*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I was looking for dessert recipes without refined sugar and this one uses dates which is a nice substitute. I followed the recipe exactly baking times and all and these brownies were fragile while still warm (be careful!). The brownies were rich and delicious--rich texture and excellent chocolate flavor. I also made a simple icing to go on top (1/4 c. maple syrup 1/4 c. melted coconut oil and 1/2 t. vanilla) but they would be perfect without a topping too. I'll be making these again!
I followed the directions exactly except that I used spelt flour instead of wheat flour. Came out beautifully! I decided to top it with a homemade caramel sauce: 1/4c maple syrup and 1/4 c coconut oil melted for 1 min in the microwave; add in 2 T almond butter and a pinch of salt. OMG. Delicious! UPDATE: Months later this has become one of my favorite recipes. I often replace an egg with flax or chia to give a little nutritional boost and make them even more moist and delicious. Really amazing.
I was skeptical at first to try these brownies but I'm very glad that I did . They turned out very rich and moist and tasted wonderful, no one will ever know these are a healthy alternative to brownies
I found it messy to make in my food processor. The flavor is great but the middle of the brownies weren't done when the edges were dry. I should have baked them longer. I used rice flour instead of wheat flour. Will try them again but will use conventional mixing..
For extra richness and nutrition I chopped and soaked the dates overnight in 1/2C milk and blended that to make the paste instead of doing the boiling water soak. I only had salted butter so after calculating the sodium in a stick of my brand vs what s called for in the recipe I omitted salt (the butter itself had a tad more than what s called for). Used 1T vanilla added about 1/2t espresso powder a pinch cinnamon folded in 1/2C chopped pecans at the end. Only used 1 egg the 2nd time making this because I wanted a denser brownie. I failed to adjust for cooking in glass so they were more done than I wanted at 22-23 mins but once adjusted they should be perfect and probably less fragile too (they are pretty fragile like some others mentioned). Everyone really enjoyed them! The perfect amount of chocolatiness and sweetness for me. The only crazy thing I d say I could do to improve them would be to brown the butter then let it cool and use it. Only tricky part to doing that would be to add in the right amount of liquid (like 1-2T milk probably) to account for the moisture lost in the browning process