Fudgy Date Brownies are a simple healthy brownie with no added sugar. Naturally sweetened with pitted medjool dates and topped with buttery toasted pecans. They are so good, you will find yourself going back for another piece!
These Date Brownies have a fudgy texture, and a rich chocolate taste
Why you will love them
They’re delicious. These healthy brownies have a rich chocolate flavor, and a smooth fudgy texture.
They’re naturally sweet. Dates are the perfect sweetener, with a caramel-like flavor that isn’t too sweet
They’re perfect for special diets. If you’re trying to avoid added sugar and want something sweet, this is the perfect desert for you. Instead of sugar they contain a paste made from dates- so these brownies are naturally sweet.
Native to Morocco; Medjool dates come from the date palm tree. They’re often sold dried but not dehydrated, making them soft and sticky. Dates offer a significant amount of fiber and variety of vitamins and minerals, including iron, potassium, B vitamins, copper and magnesium. source
Ingredients to make date brownies
Medjool Dates: soft, sticky and a natural sweetener of these brownies. If your dates are a bit hard, you can soak them in warm water for 10 minutes to soften them.
Egg: Helps bind everything together. Room-temperature eggs mix best, so take them out of the fridge before starting.
Canola Oil: Acts as the primary fat in the brownie batter, giving it that delicious, fudgy texture we all know and love.
Vanilla Extract: rounds out the flavor of all the chocolatey goodness.
Almond Flour: Thanks to almond flour, these date brownies are entirely gluten-free.
Cocoa Powder – Cocoa powder is important in this recipe because it is what makes these date brownies chocolatey
Dark chocolate: This is what bring the deep rich chocolatey magic to these brownies.
Pecans: The perfect topper to these brownies. it gives it a little extra texture and warm buttery flavor.
Date Brownies
Prep Time 15 min |
Cook time 20 min |
Yield 16 bars
INGREDIENTS
- 6 oz pitted medjool dates (8 dates, about 1 cup)
- 1/2 cup hot water
- 1 egg, lightly beaten
- 1/4 cup canola oil
- 1 tsp vanilla extract
- 1 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1 – 100g dark chocolate bar, chopped
- 1/4 cup chopped pecans
DIRECTIONS
- Preheat oven to 350F. Line 8-inch square baking pan with parchment paper and set aside.
- Place dates and hot water in food processor and process until smooth. (About 1 minute) Measure date paste to 3/4 cup; reserve any left over paste for another use.
- Transfer date paste to a large bowl. Add egg, oil, vanilla and stir until smooth.
- Gradually add flour, cocoa, and salt. stir until blended. (batter will be thick)
- Fold in the chopped dark chocolate.
- Spoon batter into prepared pan, and smooth with an offset spatula.
- Sprinkle with chopped pecans.
- bake for 25-30 minutes (until brownies pull away slightly from the pan) and then let the brownies cool in the pan.
- Slice into 16 bars and serve.
Notes:
- I used Lindt 70% cacao dark chocolate
- you may replace the canola oil with another neutral oil such as vegetable or grapeseed.
- Almond flour can be substituted for all purpose flour at a 1:1 ratio
- Store in an airtight container at room temperature for up to 3 days, or up to 3 months in the freezer.
Prairie Sweets & Eats 