Dark Chocolate Brownies With Medjool Dates And Almond Butter – a delicious recipe with dates, almond butter, chocolate, eggs, salt, almond flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pre-heat the oven to 350u00b0 F (180u00b0 C) and line a brownie pan with parchment paper so that the paper hangs over two of the sides. [Editors' note: We used an 8-inch square pan.]
2
Soak the dates in boiling water.
3
Drain the water from the dates and puree the dates using an immersion blender or a food processor until no lumps remain. Pass through a sieve.
4
Whisk the almond butter into the melted chocolate then fold in the date puree. Beat in the eggs one by one, waiting for each egg to be completely mixed in before adding the next egg. Lastly, fold in the salt and the almond flour.
5
Pour the brownie batter into the prepared pan and bake the brownies for about 20 to 25 minutes, or until just set. Leave to cool completely in the pan. For clean edges on your brownies, cut with a very sharp knife, cleaning the knife between each cut.
604
kcal
Calories
43
g
Fat
38
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 150 grams pitted Medjool dates (about 6 to 9 dates, depending on size), 75 grams almond butter, 200 grams chocolate (70% percent cocoa), melted, 3 eggs, and more.
Yes, Dark Chocolate Brownies With Medjool Dates And Almond Butter falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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