These rich, chewy brownies are loaded with chocolate flavor and come together in a snap — no baking required! For a new spin, experiment with using dried apricots in place of the dates, and pecans or almonds in place of the walnuts. Watch our how-to video.
1 cup pitted dates, soaked in warm water for 10 minutes to soften
2 teaspoons pure vanilla extract
In a food processor, blend walnuts and cocoa powder until nuts are finely ground. Drain dates and squeeze out any excess water. Add dates and vanilla to the food processor. Process until mixture sticks together and forms a ball. Add water 1 tablespoon at a time, if desired, for moister brownies.
Line an 8-inch square baking dish with parchment paper. Press brownie mixture into the prepared dish. Cover and refrigerate for at least 2 hours to set and then cut into 16 squares. Refrigerate brownies in an airtight container for up to 5 days or freeze for up to 2 weeks.
Per Serving: Serving size: 1 brownie, 190 calories (140 from fat), 15g total fat, 1.5g saturated fat, 13g carbohydrates, (3 g dietary fiber, 8g sugar), 4g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.