Ingredients

• 16 whole chocolate graham crackers, (8 ounces) (see Ingredient notes)
• 2 tablespoon 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

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Cooking Directions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.