
For a while now, I’ve been wanting to make a brownie that is so easy that it can be made quickly, with minimal equipment, and with ingredients I always have on hand. I imagined the texture and flavor I wanted and worked backward from there. And friends, I can’t tell you how happy I am with the results! Let’s make ooey-gooey vegan brownies!

The base of this 4-ingredient, 30-minute, 1-bowl recipe is dates, which create the fudgy texture, naturally sweeten the brownies, and bind the batter as well.
Next comes nut butter. It’s less important which nut butter you use and more important how fresh and creamy it is. When you use peanut butter made with just peanuts and salt, you get a luxurious, creamy texture and it literally pours out of the jar. This is what you’re going for! If you’re peanut-free, I think almond, cashew, or even sesame butter (tahini) would work well here.
After nut butter comes raw cacao powder for rich, chocolate flavor.

Next is a little oil to thin the batter and make the brownies even more fudgy. If you’re oil-free, you could try subbing something like more nut or seed butter, or applesauce.

Once mixed, you can add optional ingredients like dairy-free chocolate chips and raw walnuts! I highly recommend an addition of some kind for texture and added sweetness.

After a short bake in the oven, these little gems are ready! Let cool briefly, slice, and dig in. The amazing thing is they’re delicious warm, room temperature, and cold. So store them at home or take them along with you throughout the day when you need a sweet, energizing snack.

We hope you LOVE these brownies! They’re:
Rich
Fudgy
Easy to make
Naturally sweetened
Super chocolaty
& So delicious
These would make the perfect treat to have on hand when sweet cravings strike. They would also be delicious to share at gatherings or make a lovely gift.
If you’re into brownies, also be sure to check out our No-Bake Vegan Brownies with Chocolate Ganache, Peanut Butter Black Bean Brownies, Vegan Gluten-Free Black Bean Brownies, and Easy Vegan Gluten-Free Brownies! (Yes, we have a thing for brownies.)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

4-Ingredient Easy Vegan Brownies
Ingredients
- 2 cups tightly packed dates, pitted (measured after pitting // make sure they’re fresh! If dry, soak in warm water 10 minutes, drain, then add to processor)
- 1/4 cup warm water
- 1/2 cup salted peanut butter* (if unsalted, add a healthy pinch of salt to the batter)
- 2 Tbsp melted coconut oil* (if avoiding coconut oil, see notes)
- 1/3 cup cacao or unsweetened cocoa powder
- 1/3 cup dairy-free dark chocolate chips (optional // we like Enjoy Life)
- 1/2 cup roughly chopped raw walnuts (optional // or other nut of choice)
Instructions
- Preheat oven to 350 degrees F (176 C) and line a standard loaf pan (or similar size pan) with parchment paper. Set aside.
- Add dates to food processor and blend until small bits or a ball forms. If your food processor has a difficult time processing the dates, ensure there are no pits in the dates and that your dates are fresh and sticky. If too dry they can have a difficult time blending. (It may also be an issue of food processor strength if it has a hard time blending.)
- Once blended, separate the dates into chunks using a spoon. Then add hot water and blend until a sticky date paste forms. Scrape down sides as needed.
- Add peanut butter, coconut oil, and cacao powder and pulse until a sticky batter forms. It should be tacky and thick (scrape down sides as needed). Lastly add chocolate chips and walnuts (optional) and pulse to incorporate.
- Transfer batter to lined loaf pan and spread into an even layer. For a smooth top, lay some parchment paper on top and use a flat-bottomed object (like a drinking glass) to press into an even layer.
- Bake on the center rack for 15 minutes – the edges should be slightly dry. Remove from oven and let cool in the pan for 10 minutes. Then carefully lift out of the pan using the edges of the parchment paper and let cool on a plate or cooling rack for at least 20 minutes before slicing. The longer they cool, the firmer they will become.
- Enjoy warm or cooled. Store leftovers covered at room temperature up to 3 days, in the refrigerator up to 5-6 days, or in the freezer up to 1 month (let thaw before enjoying).
