Date paste adds more than sweetness: it gives the cocoa a rounded flavour and helps build a substantial batter. Peanut butter brings fat and a faint roasted note, while the small amount of salt keeps the finish from becoming flat. Date pastes vary in smoothness, so whisk it thoroughly with the skyr and oat milk before adding the flours. Once the lupin flour is in, the batter thickens quickly and any lumps become much harder to break up.
DessertsDate-Sweetened Skyr Brownies with Lupin Flour
A dense, moist cocoa brownie with a soft centre and a lightly set top. Date paste brings the sweetness, while skyr, lupin flour and peanut butter give the batter a fuller texture than a standard flour-and-sugar version.
Ingredients
Preparation Steps
Heat the oven
Heat the oven to 175°C. Line a 20 cm square baking tin with parchment paper, leaving enough overhang to lift out the brownie.
Mix the wet ingredients
Whisk the Plain Skyr, Eggs, Date paste, Peanut Butter, Oat milk and Pure Vanilla Extract until smooth and evenly combined.
Add the dry ingredients
Add the Oat Flour, Lupin flour, Cocoa Powder, Baking powder and Salt. Fold just until no dry streaks remain; the batter should be thick but spreadable.
Bake
Scrape the batter into the lined tin and level the surface. Bake for 25 to 28 minutes, until the edges are set, the top looks matte, and a skewer from the centre comes out with a few moist crumbs.
Cool and cut
Leave the brownie in the tin for at least 45 minutes, until completely cool, then lift it out and cut into squares. Cooling is what lets the centre firm up cleanly.
Recipe insights
Cocoa, dates, and peanut butter
Reading the centre after baking
A brownie can look set around the rim while the middle is still too fluid to cut. The centre skewer should carry moist crumbs rather than liquid batter or come out completely clean. If you want a firmer centre, cook the brownies a little longer, depending on the consistency you want to achieve. Give the slab the full 45 minutes to cool before lifting it from the tin: cutting while warm compresses the middle and leaves ragged squares.
Chocolate chips
For an even more guilty brownie, you can add a few chocolate chips. I marked this recipe as a dessert, but I won’t lie to you: I eat it for breakfast too, allowing the day to begin with the deliberate misclassification of cake as nutrition.
Brownie without butter & classic sugar
This brownie contains no “classic” sugar: dates provide the sweetness, while a mix of skyr and peanut butter replaces the butter. The result is delicious on its own terms, but compared with a classic brownie, it is miserable—the recipe has removed the butter and sugar, then expects the comparison to show mercy.
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