Bullet Resistant Brownies

edited December 2015 in Recipes

Adapted from one of the best Brownie recipes I’ve found so far from Annabel Langbein.  I haven’t tried the Sweet Potato Brownie Recipe yet from the BP Cookbook but will do that later this week for comparison.


This is only “Bullet Resistant” because of the use of dates and where they are on the BP spectrum. The dates add a very nice layer of depth to the flavor and add allow for a very moist crumb even after a few days.


Prep time - 10-20 minutes (depending on if you need to pit the dates) + standing time for the dates

Cook Time - 50 min

Makes 30 pieces


Equipment - Blender (standing or stick), 1 large, 1 medium mixing bowl, 13x9 in (30cm x 24cm) baking dish


2 cups chopped dates

1 tsp baking soda

¾ cup boiling water

6½ oz (200g) diced Grass Fed butter (for deeper chocolate flavor use equal parts butter and Upgraded Cacao Butter)


4 organic free range eggs

1 tsp VanillaMax powder

1 tsp VanillaMax extract (2 tbsp. VanillaMax, 1 pint premium vodka, let steep for 2 weeks)

1 cup Truvia Baking Blend (or other Sugar subsite equivalent to 2 cups of sugar)

1 cup Upgraded cocoa powder

1 cup coconut flour

½ tsp baking powder

½ - 1 Cup Grass Fed Whole Milk (almond milk, water, or other liquid of your choice)

6-8 oz (170 - 225g) Original Dark Chocolate Fuel Bars chopped into chip size pieces



Preheat oven to 325°F (160°C) and line a 13x9 in. (30cm x 24cm) Pyrex dish with parchment paper (optional, but makes for easy removal from the pan).


Put dates in a medium bowl or blender jar, add baking soda and boiling water and stir to combine. Add finely diced butter/Cacao Butter and stir until melted. Leave to stand for 20 minutes.


Blend softened dates to a creamy consistency. In a large bowl, mix the eggs and vanilla until well combined, add blended date mixture. Stir in the sweetener, then add the cocoa, coconut flour and baking powder and stir until smooth (Probably will be pretty dry at this point depending on how dry your dates were to start). Stir in ½ cup Milk and continue to add 1 tbsp. at a time until a spreadable consistency is achieved. Stir in the chocolate chunks.


Smooth into prepared baking dish and bake until it is set in the middle and begins to come away from the sides of the tin (about 50 minutes), tooth pick inserted in center should come out clean. Cool before cutting into squares. Stored in a sealed container it will keep for a couple of weeks, but won’t last that long.


Nutritional Analysis from MyFitnessPal

Servings 30.0 Amount Per Serving calories 160 % Daily Value * Total Fat 10 g 16 % Saturated Fat 6 g 32 % Monounsaturated Fat 1 g Polyunsaturated Fat 0 g Trans Fat 0 g Cholesterol 14 mg 5 % Sodium 152 mg 6 % Potassium 108 mg 3 % Total Carbohydrate 14 g 5 % Dietary Fiber 3 g 12 % Sugars 9 g   Protein 4 g 7 % Vitamin A 3 % Vitamin C 0 % Calcium 2 % Iron 11 %


Sign In or Register to comment.