Chocolate date brownies
To be honest, I wanted to create a brownie recipe using sweet potato purée. After a few tries, the result was good, but… nothing special. Let’s just say that trying to include a healthier ingredient made me want to buy something sugary and sweet at the corner bakery. Not a good sign.
So I told myself I’d have to find another ingredient to give my recipe a bit of that guilty goodness, but without adding flour, sugar, or too much butter. That’s when the idea for dates (*cue singing angels*) popped into my head.
When I took them out of the oven, I was disappointed to see that my brownies resembled something cloud-like, but I cheered up significantly when I tasted them.
To make them look nicer, I just sprinkled them with cocoa powder. I’m very happy with my new dessert. It’s delicious, moist, rich, and most especially, much healthier than other desserts.
Particularities
- ServesYields 30 bites
- Prep time15 min
- Cook time30 min
- Timeout30 min
- FreezingFreezes well
Ingredients
- 2 cups Medjool dates, pitted
- 2 tablespoons honey
- 3.5 oz 70% chocolate, roughly chopped
- 2 tablespoons butter
- 2 tablespoons water
- Pinch of salt
- 1/2 cup almonds, finely chopped (optional)
- 2 eggs, lightly beaten
- 2 tablespoons cocoa powder, to garnish
Steps
- Preheat the oven to 350˚F. Line an 8-inch square baking pan with parchment paper. Set aside.
- Place the dates in a bowl and cover with hot water (not boiling). Let stand for 10 minutes. Drain and set aside.
- In a small bowl, melt the chocolate and butter in the microwave. In a large bowl, combine the mixture with the dates, honey, salt, and 2 tablespoons of water. Using a hand mixer, purée until smooth.
- Add the almonds and eggs. Mix well and pour into the pan.
- Bake for 20 minutes. Let cool completely at room temperature and sprinkle lightly with cocoa powder.
- Refrigerate for 30 minutes and cut into squares.
Tips & tricks
The brownies will keep in the fridge for several days.
