Brownies are one of my favorite indulgent treats. They're simple to throw together without any complicated steps or long resting times. They're also delicious both warm out of the oven and cooled and stored overnight. The only downside is the large proportion of sugar most recipes have. I came up with this recipe to curb the sugar content but still satisfy my brownie cravings. These are made with Lily's baking bar chocolate, which is dairy free and sweetened with a hint of stevia.

Spicy Cinnamon Date Brownies

ingredients

1 cup almond flour
1 lily's premium baking bar (4 oz)
1/3 cup coconut oil
7 medjool dates, pitted
3 large eggs
1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp cayenne pepper
1/4 tsp salt

directions

Preheat oven to 350 F. Grease and line 8" square baking pan with coconut oil and parchment paper.
In a double boiler over medium heat, melt Lily's premium baking bar with coconut oil until smooth. Remove from heat and set aside.
In a medium bowl, whisk together almond flour, baking powder, cinnamon, pepper, and salt.
With a blender of food processor, blend dates until smooth. Add eggs and continue to blend until incorporated, then pour in melted chocolate mixture and blend until smooth. Pour wet ingredients into dry ingredients and fold together with a rubber spatula. Pour batter into prepared baking pan and bake for 18-20 minutes. Let cool before cutting. Finish with a drizzle of melted chocolate and a pinch of salt. Makes 9 brownies.