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Date Brownies Recipe

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3.8 from 80 reviews

These Date Brownies are a deliciously healthy twist on classic brownies, using natural sweetness from Medjool dates and nutrient-rich ingredients like almond butter and pumpkin puree. Perfectly fudgy and rich, they are gluten-free, easy to make, and satisfy any chocolate craving without refined sugar.

  • Author: Sarah
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 9 brownies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Main Ingredients

  • 2 cups Medjool dates, pitted (approximately 16 Medjool dates)
  • ⅔ cup unsweetened almond butter or sunflower seed butter
  • ⅓ cup canned pumpkin puree or mashed sweet potato
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • ⅔ cup cocoa powder
  • ½ tsp baking soda
  • ½ tsp ground cinnamon (optional)
  • ½ tsp sea salt

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, or alternatively, spray it lightly with cooking spray to prevent sticking.
  2. Soften the Dates: Heat a kettle of water and place the pitted dates into a large heat-safe bowl. Pour hot water over the dates, allowing them to soak for 3 to 5 minutes to soften, which makes blending easier. After soaking, drain the water using a colander.
  3. Make Date Puree: Transfer the softened dates to a food processor. Process until the dates form a smooth puree or paste, pausing to scrape down the sides as needed.
  4. Combine Ingredients: Add almond butter (or sunflower seed butter), pumpkin puree (or mashed sweet potato), eggs, vanilla extract, cocoa powder, baking soda, cinnamon (if using), and sea salt to the food processor with the date puree. Process again until a smooth, even brownie batter forms, scraping the sides intermittently to ensure thorough mixing.
  5. Bake the Brownies: Pour the batter into the prepared baking pan and spread evenly. Bake in the center rack of the oven for 15-18 minutes. Baking for 15 minutes yields fudgy, soft brownies; 17-18 minutes will result in slightly firmer brownies.
  6. Cool and Serve: Allow the brownies to cool in the pan for at least 10 minutes. Slice into 9 squares and serve warm or at room temperature. For an indulgent treat, serve with a scoop of vanilla ice cream.

Notes

  • For a nut-free version, substitute almond butter with sunflower seed butter.
  • Pumpkin puree can be replaced with mashed sweet potato for a similar texture and flavor.
  • Use parchment paper to make removing brownies easier and to prevent sticking.
  • Adjust baking time depending on desired brownie texture — shorter for fudgy and longer for firmer brownies.
  • Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://cookingwithsarah.com/date-brownies-recipe/