Date Brownies

Don't worry, ads are not going to appear on your printed document!

5 from 6 votes

Scan this to go to the recipe!

www.theconsciousplantkitchen.com

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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/date-brownies/ or scan the QR code here ➡️

Prep Time10

Cook Time25

Total Time35

Servings: brownies

Calories: 178.3kcal

Author: Carine Claudepierre

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 Oat Flour (note 7)
¾ teaspoon Baking Soda
1 teaspoon Vanilla Extract

Optional

½ teaspoon Sea Salt to serve

US Customary - Metric

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.

Nutrition