6 oz Pitted dates
1/2 c Water
5 ts Vanilla extract
1 1/4 c Sugar
6 Egg whites
1/2 c All-purpose flour
1/2 c Unsweetened cocoa powder
1/2 c Chocolate chips
Preheat the oven to 375 degrees and coat a 9- by 13-inch baking pan with
cooking spray. Combine the dates and water and cook in the microwave on
high, covered, until dates are very soft (about 5 minutes; check and stir
every minute). Drain, reserving the cooking liquid, and puree the dates
with the vanilla in a food processor, adding cooking liquid if necessary to
make a smooth paste. Turn the date puree into a large mixing bowl and cream
in the sugar with an electric mixer. Blend in the egg whites 1/3 at a time.
In a small bowl, stir together the flour and cocoa powder. Add to the puree
and mix well by hand. Stir in chips. Spread the batter in the prepared pan
and bake on the middle rack until a pick inserted in the center comes out
with a bit of chocolate clinging to it, approximately 15 minutes. Cool on a
wire rack, chill for several hours or overnight, and cut into 18 bars. This
recipe yields 18 brownies. Variation: Add 1/2 cup butterscotch, white
chocolate, or peanut butter chips.
Yields
1 servings