Date Brownies
Craving a sweet treat? Try these Date Brownies that combine rich chocolate with wholesome ingredients! They are fudgy, indulgent, and a perfect guilt-free dessert option. You won’t believe how easy they are to make!
Equipment
- Small food processor
- 8.5 x 4.5-inch bread pan
- Parchment Paper
Ingredients
- 8 ounces Medjool dates soft, see note 1
- 1/2 cup roasted almond butter see note 2
- 5 tablespoons Dutch process cocoa powder see note 3
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips optional
- 1 cup chocolate chips use dark, semi-sweet, or milk
- 1 tablespoon coconut oil
Instructions
- Line an 8.5×4.5-inch bread pan with parchment paper, leaving an overhang for easy removal. Set aside.
- Add dates and almond butter to a mini food processor and pulse until dates are evenly chopped. Scrape sides as needed; this takes some patience!
- Add cocoa powder and salt. Pulse until the mixture is smooth and well combined. Take your time; there shouldn’t be any chunks!
- If desired, add mini chocolate chips and pulse to integrate. Transfer mixture to prepared bread pan and press it down firmly into an even layer.
- Optional Topping: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 15-second bursts, stirring between each burst, until smooth. Once smooth, pour over the bars and tap the pan a few times to even out the chocolate layer.
- Refrigerate the pan until firm, about 1 hour.
- Let the bars stand at room temperature for 10 minutes. Use a sharp, hot knife (run under hot water and dry with a towel) to make decisive cuts through the bars. Enjoy!
Notes
- Tip 1: Medjool dates must be fresh and soft!
- Tip 2: I don't recommend using plain cocoa powder; it will make the brownies dry and less flavorful.
- Tip 3: The better the flavor of the almond butter, the better the brownies taste. I prefer dry-roasted and lightly salted almond butter.
- Tip 4: Return any leftovers to an airtight container and store in the fridge.