Ingredients
- 1 1/2 cups dates, pitted + roughly chopped
- 1 tsp baking soda
- 3/4 cup + 2 tbsp flour
- 1/4 cup unsweetened cocoa powder
- 3/4 tsp salt
- 1/2 tsp baking powder
- 1/2 cup packed light brown sugar
- 1 large egg + 1 egg yolk
- 1 tsp vanilla
- 1/2 cup vegetable oil or canola oil
- 1 cup chopped semisweet or bittersweet chocolate
- 1 cup Diamond of California chopped pecans
The Steps
- Prep the dates: Put chopped dates + baking soda in a bowl. Pour boiling water over them and let soak for 10 minutes until soft.
- Mix dry ingredients: In a bowl, whisk together flour, cocoa, salt, baking powder, and espresso powder.
- Mix wet ingredients: In a large bowl, whisk brown sugar, egg, egg yolk, and vanilla for about 2 minutes until lighter and foamy. Slowly whisk in the oil until smooth.
- Combine: Add dry ingredients to the wet and gently mix. Stir in the softened dates (smash them a little), chopped chocolate, and chopped pecans.
- Bake: Pour into a greased + parchment-lined 8″ round pan. Bake at 350°F for 18–22 minutes, until the top is set and a toothpick comes out mostly clean with some melted chocolate streaks.