Double Chocolate Brownies

Double Chocolate Brownies

I must admit that I get serious chocolate cravings. Serious. I would not classify my craving as an addiction, probably because I can live my life without chocolate. I don’t want to, but I can. My little boy has a friend who doesn’t even like chocolate. What the WHAT?!! I mean c’mon, you don’t have to LOVE chocolate, but not even like it! Wow. Just WOW. These brownies seriously satisfy my chocolate cravings with double the chocolate flavor. Bring it! AND this little decadent treat is sweetened naturally with dates and honey – not processed white sugar (win for me!) Baking with dates is so fun because they not only add sweetness, but they give texture, moisture, and nutrients. No one even suspected that these brownies were gluten-free, dairy-free, and plant-based! They were a hit with my little guys and their friends…except for our little non-chocolate buddy. Hmmm, I may need to come up with a blondie recipe for him! In the meantime, enjoy these chocolatey, chewy brownies! YUM!

Double Chocolate Brownies 2

Double Chocolate Brownies 3

½ cup packed soft, pitted dates

Warm water

⅓ cup coconut oil or applesauce

3 ounces Enjoy Life mini chocolate chips

⅓ cup honey

⅓ cup sorghum flour

2 tablespoons arrowroot starch

⅓ cup unsweetened cocoa powder

2 teaspoons baking powder

½ teaspoon xanthan gum

¼ teaspoon sea salt

1/4 cup + 2 tablespoons applesauce

2 teaspoons pure vanilla extract

Place dates in a bowl. Add warm water to cover dates by an inch. Let soak for 2 hours. Drain dates and set aside. Preheat oven to 350 degrees. Generously grease an 8-inch springform pan, an 8-inch square pan or a 9-inch round pan. Line with parchment paper, if desired. Combine coconut oil and chocolate chips in a small saucepan over very low heat. Stir occasionally with a whisk until smooth. When almost melted, add honey. Stir and remove from heat. Set aside to cool. In a medium bowl, whisk together flour, arrowroot, cocoa powder, baking powder, xanthan gum and salt until well combined. Combine dates, applesauce and vanilla in a blender or food processor, processing until smooth and creamy. Add melted chocolate mixture and blend. Add dry ingredients. Mix until well combined. Do not over-mix. Batter will be stiffer than conventional brownie batter. Scrape batter into prepared pan. Smooth top with a damp spatula. Bake in preheated oven on center rack until edges begin to pull away from the pan and a toothpick inserted into center comes out clean, about 20 to 24 minutes. Do not over-bake. The center may seem unset but will firm up as it cools. Place pan on a wire rack to cool. When cool, run a knife around pan edges. Invert brownies and turn onto a cutting board. Cut into 16 squares. Store covered for up to a week. (Adapted slightly from Recipe Source: Gluten Free & More)

 

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