Spiced Medjool Date and Walnut Brownies

Back to Recipes Yields 16 brownies


  • 1 cup whole-wheat flour
  • ½ cup cocoa powder
  • 2 tsp ground cinnamon
  • 1 tsp baking powder
  • ¼ tsp sea salt
  • ½ cup walnuts, coarsely chopped
  • 16 Natural Delights Medjool dates, pitted
  • 2 eggs
  • 4 egg whites, about ¼ cup
  • ¼ cup olive oil
  • 1 tsp pure vanilla extract


  1. Preheat oven to 350°F.
  2. Whisk flour, cocoa powder, cinnamon, baking powder and salt in a medium bowl. Stir in walnuts and set aside. In a food processor, combine Medjool dates, eggs, egg whites, oil and vanilla. Purée until combined and smooth.
  3. Gradually mix wet ingredients into dry ingredients, until just combined; do not over-mix. (Mixture will be very thick.)
  4. Lightly spray sides of 8x8-inch baking pan with cooking spray. Pour batter into pan and place into oven. Bake for about 16 minutes or until a toothpick inserted into the center comes out clean.
  5. Remove pan from oven and allow brownies to cool to room temperature, about 30 minutes.
  6. Loosen brownie and turn slab out onto a cutting board or platter. Cut into 16 pieces, wrap with plastic wrap and refrigerate overnight.
  7. Leftovers may be kept refrigerated in a resealable container for up to 2 days.
Nutritional analysis per serving - Calories: 170, Fat: 7g, Saturated Fat: 1g, Trans Fat: 0g, MUFA: 2.85, PUFA: 2.33, Cholesterol: 25mg, Sodium: 95mg, Potassium: 228mg, Carbohydrates: 26g, Fiber: 3g, Sugar: 16g, Protein: 4g, Vitamin A: 2%, Vitamin C: 0%, Calcium: 4%, Iron: 6%