This straightforward recipe for brownies is free of gluten and calls for date sugar rather than white sugar as a sweetener. It has an amazing flavor with a chewy texture which makes it ideal for kids.
First, the batter should be processed in a food processor, and then the brownies should be baked for forty-five minutes at 350 degrees Fahrenheit. These homemade brownies are incredibly simple to put together.
The batter can be mixed in a food processor, and then it can be baked in the oven. In addition, they do not contain gluten, and one of the things that I appreciate most about them is the fact that dates are the only source of sweetness.
Simply soften some dates by soaking them in water that has been freshly boiled, and then include them into the mixture for the brownies. That is the simplest way to put it. Dates are the only kind of sweetener that can be used in this brownie recipe.
To begin, pour just-boiled water over 12 ounces of pitted dates and let them sit for 15 minutes so that the dates can become more pliable. Put the soft dates and a quarter of a cup of water into a food processor, and purée the mixture until it is smooth.
After that, one at a time, place four eggs into the machine. We utilized Bob’s Red Mill Paleo Baking Flour Mix in order to convert this gluten-filled brownie recipe into a paleo-friendly one.
Put the flour, coconut oil, cocoa powder, vanilla extract, salt, and baking powder into the bowl of a food processor. Blend until smooth. Because we are using coconut oil, the brownies do not include any dairy products either.
Pour the batter onto a baking dish that has been prepared, and before you forget, sprinkle some chocolate chips over the top.
Bake in the oven at 350 degrees Fahrenheit for forty-five minutes, or until a toothpick inserted in the center comes out clean.
Simply substituting melted virgin coconut oil for the butter in the brownie recipe will allow you to effortlessly produce dairy-free brownies.
In this recipe, we substitute 1 cup of melted coconut oil for the 2 sticks of butter that are typically called for.
It would be the same if you wanted to use an oil with no discernible flavor, such as avocado. Because brownies contain eggs, the maximum amount of time they can be kept in the refrigerator before going bad is three.
You also have the option of freezing the brownies for a period of three months. The best approach to reheat the brownies is to remove them from the freezer first, then place them in an oven preheated to 300 degrees Fahrenheit for five minutes. Turn the oven on to 350 degrees.
First, pour boiling hot water over the dates and let them sit there for around 15 minutes. Drain the liquid, but set aside a quarter cup of the solids. Put the dates in a food processor or blender and process them until you have a smooth paste.
While you are doing this, add the quarter cup of the liquid that the dates have been soaking in.
After each egg has been added, continue processing the mixture until all of the eggs have been integrated into the batter. Process the mixture until it is well combined after adding the melted coconut oil and the vanilla extract.
After adding the cocoa powder, continue the processing. Continue processing for an additional 20 seconds after adding the paleo flour mix, salt, and baking soda. Allow the mixture to sit undisturbed for five minutes so that the almond flour may absorb the liquid.
Spread the flour mixture over the top of the batter that has been poured into a baking dish that is 12 inches by 8 inches and has been oiled or lined with parchment paper.
Spread the chocolate chips across the top of the batter, and then use a spatula to work them into the batter a little bit.
Dates are used in place of sugar to create vegan brownies that are healthful and have a far lower amount of processed sugars than typical brownies.
The Middle East is the birthplace of this fruit that comes from the date palm. When creating this dish, you can use any sort of date you like; however, the level of sweetness will change based on the type of date you use.
You can give the batter a taste before frying it, and if necessary, make adjustments to the sweetness. When it comes to baking without gluten, my number one piece of advice is to use a full gluten-free baking flour.
This type of flour already contains all of the supplemental components that are required for the flour to operate properly when baking without gluten.
Be sure to just add a small amount of liquid at a time while mixing the dates. You need to watch out that you don’t add more water than is necessary to let the dates blend together.
Brownies made with dates and vegan flour might become mushy if too much water is added. Dates, when used in place of sugar in baking, bring about a discernible shift in the overall sweetness of the finished product.
It is nearly probable that a brownie made with date sugar or date paste will have a sweetness level that is lower than that of a conventional brownie.
It’s not that the flavor with less sweetness is a negative thing but it’s possible that not everyone will enjoy it.
Additionally, dates contribute additional moisture to the vegan date brownies, which meant that the other liquids that were added to the brownies needed to be adjusted accordingly.
Dates give baked goods a caramel flavor and color when they are baked, which is great for making healthy vegan brownies but might not work for every baked good recipe.
Dates offer a caramel flavor to baked goods. If you want your brownies to be a little sweeter, you might need to make a minor adjustment to the recipe.
This is because different people have different thresholds for how sweet their brownies should be, and the sweetness of your batch of brownies will also differ depending on the type of dates you use.
Once you’ve combined the liquid and dry components, you should taste them to check for sweetness. You have two choices available to you if your healthy vegan brownies are not sweet enough for your liking.
To begin, if you want the finished vegan date brownie to have a sweeter taste, you should choose chocolate chips that are sweeter, such as milk chocolate chips or dark chocolate with a lower proportion of cacao.
The second thing you may do is mix in some additional sugar, one tablespoon at a time until you reach the level of sweetness you want it to have. Make sure the dates have been soaked.
If you’d rather do the soaking the night before or in advance, that’s not a problem at all. When developing this recipe, I referred to a helpful resource on producing date paste, which you can find here.
If you want to learn more about how to make date paste and soaking dates, check out this link. Be sure to just add a small amount of liquid at a time while mixing the dates.
You need to watch out that you don’t add more water than is necessary to let the dates blend together. It’s possible that adding too much water will make the brownies too mushy.
Squeeze the block of tofu over a strainer with a fine screen to remove some of the additional water. When I made this recipe for the first time, I accidentally skipped this step, which caused the brownies to be far too moist.
It had a good flavor but had a more wet texture than one would expect from a brownie.
Before baking, get a taste of the batter. This recipe for brownies with dates is not nearly as sweet as the classic brownie recipe, therefore I would advise you to taste a little bit before you bake them so you can modify the sweetness level if necessary.
Use cacao chips with a lesser percentage of cacao or even milk chocolate instead to achieve a more dessert-like flavor in your brownies.