Video
Notes
*If you’re oil-free, you could try subbing something like more nut or seed butter, or potentially applesauce.
*Nutrition information is a rough estimate calculated without optional ingredients.
Zarah says
This makes such a velvety, yummy, rich cake – and I mean… the ingredients are pretty much just health food! I added some extra cacao because I like my cakes really cacaoey.
I made mine a bit too sticky, I think (halved the recipe and wasn’t sure about the time) but it was sooo good and the following day? Divine!!
Thank you!
Support @ Minimalist Baker says
Yay! So glad you enjoyed, Zarah. Thanks so much for the great review!
Elizabeth says
Delicious but very dense! Quick and easy though if you’re looking for a chocolate hit!
Support @ Minimalist Baker says
Yay! Thanks for the review, Elizabeth!
Gretch says
Hi! Love this. Can I sub honey for dates?
Support @ Minimalist Baker says
Hi Gretch, the dates add a structural component that we don’t think honey will be able to do, but let us know if you try it!
Chloe says
Outstanding! Have made twice in 2 weeks and has delivered both times. People asking for the recipe is always telling!!! ⭐️⭐️⭐️⭐️⭐️
Support @ Minimalist Baker says
Woohoo! Thanks so much for the lovely review, Chloe! We’re so glad everyone had enjoyed!
The Vegan Goddess says
These are decadent and delicious! I feel guilty with all of the peanut butter, dates and coconut oil, though I know the oil is optional. It was worth the indulgence.
I wonder if there is a way to get a crispier drier top layer while keeping the rest fudgy. Maybe sprinkle a a layer of coconut powder on top before baking? Or some kind of flour or starch like tapioca starch? Something that won’t sink in and will stay on top and allow the top to crisp up?
Support @ Minimalist Baker says
We’re so glad you enjoyed it. Thank you for sharing! And hm, perhaps! Or a sprinkle of coconut sugar on top maybe?
Casey says
Tried this today and nearly broke my processor. The dates were super fresh and sticky, so I was a little surprised. The brownies themselves came out more like a mousse, not that I’m complaining, but certainly didn’t look like the pictures. Very tasty however!
Support @ Minimalist Baker says
Thanks for sharing your experience, Casey! We’re glad you enjoyed the final result. xo
Cindy says
Can I substitute figs for the dates ?
Support @ Minimalist Baker says
Hi Cindy! Unfortunately we don’t think that figs would work here, but do let us know if you give it a try! xo
Jasmina says
Made this today as a quick dessert, it was great!! So gooey and jummy! Ate it with a scoop of ice cream, great addition.
Not a fan of walnuts, so I substituted with roasted hazelnuts.
Thanks for the recipe!
So great! thanks for sharing, Jasmina!
Mariah says
I’ve made this before with coconut oil and it really is great, albeit super messy (but that’s half the fun, no?). I love that the sweetener is just dates and that it’s sort of no-bake so I can eat it as I go :) I wish it were in a different pan because I find a loaf pan sort of awkward for something as shallow as brownies. Next time I might actually use an 8″ square pan because it would hold the same volume but potentially give me more chewy end pieces! I just wanted to mention that I didn’t have any coconut oil this time around so I used applesauce, but it essentially didn’t cook in the middle at 15 minutes and is now a sort of loose fudge, even after cooling. I didn’t keep it in the oven because I was afraid it would burn so I tossed the fudgy bits in the freezer for a cold treat later on. I imagine a couple tablespoons of almond flour might tighten it up a little if you use applesauce!
Support @ Minimalist Baker says
Thanks for sharing your experience, Mariah! A different size pan would be fine for next time.
Nicole says
So good! Chocolately and gooey and peanut buttery but not to the point of it taking over. This made my food processor an absolute sticky mess but worth it. I’m low on bulk stuff and only had cashews so I did 1/4 cup of those and 1/4 cup of dried cherries which paired really nicely with the chocolate.
