I haven't done much cooking or baking lately but last night I was really wanting some dessert so I decided to make some no-bake brownie bites. But at the last minute I decided to make a few changes 'cause I wanted real, baked brownies!
Never in my wildest dreams did I imagine they would turn out so perfect, I was just making stuff up as I went along! They turned out soft, a tiny bit gooey, and had a crackly crust.
While I love my ultimate grain free brownie recipe, which has an earthy, dark chocolate kind of taste, these are more similar to the boxed brownies I grew up on and they were pretty much the best brownies ever! They were such a huge hit that the 4 of us ate the whole batch last night (probably not the best idea) and they asked me to make more :)
- 1/2 C Whole Pitted Dates, soaked in hot water 15 minutes if hard (I used 7 pitted medjool dates)
- 1/4 Tsp. Sea Salt
- 1/2 Tsp. Baking Soda
- 1 C Blanched Almond Flour
- 1/4 C Cocoa Powder
- 2 Large Eggs
- 1/2 C Smooth Almond Butter
- 3 Tbsp Honey
- 2 Tsp. Pure Vanilla
- 1 Tbsp. Melted Coconut Oil (or preferred oil)
- 1/4 C Dairy Free Chocolate Chips (I prefer the Enjoy Life mini chocolate chips)
1. Preheat oven to 325 degrees.
2. Line and grease an 8 x 8 or 9 x 9 in pan with foil and set aside.
3. Add the almond flour, soda, salt, and cocoa powder to the bowl of a food processor and process until all the dry ingredients are well blended.
4. Add the dates, eggs, almond butter, honey, and coconut oil. Process until well blended, scraping down the bowl as necessary.
5. Pulse in the chocolate chips.
6. Pour batter into prepared pan. Batter will be very thick, use a wet spatchula or hands to spread in pan.
7. Bake 20 - 30 minutes.
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