Fudgy Date Brownies
Almost no added sugars go into these deeply chocolaty brownies that taste like light fudge. Make them gluten-free by swapping out the whole-wheat flour.
Servings: 16 squares
Ingredients
- 1 pack Medjool dates 12 ounces
- 2-3 cups boiling water enough to cover the dates
- 13 ounces melted chocolate I use dairy-free dark chocolate.
- ¼ cup sunflower seed butter 64 grams
- 4 large eggs 200 grams
- 1 teaspoon vanilla extract or vanilla paste 4.2 grams
- ½ cup oat flour 60 grams
- ½ cup whole-wheat flour 76 grams
- ½ teaspoon baking powder 2.4 grams
- ½ teaspoon salt 3 grams
Instructions
- Add the dates to a heat-safe bowl and cover with boiling water. Soak for 20 minutes.
- Once the 20 minutes are up, preheat your oven to 350°F. Line an 8x8 square baking dish (or 8-inch cake/pie pan) with parchment paper. Drain the water from the dates and add the dates to your food processor. Blend the dates until a sticky paste forms, about 1 minute.
- Add the melted chocolate, seed butter, eggs, and vanilla to the food processor. Blend on high speed until very well combined, about 2 minutes. Scrape down the sides of the processor if needed.
- Add the oat flour, whole-wheat flour, baking powder, and salt to the food processor. Blend until just combined and no dry flour is left.
- Pour the batter into the baking dish, smoothing out the top as much as possible.
- Bake in the preheated oven for 25-35 minutes, depending on your pan size and preferred doneness. Let the brownies cool for 15 minutes before serving. (Note: They’re even better after cooling completely.)