Date Nut Butter Brownies
- Rose Huxford
- Jan 15
- 2 min read
Date Nut Butter Brownies rank among the most gooey, tender, and delectable brownies I've ever tasted and so easy to make. This is largely due to the primary natural ingredient, dates. As an added benefit, these brownies are low in sugar and calories.
I enjoy incorporating dates as an ingredient because they are both adaptable and nutritious. Their inherent sweetness lets bakers avoid added sugars, thus decreasing overall sugar consumption and calories, while boosting fiber intake. In these brownies, dates mixed with cocoa and nut butter result in a gooey, rich dessert that is absolutely perfect.
Date Nut Butter Brownies
Pre-heat oven: 350 degrees F
Prep-time: 10 minutes
Bake-time: 20-30 minutes
Cool-time: 10-20 minutes
Equipment: Food Processor, 8x8 baking pan, or mini muffin pan, 1 medium bowl, paring knife, measuring spoons, spatula, toothpicks, cooling rack
Ingredients
1 1/2 cups pitted dates, chopped
1/2 cup hot water (Reserve 3 tbsp)
3 tbsp nut butter (I like almond or peanut butter)
6 tbsp cocoa powder, unsweetened
1 tsp baking soda
1/2 tsp pure vanilla extract
pinch of salt
2 tbsp date syrup
3 tbsp mini chocolate chips (regular, sugar free or vegan)
Directions for Using Mini Muffin Pan or Baking Pan
Pre-heat the oven to 350 degree F.
Lightly grease the mini muffin tin or the baking pan. If you're using the baking pan, lightly coat it with 1-2 tablespoon of cocoa powder. Set either pan aside.
Chop your pitted dates and placed them in a medium bowl. Add hot water to the dates and let them soak for about ten minutes to soften. After the dates have soaked, use a tablespoon and place 3 tablespoons of the water to the food processor. Strain the rest of the water from the dates.
Next, add the dates to the food processor and the nut butter. Blitz for about 20 seconds until the ingredients is somewhat smooth and in small bits.
Then, add in the rest of the ingredients, except the chocolate chips. Blitz again for another 20 seconds until your mixture is a nice thick batter. Add the chocolate chips and blitz 5 more seconds.
Now, scoop or dump your batter either into your mini muffin pan or baking pan. The batter is very rich and thick, that's ok!
Bake in the oven for about 20 minutes if using the mini muffin pan. Or, bake for about 30 minutes if using the baking pan.
Allow the brownies to cool in the mini muffin pan for at least 10 minutes before removing them. If you used the baking pan, I recommend at least 20 minutes or longer. The longer the brownies have to cool, the more stabilized they are. This is the hardest part. Believe me.
Enjoy as is, or with a dusting of powder sugar or a side of whip cream. These are DELICIOUS!
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