|The Ultimate Unbaked Brownies|
Good thing these babies freeze well!
Brownies are my Kryptonite. I love them even more than chocolate chips cookies. Think about it: you only get a small amount of chocolate when you eat a chocolate chip cookie; whereas with a brownie, the entire thing is melty, gooey chocolate.
All chocolate is always going to be better than some chocolate. If you put a plate of brownies down in front of me, you can pretty much do anything you want without me noticing. My mind will only be thinking about the plate of brownies in front of me and how to stop myself from eating all the brownies. I’m having a hard time writing this post, because there are brownies on my computer screen, and it’s making me hungry. I want all the brownies.
Total Time: 10m
Yield: 16 brownies
- 2½ cups loosely packed pitted dates
- 1 1/2 cups walnuts
- 6 tbsp cacao or cocoa powder
- 1 1/2 tsp pure vanilla extract
- 2 tsp water
- 1/4 + 1/8 tsp salt
- 1/4 cup cacao or cocoa powder
- ¼ cup pure maple syrup (or raw agave)
- 2 tbsp vegetable or melted coconut oil
- 1/2 tsp pure vanilla extract
Combine the dates, walnuts, 6 tbsp cocoa, 1 1/2 tsp vanilla, water, and salt in a food processor. Process until completely smooth, scraping down as needed – It may seem dry at first, but don’t add any extra water. Lightly grease an 8-inch square baking pan, or line the pan with parchment or wax paper. Transfer dough to pan and press very firmly until dough is evenly distributed in the pan. In a medium mixing bowl, combine remaining cocoa and vanilla extract with the maple syrup and oil. Stir until mixture forms a paste (this is the frosting). Spread evenly over dough in the baking pan. Refrigerate brownies for at least 2 hours, to set. Leftovers can stay covered at room temperature for a day, or up to 2 weeks in the fridge, or 1-2 months in the freezer.