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Glorious Chocolate Brownies

Posted on December 17th, 2012  |  2 Comments

So, I think I’ve found my brownie recipe fo’ life. Seriously. They’re totally chewy, dense and moist with fun bits to crunch on – just like a brownie should be – at least that’s how I like them. With a super simple ingredient list (shockingly missing sugar) and unintentionally gluten-free, we’ve pretty much struck recipe gold ladies and gents!

Of course dates make an appearance. Plus, my new favorite dessert: a handful(s) of milk chocolate and white chocolate chips.

These brownies are super light on the flour but hold together really well. No gluten-free fail on this one!

Next time I’m thinking coconut ought to make an appearance in the form of oil and flakes. And just like the chocolate chips, almonds can be substituted with any nut you desire. Add dried fruit or fresh cranberries for a holiday punch.

And I’d be sure to double the batch, they go fast!


Glorious Chocolate Brownies

Slightly Adapted from Sprouted Kitchen

Prep Time: 10 minutes

Cook Time: 25-30 minutes


Ingredients (12 brownies)

  • 5 Tbsp unsalted butter
  • 1 c. (5-6 oz.) chocolate chips, any combo of milk, white or dark
  • 10 dates + 1/4 c. filtered water
  • 1 tsp vanilla extract
  • 2 eggs, room temperature
  • 1/4 c. oat flour, ground from old fashioned oats or the flour, substitute any flour
  • pinch of salt
  • 1/4 cup almonds

Other Toppings

  • Coconut flakes
  • Cacao nibs
  • Chopped almonds (or any nut)


Start by preheating the oven to 350′. Line the baking dish with parchment paper, I used a circle glass dish with a 9″diameter, Sara used a 8” square pan.

In a small saucepan, heat the dates and water over medium heat for 3-5 minutes, until dates soften and are easily broken up with a wooden spoon. Remove from heat and use a mortar and pestle to smash into a paste, or use a food processor to blend.

In a separate saucepan, melt the butter, then add the chocolate chips and stir over low heat until the chocolate melts and everything is incorporated. Remove from the heat, add the vanilla extract and date smash and mix until combined, a whisk works great for this. Add the eggs, one at a time, be sure the mixture isn’t too hot before adding the eggs, you don’t want them to scramble.

Next, add the flour, salt and stir well for about a minute (per Sara and David’s instructions) until the batter gets all nice and smooth. Stir in the rest of the chocolate chips, toasted almonds and any other inner-topping at this time.

Scrape the batter into the baking dish, sprinkle with cacao nibs and coconut flakes if you desire. Bake about 25-30 minutes. Let cool completely before taking out of the baking dish. Cut into squares.


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2 Responses

  1. Kathy Steger says:

    This recipe has inspired me to do some baking this weekend. :)

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