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How were the raw, gluten-free brownies? I'm guessing they didn't taste like or have the texture of real brownies but were delicious in their own right (nuts and dates--what could be bad?!).

Exactly! I found that the quality of the dates made a big difference. The first trial batch I made I just used regular California dates. The patch I made for Thanksgiving I used organic Medjool dates; they were softer and sweeter and the brownies came out great. The trial batch was good; the Thanksgiving batch, heavenly.

They do have a bit of a raw taste to them for the first bite but after that they are just intense chocolate goodness.

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