Date Brownies (No Added Sugar, No Gluten)

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.

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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!

Date Brownies

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.

5 from 32 votes

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Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Total Time: 35 minutes mins

Course: Dessert, Snack

Cuisine: American

Servings: 16 brownies

Calories: 178.3 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 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

Note 1: You can’t use other varieties of dates for this recipe, the brownies will be too dry.

Note 2: Boiled water, no need to cool, pour immediately on pitted dates.

Note 3: Any kind of nut butter like cashew butter, almond butter works. For a nut-free option use sunflower seed butter.

Note 4: Or ground chia seeds. This adds a chewy texture to the brownies and you can’t skip it.

Note 5: Unsweetened cacao powder works too, or sweetened cocoa powder if you want a sweeter brownie

Note 6: The sweeter the chocolate chips are, the sweeter the brownies will be. Choose from 55% cocoa to 85% based on the sweetness you want. You must add the chocolate chips for texture.

Note 7: Use gluten-free certified oat flour if needed.

Storage: Store the brownies in a sealed container in the refrigerator for up to 4 days.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

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Nutrition

Serving: 1square | Calories: 178.3kcal | Carbohydrates: 25.3g | Protein: 4.1g | Fat: 8.7g | Saturated Fat: 2.5g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 3.3g | Sodium: 177.3mg | Potassium: 287.6mg | Fiber: 3.4g | Sugar: 18.7g | Vitamin A: 31.7IU | Vitamin C: 0.01mg | Calcium: 30.3mg | Iron: 0.9mg | Magnesium: 51.5mg | Phosphorus: 88mg | Zinc: 0.7mg

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.

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