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Nicole! Thanks for sharing your experience! xo
Ellen Lindner says
I followed the recipe exactly, and TBH it almost ruined my food processor, a very strong Cuisinart model. If your food processor stops working normally, I’d recommend stopping immediately. Mine ended up smoking! I used sticky dates as recommended – it’s too bad I can’t make this again because I liked the final result very much, although it tasted more like a slightly chocolatey date bar than a brownie, IMO.
Support @ Minimalist Baker says
Oh no! We’re so sorry to hear that, Ellen. Is it possible there was a piece of date pit that got left in? At what stage did it start smoking?
Liza says
Love this! My sweet tooth is satisfied! I love your healthy alternatives/takes on desserts! I feel good and nourished eating them. I have been trying your other recipes too and this one is another keeper! Thank you so much!
Support @ Minimalist Baker says
Love to hear this! Thanks so much for the great review, Liza!
Lindsey VandenBerg says
Only downside is stopping myself from eating the whole batch! Insanely delicious!
Support @ Minimalist Baker says
Ha =) We’re so glad you enjoy them! xo
Nicole says
These are insanely good!!!
Thank you!
Nicole
Support @ Minimalist Baker says
Whoop! We’re so glad you enjoy them, Nicole. Thanks so much for sharing!
Sylvia says
What a home run! Gooey, rich, cozy — just fabulous! I subbed applesauce for oil and agree it makes for a sticky dough, but wow! Absolutely delicious. Looking forward to more of these and other treats!
Support @ Minimalist Baker says
We’re so glad you enjoyed them, Sylvia! Thanks so much for the lovely review! xo
Michelle says
The date taste in this is super strong, almost more than the brownies. They were messy, sticky and a pain to make. Still searching for the best vegan brownies.
Support @ Minimalist Baker says
Hi Michelle, Sorry to hear these didn’t turn out as hoped for. Since these ones are no-bake and date-sweetened, the texture and taste won’t be the same as classic brownies. If you’re looking for a more classic brownie, we’d suggest this recipe.
Allison Haley says
I made these yesterday and have already shared the recipe with multiple friends! Excellent treat to feed my sweet tooth but without sugar! Will definitely make again and try more of Minimalist Baker’s date-based recipes!
Support @ Minimalist Baker says
Whoop! We’re so glad you enjoyed them, Allison. We’ve got lots of date recipes =) Check out this recipe round-up for inspiration.
Melissa says
Hello!
I really wanna make these for Christmas! I have A pretty decent high power blender. Would that be an okay substitute instead of a food processor?
Thank you!
Support @ Minimalist Baker says
In our experience, blenders can have trouble with dates. Even with high-quality brands like Vitamix. If you try it, we’d suggest pulsing slowly to avoid overheating.
Camryn says
I could kiss you! 😘 These are amazing!!
I subbed almond butter in for peanut butter AND the coconut oil, and the brownies realllyyyy stick to the parchment paper when trying to press flat (pretty comical). So I vote for the coconut oil all the way 🙋🏼♀️😂 learned my lesson! I also did them in a square pan, so there was a lot more surface area for sticking. They still needed about 10-15 min to bake in the square pan.
ANYWAY, after baking and setting, these were just amazing!! 🥰Making them for my mom this Christmas (GF&Vegan!). Thank you!!
Support @ Minimalist Baker says
We’re so glad they still turned out well. Thanks so much for the lovely review, Camryn! xo
Michelle says
Made this as my birthday treat since we didn’t find anything vegan at Target. I eyeballed everything and used still tastes so yummy! Thanks again, Dana! ❤️
Support @ Minimalist Baker says
So glad you enjoyed them, Michelle! Happy (belated) birthday! xo
Milan Lawrence says
These brownies are just delicious. I have made these twice and they come out perfect every time. I also added chocolate chips on top for extra chocolate flavor ;) Thank you for this awesome recipe! Can the batter be used a frosting too? It’s super thick and I just wondered how it will look for cakes and cupcakes. Otherwise, delicious!!
