Chocolate Brownie Breakfast Bars
Chocolate Brownie Breakfast Bars
Ingredients
- 150 g pitted dates
- 120 ml milk
- 1 large egg
- 100 g plain flour
- 30 g cocoa powder
- 50 g chocolate chips
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a small baking dish (approximately 20x20 cm or 8x8 inches) with parchment paper, leaving an overhang on the sides to easily lift out the bars later.
⏱️ 5 min•🌡️ 180
- 2
Place the pitted dates into a medium-sized bowl. Pour the milk over the dates.
⏱️ 2 min
- 3
Using an immersion blender or transferring to a regular blender, blend the dates and milk until a smooth, thick mixture is formed. Ensure there are no large date chunks remaining.
⏱️ 3 min
- 4
Crack the large egg into the blended date and milk mixture. Whisk well to combine.
⏱️ 1 min
- 5
Add the plain flour and cocoa powder to the bowl with the wet ingredients. Stir all the ingredients together using a spatula or wooden spoon until a consistent, thick brown batter is achieved. Be careful not to overmix.
⏱️ 3 min
- 6
Pour the batter into the prepared baking dish, spreading it evenly with the back of a spoon or spatula to reach all corners.
⏱️ 1 min
- 7
Sprinkle the chocolate chips generously over the top of the batter.
⏱️ 1 min
- 8
Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the center comes out with moist crumbs, but not wet batter. The edges should be set.
⏱️ 25 min•🌡️ 180
- 9
Once baked, remove the dish from the oven and let the large brownie cool in the pan for at least 15 minutes before attempting to cut. This allows the bars to firm up.
⏱️ 15 min
- 10
Using the parchment paper overhang, carefully lift the cooled brownie out of the dish and transfer it to a cutting board. Cut into individual bars (e.g., 9 or 12 squares, depending on desired size). Serve warm or at room temperature.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Brownie Breakfast Bars
- 150 g pitted dates
- 120 ml milk
- 1 large egg
- 100 g plain flour
- 30 g cocoa powder
- 50 g chocolate chips
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a small baking dish (approximately 20x20 cm or 8x8 inches) with parchment paper, leaving an overhang on the sides to easily lift out the bars later.
⏱️ 5 min•🌡️ 180 - 2
Place the pitted dates into a medium-sized bowl. Pour the milk over the dates.
⏱️ 2 min - 3
Using an immersion blender or transferring to a regular blender, blend the dates and milk until a smooth, thick mixture is formed. Ensure there are no large date chunks remaining.
⏱️ 3 min - 4
Crack the large egg into the blended date and milk mixture. Whisk well to combine.
⏱️ 1 min - 5
Add the plain flour and cocoa powder to the bowl with the wet ingredients. Stir all the ingredients together using a spatula or wooden spoon until a consistent, thick brown batter is achieved. Be careful not to overmix.
⏱️ 3 min - 6
Pour the batter into the prepared baking dish, spreading it evenly with the back of a spoon or spatula to reach all corners.
⏱️ 1 min - 7
Sprinkle the chocolate chips generously over the top of the batter.
⏱️ 1 min - 8
Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the center comes out with moist crumbs, but not wet batter. The edges should be set.
⏱️ 25 min•🌡️ 180 - 9
Once baked, remove the dish from the oven and let the large brownie cool in the pan for at least 15 minutes before attempting to cut. This allows the bars to firm up.
⏱️ 15 min - 10
Using the parchment paper overhang, carefully lift the cooled brownie out of the dish and transfer it to a cutting board. Cut into individual bars (e.g., 9 or 12 squares, depending on desired size). Serve warm or at room temperature.
⏱️ 5 min