Make rich, fudgy date brownies that satisfy chocolate cravings without refined sugar. This easy recipe uses Medjool dates for natural sweetness, resulting in a moist, chewy texture perfect for a guilt-free dessert.
Author:ellievance
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:9 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 cup packed Medjool dates, pitted
1/2 cup hot water
1/2 cup almond flour
1/2 cup unsweetened cocoa powder
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
Place the pitted Medjool dates and hot water in a food processor or high-speed blender. Process until you create a smooth, thick date paste. Scrape down the sides as needed.
Add the almond flour, cocoa powder, melted coconut oil, vanilla extract, baking powder, and salt to the date paste in the food processor. Pulse until just combined into a thick batter. Do not overmix.
Fold in the chocolate chips, if using.
Spread the batter evenly into the prepared baking pan.
Bake for 18 to 22 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang.
Cut into squares and serve. These date brownies are fudgiest when fully cooled.
Notes
For an extra fudgy texture, chill the brownies for at least one hour before slicing.
You can substitute almond flour with a gluten-free all-purpose blend, but the texture may change slightly.
If you do not have a food processor, soak the dates in hot water for 10 minutes to soften them before mashing them thoroughly with a fork.