Date Brownies

Brownies are beloved for their dense texture and rich, chocolaty flavor—not necessarily for their nutritional content. But these lovely date brownies, which use date syrup instead of granulated sugar in the batter, give your repertoire of baked goods an extra dose of nutrition.

Dates are a magical fruit. They’re versatile, plump, naturally sweet, and filled with vitamins and minerals. The date syrup adds a deep flavor and chewy texture to these brownies. Serve date and chocolate brownies instead of (or alongside) regular classic brownie recipes at potlucks or bake sales, take them to work, or snack on them at home. PS: Chocolate brownies with dates are particularly good with a scoop of banana ice cream.

Ingredients for Date Brownies

• Date syrup: Date syrup, also known as date molasses, is a sweetener with more vitamins and minerals than granulated sugar. It also has a delicious flavor. Make it yourself (we’ve got some tips below), or look for it at your supermarket or online.
• Butter: Use salted or unsalted butter, whichever you prefer. The extra salt in salted butter won’t hurt the taste and might even balance out the sweetness.
• Instant coffee: There are plenty of dessert recipes with instant coffee, so a jar won’t go to waste. Some folks swear by the Café Bustelo brand, while others like Medaglia D’oro, an instant espresso powder.
• Chocolate chips: Dates are pretty sweet, so using bittersweet chocolate chips is a good way to balance out the flavor in the dessert. Because you’ll be melting the chocolate, you could always use chopped-up bar chocolate if you don’t have chips.
• Eggs: Use room-temperature eggs for best results. Grade A large eggs are always the go-to for baking recipes.
• Vanilla extract: Try your hand at homemade vanilla extract. Or, get the best store-bought vanilla extract for baking; it’s always better than imitation vanilla. Because this date and cocoa brownies recipe has a lot of flavorful ingredients, you could simply leave out the vanilla if you’d prefer.
• Dry ingredients: You’ll need all-purpose flour, salt and baking soda for the batter.

Directions

Step 1: Make the chocolate mixture

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Preheat the oven to 325°F. Line a 9-inch square baking pan with parchment, letting the ends extend up the sides. In a large heavy saucepan, combine the date syrup, butter, water and, if desired, coffee granules. Bring to a boil, stirring constantly. Remove from the heat, add 1-3/4 cups chocolate chips and stir until melted. Cool slightly.

Step 2: Finish the batter

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In a large bowl, whisk the eggs until foamy, about three minutes.

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Add the vanilla and gradually whisk in the chocolate mixture.

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In another bowl, whisk the flour, baking soda and salt. Gently stir the dry ingredients into the chocolate mixture.

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Fold in the remaining chocolate chips.

Step 3: Bake and cool

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Pour the batter into the prepared pan.

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Bake on a lower oven rack for 40 to 50 minutes, until a toothpick inserted in the center comes out with moist crumbs. Start checking the brownies early to be sure they don’t overbake. Cool completely in the pan on a wire rack. Lifting with the overhanging pieces of parchment, remove the brownies from the pan. Cut into squares.

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Date Brownie Variations

• Add nuts: Toss some nuts into the batter when adding the dry ingredients to the wet ingredients. Walnuts go beautifully with dates and are a classic brownie addition, but pecans, pistachios, cashews and almonds would all pair nicely with the various flavors in these date and chocolate brownies.
• Mix in halva: After scooping the batter into the parchment-lined pan, crumble on some authentic halva just before baking. Sesames and dates are a gorgeous match.
• Spice up the brownie batter: Working with dates provides an excellent opportunity to experiment with other Middle Eastern spices and ingredients. Dates go well with cardamom, cinnamon and nutmeg; add a pinch or two of one or all three. Consider adding a splash of orange blossom water or rose water.
  

How to Store Date Brownies

You can store date and cocoa brownies in an airtight container on the counter, but they hold up best when kept in the fridge. They’ll last up to four days at room temperature and a week in the refrigerator.

Can you freeze date brownies?

Date brownies freeze nicely. Layer the cool, cut brownies in a freezer-safe container or zip-top bag, placing parchment between the layers to prevent sticking. Freeze for up to three months.

Date Brownie Tips

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How do you make date syrup from scratch?

To make date syrup, soak pitted Deglet Noor dates in 5 cups hot water until they soften, about 30 minutes. Blend the dates and water with an immersion blender or blender until smooth and no chunks are left. Pour the mixture into a saucepan over medium-high heat and bring it to a boil, then lower the heat and let it simmer for about one hour. You want it to be smooth and creamy, almost like pudding; stir frequently so it doesn’t stick to the pan. Remove from the heat, put the date mixture in a bowl and set it aside.

Line a colander with a nut milk bag or piece of cheesecloth, and place the colander over the saucepan. Working in batches, pour the cooled date mixture into the nut bag or cheesecloth, and squeeze it to release the liquid into the saucepan. You should get about 2 cups of liquid. Reserve the date pulp for another use (it’s excellent in smoothies).

Bring the liquid to a simmer over medium-high heat until it thickens and reduces by half, about 30 minutes. Place the saucepan over medium-high heat and bring it to a simmer. The syrup should coat the back of a spoon. Let it cool completely, and store it in a lidded glass jar in the refrigerator for up to three months.

What can you serve with date brownies?

Chocolate brownies with dates make fabulous homemade brownie sundaes!