|Plain chocolate||250 Gram, broken|
|Stoned dates||75 Gram|
|Baking powder||1 Tablespoon|
|Soda bicarbonate||1⁄2 Teaspoon|
|Dark brown sugar||75 Gram|
|Egg||1 , beaten|
|Self rising flour||150 Gram|
|Skimmed milk||3 Tablespoon|
|Pecan nuts/Walnuts||60 Gram|
Preheat the oven to 180°C/350°F/Gas 4.
Grease a 17 x 27cm (7 x llin) shallow baking tin and line it with baking parchment.
Put the chocolate pieces in a heatproof bowl set over a saucepan of simmering water and leave until melted.
Put the dates and water in a small saucepan and simmer gently until they form a puree.
Put the melted chocolate, date puree, and all the remaining ingredients in a large bowl, and mix together well.
Transfer the mixture to the prepared tin.
Smooth the surface.
Bake for 25-30 minutes, until just firm to the touch.
Cut into 16 squares in the tin.
Leave to cool in the tin.