Support @ Minimalist Baker says
We’re so glad you enjoy them, Milan! Thanks for sharing! We do have a frosting with similar ingredients: https://minimalistbaker.com/vegan-chocolate-frosting-oil-free/
Navi says
Just awesome!! thanks for your recipes. :)
Support @ Minimalist Baker says
Thanks for the lovely review, Navi =)
Eliana says
these are so good!! i made them with no modifications and will definitely make again. super delicious :o)
Support @ Minimalist Baker says
We’re so glad you enjoyed them, Eliana! Thanks so much for the lovely review!
Paige Graham says
I’m on the AIP Diet so I can’t have dates or nut butter. So instead, I used a mashed browning plantain for the dates, and tigernut “butter” (advocados oil and tigernut flour, which actually taste like a nut butter). I cooked it for 15 mins but it was too wet still, so I put it in for 5 min.
Paige Graham says
I took them out and let them cool. They are awesome! I am definitely making them again. I am going to sub carob powder for the cocoa powder and see how it goes. And I might try to add protein powder in for an after practice snack.
Support @ Minimalist Baker says
Great! Thanks for sharing, Paige!
caroline says
Do you think these would be a little cakier if I added a bit of flour? or would that mess the whole thing up?
Thanks!
Support @ Minimalist Baker says
Hi Caroline, it might work? We haven’t tried it though so we’re not sure!
anneliese says
did you end up making them and adding flour? how did it go? :)
Caroline says
I actually haven’t yet but hoping to soon! I will let you know!
Malini says
If avoiding oil, how much nut butter / apple sauce do we sub?
I wouldn’t do applesauce. Nut butter is your best bet! Just add 1:1 ratio with the coconut oil. Let us know how it goes.
Malini says
To achieve the store bought brownie brownie taste is cacao powder okay to use? I don’t want it to taste like dark chocolate brownies.. I’ve never used cacao powder before but prefer using it as it is less processed. Thanks!
Cocoa and cacao work interchangeably here! Good luck, Malini.
Carrie says
These are to die for….no joke! They are like fudge….healthy fudge! I used almond butter instead of peanut butter. I keep them frozen and when I need a little chocolate (who doesn’t need that every now and then:), I pop one in my mouth! YUMMMMM! They are SO easy to make! I have served them at several meetings and they are a hit with everyone!
Support @ Minimalist Baker says
Yay! We’re so glad everyone has enjoyed them! Thanks so much for sharing, Carrie! xo
Michelle says
The star rating is for what I made today. I used prunes instead because we’re out of dates and added dried cranberries which made for sour ummm… fudge-brownies? I added maybe 2 tsps of agave syrup because prunes are less sweet than dates. Very easy to make otherwise. I love Dana’s recipes so I am sure this will be better with dates. I also went the oil-free route and used more pb. I’ll comment again how it turns out with dates. Thank you, Dana. You still have my heart ❤️
Support @ Minimalist Baker says
Let us know how it goes with the dates!
hal says
These are amazing! I used tahini and apple sauce instead of coconut oil. So insanely good.
Support @ Minimalist Baker says
We’re so glad you enjoyed them, Hal! Thanks so much for the lovely review! xo
Cara Eliza says
Hi! May I know what kind of dates do you use? They are sticky, big and dark. I tried red dates but they didn’t give that raisin-likeness and stickiness.
Thanks!
Support @ Minimalist Baker says
We used medjool dates. Hope that helps!
Ashley says
I made these and I freaking love them! I let my dad try them n hes not vegan and he ate half of it lmao. I really love ur recipes😊
Support @ Minimalist Baker says
Aw, we’re so glad you both enjoyed them! Thanks so much for sharing, Ashley! xo
e says
These are GOLD! They did turn out more like fudge than brownies for me… Maybe because I used applesauce.
Amazingly good nonetheless… will totally make again. Heck I’ll make them for Christmas as fudge.
Thank you! :)
Thanks for sharing, E!
Jasmine says
The perfect vegan brownie. Such an easy recipe with ingredients that I always have on hand, and WAY better than conventional brownies in my opinion. The texture is perfectly gooey, the only sugar comes in the form of whole fruit, and naturally gluten free. Tastes like an indulgent treat but it’s made from superfoods- what more could you ask for?! I doubled the recipe and the pan didn’t last two days between two adults and a two year old. Will be making over and over again. Thank you!!
