Food for the gods

Unbelievably rich in texture and, when done right, is not cloyingly sweet. Moist and chewy at the center but dry on top, they can be individually wrapped and placed in a box or a pouch and given away as a very personal and special Christmas gift. Decorating the top with reserved dates and walnuts before baking is completely optional.Food for the gods stores well in the fridge or freezer. Arrange in layers separated with parchment paper in a covered container. Thaw (or warm) to room temperature before serving.

Provided by: Connie Veneracion

Categories: Dessert

Time: 40 min

Yield: 16 servings

Number Of Ingredients: 8



Prep Time

52 mins

Cook Time

1:59 hours

Total Time

0:42 hours

1 cup chopped pitted dates
¾ cup all-purpose flour (plus two teaspoons)
1 cup toasted chopped walnuts
¼ cup butter
1 ½ cups dark brown sugar (loosely packed)
2 large eggs
1 ½ teaspoons baking powder
¼ teaspoon salt
Preheat the oven to 350F.
Put the butter in a microwavable bowl and heat for 30 seconds or just until melted, and leave to cool a bit.
Line the bottom and sides of an 8" x 8" baking pan with parchment paper.
Place the chopped dates in a bowl, add a teaspoon of flour and toss to coat each piece.
Place the walnuts in another bowl, add a teaspoon of flour and toss to coat every piece.
Scrape the melted butter into a mixing bowl, add the brown sugar and mix until of uniform consistency.
Add the eggs and mix until no egg-y streak is visible.
In another mixing bowl, whisk the remaining flour, baking powder and salt.
Add to the sugar mixture and mix just until fully blended.
Fold in the dates and walnuts.
Scrape the batter into the prepared pan, smoothing it out to spread evenly.
Bake at 350F for 25 minutes, then turn off the oven but leave the pan inside for another five minutes.
Cool the uncut food for the gods in the pan until just warm.
Invert on a rack, peel off the parchment paper then invert on a cutting board.
Cut the food for the gods into 16 two-inch squares.