Recipe By Kim
Rating
Published Apr 4th
Prep 10m Cook 20m Additional 20m Ready In 50m
Servings 16 brownies Calories 130.5

Using dates in place of sugar makes for a very fudgey and chocolaty-tasting brownie with no added sugar. These brownies are slightly cakey; if you prefer a denser brownie, use only 1 egg instead of 2.

Recipe Ingredients

  • 1 cup pitted Deglet Noor dates
  • 1 cup hot water
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ⅓ cup whole wheat flour
  • ⅓ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup bittersweet chocolate chips

Cooking Directions

  1. 1 Place dates in a small bowl and pour in hot water. Soak for 10 to 15 minutes.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line an 8x8-inch baking dish with parchment paper, leaving enough paper to hang over the sides of the dish.
  3. 3 Drain dates and transfer to a food processor. Pulse until dates are completely smooth, 1 to 2 minutes. If date paste is too thick, add hot water 1 tablespoon at a time until completely pureed.
  4. 4 Add softened butter to the food processor and pulse to combine, about 30 seconds. Add eggs and vanilla extract and process until light and fluffy, about 1 minute. Add whole wheat flour, cocoa powder, baking soda, and salt. Pulse until mixture is just combined, about 30 seconds. Gently stir in chocolate chips by hand. Pour batter into the prepared baking dish.
  5. 5 Bake in the preheated oven until edges just begin to set, 20 to 25 minutes. Cool in the pan for 10 minutes, then remove brownies from pan by gently lifting up edges of parchment paper. Allow to cool completely on a cooling rack. Cut into 16 pieces.

Nutrition Facts

  • Calories 130.5
  • Carbohydrate 14.6 g
  • Cholesterol 38.5 mg
  • Fat 8.3 g
  • Fiber 2.1 g
  • Protein 2 g
  • Saturated Fat 4.9 g
  • Sodium 87 mg
  • Sugar 10.1 g

Reviews

  1. I was skeptical at first to try these brownies but I'm very glad that I did . They turned out very rich and moist and tasted wonderful, no one will ever know these are a healthy alternative to brownies
  2. Just made this. Such a simple & easy recipe. I added walnuts and a layer of dark chocolate on top. Turned out soo yummy. Thank you so much. Love from India
  3. For extra richness and nutrition I chopped and soaked the dates overnight in 1/2C milk and blended that to make the paste instead of doing the boiling water soak. I only had salted butter so after calculating the sodium in a stick of my brand vs what s called for in the recipe I omitted - Read more ...
  4. I added a dollop of peanut butter and less salt than called for due to the peanut butter. My four year old licked his plate to get all of the crumbs.
  5. These were okay but a little tasteless. I added a ganache icing to make it better.
  6. I found it messy to make in my food processor. The flavor is great but the middle of the brownies weren't done when the edges were dry. I should have baked them longer. I used rice flour instead of wheat flour. Will try them again but will use conventional mixing..
  7. Better the next day. Followed exactly and turned out really well. May need to add a bit less cocoa for those who prefer a sweeter chocolate taste.
  8. I followed the directions exactly except that I used spelt flour instead of wheat flour. Came out beautifully! I decided to top it with a homemade caramel sauce: 1/4c maple syrup and 1/4 c coconut oil melted for 1 min in the microwave; add in 2 T almond butter and a pinch of salt. OMG. - Read more ...
  9. I was looking for dessert recipes without refined sugar and this one uses dates which is a nice substitute. I followed the recipe exactly baking times and all and these brownies were fragile while still warm (be careful!). The brownies were rich and delicious--rich texture and excellent chocolate flavor. I also made a simple icing - Read more ...
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