Low Sugar Date Brownies Recipes

LOW-SUGAR DATE BROWNIES

Low-Sugar Date Brownies image

Using dates in place of sugar makes for a very fudgey and chocolaty-tasting brownie with no added sugar. These brownies are slightly cakey; if you prefer a denser brownie, use only 1 egg instead of 2.

Provided by Kim

Categories Desserts Cookies Fruit Cookie Recipes Date

Time 50m

Yield 16

Number Of Ingredients 10

Ingredients

1 cup pitted Deglet Noor dates
1 cup hot water
½ cup unsalted butter, softened
2 large eggs
2 teaspoons vanilla extract
⅓ cup whole wheat flour
⅓ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup bittersweet chocolate chips

Steps:

Place dates in a small bowl and pour in hot water. Soak for 10 to 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Line an 8x8-inch baking dish with parchment paper, leaving enough paper to hang over the sides of the dish.
Drain dates and transfer to a food processor. Pulse until dates are completely smooth, 1 to 2 minutes. If date paste is too thick, add hot water 1 tablespoon at a time until completely pureed.
Add softened butter to the food processor and pulse to combine, about 30 seconds. Add eggs and vanilla extract and process until light and fluffy, about 1 minute. Add whole wheat flour, cocoa powder, baking soda, and salt. Pulse until mixture is just combined, about 30 seconds. Gently stir in chocolate chips by hand. Pour batter into the prepared baking dish.
Bake in the preheated oven until edges just begin to set, 20 to 25 minutes. Cool in the pan for 10 minutes, then remove brownies from pan by gently lifting up edges of parchment paper. Allow to cool completely on a cooling rack. Cut into 16 pieces.

Nutrition Facts : Calories 130.5 calories, Carbohydrate 14.6 g, Cholesterol 38.5 mg, Fat 8.3 g, Fiber 2.1 g, Protein 2 g, SaturatedFat 4.9 g, Sodium 87 mg, Sugar 10.1 g

FUDGY DATE BROWNIES

Fudgy Date Brownies image

These Fudgy Date Brownies are simple healthy brownies sweetened with dates for the best fudgy texture. They are 100% vegan, paleo, and gluten-free with no refined ingredient or added sweetener.

Provided by Carine Claudepierre

Categories Dessert

Time 30m

Number Of Ingredients 14

Ingredients

1 1/2 cup Pitted Dates (I used Deglet Noor dates (8.8 oz, 250 g))
1 cup Boiling Water
3/4 cup Unsweetened Cocoa Powder
1 cup Almond Flour
1 tablespoon Flaxseed Meal
2 teaspoons Vanilla Extract
1/4 teaspoon Salt
1/2 teaspoon Baking Powder
1/3 cup Unsweetened Almond Milk
1 cup Pitted Dates
1/4 cup Unsweetened Cocoa Powder
1/2 cup Boiling Water
1 teaspoon Vanilla Extract (optional)
1/4 teaspoon Salt (optional )

Steps:

Preheat oven to 350°F (180°C).
Cover an 8-inch x 8-inch brownie square pan with parchment paper. Grease the paper slightly with coconut oil. Set aside.
In a food processor, add the pitted dates and cover them with boiling water. Make sure the water covers all the dates. If needed, arrange the dates in a thin layer to ensure they soak properly. Close the food processor and let them soak in the water for 10-15 minutes, or until the dates are soft.
Process the dates until it forms a date paste - for about 1 minute on medium speed. You may have to stop the food processor every 20 seconds, scrape down the sides of the bowl with a spatula and repeat until a creamy consistent date paste forms. It is ok if there are some tiny pieces of dates left in the batter. It will taste like caramel when baked.
Add unsweetened cocoa powder, ground almond, flaxseed meal, vanilla essence, salt, baking powder.
Process for 20-30 seconds on medium speed. Open the food processor - you should obtain a dark, sticky chocolate brownie batter, slightly 'dry' and that is what you want.
Add almond milk, process again for 20 seconds. Open the food processor, the batter should now be shiny and moist.
Spread the brownie batter into the prepared 8 x 8-inch square pan.
Bake 18-20 minutes or until the top of the brownie is set.
When the brownies are cooked, cool them down in the pan for about 20 minutes at room temperature or near an opened window.
Pull the parchment paper to easily unmold your brownies without breaking them. Place the brownies on a square plate, place another plate on top, and flip them over. Peel the parchment paper and let the brownies fully cool down before adding the frosting.
Spread the date chocolate frosting over the brownies using a spatula. The brownies will be moist at first. They get super fudgy when totally cooled down. I recommend storing your brownies for an hour in the fridge so they get super dense, fudgy, and the frosting sets.
Cut the brownie into 16 squares - I found that using a cake plastic knife makes cutting easier.

Nutrition Facts : ServingSize 1 slice, Calories 121.9 kcal, Carbohydrate 22.1 g, Protein 3.2 g, Fat 4.5 g, Fiber 4.7 g, Sugar 15 g, SaturatedFat 0.7 g, Sodium 95.6 mg, UnsaturatedFat 0.5 g

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