Name: Easy Vegan Brownies
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 12 servings
Ingredients: 2 cup tightly packed dates, pitted ((measured after pitting // make sure they're fresh! If dry, soak in warm water 10 minutes, drain, then add to processor)); 0.25 cup warm water; 0.5 cup salted peanut butter* ((if unsalted, add a healthy pinch of salt to the batter)); 2 tbsp melted coconut oil* ((if avoiding coconut oil, see notes)); 0.33 cup cacao powder (or unsweetened cocoa powder); 0.33 cup dairy-free dark chocolate chips; 0.5 cup roughly chopped raw walnuts (or other nut of choice)

Instructions

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1

Preheat oven to 350 degrees F (176 C) and line a standard loaf pan with parchment paper.
2

Add tightly packed dates, pitted (2 cups) to a food processor and blend until small bits or a ball forms. If dry, soak them in [warm water] for 10 minutes, then drain before processing. Ensure no pits are present.
3

Once blended, separate the dates into chunks. Add warm water (0.25 cup) and blend until a sticky date paste forms. Scrape down sides as needed.
4

Add salted peanut butter* (0.5 cup), melted coconut oil* (2 tbsp), and cacao powder (0.33 cup) and pulse until a sticky, thick batter forms. Scrape down sides as needed. Optionally, add dairy-free dark chocolate chips (0.33 cup) and roughly chopped raw walnuts (0.5 cup) and pulse to incorporate.
5

Transfer batter to the lined loaf pan and spread into an even layer. For a smooth top, use parchment paper and a flat object to press it down evenly.
6

Bake on the center rack for minutes (15); edges should be slightly dry. Remove from oven and cool in the pan for minutes (10). Then, carefully lift out of the pan and cool on a rack for at least minutes (20) before slicing. They will firm up as they cool.
7

Serve warm or cooled. Store leftovers covered at room temperature up to 3 days, in the refrigerator up to 5-6 days, or in the freezer up to 1 month (thaw before enjoying).