Date Brownies Recipe
Date brownies are dense, rich and fudgy brownies sweetened with soft, sweet and sticky dates. These decadent chocolate brownies with dates are quick and easy to make and are refined sugar free. Enjoy these date and cocoa brownies plain or topped with a simple fudge glaze.
Equipment
- 1 8X8 (20 cm) aluminum metal pan
- 1 sheet parchment paper
- 1 heat safe bowl
- 1 food processor or blender
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
Ingredients
Date Brownies
- 1½ cups (265 g) pitted Medjool dates
- 1 cup (240 ml) hot water
- 1 tablespoon instant espresso powder, optional
- ¾ cup (170 g) unsalted butter, room temperature
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¾ cup (60 g) cocoa powder
- ½ teaspoon salt
- ¾ cup (90 g) all purpose flour
Chocolate Glaze
- 2 oz. chocolate chips about ⅓ cup
- 2 tablespoons (30 ml) maple syrup
- 2 tablespoons cocoa powder
- 1 - 2 tablespoons milk, as needed
Instructions
- Preheat the oven to 350 F (177 C). Line an 8x8 pan with parchment paper along the bottom and two sides.
- In a heat safe bowl add the dates and espresso powder. Pour hot water over the top of the dates and espresso powder. Gently stir to ensure the dates are fully mixed into the water. Cover with a kitchen or tea towel to trap the steam and allow the dates to soak in the hot water for about 15 minutes. Pour the dates and espresso water mixture into a blender or food processor. Process until the mixture is smooth and like a loose paste consistency.1½ cups (265 g) pitted Medjool dates, 1 cup (240 ml) hot water, 1 tablespoon instant espresso powder, optional
- In a mixing bowl fitted with paddle attachment, add tablespoon sized slices of room temperature butter. Top the butter with the date paste. Incorporate the butter and date paste on low for about 1 minute. Increase the speed to medium speed. Mix the butter and date paste for an additional 1 -2 minutes or until the butter and dates are smooth and well combined.¾ cup (170 g) unsalted butter, room temperature
- On low, mix in the eggs, vanilla extract and cocoa powder one at time until smooth and well combined. Once the wet ingredients are well combined, mix in the salt and flour on low until just combined. Stir in chocolate chips if you like.Evenly scoop the date brownie batter into the prepared pan.2 large eggs, room temperature, 1 teaspoon vanilla extract , ¾ cup (60 g) cocoa powder, ½ teaspoon salt , ¾ cup (90 g) all purpose flour , 2 oz. chocolate chips
- Bake for about 25 - 30 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool the brownies in the pan for 30 minutes. Lift the brownies from the pan to fully cool on a cooling rack. While the brownies cool, make the chocolate glaze.
- Add the chocolate chips, cocoa powder, maple syrup and one tablespoon milk to a microwave safe bowl. Heat the mixture in 30 second increments, stirring in between until the mixture is fully melted, smooth and well combined.As soon as the mixture is smooth and glossy, like chocolate ganache, pour the glaze on top of the cooled brownies. Evenly spread the mixture and allow the fudge glaze to set for about 15 - 20 minutes.2 tablespoons (30 ml) maple syrup, 2 tablespoons cocoa powder, 1 - 2 tablespoons milk, as needed
Notes
Store: These fudgy brownies can be stored at room temperature in an airtight container the day they are made. For longer storage, keep the date chocolate brownies in an air tight container in the fridge for about a week.
See the Variations section of the blog post to make these date brownies with almond flour or as mini, two bite date brownies.
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