Fudgy Date Brownies

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.

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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!

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

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Fudgy Date Brownies

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.

Author: Carine Claudepierre

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Yield: 16 brownie squares

Serving Size: 1 slice

4.95 from 677 votes

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Ingredients

US Customary – Metric

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

This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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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

Milk: any milk will work in this recipe. I used almond milk, but you can use soy milk, oat milk, rice milk, or regular milk if not vegan.

Boiling water: the recipe used very hot boiling water straight from the saucepan, not cold water that has been boiled before.

Storage: I recommend storing these brownies in a square cake pan with a lid in the fridge. The cold will make the brownies even fudgier and denser. Plus, it will set the frosting. Store for up to 4 days in the refrigerator.

Cutting: I recommend using a plastic cake knife to cut the brownie easily. This brownie recipe makes 16 brownie squares.

Serving size: nutrition panel is for one brownie square with frosting. This recipe makes 16 brownie squares.

Want My Kitchen Equipment?

8-inch Square Baking Pan

Parchment Paper

Measuring Cups Set

Vitamix 12-Cup Food Processor

Silicone Spatula

Tried this recipe?Mention @sweetashoneyrecipes

Serving Size: 1 slice

Yield: 16 brownie squares

Serving: 1sliceCalories: 121.9kcal (6%)Carbohydrates: 22.1g (7%)Fiber: 4.7g (20%)Net Carbs: 17.4gProtein: 3.2g (6%)Fat: 4.5g (7%)Saturated Fat: 0.7g (4%)Polyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gSodium: 95.6mg (4%)Potassium: 237.1mg (7%)Sugar: 15g (17%)Vitamin A: 2.3IUVitamin C: 0.1mgCalcium: 46mg (5%)Iron: 1.3mg (7%)Magnesium: 38.8mg (10%)Zinc: 0.5mg (3%)