Ingredients:

  • 1 cup (200 g) Pitted Medjool Dates, tightly packed (Core 1)
  • ½ cup (130 g) Natural Creamy Peanut Butter (smooth, runny style) (Core 2)
  • ¼ cup (25 g) Unsweetened Cocoa Powder (Core 3)
  • 2 Tbsp (30 ml) Plant Milk (unsweetened almond or oat, if needed for blending) (Core 4)
  • ¼ tsp Fine Sea Salt (optional)
  • ½ tsp Vanilla Extract (optional)

Instructions:

  1. Prep Dates: If dates are not extremely soft, soak them in hot water for 10–15 minutes. Drain thoroughly. Set oven temperature to 350°F (175°C).
  2. Prepare Pan: Line an 8x8 inch baking dish with parchment paper, ensuring there is an overhang to easily lift the brownies out later.
  3. Process Dates: Add the pitted dates (and optional salt/vanilla) to a high-powered food processor bowl. Process until a thick, uniform paste forms. Scrape down the sides as needed.
  4. Add Fat and Cocoa: Add the peanut butter and cocoa powder to the date mixture. Process again until a thick, sticky 'dough' begins to form and pulls away from the sides.
  5. Assess Texture: If the mixture is too stiff and won't incorporate into a cohesive ball, add plant milk 1 tablespoon at a time until the mixture combines. Ensure the dough remains dense.
  6. Transfer and Press: Remove the dough from the processor and transfer it into the prepared baking dish. Use the back of a spatula or lightly damp hands to firmly press the batter evenly into the pan, leveling the surface.
  7. Bake: Place in the preheated oven and bake for 22–25 minutes. The edges should look set, but the center should still look slightly soft. Do not overbake.
  8. Cool Completely: Remove from the oven and allow the brownies to cool fully in the pan on a wire rack for at least 30 minutes. This is critical for structure and optimal fudginess.
  9. Cut and Serve: Once cool, lift the brownies out using the parchment paper overhang and slice into 8 squares.