Christmas Date Brownies

STEP 1: HEAT THE OVEN AND PREPARE THE PAN

Heat the oven to 350°F (180°C; 160°C fan). Line the 9 x 13-inch pan with parchment, leaving an overhang on the two long sides so the slab lifts out cleanly.

STEP 2: PREPARE THE TOPPING

Spread the hazelnuts on a rimmed baking sheet and toast for 8–10 minutes, until golden and fragrant. Rub them in a clean kitchen towel to remove loose skins, cool, then chop roughly. Cut the Turkish delight into small cubes, toss in the cornstarch and shake off the excess so the pieces don't stick together.

STEP 3: PREPARE THE DATES

Chop the Medjool dates into raisin-size pieces and toss with 1 tbsp of the measured flour. The light coating keeps them from clumping and sinking in the batter.

STEP 4: MELT THE CHOCOLATE AND BUTTER

Melt the dark chocolate and butter together in a heatproof bowl set over a pan of barely simmering water, stirring until smooth. Remove from the heat and stir in the granulated sugar and light brown sugar; the mixture will look grainy. Cool for 5 minutes.

STEP 5: ADD THE EGGS GENTLY

Whisk in the eggs one at a time, then the vanilla extract, just until the batter turns thick and glossy. Do not beat to a foam: trapped air is what turns a brownie cakey.

STEP 6: FOLD IN THE DRY INGREDIENTS

Sift the remaining flour, the unsweetened cocoa powder and the salt over the batter and fold with a spatula until no streaks remain. Fold in the floured dates, then spread the batter evenly in the pan.

STEP 7: BAKE TO FUDGY

Bake for 25–28 minutes, until the top is set with a papery crackle and a skewer inserted 2 inches from the edge comes out with moist crumbs, not clean and not wet batter. The center should still look just underdone; it finishes cooking as the pan cools.

STEP 8: COOL AND CHILL

Cool in the pan on a wire rack for at least 1 hour, then chill for 30 minutes so the base is firm enough to top.

STEP 9: ADD THE WHITE CHOCOLATE TOP

Melt the white chocolate gently over barely simmering water, as it scorches easily. Stir in the oil and spread in a thin, even layer over the chilled slab with an offset spatula.

STEP 10: SCATTER THE TOPPING

While the white chocolate is still wet, scatter over the toasted hazelnuts and Turkish delight, pressing them in lightly so they stick. Leave at cool room temperature, or chill for 20 minutes, until set.

STEP 11: CUT INTO 18

Lift the slab out by the parchment. Trim the edges for sharp sides, then cut into 3 x 6 squares with a large sharp knife dipped in hot water and wiped dry between cuts. Store airtight in a single layer at cool room temperature for up to 3 days.