These Date Brownies are easy, one-bowl brownies made without added sugar, no gluten and so fudgy and chewy that you won’t believe it’s better and healthier for you than classic brownies.

I love making healthy brownies and I decided to make a new version with no added sugar at all. What’s better for that than using dates to sweeten the dessert? This recipe comes with 3.5g of fiber and 4g of protein while being made with just a few simple ingredients.
While the whole recipe is just below, don’t miss all my tips, tricks, step-by-step photos and more further down!
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Date Brownies
Ingredients
- 12 ounces Medjool Dates - pitted (note 1)
- ⅔ cup Boiled Water - (note 2)
- ¾ cup Peanut Butter - (note 3)
- 2 tablespoons Flaxmeal - (note 4)
- ½ cup Unsweetened Cocoa Powder - (note 5)
- ½ cup Dark Chocolate Chips - (note 6)
- ¼ cup Homemade Oat Flour - (note 7)
- ¾ teaspoon Baking Soda
- 1 teaspoon Vanilla Extract
Optional
- ½ teaspoon Sea Salt - to serve
Instructions
- Preheat the oven to 350 °F (180 °C). Line a 9-inch brownie pan with parchment paper. Lightly oil paper and pan with cooking spray set aside.
- Place the pitted dates in a glass bowl, pour the boiled water on top, and press the dates with a fork to make sure they are all mostly immerged in hot water. Cover the bowl with a lid or plate. Set aside 10 minutes.
- Pour the water and dates from the bowl, to a food processor bowl.
- Add peanut butter, flaxmeal, and baking soda.
- Process on medium-high speed until a date paste forms. It takes about 1 minute.
- Open the food processor, add the remaining ingredients, oat flour, cocoa powder, and vanilla extract, and process again on high speed until it forms a super sticky chocolate batter.
- Open the food processor, add chocolate chips, pulse a few times to evenly blend in.
- Use a rubber spatula to remove the batter from the food processor and pour into the prepared pan. The batter is very sticky and messy, that's normal. Try your best to place some batter all over the pan, you will smoothen and flatten it later.
- When the pan contains all the batter, flatten it into a thin even layer. But the batter is too sticky to use a spatula or hands. My tip is to cut a piece of parchment paper that matches the inside of the pan – a square that is a bit smaller than the pan. Spray the cooking oil on one side of the paper. Place that oiled side on top of the brownie batter.
- Press the piece parchment paper on top of the brownies with your hand to flatten the batter, then use something flat like the back of a measuring cup or the bottom of glass to press all around the pan and create an even layer of brownie.
- Peel off the parchment paper and discard.
- Bake the brownies for 25-30 minutes at 350 °F (180 °C) until the top is dry and cracks.
- Let them cool down in the pan for 10 minutes, then on a cooling rack.
- Sprinkle extra chocolate chips on top of the hot brownies to add sweetness and a pinch of sea salt flakes if desired.
- Slice into 16 brownies after the brownie is cooled.
Notes
Nutrition
Ingredients and Substitutions
You only need a handful of wholesome ingredients to make this recipe, here’s how I choose them.
- Medjool Dates – These provide sweetness, moisture, and fiber. Other dates will not provide the same moisture, so it’s best to stick with Medjool.
- Boiled Water – This softens the dates for blending. No real alternative here, hot water is key.
- Peanut Butter – This adds richness and fat. Almond butter, cashew butter, or sunflower seed butter also work.
- Flaxmeal – This acts as a binder and adds chewiness. Ground chia seeds are a suitable substitute.
- Unsweetened Cocoa Powder – This provides the chocolate flavor. No direct alternative, but you can adjust the amount to your taste.
- Dark Chocolate Chips – These add texture and richness. The percentage of cocoa determines sweetness. Choose chips that match your sweetness preference.
- Oat Flour – This adds structure. Gluten-free certified oat flour is essential for those with gluten sensitivities.
- Baking Soda – This helps with leavening and texture. No direct alternative, it’s needed for the right texture.
