Grease or line an 8x8 baking pan. Preheat oven to 350 Fahrenheit

In a food processor or blender, puree the dates and hot water until smooth.

Measure out a cup of the paste (mine yielded exactly a cup,) and transfer to a large bowl with the butter.

Cream the butter and date paste until smooth

Add the eggs, one at a time and vanilla extract, mixing until fluffy and smooth.

Add the cocoa and flour, and mix on low until well combined.

Spread batter into prepared pan, smoothing with the back of a spoon. Sprinkle a little salt on top.

Bake for 18-20 minutes, or until edges are set.

Allow pan to cool while you prepare the glaze

For the glaze:Whisk together the butter, honey and cocoa powder.

Add vanilla and whisk until smooth

If the glaze seems a little runny- add a dash more of cocoa powder

If it seems too thick- you can add a splash of milk

Drizzle over the brownies and sprinkle with more salt.

Brownies will last for up to a week in a sealed container in the fridge.