“This is a flavorful, vegan, healthy and non-stimulating alternative to regular brownies, thus making them adequate to eat in the evening even when you're an insomniac like me. The texture is somewhat cakelike, but they melt in the mouth. Also, don't expect a date taste, since it is quite overpowered by the strong carob flavor. Instead of flavor, the dates provide here some creamy brown sweeteness, more delicate than other sweeteners. And they are quite economical, too.”
READY IN:
40mins
SERVES:
4-16
YIELD:
8-16 brownies
UNITS:
US

Ingredients Nutrition

  • 34 cup chopped dates, lightly packed
  • water (enough to fill the spaces between the dates in the measuring cup)
  • 1 cup whole wheat flour
  • 13 cup brown rice flour
  • 13 cup carob powder
  • 1 12 teaspoons baking powder
  • 14 teaspoon salt
  • 13 cup oil (I used extra-virgin olive oil and extra-virgin sunflower oil)
  • 1 -2 tablespoon molasses (I recommend unsulphured Blackstrap)
  • 14 cup water
  • 2 teaspoons vanilla
  • 1 tablespoon rum (or other alcohol such as brandy or whisky)
  • 1 teaspoon orange zest (optional)
  • 13-12 cup carob chips (optional)
  • 13-12 cup chopped walnuts (optional)

Directions

  1. Preheat oven to 350°F.
  2. Lightly grease a 8"X8" pan.
  3. Put the dates and their water in a small saucepan.
  4. Bring to a boil, stirring often.
  5. When the dates look like a paste, remove from the heat.
  6. Put the bottom of the saucepan in cold water.
  7. In a medium bowl, sift together the flours, carob powder, baking powder and salt.
  8. In a small bowl, whisk together the cooled date paste, oil, molasses, water, vanilla and alcohol.
  9. Pour the liquid ingredients into the dry ones and stir. If using optional ingredients, only mix roughly. If not, mix well.
  10. If using, add the zest, chips, nuts and finish mixing.
  11. Pour the batter in the pan and spread it evenly with a spatula.
  12. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

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