Ingredients
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1 cup (250 ml) whole-wheat flour
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½ cup (125 ml) cocoa powder
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2 tsp (10 ml) ground cinnamon
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1 tsp (5 ml) baking powder
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¼ tsp (1 ml) sea salt
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½ cup (125 ml) coarsely chopped California Walnuts
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16 Natural Delights Medjool Dates, pitted
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2 eggs
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4 egg whites about ¼ cup (50 ml)
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¼ cup (50 ml) olive oil
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1 tsp (5 ml) pure vanilla extract
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Instructions
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Preheat oven to 350 F (180 C).
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Whisk flour, cocoa powder, cinnamon, baking powder and salt in a medium bowl. Stir in walnuts and set aside. In a food processor, combine Medjool dates, eggs, egg whites, oil and vanilla. Purée until combined and smooth.
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Gradually mix wet ingredients into dry ingredients, until just combined; do not over-mix. (Mixture will be very thick.)
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Lightly spray sides of 8 x 8-inch (20 cm) baking pan with cooking spray. Pour batter into pan and place into oven. Bake for about 16 minutes or until a toothpick inserted into the center comes out clean.
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Remove pan from oven and allow brownies to cool to room temperature, about 30 minutes.
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Loosen brownie and turn slab out onto a cutting board or platter. Cut into 16 pieces, wrap with plastic wrap and refrigerate overnight.
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Leftovers may be kept refrigerated in a re-sealable container for up to 2 days
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