4-Ingredient Brownies
Fudgy Brownies with Dates, Cacao, and Almond Butter
Servings: 12 brownies
Equipment
- food processor
- loaf pan
- spatula
- mixing bowl
Ingredients
- 2 cups dates pitted
- ¼ cup warm water
- ½ cup creamy almond butter
- ¼ cup cacao powder
- ½ cup chopped almonds
- Vegan chocolate chips optional
Instructions
- Preheat oven to 350F. Line a 9-inch loaf pan with parchment paper.
- Add pitted dates to food processor and pulse until coarse.
- Pour in warm water and process until a thick paste is formed.
- Transfer the date paste into a mixing bowl. Fold in almond butter and cacao powder.
- Finally, fold in chopped almonds and transfer the mixture into your prepared pan.
- If using chocolate chips, sprinkle a handful on top.
- Bake the brownies for 15 minutes. Cool on a wire rack for 15 minutes before removing from the pan.
- Continue to cool the brownies on a kitchen counter for another 20 minutes. Don't cut into them just yet! They need to firm up.
- Store in refrigerator for up to 5 days.