Date Brownies

Ever walk into a baking aisle and get hit with a wave of weed? Just a regular Monday night at the grocery store.

Next in line for brownie week: the date brownies. Random foodie fact of the day: dates are the oldest cultivated fruit in the world! The amber-brown fruit has been plucked from the date palm since around 6,000 B.C. Referred to as the fruit of the kings since they used to be harvested for royalty, dates have a complexity of flavour and a luxuriously sweet taste. This is a fruity twist on the indulgent brownie recipes I’ve been posting.

Admittedly these are weird brownies, and they got mixed reviews from my taste-testers. I’m not sure why I was drawn to them in the first place considering I’m not a big fan of dates. But I like to try new things (black bean brownies: a hit, bacon brownies: a miss). But if you love this fruit, you will love these brownies. The flavour of the dates really comes through. The sweetness doesn’t come from granulated sugar. Rather, the recipe relies on dates and honey to sweeten the dessert. I’m not sure brownie is the right term for these. The consistency reminded me more of fudge.


Bon appétit!

Recipe Source: Trois fois par jour

Yields 16 portions

2 cups Medjool dates, pitted
2 tablespoons honey
100 g dark chocolate (70 %), coarsely chopped
2 tablespoons unsalted butter
2 tablespoons water
pinch of salt
1/2 cup almonds, finely chopped (optional) (I did not use any.)
2 eggs, lightly beaten


1) Preheat the oven to 350F.
2) Butter an 8-inch square baking pan and line it with parchment paper.
3) Place the dates in a bowl and pour hot water over them. Make sure they are submerged. Let them rest for 10 minutes. Drain the water. Set aside.
4) Melt the chocolate and butter together in a small bowl in the microwave.
5) Pour the chocolate mixture into a food processor along with the dates, honey, salt and water. Pulse until the mixture is smooth and homogenous.
6) Add the almonds and the eggs, mixing until incorporated.
7) Pour the batter into the prepared pan.
8) Bake for 20 minutes. I left mine in the oven for 30 minutes, they still seemed undercooked. My brownies were very fudgy.
9) Transfer the pan to a wire rack and let cool completely.
10) Place the pan in the fridge for 30 minutes to chill before serving.

Store in an airtight container in the fridge for a few days.

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