Support @ Minimalist Baker says
Whoop! We’re so glad you enjoyed them, Jasmine! Thanks so much for the lovely review!
marissa l berenson says
these are so amazing!! not sure how but they taste better than normal, terrible for you brownies! definitely everyone needs to make these !
Support @ Minimalist Baker says
Whoop! We’re so glad you enjoy them, Marissa! xo
Nidhi says
Hi! I really want to make this brownie (they look scrumptious). What cacao/cocoa powder did you use? If possible, can you please post a link? Also I don’t have the same food processor that you have. Is a regular cuisinart food processor or a blender fine?
Support @ Minimalist Baker says
Hi Nidhi, as long as your food processor is powerful, it should be fine! There are many good cacao/cocoa powders out there, but this is one of the ones we like.
Abby says
These were absolutely everything I’ve ever wanted in a brownie! So perfectly gooey with crisp corners, and made with way more wholesome ingredients than regular brownies. Once you make these, you’ll never go back ❤️
Support @ Minimalist Baker says
Whoop! Thanks so much for the lovely review, Abby!
Lays says
Hey! So I made these tonight and they’re delicious, but they look nothing like yours.
I love moist and fudgy brownies, but mine look like fudge fudge, not fudgy brownie like yours do. Anything I might’ve done wrong? I noticed yours look more brownie-y on the sides and top. I am such a texture freak lol
But anyways, solving this or not, they tasted great!
Support @ Minimalist Baker says
Hi Lays, Sorry to hear they didn’t turn out as expected! Is it possible your dates were super fresh? Adding more cocoa powder might help!
Heidi says
This is absolutely fantastic. I just have one question: how can you make this less fudgey? Do I need to add more water or coconut oil? I would prefer something a little lighter. Also because my food processor cannot handle the thickness too well. But this is absolutely delicious. I wish I found it sooner!
Support @ Minimalist Baker says
Hi Heidi, hmm, these do have a more fudgy texture. Maybe less dates? Or perhaps one of our other brownie recipes would be a better fit?
Heidi says
Hi, thanks. I figured it out. I added more water to achieve the consistency that I wanted and then added more cocoa powder. This made it less fudgy (more cakey) and less sweet as well. (Just don’t add too much or it will taste bitter). Thank you so much for this recipe!
xo!
Alyce says
My sister-in-law brought me these in hospital after giving birth to my son – after a 40 hour labour, third-degree tearing, a spinal block and surgery, these were the best thing I had ever tasted!!! Almost as good a moment as when I was finally allowed to have a shower 😉
I’ve made them several times since, and they’re still as good (almost 😉).
Support @ Minimalist Baker says
Oof- nicely done mama! We are so glad you enjoyed them! And thank you so much for the lovely review. Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Alyce says
Sorry, I tried to leave a 5 star rating, but it didn’t work on mobile. I’ll try again!
Support @ Minimalist Baker says
Thanks for letting us know, Alyce! We’ll look into that! Would you mind sharing what browser you were using on your phone?
Ella says
Super gooey, I can’t stop eating them! Will be making again! 😍
Support @ Minimalist Baker says
We’re so glad you enjoy them, Ella! Thanks so much for the lovely review!
New Vegan says
These were super tasty and very fudgey. I would say they are more like fudge bars because without flour they don’t get a cakey texture, but they absolutely hit the spot. The sweetness was perfect and the dates were not over powering
Mariam says
Followed this recipe to a T , and it was absolutely delicious. Soooo yummy and fudgy and guilt-free!!!! Thank you for sharing your amazing recipes!
Robyn says
These tasted like brownie before being baked. I’d recommend skipping the baking step and having them as batter instead.
Milly says
I love these! They’re so gooey which I prefer instead of cake-like brownies. Sweetness is perfect with the dates (and I think they definitely help make the texture of the brownies incredible). I’d like to try this again possibly using tahini instead of peanut butter. I used my single serve Ninja which was a bit difficult to blend, as a result I had to add a bit more warm water. I think if I had a food processor they would have come out even more gooey! :)
Whoop! Thanks for sharing! I think tahini would be delicious! Just know they will be a bit less sweet as tahini is more bitter!
