Fudgy Flourless Brownies

Photo: Travis Rathbone
Yield: 9 brownies (serving size: 1 brownie)


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1/2 cup sliced almonds
1/2 cup unsweetened cocoa powder
1/2 cup sugar
1 ounce unsweetened chocolate, chopped
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup packed pitted Medjool dates
1/4 cup unsweetened almond milk
2 tablespoons extra-virgin olive oil
1 teaspoon vanilla extract
2 large egg whites
2 tablespoons mini chocolate chips, optional


Prep: 15 Minutes
Cook: 30 Minutes

1. Preheat oven to 325ºF. Line an 8-inch square pan with foil, allowing a 1-inch overhang. Coat with cooking spray.

2. In a food processor, blend almonds, cocoa, sugar, chocolate, baking soda and salt until ground. Pulse in dates, almond milk, oil and vanilla until a smooth paste forms.

3. Beat egg whites until medium peaks form. Stir in one-third of almond mixture, then fold in remaining mixture. Spread in baking pan and sprinkle with chocolate chips, if desired.

4. Bake until a toothpick inserted 1 inch from edge comes out almost clean, about 30 minutes. Let cool in pan on a wire rack.

Created date

December 2013

Nutritional Information

Calories 169
Fat 8 g
Satfat 2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3 g
Carbohydrate 26 g
Fiber 4 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 154 mg
Calcium 37 mg