Rich, indulgent, and naturally sweetened—these fudgy date brownies are a healthier twist on a classic favorite. Made with Medjool dates, almond flour, and cocoa powder, they deliver that deep chocolate flavor and moist texture without refined sugar or traditional flour.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup pitted Medjool dates (about 10–12), soaked in hot water
1/2 cup almond flour (or oat flour)
1/4 cup unsweetened cocoa powder
2 eggs
1/4 cup coconut oil or melted butter
1/4 cup maple syrup or honey
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup dark chocolate chips or chunks (optional)
Chopped nuts for topping (optional)
Directions
I preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
I soak the dates in hot water for about 10 minutes to soften them, then drain well.
In a food processor or blender, I blend the softened dates until smooth.
I add eggs, coconut oil, maple syrup, and vanilla extract to the dates and blend until creamy.
Next, I add almond flour, cocoa powder, baking powder, and salt. I pulse just until everything is combined.
If I’m using chocolate chips or chunks, I stir them into the batter at this point.
I pour the batter into the prepared pan and smooth the top.
For a little extra crunch or flair, I sprinkle chopped nuts or more chocolate over the top.
I bake for 20–25 minutes, or until the center is set and a toothpick comes out mostly clean.
I let them cool in the pan before slicing into squares.
Servings and timing
This recipe makes 9–12 brownies, depending on how I slice them.
Prep time: 10 minutes
Baking time: 25 minutes
Total time: 35 minutes
Calories: About 180 kcal per piece
Variations
Nut-free version: I use oat flour instead of almond flour and skip the nuts on top.
Vegan option: I replace the eggs with flax eggs and use maple syrup instead of honey.
Extra chocolatey: I swirl in some melted dark chocolate into the batter before baking.
Espresso boost: I add 1 teaspoon of instant espresso powder for a richer chocolate flavor.
Coconut twist: I mix in shredded coconut for a tropical touch.
Storage/Reheating
I store these brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. For longer storage, I freeze them in a sealed container or freezer bag for up to 3 months. When I want to reheat them, I warm individual pieces in the microwave for 10–15 seconds to bring back the fudgy texture.
FAQs
What makes these brownies healthier?
I use natural sweeteners like Medjool dates and maple syrup instead of refined sugar, and almond or oat flour instead of traditional wheat flour. That makes them more nutrient-dense and easier on digestion.
Can I use regular dates instead of Medjool?
I prefer Medjool dates for their softness and caramel flavor, but if I only have regular dates, I make sure to soak them a bit longer and blend thoroughly.
Are these brownies gluten-free?
Yes, as long as I use almond flour or certified gluten-free oat flour, these brownies are completely gluten-free.
Can I double the recipe?
Absolutely. I double the ingredients and bake the batter in a 9×13-inch pan, adjusting the baking time slightly to 30–35 minutes.
Do I need a food processor?
A food processor or blender helps create a smooth date paste, but if I don’t have one, I chop the dates very finely and mix everything by hand—it just takes a little more effort.
Conclusion
These fudgy date brownies are my go-to when I want a treat that feels indulgent but fits into a more mindful way of eating. The combination of wholesome ingredients and deep chocolate flavor makes every bite feel like a little celebration. Whether I serve them to friends or keep a batch for myself, they never last long—and I love how easy they are to whip up.
📖 Recipe:
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Date Brownies
- Total Time: 35 minutes
- Yield: 9–12 brownies
- Diet: Gluten Free
Description
Rich, naturally sweetened, and incredibly fudgy, these date brownies are a healthier twist on the classic treat. Made with Medjool dates, almond flour, and cocoa powder, they’re gluten-free and refined sugar-free—perfect for a wholesome dessert or snack.
Ingredients
1 cup pitted Medjool dates (about 10–12), soaked in hot water
1/2 cup almond flour (or oat flour)
1/4 cup unsweetened cocoa powder
2 eggs
1/4 cup coconut oil or melted butter
1/4 cup maple syrup or honey
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup dark chocolate chips or chunks (optional)
Chopped nuts for topping (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- Soak the pitted dates in hot water for 10 minutes to soften, then drain well.
- In a food processor or blender, blend the softened dates until smooth.
- Add eggs, coconut oil, maple syrup, and vanilla extract to the date paste and blend until creamy.
- Add almond flour, cocoa powder, baking powder, and salt. Pulse until just combined.
- Fold in dark chocolate chips or chunks if using.
- Pour the batter into the prepared pan and smooth the top.
- Sprinkle chopped nuts or additional chocolate over the top, if desired.
- Bake for 20–25 minutes, or until the center is set and a toothpick comes out mostly clean.
- Let cool in the pan before slicing into squares.
Notes
For a nut-free version, use oat flour and omit the nuts.
To make it vegan, replace eggs with flax eggs and use maple syrup instead of honey.
Enhance chocolate flavor with 1 tsp of instant espresso powder.
Mix in shredded coconut for a tropical twist.
Store at room temperature for 3 days, in the fridge for 1 week, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 15g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg
