Fudgy Date Brownies

Authorali
DifficultyBeginner

Date Brownies
Not overly sweet, but rich and decadent these Fudgy Date Brownies are just the ticket for an afternoon treat that will not spoil dinner. Date paste is the only sweetener in the actual brownie, with just a little raw honey in the glaze and a sprinkle of sea salt on top. It is yummy! This recipe is a very delicious one and a perfect snack for your family, especially your children. So learn it and enjoy it with your family and friends.

Yields1 Serving
Prep Time6 minsCook Time14 minsTotal Time20 mins
 1 ½ cups pitted Mazafati dates
 1 cup hot water
 ¾ cup unsalted butter* softened (1 1/2 sticks)
 2 cold eggs
 1 tsp vanilla extract
 ¾ cup cocoa powder
 ½ cup plus 2 tablespoons all purpose flour
 Sea salt for sprinkling
 For the glaze:
 3 tbsp cocoa powder
 3 tbsp honey or other natural syrup-type sweetener
 1 tbsp melted butter or coconut oil
 ¼ tsp pure vanilla extract
1

Grease or line an 8×8 baking pan. Preheat oven to 350F.

2

In a food processor or blender, puree the dates and hot water until smooth. Measure out a cup of the paste (mine yielded exactly a cup,) and transfer to a large bowl with the butter.

3

Cream the butter and date paste until smooth.

4

Add the eggs, one at a time and vanilla extract, mixing until fluffy and smooth.

5

Add the cocoa and flour, and mix on low until well combined.

6

Spread batter into prepared pan, smoothing with the back of a spoon. Sprinkle a little sea salt on top.

7

Bake for 18-23 minutes, or until edges are set. Allow pan to cool while you prepare the glaze.

8

Whisk together the butter, honey and cocoa powder. Add vanilla and whisk until smooth. If the glaze seems a little runny- add a dash more of cocoa powder. If it seems too thick- you can add a splash of milk. Drizzle over the brownies and sprinkle with more sea salt.

9

Brownies will last for up to a week in a sealed container in the fridge.

Ingredients

 1 ½ cups pitted Mazafati dates
 1 cup hot water
 ¾ cup unsalted butter* softened (1 1/2 sticks)
 2 cold eggs
 1 tsp vanilla extract
 ¾ cup cocoa powder
 ½ cup plus 2 tablespoons all purpose flour
 Sea salt for sprinkling
 For the glaze:
 3 tbsp cocoa powder
 3 tbsp honey or other natural syrup-type sweetener
 1 tbsp melted butter or coconut oil
 ¼ tsp pure vanilla extract

Directions

1

Grease or line an 8×8 baking pan. Preheat oven to 350F.

2

In a food processor or blender, puree the dates and hot water until smooth. Measure out a cup of the paste (mine yielded exactly a cup,) and transfer to a large bowl with the butter.

3

Cream the butter and date paste until smooth.

4

Add the eggs, one at a time and vanilla extract, mixing until fluffy and smooth.

5

Add the cocoa and flour, and mix on low until well combined.

6

Spread batter into prepared pan, smoothing with the back of a spoon. Sprinkle a little sea salt on top.

7

Bake for 18-23 minutes, or until edges are set. Allow pan to cool while you prepare the glaze.

8

Whisk together the butter, honey and cocoa powder. Add vanilla and whisk until smooth. If the glaze seems a little runny- add a dash more of cocoa powder. If it seems too thick- you can add a splash of milk. Drizzle over the brownies and sprinkle with more sea salt.

9

Brownies will last for up to a week in a sealed container in the fridge.

Fudgy Date Brownies

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