Why You’ll Love Them
They’re delicious. These healthy brownies have a rich chocolate flavor, and a texture similar to the two-bite brownie bites you’d find at the grocery store. My kids gobble them up! (And they are quite picky.) They’re naturally sweet. Dates are the perfect sweetener for this recipe, with a caramel-like flavor that isn’t too detectable. (Unlike banana or applesauce, which would contribute almost too much flavor to a chocolate dessert.) They’re nourishing. Dates contain important minerals, like iron and potassium, and when you pair them with nutrient-rich ingredients like almond butter and cacao powder, these brownies will help you get more fiber and antioxidants into your day. They’re perfect for special diets. If you’re trying to avoid added sugar, or are following a Paleo, vegan, dairy-free, or gluten-free eating plan, this recipe is perfect for you! Be sure to check out the substitutions below, if you need to make a swap.
Ingredients You’ll Need
This recipe requires no added sugar– just pitted Medjool dates! You can add in a few mini chocolate chips, if you’d like a double-chocolate brownie, but that’s totally optional. If you don’t have almond butter on hand, you can use any other nut butter you like, such as peanut butter, cashew butter, or sunflower seed butter, instead. Note: This recipe works best if your dates are soft and squishy. They should be easy to split apart with your fingers to remove the pit. If your dates feel too hard or dry, try soaking them in a bowl of very hot water for 10 minutes to help them soften up.
How to Make Date Brownies
- Process. Add the dates and water to a food processor, and process briefly to help them break down, about 60 seconds. Next, add in the almond butter, ground flax seed, cacao or cocoa powder, baking soda, vanilla extract, vinegar, and salt. (The vinegar is here to help react with the baking soda, but you won’t taste it in the final brownies.) Process again, until the batter looks thick and sticky. Use a spatula to scrape down the sides of the machine, if needed.
- Scoop. Prepare a mini muffin pan by greasing it with coconut oil or olive oil. Use a 1-ounce cookie scoop, or a tablespoon, to scoop the mixture into each slot of the prepared pan. You might not fill all 24 spots; I usually get 18 to 20 brownie bites from this batch. Get your fingers wet, and flatten the tops of the brownies. If you’d like to add a few chocolate chips on top, now is the time to do so.
- Bake. Place the pan in an oven preheated to 350ºF and bake until the tops look dry, about 12 to 15 minutes. Remove the pan from the oven, and let the brownies cool completely in the pan. They will be quite fragile while they are warm, but will firm up with a chewy texture once they are cool. Run a knife around the edges of each brownie, then use the knife to help you lift it out of the pan. Since these brownies are made without egg, they may sink slightly in the center, but the texture should still be amazing. Store leftover date brownies in an airtight container in the fridge for up to 1 week. Or you can freeze them for up to 3 months. Looking for more date-sweetened desserts? Try the Healthiest Cookies Ever, my Healthy Birthday Cake, or Peanut Butter Date Cookies for more ideas. If you try this date brownie recipe, please leave a comment and star rating below letting me know how you like it!