Kate says
These were fabulous! I subbed the prunes for the dates since they have less sugar and while cooking time was a smidge longer, they came out great! So impressed with your recipes. They bring so much joy!
Support @ Minimalist Baker says
Aw, we’re so glad to hear it, Kate! Thanks so much for sharing! xo
Maddy says
Tastes lovely, but didn’t set at all, remained squidgy and pudding like, so you needed a fork to eat it, it was impossible to pick up.
Support @ Minimalist Baker says
Oh no! Sorry to hear that was your experience, Maddy! It sounds like the ratio of nut butter/oil to cocoa powder was off. Did you make any modifications? Was your nut butter extra drippy?
Sandy Middleton says
Second time making these gorgeous brownies – I used homemade cashew butter this time (had to substitute tahini the first time), added some extra cocoa (up to 40g) and substituted olive oil for coconut oil as I’m not a fan (though it’s a small amount so you can’t really taste it but for me they taste much more of the cocoa, without the coconut undertones). They have turned out great again. I’d also say you can almost double the number you get from this recipe because each piece is so rich and fudgy but to each his own
Sara says
If it doesn’t set, what went wrong. I used peanut butter that was not drippy and added the coconut oil. I’m a novice at baking. Any feedback would be helpful. They smell yummy.
Support @ Minimalist Baker says
Hi Sara, these are a more gooey brownie, so they won’t necessarily “set”. If they’re too gooey though, perhaps try adding more cacao powder or some nut meal?
Sandy Middleton says
Really easy to make and so fudgy! I used tahini instead of peanut butter, but will try with a nut butter next time to see if it makes a difference. Yum!
Carol Howe says
Sweet chocolate heaven.
Rebecca Jackson says
Amazing and super easy to make for someone with no baking skills whatsoever!
Support @ Minimalist Baker says
Thanks so much for the lovely review, Rebecca. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Kelsey says
Chewy, rich, delicious, and all without the sugar crash that inevitably comes with processed sugars!! I’ve been a vegan for 3.5 years and these are the brownies I’ve been missing!!! Thank you!
Joe says
I’m not the best at math but this seems like more than 4 ingredients.
Deborah McNabb says
Optional items don’t count. Water doesn’t count unless you have to go to the store and buy it.
Claire Stephens says
Hi Dana, I am just about to make these, would you suggest using normal coconut oil or refined?
Excited to try them as they dont have any refined sugar in and they are vegan!!
Thanks! Claire
Support @ Minimalist Baker says
Hi Claire, either one will work! Refined if you aren’t a big coconut fan and normal if you enjoy it!
Nell says
I was absolutely amazed by the fudgey taste and consistency of these brownies! They were so moist, and rich, but truthfully I feel like they are relatively healthy in comparison to traditional brownies. We served them as a christmas dessert, and all the non-vegan eaters were equally as impressed. I highly recommend this delicious dish, thank you for the recipie!
Whoop! We love them, too! xoxo, Nell!
Joyce Warwick says
Made these today and they were absolutely wonderful!!! Followed the recipe exactly as written and they were perfect! I even waited til they were completely cooled before digging in!! Worth the wait!!?
Support @ Minimalist Baker says
Whoop! We’re so glad you enjoyed them, Joyce! Thanks for sharing!
David says
My wife can’t have gluten, eggs, or milk so this recipe immediately caught my eye. The 1st time I made it they came out really well. The 2nd time (4 days later) was even better! Top them off with non-dairy coconut milk whipped cream and you wouldn’t know they’re made without flour, eggs, or milk.
Support @ Minimalist Baker says
Whoop! Thanks for sharing, David!
daisy says
Made these this morning. OMGosh. Decadent. Almost too rich. I get my chocolate fix knowing full well that it’s good for me. Bless you, girl!
haha yay! So glad you enjoyed them, Daisy!
emily says
although these brownies are a bit messy to make, this is definitely such a simple, delicious and decadent recipe that i would highly recommend making! i used almond butter instead of peanut butter and added some extra almond butter in place of the oil and they still turned out perfect :)
Support @ Minimalist Baker says
Thanks so much for the lovely review and for sharing your modifications, Emily! xo
Nikki says
These brownies taste amazing and will be great for my vegan friends! Only issue I had was getting the mix to bake and hold a form as they are very soft and difficult to handle.
