is there a way to make brownies without it being too sticky?

I want it to end up hard so that it can be stored at room temperature without going bad.


thanks
kenji

fudge brownies-2c.pecans(soaked one hour),1/2c.pine nuts,(soaked one hour),1/2c.pitted dates,1/4c. raw carob powder,2 fuji apples,grated,1c.walnuts,(soaked one hour and chopped),2 tablesppons golden flaxseeds,(ground superfine),one t.celtic salt,1t.vanilla extract.combine pecans ad pine nuts in a food processor fitted with the S blade into fine meal.gradually add the dates and the carob powder until well blended.transfer to a bowl and stir in apples and walnuts,flaxseeds,salt,and vanilla.mix well.form into 1 and 1/2 inch squares,about i/2 inch thinck.place on a food dryer tray and dehydrate at 105 degrees for 12-14 hours or untill desired sryness is achieved.the brownies shoule be crispy on the outside and somewhat soft on the inside but not completely dried out.cool befor icing.ICING;1/2 DRIED BING CHERRIES,(SOAKED ONE HOUR),1/4TH C.PITTED DATES(SOAKED 10 MINUTES(RESERVE SOAK WATER),1/4C.RAW CAROB POWDER,1 T.VANILLA EXTRACT.COMBONE THE CHERRIES,DATES AND CAROB POWDER AND VANILLA IN A FOOD PROCESSOR WITH S BLADE AND PROCESS TILL SMOOTH AND CREAMY.ADD SOME DATE SOAK WATER AS NEEDED TO ACHIEVE THE DESRIED CONSISTENCY.CHILL IN FRIDGE BEFOE ICING THE BROWNIES.ICE THE BROWNIES AFTER THEY ARE COMPLETELY COOLED.