Fudgy Date Brownies
By Carine Claudepierre
Published on 05/01/2022 - Last updated on 06/16/2023
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
These Fudgy Date Brownies are simple healthy brownies sweetened with dates for the best fudgy texture.
They are 100% vegan, paleo, and gluten-free with no refined ingredient or added sweetener.
Why You’ll Love These Date Brownies
These Date Brownies have a rich, fudgy texture and a decadent chocolate taste.
They are delicious as a snack or dessert and because they are made with healthy, unrefined ingredients, they are good for your health!
How To Make Date Brownies
Dates are a great natural sweetener full of nutrients and fibers. They add the most delicious fudgy texture to brownies.
All you need to make them is a good food processor to pulse the dates into a smooth puree.
This recipe is so easy that you don’t even need to drain the soaked dates. All the water stays in the food processor to create the fudgiest sugar-free brownies with dates.
Ingredients
- Dates – I used Tunisian Deglor dates, but any date will work here.
- Cocoa Powder – it’s better to use unsweetened cocoa powder to limit the amount of refined sugar, but grab what you can!
- Almond Flour – almond flour is a simple, healthy flour. If you can’t find some or want a cheaper alternative, you can pick sunflower seed flour, or even regular wheat flour.
- Flaxseed Meal
- Baking Powder
- Almond Milk – or any plant-based milk you like such as coconut milk, oat milk, or rice milk.
- Salt
- Vanilla Essence
Making The Brownie Batter
To make the batter, start by soaking the dates in boiling water directly into the food processor.
This way, you don’t need to clean an extra bowl.
After 10 minutes of soaking, process the dates and water to form a date paste.
Don’t go crazy if there are pieces of dates left. It is fine!
Then, add all the ingredients except the almond milk.
Process the date brownie batter for just 30 seconds. You’ll get a thick sticky black brownie batter, slightly dry.
That is the time to add the almond milk.
Blend again for 10 seconds. It will form a shiny, creamy, fudgy brownie batter!
If you use the base ingredients, you can even eat this batter raw!
Baking The Brownies
Transfer the vegan date brownies mixture to a square baking pan lined with lightly oiled parchment paper.
Use a silicone spatula to flatten the top. It’s not only to make it pretty but also to ensure it cooks evenly.
Place the brownies in an oven preheated to 350°F (180°C) and let them bake for 18 to 20 minutes.
When they are cooked, take them out of the oven and let them sit in the hot pan for another 20 minutes to let the bottom finish cooking.
Then, take them out of the pan and transfer the date brownies to a cooling rack.
Making The Glazing
These brownies with dates wouldn’t be as delicious without their date frosting.
While baking, prepare your quick 3-ingredient date frosting. Again, super easy. You need a blender and:
- Dates
- Water
- Cocoa Powder
You can add some vanilla essence if you like or salt for a salted caramel flavor.
As for the brownie batter, you need to let the dates soak for 10 minutes.
Once it’s done, add the cocoa powder and blend for about a minute.
Spread the date glazing on top of the brownies for double chocolate date brownies!
Brownie Toppings
To make date brownies with a different taste, you can add the following ingredients to the batter:
- Chocolate Chips – opt for dark chocolate chips for a better taste
- Maple Syrup – for a slightly sweeter taste
- Sea Salt – for sprinkling on top of the glazing.
You can also add a drizzle of peanut butter, cashew butter, or almond butter on top of the brownies.
Storage
I recommend storing these brownies in a square cake pan with a lid in the fridge.
The cold will makes the brownies even fudgier and denser. Plus, it will set the frosting.
Store them for up to 4 days in the fridge or up to 3 months in the freezer.
Reheat them in the oven for 10 minutes or in an air fryer.
Frequently Asked Questions
One of the substitutions you can make to replace the flaxseed is to use eggs, but the brownies won’t be vegan-friendly anymore
Date brownies are typically healthier because they use less refined ingredients. This particular fudgy date brownie recipe is even healthier by using only dairy-free and egg-free ingredients.
These date brownies can be stored for at least 4 days in the fridge. They don’t contain any dairy or eggs, so they store quite well.
Dates are the secret ingredient to making ridiculously fudgy brownies.
More Brownie Recipes
If you enjoy healthy brownie recipes, you’ll love these other brownies:
Enjoy the recipe
Did You Like This Recipe?
Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!
