• 10servings
  • 50minutes
  • 93calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B12, H
MineralsNatrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 16 whole chocolate graham crackers (8 ounces) , (see Ingredient notes)

  2. 2 tablespoon(s) unsweetened cocoa powder

  3. 1/4 teaspoon(s) salt

  4. 2 large eggs

  5. 1 large egg white

  6. 1/3 cup(s) packed light brown sugar , or 1/3 cup(s) granulated sugar , or 3 tablespoons Splenda

  7. 2 teaspoon(s) instant coffee granules

  8. 2 teaspoon(s) vanilla extract

  9. 2/3 cup(s) chopped pitted dates

  10. 1/4 cup(s) semisweet chocolate chips

Instructions Jump to Ingredients ↑

  1. Preheat oven to 300°F. Coat an 8-by-11 1/2-inch baking dish with cooking spray.

  2. Pulse graham crackers into crumbs in a food processor or place in a large plastic bag and crush with a rolling pin. You should have about 2 cups crumbs. Transfer to a small bowl; add cocoa and salt and mix well.

  3. Combine eggs, egg white, brown sugar (or Splenda) and granulated sugar (or Splenda) in a large bowl. Beat with an electric mixer at high speed until thickened, about 2 minutes. Blend in coffee granules and vanilla. Gently fold in dates, chocolate chips and the reserved crumb mixture. Scrape the batter into the prepared baking dish, spreading evenly.

  4. Bake the brownies until the top springs back when lightly touched, 25 to 30 minutes. Let cool completely in the pan on a wire rack before cutting.


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