3Tbsps good quality maple syrup(or substitute honey)
1 1/2 tspcornstarch
1cupcream5% or1 10%
Preheat oven to 325 degrees.
Spray a 9 or 10" spring form pan with cooking spray and line the removable bottom with parchment paper.
Whisk the flour, cocoa and salt together in a medium bowl til well mixed.
Combine dates and water in a large sauce pan. Bring them to a boil and simmer until dates are very soft and most of the water has evaporated. -about 8-10 minutes of simmering. Mash the dates until they make a thick paste. Remove from heat and stir in the butter. Stir until it is all melted.
Stir the eggs in vigorously, one at a time. Whisk in the vanilla.
Fold the flour into the date mixture 1/3 at a time. Stir in the cranberries and raisins.
Transfer the thick batter to the spring form pan. Smooth the top so it is even.
Bake 25 to 30 minutes until a toothpick comes out clean.
Allow brownies to cool about 15 minutes. Run a knife along the outer edge of the brownies to loosen them from the sides. Open the outer ring and transfer the brownie onto your serving platter.
In a medium bowl, whisk egg yolks and cornstarch together. Ensure there are no lumps then whisk in honey.
Bring milk, brandy and vanilla just to a simmer in a medium saucepan. Add half the milk mixture to the yolk mixture whisking vigorously the whole time. Whisk this back into the saucepan with the remaining milk mixture. Continue to cook, stirring constantly, until thickened -1-2 minutes.
Sift icing sugar over the top of the cake if desired. To serve cut a thin brownie wedge. Drizzle with warm custard and garnish with Sugared Cranberries if desired.
Variation: Reduce butter in the brownies to 1/3 cup and omit the raisins and dried cranberries. Bake in a 9"X 9" square pan or 9" round pan for 30 minutes.