Directions

1. Preheat the oven to 340F.
2. Line an 8" x 8" baking pan with parchment paper.
3. Combine the finely chopped dates, 1/4 cup of the date syrup and the baking soda in a small pan. If too thick, slowing add 1/8 of a cup of water and bring to a boil. Simmer for one more minute, remove from heat and add your virgin coconut oil or plant-based butter to the pot.
4. Pour the mixture in a mixing bowl and mix on the highest speed possible until the date mixture is a creamy consistency.
5. Stir in the vinegar and baking soda combinations one at a time and combine well after each addition. Then, add in the vanilla extract and mix well.
6. In another bowl, whisk the date sugar, cocoa, flour and baking powder together.
7. Slowly add the dry ingredient mix to the date mixture until blended. Then, add in the chocolate chips or chunks.
8. Smooth the blended mixture into your prepared pan and bake for approximately 40 minutes or until set in the middle and the sides begin to come away from the pan.
9. Leave to fully cool before cutting the baked brownie mix into squares sized to your liking.
10. STORAGE:  2 weeks in an airtight container or 3 months in the freezer.
11. TIP: These brownies are even better the day after baking or freezing them.