Gluten-Free Date Brownie
Indulge in the rich decadence of a classic dessert with a wholesome twist: Gluten-Free Date Brownies. This recipe marries the natural sweetness of pitted dates with the bold, chocolatey flavor of cocoa powder, creating a fudgy treat that's both gluten-free and refined sugar-free. Perfectly softened dates are pureed into a smooth paste with melted butter, serving as the base for these brownies, while gluten-free all-purpose flour ensures a celiac-friendly delight. Optional chopped walnuts add a crunch, while the batter bakes to perfection in just 30 minutes, yielding moist, irresistible squares. Whether you're seeking a guilt-free indulgence or catering to dietary restrictions, these brownies promise crowd-pleasing flavor with every bite.
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Recipe Information
Ingredients
- 1.5 cups pitted dates
- 0.5 cups hot water
- 0.5 cups unsalted butter
- 0.75 cups gluten-free all-purpose flour
- 0.5 cups cocoa powder
- 1 teaspoons baking powder
- 0.25 teaspoons baking soda
- 0.25 teaspoons salt
- 2 eggs
- 1 teaspoons vanilla extract
- 0.5 cups chopped walnuts (optional)
Instructions
Preheat the oven to 350°F (175°C). Grease and line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
Place the pitted dates in a medium bowl and cover them with hot water. Let them soak for about 10 minutes until they become soft.
In a small saucepan over low heat, melt the butter. Set aside to cool slightly.
Drain the dates and place them in a food processor. Add the melted butter and blend until you have a smooth paste.
In a large bowl, whisk together the gluten-free all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
Add the date paste to the dry ingredients, along with the eggs and vanilla extract. Mix until well combined and smooth.
If using, fold in the chopped walnuts.
Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula.
Bake in the preheated oven for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with only a few moist crumbs.
Allow the brownies to cool in the pan for at least 15 minutes before using the parchment overhang to lift them out and transfer to a wire rack.
Once completely cooled, cut into 9 squares and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.8 g | 134% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 1524 mg | 66% | |
| Total Carbohydrate | 383.7 g | 140% | |
| Dietary Fiber | 45.1 g | 161% | |
| Total Sugars | 243.3 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 413 mg | 32% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 3523 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
