A confession: These aren’t quite like a traditional cake brownie, but they are pretty remarkable. The texture is rather fudgy, and they are sweetened only with dates and fortified with walnuts. These are not just fast, but good for you, too. Store them in the refrigerator or freezer for a chocolate fix anytime the craving hits!
Makes: 16 (2-inch square) brownies
Tip: Greasing a baking pan or dish helps parchment paper stick and makes it easier to press in batter.
Pamela Salzman is a natural foods cooking instructor, holistic health counselor and author. For more recipe inspiration visit her website at pamelasalzman.com and order her new cookbook, Quicker Than Quick!
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