Rich and delicious brownies sweetened with dates and honey. A tip for cutting brownies and cakes is to use a plastic knife after they cool.

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Recipe Summary

prep:
15 mins
cook:
36 mins
additional:
5 mins
total:
56 mins
Servings:
16
Yield:
1 8-inch baking pan
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Stir water and flaxseed meal together in a small bowl. Let stand until thickened, about 5 minutes.

  • Pulse chocolate and baking soda together in a food processor until finely ground. Add flaxseed mixture, dates, coconut oil, honey, and vanilla extract. Pulse together until combined. Stir in pecans.

  • Pour batter into an 8x8-inch baking pan.

  • Bake in the preheated oven until top is dry and edges have started to pull away from the pan, about 36 minutes. Let cool. Sprinkle powdered sugar on top for a little extra sweetness.

Cook's Notes:

Since I used egg substitute for these I was able to taste the batter and add more honey or dates for sweetness.

Substitute walnuts for the pecans if desired.

Nutrition Facts

176 calories; protein 1.9g; carbohydrates 27.4g; fat 8.8g; sodium 42.2mg. Full Nutrition
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