Bev’s Date Brownies

Name: Bev’s Date Brownies
Yield: Makes 1 dozen.
Cuisine: Italian
Ingredients: ½ tsp. freshly grated nutmeg; ¼ tsp. salt; 3 large eggs, lightly beaten; 2 tbsp. milk, whole or 2 percent; ¾ cup unbleached, all-purpose flour; ½ cup chocolate-flavored yogurt; 1½ tsp. pure vanilla extract; ¾ tsp. baking powder; 2 tbsp. unsalted butter, melted; ¼ cup brown rice syrup; ¾ cup pitted dates; 3 tbsp. unsweetened cocoa powder, sifted; ⅓ cup semisweet chocolate chips; 1 tsp. cinnamon

Preparation info

Makes
1 dozen

Difficulty
Easy

Appears in

Brownies To Die For!

By Bev Shaffer

Published 2006

About

When I was a kid, my Italian relatives were always eating dates and figs and dates and figs . . . so much so, I was sick of looking at them! Over the years I’ve matured (in some ways)—one of those ways being the development of these luscious date brownies.

Ingredients

Brownie Base

¾ cup pitted dates
¼ cup brown rice syrup
2

Europe
Italy
Dessert
Vegetarian
Mediterranean

Method

Heat oven to 350 degrees. Lightly grease a 9" square pan.

For the Brownie Base

Using kitchen scissors dipped often in hot water (this helps prevent sticking), cut dates into pieces to measure more accurately.

Puree the dates in a food processor until smooth, stopping to scrape down the sides of the bowl. Add syrup, butter, eggs, yogurt, vani