Fudgy Date Brownies
Ingredients
Brownie With Dates
- 1 ½ cup Pitted Dates I used Deglet Noor dates (8.8 oz, 250 g)
- 1 cup Boiling Water
- ¾ cup Unsweetened Cocoa Powder
- 1 cup Almond Flour
- 1 tablespoon Flaxseed Meal
- 2 teaspoons Vanilla Extract
- ¼ teaspoon Salt
- ½ teaspoon Baking Powder
- ⅓ cup Unsweetened Almond Milk
Date Chocolate Frosting
- 1 cup Pitted Dates
- ¼ cup Unsweetened Cocoa Powder
- ½ cup Boiling Water
- 1 teaspoon Vanilla Extract optional
- ¼ teaspoon Salt optional
Instructions
- Preheat oven to 350°F (180°C).
- Cover an 8-inch x 8-inch brownie square pan with parchment paper. Grease the paper slightly with coconut oil. Set aside.
- In a food processor, add the pitted dates and cover them with boiling water. Make sure the water covers all the dates. If needed, arrange the dates in a thin layer to ensure they soak properly. Close the food processor and let them soak in the water for 10-15 minutes, or until the dates are soft.
- Process the dates until it forms a date paste – for about 1 minute on medium speed. You may have to stop the food processor every 20 seconds, scrape down the sides of the bowl with a spatula and repeat until a creamy consistent date paste forms. It is ok if there are some tiny pieces of dates left in the batter. It will taste like caramel when baked.
- Add unsweetened cocoa powder, ground almond, flaxseed meal, vanilla essence, salt, baking powder.
- Process for 20-30 seconds on medium speed. Open the food processor – you should obtain a dark, sticky chocolate brownie batter, slightly 'dry' and that is what you want.
- Add almond milk, process again for 20 seconds. Open the food processor, the batter should now be shiny and moist.
- Spread the brownie batter into the prepared 8 x 8-inch square pan.
- Bake 18-20 minutes or until the top of the brownie is set.
- When the brownies are cooked, cool them down in the pan for about 20 minutes at room temperature or near an opened window.
- Pull the parchment paper to easily unmold your brownies without breaking them. Place the brownies on a square plate, place another plate on top, and flip them over. Peel the parchment paper and let the brownies fully cool down before adding the frosting.
- Spread the date chocolate frosting over the brownies using a spatula. The brownies will be moist at first. They get super fudgy when totally cooled down. I recommend storing your brownies for an hour in the fridge so they get super dense, fudgy, and the frosting sets.
- Cut the brownie into 16 squares – I found that using a cake plastic knife makes cutting easier.
Date Chocolate Frosting
- Store for up to 4 days in a square cake pan with a lid.
- While the brownies are cooking, prepare the frosting. Add the pitted dates into a blender. Cover with boiling water. Set for 10-15 minutes or until the dates are soft.
- Blend until it forms a date paste. Stop the blender. Add the unsweetened cocoa powder.
- Blend again until it forms a thick creamy frosting. It is optional, but now you can add 1 teaspoon of vanilla essence or ¼ teaspoon of sea salt to add some extra flavors. Blend again for 10 seconds to combine these added ingredients if used.
- Spread over the brownies when cooled down. I used all my frosting but if you have leftovers, store them in the pantry and use the date chocolate frosting at breakfast on toast.
Notes
Want My Kitchen Equipment?
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Posted In:
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
Share this post!
If you enjoyed this post, share it with your close ones!
Leave a comment
super great, most guilt free recipe ever! not even just good as oiless, sugarless, flourless brownies but just as brownies. period. leave in a fridge and microwave/ heat it up for the best fudgy taste!
Thank YOU !
Hi !
I have nut and gluten allergy. So can I substitute the almond meal with amaranth flour ?
I never used amaranth flour but oat flour will work for sure.
hi! would this recipe work with a blender instead of a food processor? looking forward to trying this recipe !
It will work but it will be pretty messy, difficult to scrape out of the jug, as a blender base is narrower than blender. Enjoy the brownie, Take care, XOXO Carine.
Hello
Would it work to use oatmeal rather than almondmeal? I ask because it’s something I have always have to hand whereas almond meal is very expensive and hard to get hold of around here.
Looking forward to trying this bake either way.
Thank you.
It should work with oat flour (blend oatmeal into a thin flour in a blender). However the recipe won’t be keto low cab anymore. Enjoy, XOXO Carine
Just made these brownies, they are AMAZING! Love how chocolate-y and rich they are. Due to my batter being a bit wet, I had to bake them for double the bake time, but no biggy. They turned out splendidly. Definitely would recommend this recipe!!
Thanks so much ! I am so happy you found my blog, Enjoy all the recipes around here. XOXO Carine.
Hi, can I use raisins instead? If so, how many?
Hi, I am not sure it will work as well, raisins tend to be less sticky. Let me know how it goes, XOXO Carine
Hi, can I sub whole wheat flour for all flour in this recipe?
Thank you!