Hmm, assuming you didn’t modify anything, they should be OK to handle. Although I will say, keeping them refrigerated is best until serving as they can get soft at room temp.
Isabelle Vella says
I have just tried this recipe today and totally love it! So easy to make and very satisfying! Great for any occasion! I would recommend to use the loaf pan suggested in the method since I used a wider pan and I have more portions but not as thick as in the pictures. Thank you!
Wonderful! Thanks, Isabelle!
Katya says
These brownies are awesome! Couldn’t think it can be so healthy!!! Thank you! Everybody loved them ))
Wonderful! Thanks for sharing, Katya!
Maria says
I found these kind of messy to make and they were more like fudge than brownies–in other words, on the sticky side. That said, I do love chocolate so would probably only make these for myself. I’m still searching for a vegan brownie recipe to take to a family gathering.
Support @ Minimalist Baker says
Hi Maria, these are a more fudgy brownie, but we like them that way :) If you are looking for a more classic brownie, we would say try these: https://minimalistbaker.com/easy-vegan-gluten-free-brownies/
Maxine says
This is (eating it right now) delicious and tastes/has the same texture as a regular brownie. Rich and fudgy! I used a blender and had to incorporate the warm water sooner but it still worked out with some patience and prodding.
Support @ Minimalist Baker says
So glad you enjoyed them, Maxine! Thanks for sharing your experience! xo
Leisa says
Can you please tell me if these can be re-heated? Thanks
I’d think so, yes!
Jennifer says
Best brownie recipe ever! I use it all the time now and it’s very Popular with friends. Sweet, chocolatey and so so fudgy. 10/10 ♥️♥️♥️
Yay! Thanks for sharing, Jennifer!
David says
They absolutely can be reheated. Amazing with dairy free whipped cream and/or dairy free ice cream!
Enika says
These are amazing. Everybody loved them!
Support @ Minimalist Baker says
Thanks so much for the lovely review, Enika. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Kelsey says
Love these so much! Only downside, I broke my food processor when making them ? Any recs on best food processor/brand?!
Support @ Minimalist Baker says
So glad you enjoy these! Sad day on the food processor! Here is our preferred brand.
Stephanie says
I made these the first day you posted this recipe. I’ve made them almost weekly since. Walnuts are roasting now.
I have one goal – create something just as delicious, send you the recipe, have you make it and love it, and have it ruin your figure!! Maybe that’s more than one goal… LOL!!
Great recipe, like always. Your site is my go to for vegan recipes.
haha, do it! Tag us on Instagram – I’d love to see your creations! So glad you’re enjoying these brownies!
Renata says
Love how say this recipe is and they actually taste like a brownie brownie! Just curious about the nutrition info posted, so is that 30g of sugar in each brownie?!
Support @ Minimalist Baker says
Hi Renata, if you cut the batch into 12 brownies, then yes, that’s the amount of sugar (from dates) in 1 brownie.
Carly says
Delicious! Was skeptical how these would taste without any kind flour substitute, but they were super fudgey and firmed up nicely. Thanks for sharing!
Gwen says
Made these for a work potluck and they were a hit! Three people (non vegans) asked for the recipe. I actually made the recipe twice since I had a pan that was a bit too large for one batch and just cooked it for a little bit longer. So easy and delicious, definitely will be making these again.
Liza says
These are fabulous brownies! My son and I both loved them! We had to talk my husband into trying them when he heard dates and coconut oil were involved? and he ended up loving them as well. I used almond butter and toasted pecans which turned out to be a great combination! Thanks for another great recipe ?
Support @ Minimalist Baker says
So glad you all enjoyed them, Liza! Thanks so much for the lovely review! xo
Valeria Cruz Taylor says
I found this to be quite dense and gooey but like in the way you needed water to help pass it down. Is there anything that could be added to make it a bit more airy and light?
