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Fudgy Date Brownies: Naturally Sweetened for a Guilt-Free Treat

Two fudgy date brownies topped with melted chocolate chips resting on a light ceramic plate in sunlight.
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Welcome to My Kitchen! I am Carla Davis, and I created these fudgy date brownies to bring soulful, comforting food back to your everyday table. These brownies use Medjool dates for natural sweetness, skipping refined sugar for a truly wholesome chocolate dessert.

Ingredients

Scale
  • 1 cup (about 170g) Medjool dates, pitted and packed
  • 1/2 cup hot water
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup almond flour
  • 1/4 cup melted coconut oil or butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup dark chocolate chips (optional, for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Place the pitted Medjool dates and hot water in a small bowl. Let them soak for 10 minutes to soften.
  3. Transfer the soaked dates and water to a food processor or high-speed blender. Process until you create a smooth date paste. Scrape down the sides as needed.
  4. Add the cocoa powder, almond flour, melted coconut oil (or butter), vanilla extract, baking powder, and salt to the food processor. Pulse until the mixture is just combined and forms a thick, fudgy batter. Do not overmix.
  5. Spread the batter evenly into the prepared baking pan. If using, sprinkle the chocolate chips over the top.
  6. Bake for 20 to 25 minutes. The edges should look set, but the center should still be slightly soft for a fudgy texture.
  7. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang.
  8. Cut into squares and serve. These are best enjoyed once fully cooled for the fudgiest texture.

Notes

  • For a truly **refined sugar free brownies** experience, ensure your chocolate chips are also sweetened naturally or omit them.
  • If you prefer **flourless brownies**, substitute the almond flour with an equal amount of oat flour or use an extra 1/4 cup of almond flour if you want a slightly denser, more cake-like texture.
  • These **healthy brownies** store well in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Nutrition

Find it online: https://carlacooking.com/fudgy-date-brownies-naturally-sweetened/