Toasting nuts brings out the natural oils and gives them oodles of flavour. Smell them as they go into the air fryer and come out and you will see what I mean. If you are keeping your carbs very low, use erythritol instead of the dates.

“Leave these plain, top with whipped cream flavoured with vanilla or serve with Greek yogurt, crème fraîche or soured cream, and berries.”

‘Stefano’s’ squidgy chocolate, date and walnut brownies

Ingredients:
(Makes 12 brownies)

75g walnuts
3 fat Medjool dates (approx. 75g), pitted and roughly chopped, or 75g erythritol
100g dark chocolate (at least 85% cocoa solids)
60g butter, plus extra for greasing
3 eggs
50g ground almonds

Method:

1. Toast the walnuts on a crisper in the drawer at 160°C for three minutes. Tip them out to cool before roughly chopping them.

2. If using the dates, soak them in 75ml of just-boiled water for a few minutes, then mash them to a pulp with a fork. If using erythritol, dissolve it in 50ml of just-boiled water in a small saucepan over a medium-high heat. Set aside.

3. Put a baking paper liner into a silicone liner.

4. Melt the chocolate and butter together in a bain-marie (a glass or metal bowl over, but not touching, hot water in a saucepan over a medium heat) or in a small bowl in the microwave. Set aside to cool.

5. Separate the eggs into two mixing bowls. Add the date or erythritol mixture to the egg yolks and stir through with a hand whisk or large spoon. Then add the chocolate mixture to the yolk mixture with the walnuts and ground almonds and stir again to combine.

6. Whisk the egg whites until just firm enough to stand in peaks. Use a large metal spoon to fold the egg whites into the chocolate mixture. Pour into the prepared liner and smooth the surface.

7. Bake in the air fryer at 140°C for 20 to 25 minutes. It is ready when the crust feels firm but there should be a slight wobble to it; it will continue setting as it cools. Remove from the air fryer and leave to cool to room temperature before removing from the paper liner.

8. Cut into 12 squares and serve at room temperature. Or put into an airtight container in the refrigerator once cool, where they will keep for a couple of days.

Per brownie with dates: 181kcal

NET CARBS FIBRE PROTEIN FAT

5g 2g 4g 16g

Per brownie with erythritol: 171kcal

NET CARBS FIBRE PROTEIN FAT

3g 2g 4g 16g

The Diabetes Air Fryer Cookbook by Katie Caldesi is published in hardback by Hamlyn, priced £22. Photography Maja Smend. Available now.