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date brownies recipe
- Total Time: 50 minutes
- Yield: 16 servings 1x
- Diet: General
Description
This recipe creates fudgy chocolate brownies that use Medjool dates to replace some sugar, providing a rich, chewy texture with natural caramel notes. A savory salted tahini swirl balances the sweetness and elevates the dessert into a sophisticated treat.
Ingredients
- 200 g Medjool dates, pitted and roughly chopped
- 120 ml hot water
- 175 g all-purpose flour
- 30 g unsweetened cocoa powder
- 5 g baking soda
- 2 g fine sea salt
- 113 g unsalted butter, melted
- 150 g granulated sugar
- 100 g light brown sugar, packed
- 2 large eggs, room temperature
- 5 ml alcohol-free vanilla extract
- 80 g runny tahini
- 2 g flaky sea salt
- 15 g toasted sesame seeds
Instructions
- Prep Oven and Pan: Preheat oven to 175°C (350°F). Line a 20×20 cm (8×8 inch) square baking pan with parchment paper, allowing an overhang on two sides.
- Prepare Date Paste: Place chopped dates in a heatproof bowl with hot water. Let them soak for 10-15 minutes to soften, then mash with a fork or pulse in a food processor until a thick paste forms.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and fine sea salt.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, and light brown sugar until smooth. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
- Combine Batter and Dates: Gently fold the dry ingredient mixture into the wet ingredients using a spatula until just combined. Fold in the mashed date paste until evenly distributed.
- Prepare Tahini Swirl: In a separate small bowl, combine the tahini and flaky sea salt. Pour two-thirds of the brownie batter into the prepared pan, spread evenly, and dollop the tahini mixture over the batter. Cover with the remaining batter.
- Swirl and Bake: Gently swirl the tahini through the batter with a skewer or butter knife to create a marbled pattern. Sprinkle with 10 g (⅔ tablespoon) of toasted sesame seeds. Bake for 25-30 minutes until the edges are set and a skewer inserted in the center comes out with moist crumbs.
- Cool Completely: Remove from oven and allow the brownies to cool completely in the pan on a wire rack for at least 2 hours. This step is essential for clean cuts and proper setting.
- Garnish and Serve: Lift the brownies from the pan using the parchment paper overhang. Cut into 16 squares and sprinkle the remaining 5 g (⅓ tablespoon) of toasted sesame seeds over the top.
Notes
To achieve a fudgy texture, avoid overmixing the batter when combining wet and dry ingredients. For very precise squares, chill the cooled brownies in the refrigerator for an hour before cutting with a sharp knife, wiping the blade between cuts.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: General
Nutrition
- Serving Size: 1 square
- Calories: 220 kcal
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg