Date Brownies Recipe from Jake Makes It Easy
Rich and naturally sweet, these Date Brownies bring a wholesome twist to classic brownies by using dates for a fudgy, caramel-like texture. With simple ingredients, they’re easy to make and deliver indulgent flavor in every bite. Perfect for a guilt-free dessert or a snack to satisfy your sweet cravings! This dessert pairs great with Iraqi Salmon.
Recipe by Jake Cohen on Jake Makes It Easy.
Executive produced by Rachael Ray. A Free Food Studios production.
Ingredients
- 8 ounces dark chocolate (70% cacao), coarsely chopped
- 4 ounces (1 stick) unsalted butter, cubed
- 1½ cups (300g) granulated sugar
- ¼ cup light brown sugar
- 4 large eggs
- ¼ cup (25g) unsweetened cocoa powder
- 1 tablespoon vanilla extract
- 1½ teaspoons kosher salt
- 1 cup (135g) all-purpose flour
- 1 cup dark chocolate chips
- 16 Medjool dates, pitted
- Flaky sea salt, for garnish
Directions
Preheat the oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving overhang on all sides.
Set a medium metal or heatproof glass bowl over a small pot of simmering water. Add the chopped chocolate and butter and heat, stirring occasionally, until completely melted and combined, then remove from the heat.
Meanwhile, in a large bowl, whisk together the sugars and eggs until very smooth, for at least 2 minutes. Whisk in the cocoa powder, vanilla, and kosher salt until smooth. Slowly whisk in the melted chocolate mixture until smooth. Fold in the flour until just incorporated, followed by the chocolate chips. Scrape the batter into the prepared pan and spread it into an even layer. Stud the batter with the pitted dates, spacing them out in 4 rows of 4 dates each, so when you slice the finished brownies, each will have its own date. Sprinkle with a pinch of flaky salt, if using, on top.
Bake for 40 minutes, until the top is matte and the edges begin to crack, then let cool completely in the pan. (For cleaner slicing and firmer texture, once cool, cover and refrigerate for 4 hours.) Use the overhanging parchment to transfer to a cutting board, then slice into 16 brownies and serve.
