Fudgy date brownies made with Medjool dates, cocoa powder, pecans, and chopped dark chocolate. They bake briefly, so they stay dense and chewy.
Ingredients
- 2 cups Medjool dates, measured after removing the pits
- 1/2 cup cocoa powder
- 1/2 cup roasted pecans, walnuts, or a mix of the two, chopped
- Some unroasted pecans, walnuts, or a mix for topping
- 2 tbsp coconut oil, melted
- 50 g dark chocolate bar, chopped
- 1 tbsp water
- Small pinch of kosher salt, for finishing
Equipment Needed
- Food processor
- Mixing bowl
- Baking dish
Instructions
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Pit the dates: Remove the pits from the dates, then measure out 2 cups.
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Chop the mix-ins: Chop the roasted nuts and dark chocolate bar into small pieces.
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Make the date paste: In a food processor, process the dates, cocoa powder, melted coconut oil, and water until you have a smooth, sticky paste. Scrape down the sides as needed.
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Mix everything together: Move the paste to a mixing bowl. Add the chopped nuts and chocolate, then mix well until evenly combined.
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Press into the dish: Line the baking dish with parchment paper. Move the mixture into the dish and spread it into an even layer.
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Add the topping: Top with the unroasted nuts, pressing them lightly into the surface so they stick.
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Bake briefly: Bake for 10 minutes at 350 F. This is just enough to set the brownies without drying them out.
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Finish with salt: Remove from the oven and sprinkle a very small pinch of kosher salt all over the top.
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Cool and cut: Let the brownies cool, then cut them into small bites.
Notes
- If the dates are very dry, add a tiny splash more water while processing, but keep the paste thick.
- These are rich, so small bites work best.
