SIDE TRIP: (Stupid-Simple, Sorta-Healthy, Gluten-Free) High-Octane Brownies

This is not really a side trip. It comes from nowhere — other than my kitchen. It is a riff on two different brownie recipes I often see: 3-ingredient and gluten-free. It's a recipe I created that has been requested of me anytime I bring these brownies anywhere, so seemed worth publishing even though it does not fit the OWW journey.

My 15 year old said these were too chocolatey and moist. And now I feel like I need to do genetic testing to see if she's mine. Because, like, how is "too chocolatey and moist" for brownies even a thing?

(Stupid-Simple, Sorta-Healthy, GF) High-Octane Brownies

1-1½ cup pitted dates, whole (~24 Deglet Noor or ~12 Medjool)*

14-16 oz dark chocolate (one you like to eat plain)

8 large eggs

Variations:

1 cup semi-sweet chocolate chips

½-1 cup chopped pecans or walnuts

½ cup smooth peanut butter

*While baking tends to be exact, so I could/should go by weight, this is a forgiving recipe. I have tried it with both more and less dates. With more, the recipe is sweeter and chewier, but the date flavor more pronounced.

1. Preheat oven to 350° F. Line a 9x13 inch pan with a sheet of parchment paper, folding corners inwards so paper covers all 4 sides of the pan.

2. Put dates in a large, heat-proof glass or mug. Do not compact them. Boil water and pour over dates, until just barely covered.

3. Break chocolate into pieces and melt in either microwave or over a double broiler. If microwaving, cook for 1 minute at a time, stirring in between, until small pieces remain. Let sit 1 minute, then stir until pieces dissolve.

4. Put eggs into stand mixer with whisk attachment, and beat on high for 7-8 minutes, until thickened and light yellow. NOTE: Start beating eggs after water is poured over dates and chocolate is melted, so both can cool slightly while eggs beat.

5. Purée dates and the water in which they steeped together in a small blender or food processor until fully blended. You should not see any specks of date, or at least any larger than a grain of fine salt. If the mixture is too thick to blend/purée, add a tablespoon or two of water.

6. Turn off mixer if still beating and add in date/water purée and melted chocolate. Beat again on medium until mixture is fully combined, stopping to remove beaten eggs from side if needed.

7. Pour into prepared pan and bake 25 minutes. Cool slightly before cutting.

   
   

Variations:

1. Mix Ins: After step 6, stir in chocolate chips, nuts, or ½ cup chocolate chips plus ½ cup nuts by hand. Bake as directed.

2. Peanut Butter Swirl: Reduce chocolate to 12 ounces. At step 6, add in just the date/water mixture, not the melted chocolate, and beat until combined. Warm the peanut butter in microwave or double broiler until gently heated and looser in texture. Remove one cup of batter and mix with the peanut butter. Add the chocolate to the batter remaining in the mixing bowl and beat to combine. Put chocolate batter into prepared pan, then stripe the mixture with the peanut butter batter. Use a butter knife to gently swirl together. Bake as directed.