1. In a small saucepan, combine dates and water and bring to a simmer over medium heat. Maintain a simmer until softened, about 12 to 15 minutes. Transfer mixture to a blender or small food processor, or use an immersion blender to blend dates and liquid into a smooth soft paste. Makes about 1 cup. Remove 1/3 cup to use in the recipe and refrigerate the rest for another use.
2. Preheat oven to 350 degrees F. Spray an 8-by-8- inch pan with vegetable cooking spray.
3. In a small bowl, whisk together flour, salt, and baking powder.
4. Set a medium heatproof bowl or saucepan over a pan of barely simmering water. Add chocolate, butter, and olive oil and heat until chocolate is just melted; stir until smooth and remove from heat.
5. Using a wooden spoon or rubber spatula, stir in reserved 1/3 cup date butter, brown sugar, eggs, and vanilla until well mixed. Stir in dry ingredients, folding in until well mixed. Transfer batter to prepared pan. Smooth surface, then sprinkle with pecans and chocolate chips. Bake for 15 to 20 minutes (longer for more cakey brownies, shorter for slightly more fudgy ones).
6. Cool in pan to room temperature, then cut into squares and serve.
Source: Hannaford fresh Magazine, May - June 2014