Use Grade B (or Grade A, Dark Color, Robust Flavor) maple syrup for this recipe. It's darker and more flavorful than most Grade A types (the quality is the same).

Katie Higgins

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Lara Ferroni

Recipe Summary

prep:
15 mins
chill:
2 hrs
total:
2 hrs 15 mins
Yield:
16 brownies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine dates, walnuts, 6 Tbsp. cacao powder, 1 1/2 tsp. vanilla, 2 tsp. water and salt in a food processor. Process until completely smooth.

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  • Lightly grease an 8-inch square baking dish, or line dish with parchment or waxed paper. Transfer dough to dish. Press dough very firmly into dish with your hands until dough is evenly distributed.

  • In a medium mixing bowl, combine remaining 1/4 cup cacao powder, remaining 1/2 tsp. vanilla, maple syrup and oil. Stir until mixture forms a paste (this is the frosting). Spread paste evenly over dough in baking dish. Refrigerate brownies for at least 2 hours to set, then cut into squares. Refrigerate any leftovers in a covered container for up to 2 weeks, or freeze for up to 2 months.

Source

Chocolate-Covered Katie

Nutrition Facts

207 calories; fat 10g; saturated fat 2g; cholesterol 0mg; fiber 5g; protein 4g; carbohydrates 29g; sodium 63mg; iron 3mg; calcium 39mg.
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