15 mins
30 mins
9 Servings
4.8★
Preheat oven to 175°C. Grease a square baking tin and line with parchment paper.
Mix date puree, jaggery powder, oil, vanilla, and melted dark chocolate until well combined.
Fold in whole wheat flour, cocoa powder, and baking soda. Mix until just combined.
Add chopped walnuts and fold gently. Pour batter into the tin and bake for 25-30 minutes until fudgy.
Blend pitted dates with a little water to make smooth puree for natural sweetness.
Brownies are done when a toothpick comes out with a few moist crumbs for fudgy texture.
Store in an airtight container for up to 5 days. Freeze for up to 2 months.
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