The recipe doesn’t use wholewheat flour, it is a combo of almon meal and flaxseed. If you choose to use all-purpose flour instead of almond flour, it should work but texture will be much different. Enjoy, XOXO Carine
I’m more plant based and I was looking for an easy vegan brownie recipe. Made these last night without the topping. Made my own almond and flaxseed meal. They came out super delicious! My non plant based friends loved them!! I used a cupcake pan to bake them. Perfect!!
I am so happy you enjoy this recipe. Have a great time making the vegan recipes around here XOXO Carine.
How long do these keep in the fridge??
So yum!!
You can keep those for 5 days, there is no eggs and they store really well. Enjoy, XOXO Carine.
Is the water to be drained from the dates before processing?
No as stated in the recipe you soak the dates in the food processor then directly blend without removing the water! Enjoy the brownies. XOXO Carine.
Made these and they tasted great without the topping. However is it possible to get these a bit less fudgy? Can i reduce the water or add more almond flour? Thankz
I am happy you love the brownies! I am not sure how to change the texture tho I created this recipe to be extra fudgy. May be adding less water can help indeeed. Let me know if you give it a go! Enjoy the recipes on the blog. XOXO Carine.
Great! This recipe doesn’t contain any oil or butter! Im surprise
Can I ask if I substitute almond meal with oat flour or gluten free flour instead? Coz i dont eat almond and nuts.
Thank you so much, your recipe is interesting!
Yes oil free and delicious ! Usually oat flour works really well instead of almond meal, it may dry out the batter slightly as it contains a bit more fiber. Enjoy the brownies and let me know how it goes ! XOXO Carine.
Made these — honestly I’m kinda mad, because they were so good I literally I ate the whole pan
That’s what I love to hear 🙂 Enjoy the blog recipes, XOXO Carine.
This is the best brownie recipe ever! I applaud this recipe as it requires no: oil, butter, added sugar, flour. I made the recipe as it states! WOW Wonderful! I only added: 1./2 c. toasted walnuts to the batter and to the icing: 1/2 c. of unsweetened coconut chips. BRAVO!
Oh thank you ! This is such a beautiful comment. I hope you will enjoy more recipes on the blog. XOXO Carine.
Hi Carine, Just stumbled upon your site and I am very excited to try many of the recipes I have seen. Tonight I am going to make these for my friend’s birthday. She has cancer and is on a very strict plant based diet so she will be ever so happy to have these as a treat. She is a true lover of chocolate.
I am wondering how I find you on facebook? I would love to share this site with all my friends!
LJ Brinkman
You can find me on Facebook. Enjoy the recipe and I hope your friend enjoy this vegan brownie recipe. XOXO Carine
Wow wow woow wow this is the best brownies everrrr!!!!
I tried so many recipes and they were good but this! The besssst
Thank you so much!
Thanks so much for this lovely feedback ! It makes me SO happy. Enjoy the recipes on the blog. XOXO Carine.
This recipe did not work. I followed to a t. They were any where near done at 20 min so i cooked longer. They ate just like biting into a raw brownie and not in a brownie batter kind of way.
This is the first time someone report this issue on this recipe. It looks like your brownie wasn’t baked long enough. Simply bake it for longer next time, I suppose your oven is different and you require a longer baking time. Try 30-40 minutes, it will obviously come out great with a slightly longer baking time. Enjoy the recipes on the blog. XOXO Carine.
OMG so delicious! Best healthy brownie recipe I have tried to date (pun intended!) I did not have quite enough almond flour on hand so used half almond, half coconut. I was surprised there was no fat. I thought for a second I had left something out. Your instructions are very clear and this was easy to follow. What helped was having a food processor, and using a very high quality cocoa. I also didn’t have flax so just left it out. Will buy the correct ingredients for next time, but this still turned out well.
I am so happy to read your comment today. I love when my recipes turn out well and people love them 🙂 Plus, I love all your substitution and I will try the coconut flour next time!Great point! Have a lovely time on my blog and thanks for trying my recipe. XOXO Carine.
I like this recipe very well, but find that at 350, even on convection setting in my oven, 20 minutes not nearly enough time to get it solid enough to cut after cooling. I confess, I baked mine for about 40 minutes, and they came out great.
That is probably because you are using convection setting, I don’t, but also each oven is very different so the best is always to check the cooking after 20 minutes and keep baking the brownies until baked to your taste. Thanks for your comment! XOXO Carine.
Thank you for the recipe, it was absolutely delicious!! It was very popular too. 🙂 I will make it often.
I am so glad to read that! Enjoy all the different healthy brownies recipe on the blog and thanks again for trying my recipes! XOXO Carine