Ingredients Jump to Instructions ↓

  1. 16 whole chocolate graham crackers (8 ounces) (see Ingredient Notes) 2 tablespoons unsweetened cocoa powder 1/4 teaspoon salt 2 large eggs 1 large egg white 1/3 cup packed light brown sugar or 3 tablespoons 1/3 cup granulated sugar or 3 tablespoons 2 teaspoons instant coffee granules 2 teaspoons vanilla extract 2/3 cup chopped pitted dates 1/4 cup semisweet chocolate chips Ingredient Note: To avoid trans-fatty acids, look for brands of graham crackers that do not contain partially hydrogenated canola oil, such as Mi-Del chocolate snaps or Barbara's Chocolate Go-Go Grahams. Substituting with Splenda: In the EatingWell Test Kitchen, sucralose is the only alternative sweetener we test with when we feel the option is appropriate. For nonbaking recipes, we use Splenda Granular (boxed, not in a packet). For baking, we use Splenda Sugar Blend for Baking, a mix of sugar and sucralose. It can be substituted in recipes (1/2 cup of the blend for each 1 cup of sugar) to reduce sugar calories by half while maintaining some of the baking properties of sugar. If you make a similar blend with half sugar and half Splenda Granular, substitute this homemade mixture cup for cup. When choosing any low- or no-calorie sweetener, be sure to check the label to make sure it is suitable for your intended use.

Instructions Jump to Ingredients ↑

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