I made this recipe for my family, but I ended up eating most of the pan...and I did not have any guilt about it. No. Remorse. (I even ate a few for breakfast this morning)
*I added in 1/4 cup of toasted hazelnuts to the batter before baking. Delicious!
- 1 cup pitted medjool dates
- ¾ cup hot water
- 2 teaspoons vanilla extract
- 2 teaspoons cocao nibs, crushed
- ½ cup cocoa powder
- ½ cup gluten-free flour blend of choice
- ¼ cup coconut palm sugar
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ¼ teaspoon xanthan gum
- Preheat oven to 350 degrees F. Lightly mist an 8×8 baking pan with cooking spray. (I recommend a smaller pan if you want a thicker brownie)
- Put pitted dates, hot water, vanilla, and cocao nibs in a heat proof bowl. Let sit while you measure the remaining ingredients. Sift cocoa powder into a bowl to remove any lumps. Add gluten-free flour mix, palm sugar, baking powder, and kosher salt. Whisk to combine.
- Place dates and soaking water into the bowl of a food processor fitted with a steel blade. Process until smooth, scraping down as necessary. Add flour mixture to dates and process until smooth. Batter will be thick.
- Turn into prepared pan, scraping as much batter as possible from bowl. Smooth top with a spatula and bake for 15 – 20 minutes until brownies are set. A toothpick won’t come out completely clean for these brownies. Let cool on a wire rack. Store in an airtight container. (Simply Sugar and Gluten Free)