- Vanilla Extract – This adds flavor. No real alternative, but you could use vanilla bean paste.
How to Make Date Brownies
This recipe is really easy to whip up in a few minutes. Here are pictures of key steps.
Soak the dates with the boiled water and once they are moist, add them to the food processor with the peanut butter.
Process the ingredients until it makes a sticky paste.
Add the cocoa powder and flaxseed meal to the batter.
Add the chocolate chips to the food processor and combine.
Press the brownie batter in the pan with parchment paper on top by pushing a flat cup.
Bake the brownies for 25-30 minutes at 350 °F (180 °C).
Carine’s Baking Tips
Let me share a few more tips for perfect brownies, even if it’s your first time baking brownies!
- Date Softening Time – Ensure the dates soak for the full 10 minutes to properly soften.
- Food Processor Cleanliness – Scrape down the sides of the food processor regularly to ensure even blending.
- Chocolate Chip Distribution – Pulse the chocolate chips rather than fully blending them to maintain their texture.
- Pan Lining Precision – Make sure the parchment paper fits snugly in the pan to prevent batter from seeping underneath.
- Cooling Patience – Allow the brownies to cool completely before slicing for cleaner cuts.
- Nut Addition – Add chopped walnuts or pecans to the batter for extra crunch.
- Storage Technique – Store brownies with parchment paper between layers to prevent sticking.
- Warm Serving Option – Gently warm the brownies before serving for a softer, fudgier texture.
Hi there
Just wondering if this recipe is suitable to freeze?
They look amazing & can’t wait to try them.
Kind regards
Mon Griek
To be honest, I freeze all my baked goods with success! If they are perfectly sealed in a airtight bag, and you thaw the food at room temperature the day before it taste like fresh. I freeze no more than a month for best flavors.
what size food processor is needed? I made these at home and love them. we are traveling for a few months and I’m considering purchasing a small food processor for my RV. wondering what size will work. (smallest)
I am so happy you love them! The problem with smaller food processor is their power, it’s often to low to blend the dates. I had a 6 cups Kitchen aid in the past and upgraded to 10 cups for the power, not the size of the bowl.
Hi!
This recipe sounds fantastic! Question: How do you make homemade oat flour? If you say put oats in a blender I’m going to feel so embarrassed! But, thanks in advance!
Cathy
Never be embarrassed to ask me anything! I am here to share and help you bake delicious food, it’s ok to ask. So yes, you basically put rolled oats in a blender, and blend on medium high for 20-30 seconds, until it looks like a flour. I actually written a full article on how to make your own oat flour if you like more detailed. Happy baking!
I don’t have oat flour can I use any other flour like spelt
I suppose it will work, there’s a small amount of oat flour, so yes, white spelt should provide similar outcome.
Excited to try these! Can they be froze?
Absolutely, freeze in airtight zip bags for up to 1 month. Thaw at room temperature.
Best vegan brownie recipe ever and I’ve tried many recipes. I love anything sweetened with dates.
It’s fudgy and soooo delicious, and made with healthy ingredients. Even non vegans will love it. I’ve made this recipe many times already and they are always a success. I always add a handful of walnuts for extra texture and i swap the peanut butter for tahini.
They are amazing straight out of the fridge! I highly recommend this to all you brownie lovers!!
Thank you so much!
Can I sub almond flour for the oat flour?
You can but almond flour won’t firm up the brownies as much, they will stay fragile. Oat flour has way more fibers and less fat, it’s the perfect binder in the brownie.
I don’t have oat flour, can I use almond flour? These look amazing! Thank u.
You can, but almond flour has less fiber and the brownies firm up less.
A perfect brownie! Loved it!
Can I use tahini instead of Peanut Butter? And what about an actual GF flour like Bobs Red Mill? I can’t even have oats due to it “mimicking” a similar structure to gluten!
Tahini or sunflower seed butter should work fine. GF flour might make them quite a bit drier – maybe with half/half between GF flour and almond flour.