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Fudgy, No Refined Sugar Date Brownies

Close-up of stacked, fudgy date brownies showing a rich, dark interior and melted chocolate chips.
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Make these rich, fudgy date brownies using Medjool dates for natural sweetness. This recipe offers a wholesome, guilt-free chocolate treat that is easy to prepare.

Ingredients

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  • 1 cup Medjool dates, pitted and packed
  • 1/2 cup hot water
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup almond butter or tahini
  • 2 large eggs (or flax eggs for vegan)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
  2. Place the pitted dates and hot water in a small bowl. Let them soak for 10 minutes to soften.
  3. Transfer the soaked dates and water to a food processor. Blend until a smooth paste forms. Scrape down the sides as needed.
  4. Add the cocoa powder, almond butter (or tahini), eggs, and vanilla extract to the food processor. Process until the mixture is completely smooth and well combined.
  5. Stir in the baking powder and salt by hand. Fold in the chocolate chips, if you are using them.
  6. Spread the batter evenly into the prepared baking pan.
  7. Bake for 20 to 25 minutes. The brownies are done when a toothpick inserted near the center comes out with moist crumbs attached, not wet batter.
  8. Let the brownies cool completely in the pan before slicing. Cooling helps them set into a fudgy texture.

Notes

  • For a vegan option, replace the 2 eggs with 2 flax eggs (mix 2 tablespoons ground flaxseed with 6 tablespoons water and let sit for 5 minutes until gelatinous).
  • If you prefer a gluten free brownies with dates, ensure your cocoa powder and chocolate chips are certified gluten-free.
  • For extra richness, use tahini instead of almond butter to create tahini date brownies.

Nutrition

Find it online: https://mistyplate.com/fudgy-date-brownies-recipe-no-sugar/