Get the Recipe: Date Brownies
Dark, gooey, and naturally sweet. These date brownies are incredibly moist with a deep cocoa flavor. You’ll love the hidden caramel notes and the crunch of dark chocolate chips in every fudgy bite. A total chocolate lover's dream!
Ingredients
- ¾ cup hot water
- 1 cup Medjool dates, pitted
- 1 ½ sticks butter, melted
- ¾ cup dark cocoa powder
- ¾ cup gluten free flour, see note
- 1 tsp vanilla extract
- 2 eggs
- 1 cup dark chocolate chips
Instructions
- First, add your pitted dates to a bowl. Pour the hot water on top. Allow this to sit for 10 minutes. After 10 minutes, pour the dates and water into a blender. Blend until smooth.
- Then, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
- In a large mixing bowl, add the date sauce and melted butter. Stir together.
- Then, add the cocoa powder, gluten free flour, vanilla, and eggs. Stir together.
- Fold in the chocolate chips. Transfer this batter to the lined pan.
- Bake for 20 to 24 minutes, or until a toothpick inserted comes out with moist crumbs.
- Finally, remove from the oven. Cool fully before slicing into.
Notes
- If you are not gluten free, feel free to use all purpose flour.
- The date mixture should be slightly thicker than traditional caramel sauce.
- I prefer dark cocoa powder, but you can use regular cocoa powder.
- The brownie batter will resemble traditional batter.
- Do not bake too long. They are meant to be gooey!
- Store leftovers in an airtight container for up to 4 days at room temperature.
Calories: 205kcal, Carbohydrates: 36g, Protein: 4g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.03g, Cholesterol: 36mg, Sodium: 17mg, Potassium: 237mg, Fiber: 6g, Sugar: 11g, Vitamin A: 77IU, Calcium: 32mg, Iron: 3mg