Date Brownies Recipe
These healthy date brownies are loaded with wholesome ingredients for a perfectly sweet fudgy chocolate treat.
Servings: 9 Brownies
Calories: 217kcal
Equipment
Ingredients
- 2 cups medjool dates pitted (16 medjool dates)
- ⅔ cup unsweetened almond butter or sunflower seed butter
- ⅓ cup canned pumpkin puree or mashed sweet potato
- 2 large eggs
- 2 tsp pure vanilla extract
- ⅔ cup cocoa powder
- ½ tsp baking soda
- ½ tsp ground cinnamon optional
- ½ tsp sea salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line an 8-inch square baking pan with parchment paper. If you don’t have parchment paper, you can spray the pan with cooking spray.
- Heat a tea kettle full of water and transfer the pitted dates to a heat-safe large bowl. Cover the dates with hot water and allow them to sit for 3 to 5 minutes to soften. This process makes the dates easier to blend. Strain the dates into a colander, then transfer them to a food processor. Process into a date puree (or date paste).
- Add the rest of the ingredients for the date brownies to the food processor and process until a smooth brownie batter forms. You may need to stop the food processor several times to scrape the sides with a rubber spatula to encourage the batter to blend.
- Transfer the brownie batter to the prepared baking dish and spread it into an even layer. Bake on the center rack of the preheated oven for 15-18 minutes. 15 minutes results in ultra brownies with texture similar to fudge, whereas 17-18 minutes results in brownies that are slightly firmer.
- Allow the brownies to cool for at least 10 minutes before slicing and serving. If you’d like, serve them warm with a scoop of vanilla ice cream.
Nutrition
Serving: 1Brownie (of 9) | Calories: 217kcal | Carbohydrates: 24g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 41mg | Sodium: 217mg | Fiber: 6g | Sugar: 15g