A healthy brownie recipe? Yes, it is possible.
These chewy date brownies are rich and decadent yet a surprisingly healthy treat for the family. What they lack in conventional ingredients they definitely make up for in flavour.
The almond flour base of these wholesome brownies adds a nutty richness and lends for a dense consistency and slightly spongy texture, similar to traditional brownies.
The other key ingredient in these brownies are plump Medjool dates which create a super rich, chewy texture with just the right amount of sweetness.
Let’s talk brownies.
Some like them chewy, some like them crunchy. Some like them lightly sweetened, and others prefer them loaded with sweetness. It’s all about personal preference.
On that note, while these are decadent, they are not super sweet. So if that’s your style you might want to add a few tablespoons of white sugar as opposed to the raw honey that this recipe calls for.
I think one of the main real problems with brownies is not necessarily the fact that they’re prepared with refined flour and sugars, rather than the fact that you can’t eat just one (at least, without feeling guilty about it!).
I can tell you that you can eat more than one of these chewy date brownies and not feel guilty about it. I know because I did…and the guilt has yet to set in!
The one and only negative thing I’ve discovered about these brownies is that chances of being permitted to pack these in school lunches is most likely nil since they contain nuts.
But who cares.
My poor kids will just have to enjoy these at home, and I’ll have to accept the fact that they won’t be able to brag to their friends about how their mom makes homemade brownies (which they don’t even realize are good for them).
On the upside? I can certainly pack these in my lunch!
*A food processor works best to prepare these, but you can also use a stand mixer or hand mixer. If you use the latter, you will need to process the dates in a small food processor or chop them very finely before adding them to the batter.
Preheat oven to 350 degrees.
Place all ingredients (except for the eggs) in a large food processor and pulse for a minute or so until well combined. Be sure to check that there are no large pieces of unprocessed dates. The mix should be very crumbly but still hold together well.
Add the eggs, one at a time, pulsing each time for about 30 seconds to thoroughly combine them into the batter.
Line a large baking dish (of choice, depending on desired thickness) with parchment paper then pour in the batter. Bake in the oven for about 25 minutes or until a toothpick inserted into the center comes out clean but somewhat moist.
Remove the brownies immediately from the oven, let cool then cut into desired size. Store them in the fridge for up to 5 days (My guess is they’ll be gone way before then!).
These are also freezer-friendly so make extra and store a batch in the freezer for a quick ready-to-eat treat!