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Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.

Place the pitted Medjool dates in a heatproof bowl. Pour the 3/4 cup of hot water over the dates. Let them soak for 10 minutes to soften.

Transfer the soaked dates and the hot water they soaked in to a blender. Blend until a smooth, thick date paste is formed. This may take a few minutes, scraping down the sides as needed.

In a large mixing bowl, combine the melted butter and granulated sugar. Stir until well combined.

Add the blended date paste, egg, and vanilla extract to the butter and sugar mixture. Mix thoroughly with a spoon until all ingredients are incorporated.

In a separate small bowl, whisk together the unsweetened cocoa powder, all-purpose flour, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing with a spoon until just combined. Be careful not to overmix; a few streaks of flour are okay.

Fold in the chocolate chips until evenly distributed throughout the batter.

Pour the batter into the prepared baking pan. Use a spatula to spread the batter evenly.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The brownies should still be slightly gooey in the center for the best texture.

Once baked, remove the pan from the oven and let the brownies cool completely in the pan on a wire rack for at least 15 minutes before attempting to cut them. This allows them to set properly.

Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Place them on a cutting board and use a sharp knife to cut them into 9-12 individual squares.


Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later.

Place the pitted Medjool dates in a heatproof bowl. Pour the 3/4 cup of hot water over the dates. Let them soak for 10 minutes to soften.

Transfer the soaked dates and the hot water they soaked in to a blender. Blend until a smooth, thick date paste is formed. This may take a few minutes, scraping down the sides as needed.

In a large mixing bowl, combine the melted butter and granulated sugar. Stir until well combined.

Add the blended date paste, egg, and vanilla extract to the butter and sugar mixture. Mix thoroughly with a spoon until all ingredients are incorporated.

In a separate small bowl, whisk together the unsweetened cocoa powder, all-purpose flour, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing with a spoon until just combined. Be careful not to overmix; a few streaks of flour are okay.

Fold in the chocolate chips until evenly distributed throughout the batter.

Pour the batter into the prepared baking pan. Use a spatula to spread the batter evenly.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The brownies should still be slightly gooey in the center for the best texture.

Once baked, remove the pan from the oven and let the brownies cool completely in the pan on a wire rack for at least 15 minutes before attempting to cut them. This allows them to set properly.

Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Place them on a cutting board and use a sharp knife to cut them into 9-12 individual squares.
