What’s that? Sorry, I can’t talk right now. I have a hot date:
A hot date brownie, that is!
What am I talking about, you ask? Just the latest and greatest sweet treat to come out of my kitchen is all! Seriously, I am super excited to be sharing this recipe with you all today. These brownies are rich, decadent, and irresistible—yet vegan, gluten-free, and nut-free!
The secret? I’m pretty sure it’s the dates. I like using dates in sweet things because they’re a whole food and a superb natural sweetener. They’re extra perfect for brownies, because they naturally have that sticky, gooey texture that brownies need. And this weekend, as I was poking around the internet for gluten-free date-based brownie recipes, I had an excellent idea: why not spice things up a bit while I’m at it?
And so these Spicy Mexican Chocolate—or as I’m calling them, “Hot Date”—Brownies were born. I worked off of this excellent chocolate date brownie recipe from Simply Sugar & Gluten-Free, and then added some hot pepper and chili spices to the batter to make them extra hot. The result was divine—chewy, rich, spicy, and finger-licking good. This is definitely a recipe I will be returning to soon, and one you should get on ASAP! Here’s what to do…
“Hot Date” Mexican Chocolate Brownies
vegan, gluten-free, and nut-free
(makes 16 to 20 small brownies, 9 medium brownies, or 1 really big brownie)
adapted from this Simply Sugar & Gluten-Free recipe
- 1 cup pitted medjool dates
- ¾ cup hot water
- 2 teaspoons vanilla extract
- 2 teaspoons instant coffee granules
- ½ cup cocoa powder
- ½ cup garbanzo-fava flour mix (other GF flours would probably work here too)
- ¼ cup sugar
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ¼ teaspoon xanthan gum
- 1 teaspoon cinnamon
- 1 teaspoon chili powder
- ¼ teaspoon cayenne pepper
- a handful of chocolate chips (totally optional)
- Preheat oven to 350°F. Line an 8×8 baking pan with parchment paper and spray with spray oil.
- Place pitted dates, hot water, vanilla, and coffee granules in a bowl and let sit as you prepare the other ingredients.
- Mix together all the other ingredients, except for the optional chocolate chips.
- Place date mixture into a food processor and process until smooth, scraping down the sides if necessary.
- Once date mixture is nice and smooth, add the flour mixture and process some more. You should have enough space to do this even in a very tiny food processor (mine only holds 3 cups). The final mixture will be fairly sticky and viscous.
- Pour mixture into the prepared baking pan, and do your best to spread it out. Silicon/rubber spatulas are a boon here, but even they can only do so much with this batter.
- If you wish, sprinkle the top with chocolate chips, and press down into batter.
- Bake for 20 to 25 minutes. The toothpick test won’t work with these brownies, so just use your best judgment as to when they are set.
- Remove from oven and let cool on a wire rack. Once they’ve cooled down, they’re ready to eat!
And that’s all you got to do! Hope you enjoy this one, guys!
Until we eat again,