mga ito Mga Brownie ng Petsa 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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Mga Brownie ng Petsa
mga ito Mga Brownie ng Petsa 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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Servings: 16 brownies
Mga Calorie: 178.3 kcal
Ingredients
- 12 ounces Medjool Dates - pitted (note 1)
- ⅔ tasa Pinakuluang Tubig - (tala 2)
- ¾ tasa Peanut butter - (tala 3)
- 2 tablespoons Flaxmeal - (tala 4)
- ½ tasa Unsweetened kakaw pulbos - (tala 5)
- ½ tasa Maitim na Tsokolate Chips - (tala 6)
- ¼ tasa Gawang-bahay na Harina ng Oat - (tala 7)
- ¾ kutsarita Baking soda
- 1 kutsarita Vanilla Extract
Opsyonal
- ½ kutsarita Sea Salt - upang maghatid ng
tagubilin
- 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.
Mga Tala
Tandaan 1: You can’t use other varieties of dates for this recipe, the brownies will be too dry.
Tandaan 2: Boiled water, no need to cool, pour immediately on pitted dates.
Tandaan 3: Any kind of nut butter like cashew butter, almond butter works. For a nut-free option use sunflower seed butter.
Tandaan 4: Or ground chia seeds. This adds a chewy texture to the brownies and you can’t skip it.
Tandaan 5: Unsweetened cacao powder works too, or sweetened cocoa powder if you want a sweeter brownie
Tandaan 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.
Tandaan 7: Use gluten-free certified oat flour if needed.
Imbakan: Store the brownies in a sealed container in the refrigerator for up to 4 days.
Pagkain
Paglilingkod: 1parisukat | Mga Calorie: 178.3kcal | Carbohydrates: 25.3g | Protina: 4.1g | Taba: 8.7g | Saturated fat: 2.5g | Polyunsaturated Fat: 1.8g | Monounsaturated na taba: 3.3g | Sosa: 177.3mg | Potassium: 287.6mg | Hibla: 3.4g | Asukal: 18.7g | Vitamin A: 31.7IU | Bitamina C: 0.01mg | Calcium: 30.3mg | Iron: 0.9mg | magnesiyo: 51.5mg | Posporus: 88mg | Zinc: 0.7mg
Ingredients at Substitutions
Ibinibigay sa iyo ng talatang ito ang lahat ng aking mga tip sa pagpili ng mga tamang sangkap. Para sa buong recipe na may kasamang mga sukat, mag-scroll papunta sa recipe card sa ibaba ng post!Pumunta sa Buong Resipi
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.
- Pinakuluang Tubig – 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 kakaw pulbos – This provides the chocolate flavor. No direct alternative, but you can adjust the amount to your taste.
- Maitim na Tsokolate 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).
Mga Tip sa Pagbe-bake ni Carine
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.
Would they bake ok as muffins?
Not really, a muffins is thick and fluffy, a brownie doesn’t raise. You can use my date chocolate muffin recipe for a muffin using medjool dates.
would this recipe be good for someone who is diabetic?
A serving size has 25g carbs, and 18 g natural sugar from the dates which could be high for a diabetic.
Can you use sugar free chocolate or sugar free chocolate chips?
Malamang oo.
Can I use a blender? Or beaters?I don’t have a food processor.
Not really, it won’t blend well and form a sticky mess.
I made using regular dates, and they were fine, they weren’t dry – plus, I only had a 250 g pack. It might depend on how dry your peanut, butter is? I also added 100 g of melted dark chocolate into the batter, because I like an extra chocolatey brownie.
I baked for slightly less time around 20 minutes as I have an overly hot oven.
These turned out well and tasted great. For me they were very fudgy(which is not a criticism, but rather an observation). Not sure if that is how they should be!
Used sunbutter due to nut allergy. And I thought I had dark cc but only had semi-sweet.
Curious whether packaged oat flour can be used with same result. I did make my own as I usually have oats on hand, but just in case.
They are supposed to be fudgy indeed! I never bought store-bought oat flour, my readers said it’s usually more liquid absorbent than homemade, and they need more liquid or the recipe gets dry.
These brownies are AMAZING!!! I did not add chocolate chips, but you can’t tell the difference. The texture is perfect and it is the perfect amount of sweetness. Will definitely make again!
Salamat sa iyo kaya magkano!
I’ve baked this recipe a few times already. Every time I bake someone gets impressed. Last week I served it to my church group for morning tea. I was impressed how fast it went!
I modified the recipe by cooking the dates for 5 minutes under high pressure in the Instant Pot. It resulted in a silkier consistency when processing. I also added half metric cup of maple syrup and replaced ground chia seeds for linseeds. Much milder flavour. The rest is exactly the same. DIVINE!
That’s such a beautiful comment to read, and I love how you improve my recipe too. Thanks for sharing and baking with me here.
Can you also use chia seeds and flax, for extra nutrients, protein and fiber? And some of my muffin recipes I will use the same amount of Chia seeds with flax and don’t really have to change much extra maybe a little bit more liquid. I wanna get your thoughts here.
Chia seeds and flaxseeds are high fiber superfood, thy dry out baked goods so you must add them sparingly. In this brownies, I wouldn’t even try those seeds, it will make it so dry. In muffins, you can add a tablespoons of chia or ground flaxseeds without having to add more liquid. More will be tricky. Other healthy seeds you can add without impacting texture are hemp seeds (the highest in proteins), sunflower seeds, pumpkin seeds, sesame seeds.
I just tried it.. so good. I skipped the chocolate chips. next time I’ll try with cashew butter.
Salamat!