Dark Chocolate Brownies with Medjool Dates and Almond Butter

By • February 24, 2017 3 Comments

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Author Notes: I love these brownies not just because they are perfectly fudgey and gooey (just like any brownie should be if you ask me), but also because as delicious as they are, and they also happen to be gluten-free, refined-sugar free, and dairy-free. So unless you have any friends with egg allergies, they should cater to pretty much everyone's food sensitivities. Sophia R

Food52 Review: A solid recipe for a gluten- and white sugar-free deep dark chocolate-y brownie with a chewy texture—just sweet enough to satisfy a craving! Though not as decadent as a traditional brownie, I would make these again when I need something gluten-free.

The recipe could have been clearer in a couple key areas: 1. Conversions to US measurements—I had to convert everything. 2. More thorough instructions—when and how to melt the chocolate, when to add the dates, and how to tell doneness? I improvised, melting the chocolate over a double-boiler, mixing all wet ingredients first, then sifting and folding in dry ingredients.

[Editors' notes: We soaked the dates for 15 minutes, and we recommend sticking with the recommendation of 70% chocolate, resist any temptation to go darker. And if you need these to be refined sugar-free, making sure you choose a chocolate made without refined sugar.]
Tracie Stamm

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Makes 9 brownies

  • 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
  • 1/4 teaspoon salt
  • 75 grams almond flour
  1. Pre-heat the oven to 350° F (180° 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 purée 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 purée. 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.

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Topics: Cookies!, Gluten-Free Cooking