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Baking recipe · from the recipe book

Almond Butter Date Walnut Brownies

Dense, chewy cocoa brownies with a rich almond butter base, sweet sticky pockets of chopped dates and a crunchy toasted walnut top.

Almond Butter Date Walnut Brownies

Ingredients

  • ½ cup120 gAlmond butter, no salt addedstirred well
  • ¼ cup60 gUnsalted buttermelted
  • ⅔ cup packed150 gBrown sugar
  • 2 large100 gEggsroom temperature
  • 2 tsp8 gVanilla extract
  • ½ cup45 gUnsweetened cocoa powder
  • ½ cup60 gAll-purpose flour
  • ½ tsp2 gBaking powder
  • ¼ tsp2 gSalt
  • 4 dates90 gMedjool dates, pittedchopped
  • ¾ cup chopped100 gWalnutschopped
  • ¾ tsp3 gCanola oil

Steps

  1. Preheat the oven to 350°F (175°C). Brush an 8-inch square pan with the canola oil and line it with parchment.
  2. Spread the walnuts on a small tray and toast in the oven for 6 to 8 minutes until fragrant; cool, then divide them: two-thirds for the batter and the remaining one-third for the top.
  3. In a large bowl, whisk the almond butter with the melted butter until smooth, then whisk in the brown sugar.
  4. Whisk in the eggs one at a time, then the vanilla, until glossy.
  5. In a separate bowl, whisk together the unsweetened cocoa powder, flour, baking powder and salt to make the dry mix.
  6. Fold the cocoa dry mix into the almond butter mixture until just combined.
  7. Fold in the chopped dates and the two-thirds portion of toasted walnuts.
  8. Spread the batter in the pan and scatter the remaining one-third of the walnuts over the top, pressing them in lightly.
  9. Bake 24 to 28 minutes, until the edges are set and a toothpick in the center comes out clean.
  10. Cool in the pan on a rack for at least 1 hour, then lift out and cut into 12 bars.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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