date brownies

deliciously guilt free

One of our go to brownie recipes is Smitten Kitchen’s “my favorite brownies” – it’s super easy and quick to make! Sometimes you want a rich sweet chocolatey bite. But sometimes – you want something to snack on, or something for your kids to grab after school, but not necessarily so heavy and decadent that it would spoil dinner! I am becoming a huge fan of dates because they add such a lovely sweetness to recipes (like in banana bread!) without being cloyingly sweet.

pureeing the dates, hi baby!

My little 8-week champ was pretty chill this morning so I had some time to play around in the kitchen, and here’s what came about – a brownie recipe that uses dates and coconut oil instead of white sugar and butter, baking up into a guilt-free brownie that I’m hoping the kiddos will love after school.

If you tend to need more sweetness, I would recommend using a different chocolate (maybe 60% or semi sweet chocolate). I’m digging these with a cup of tea, but I know my kids would enjoy it even more a touch sweeter.

*update! they loved it and want it in their lunch for tomorrow:)

what you need:

  • 3 oz dark chocolate (I used 70% but you can use 60% or even semi sweet chocolate)
  • 1/2 cup coconut oil
  • 1 1/2 cups pitted dates
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • 2/3 cup all-purpose flour

what to do:

  1. Prepare a baking dish 8×8″ by buttering it generously or lining with parchment paper. If you’re lining it with parchment, leave the ends long so that the brownie lifts out easily once it’s cooled – and butter the sides that do not have parchment. Preheat oven to 350 F.
  2. Place dates in a bowl and cover with hot water (I used my kettle) – let it sit while you do the next steps.
  3. Melt chocolate and coconut oil together using a double boiler method (in a heat proof bowl over a saucepan with gentle simmering water).
  4. Combine flour and salt in a small bowl.
  5. Remove water from dates (you don’t have to drain it completely dry) – then puree in a food processor until pretty smooth.
  6. In a large bowl, combine melted chocolate with dates, mixing well (stand mixer with paddle attachment or use a hand mixer).
  7. Add eggs and vanilla – beat, then scrape down the bowl and beat again, incorporating everything evenly.
  8. Add flour and mix just until incorporated, using a spatula to finish (do not over mix).
  9. Pour mixture into prepared baking dish and place in your preheated oven, middle rack, for about 15-18 minutes. It is ready when a toothpick comes out clean (a little underdone is okay because it continues to bake a little when you take it out of the oven).
  10. Once it is cooled, you can remove it easily by lifting the parchment paper edges. Cut into squares and enjoy!
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two-bite banana chocolate brownies

 

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rich and dark, but not heavy

Remember how I said we go through banana bread quite often…well it recently came to a point when we needed a change (when you find yourself saying to your kids “don’t you want banana bread? there’s chocolate chiiiips!” and they say no thanks…and ask for graham crackers instead? yup it’s time for a baking change!). But I still had all these bananas in my freezer!  Not to mention I love using bananas as the sweetness in baking…so I tried making two bite brownies with bananas (you know those ones that are so good from the grocery store that you can’t resist eating one…or two when they are around). This version is made with coconut oil so has a slight hint of coconut flavour, has more of a cake-like texture and are definitely much healthier than the store-bought ones! But they totally hit the chocolate spot if you’re having a craving! And they don’t have any flour in them – making them pretty much gluten free.  Also school-safe to bring as a snack.  The kids really enjoyed them today after their swim lessons, and even Ryan liked them (he normally doesn’t like coconut-ish things).

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chocolate chocolate chocolate

prep time:   10 min    bake time: 15 min    yield: 24 mini muffin sized brownies

what you need:

  • 2 eggs
  • 3 large super ripe bananas
  • 1 cup dutch process cocoa powder
  • 1 tsp vanilla
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup coconut oil, melted
  • 1/3 cup chocolate chips (semisweet) – melted
  • 1/3 cup chocolate chips (semisweet)
  • 2 tbsp honey
  • extra coconut oil (about 1 tbsp melted) to grease muffin tin

what to do:

  1. Preheat oven to 350 F and lightly oil mini muffin tray with a brush.
  2. In a large bowl, use a large fork to mash bananas really really well (you can also use a stand mixer or electric beaters).
  3. Add eggs and vanilla, mix in well.
  4. In a separate bowl, mix ingredients together. (not the chocolate chips)
  5. Stir honey into melted coconut oil, then add to banana mixture and mix well.
  6. Add dry ingredients to wet ingredients and mix well. Add in melted chocolate (best way to melt chocolate is with a double broiler to ensure it doesn’t burn. You can also melt it 20 seconds at a time in a microwave, stirring after each 20 seconds).
  7. Stir in remaining chocolate chips.
  8. Fill muffin tins and bake in the centre rack for 12-15 minutes, once toothpick comes out almost clean take the tray out! You can slightly under-bake them so that they are soft in the centre and don’t dry out. They do continue to bake when they are in the pan out of the oven, and since they are small they can over-bake quickly.
  9. Once cool enough to handle, place them on a cooling rack to cool completely. Enjoy!