Preheat oven to 350°F. Coat the inside of a 6-inch cast iron skillet with butter.
In the work bowl of a food processor, blend the pitted dates and water until a smooth paste is formed. Scrape down the sides as needed.
In a medium bowl, whisk the date paste and melted butter together until smooth. Add the egg and vanilla extract and whisk for 1-2 minutes until smooth and combined fully.
In a separate bowl, whisk the cocoa powder, almond flour, salt, and baking powder together.
Add the dry ingredients to the wet ingredients and gently stir with a spoon, being careful not to overmix. Fold in the chocolate chunks.
Pour the brownie batter into the prepared skillet and top with additional chocolate chunks if desired. Bake for 20 minutes. The edges should be done and the center should be slightly gooey.
Top with sliced strawberries, your favorite ice cream, and vanilla bean coconut cream whipped cream if desired (recipe below). Serve warm.
For the Vanilla Bean Coconut Cream Whipped Cream
In a small bowl, beat the coconut cream, Greek yogurt, and vanilla bean paste on high until thickened (about 5 minutes). Refrigerate until ready to use.
This recipe was prepared for Rodelle by Amy at Buckets of Yum. You can more helpful tips here!
