Double Chocolate "You haven't lived till these have touched your lips" Brownies

These brownies are our best discovery and super healthy...but pretend I didn't say that dreaded word. They won't taste near as good if you know they are good for you. That fact is just a perk. Here's the recipe found in a Living Without Magazine (Feb/Mar. 09)

Double Chocolate Brownies

1/2 cup packed soft, pitted dates
Warm water
1/3 cup vegetable shortening or coconut oil
3 ounces semisweet chocolate, coarsely chopped
1 tsp instant coffee flakes or espresso powder, optional
1/3 cup honey or agave nectar
1/3 cup sweet brown rice flour or sorghum flour or combination
2 T arrowroot starch or potato starch
1/3 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp xanthan gum
1/4 tsp salt
2 eggs (optional)
2 tsp vanilla extract

1. Place dates in a bowl. Add warm water to cover dates by an inch. Let soak for 2 hours Drain dates and set aside.
2. Preheat oven to 350 degrees. Generously grease an 8-inch spring form pan, an 8-inch square pan or a 9-inch round pan. Line with oiled parchment paper, if desired.
3. Combine vegetable shortening or coconut oil, chocolate and optional coffee flakes in a small saucepan over very low heat. Stir occasionally with a whisk until smooth. When almost melted, add honey or agave. Stir and remove from heat. Set aside to cool.
4. In a medium bowl, whisk together flour, arrowroot, cocoa powder, baking powder, xanthan gum and salt until well combined.
5. Combine dates, eggs and vanilla in a blender or food processor, processing till smooth and creamy.
6. Add melted chocolate mixture and blend.
7. Add dry ingredients. Mix until well combined. Do not over-mix. Batter will be stiffer than conventional brownie batter. Scrape batter into prepared pan. Smooth top with a damp spatula.
8. Bake in preheated oven on center rack until edges begin to pull away from the pan and the toothpick inserted into center comes out clean, about 20-24 minutes. Do not over-bake. The center may seem unset but will firm up as it cools. Place pan on a rack to cool.
9. When cool, run a knife around pan edges. Invert brownies and turn onto cutting board. Cut into 16 squares. Store covered for up to a week. Top with chocolate frosting (if you dare) or chocolate sauce, if desired.