Support @ Minimalist Baker says
Hi Valeria, we would recommend this recipe for more light and traditional brownies. Hope that helps!
Ana says
Tried it once. After baking for 20 minutes the brownies were still pretty raw (like fudge). We put them in the fridge and ate them as fudge, they were delicious and easy to make! I used home made almond butter, didn’t add the chocolate chunks and my dates were pretty moist. I will skip 1/4 cup of water next time to see if that gives them more “brownie” texture. Thank you for a delicious and easy recipe!
PS given the high date content, I was worried these would be too sweet but no, they were a good balance of chocolate and sweet.
Patricia Delgado says
These are great! I am trying to reduce oil use and used apple sauce instead they still turned out great. Also I had dried dates that I submerged in hot water for 1 hour and then drained, this truly helped when processing it for the first time.
Eva Lauerer says
Great recipe. I served it with walnut and maple syrup ice-cream. Absolutely amazing…
Odile says
I was sceptical at first having made sugar free recipes before and finding them lacking and a bit worthy! This is an awesome recipe try it you will not be disappointed not a hind of worthiness!
Sara says
Loved this!!
I used cashew nuts and cashew butter instead of peanuts and it worked out fine.
Pari says
Hi..I love some of your recipes and been trying few. I want to try this one, but could you suggest a substitute for dates? Dates are heat to body and considering the nature of my body this will be a lot and I bet I cannot stop with one when it comes to brownie :)
Thank you
Support @ Minimalist Baker says
Hi Pari, the dates are pretty essential in this recipe. You could try one of our other brownie recipes such as this one. Hope that helps.
Pari says
I gave it thought and tried both. This one i thought i will make it with half portion, but missed reducing the peanut butter portion. It felt little too tight to put in my bake pan. I left it for 25 mins, the sides seems to be done, but while cutting it the center is still little sticky. Do you think i should have left it for little more? or it is supposed to feel that way? btw, taste is good :)
Support @ Minimalist Baker says
Hi Pari, it sounds like it could have used a little additional time. Glad it still tasted good!
Ash says
This recipe was sooo perfect!
I let my daughter relish it guilt free, otherwise I keep insisting here to have minimal store bought cakes, which usually upsets her!
Both my children soo loved it and I was super happy!!!
Thank you!
Rachna says
Looks absolutely yummy. At what temperature do we bake these brownies?
Thanks!
Support @ Minimalist Baker says
Hi Rachna, 350 degrees F (176 C). Hope that helps!
Tparty says
Absolutely the best brownie I’ve ever tasted!
Becca says
Girl! I’m making this right now, but I’m out of walnuts and interested in tahini. Would you do 1/2 cup tahini?? Sounded like a lot.
Support @ Minimalist Baker says
Hi Becca, we haven’t tried tahini, but a few other readers did and left comments below. We would recommend doing a search on the page for “tahini” to find these comments. Hope that helps!
Asha says
I made this brownie again, this time with almond butter and hazelnuts instead of walnuts. Tasted even better! It’s really a guilt-free dessert experience for me! I also don’t find the date taste too dominant. I am not vegan but I still prefer this taste to non-vegan brownie. Perfect healthy alternative to satisfy my pregnancy cravings!
Support @ Minimalist Baker says
Yum! Thanks for your lovely comment and for sharing your modifications, Asha!
rafy says
I tried these out and I am sooooo surprised about the consistency! It is soooo good!
Other than I read in comments I don’t think at all that the taste of the dates is too strong.
I did it with almond puree (i don’t know if it’s the same as almond butter? the german packages always say puree since it’s a bit more liquidy than butter) and it turned out veery tasty!
I did everything as said in the recipe and it worked out more than fine.
Thank you so much for sharing this! <3
Whoop! Thanks, Rafy!
Asha says
Best brownie i’ve had. Thanks for the recipe, this is amazing!
Support @ Minimalist Baker says
Thanks so much for the lovely review, Asha. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Mia says
I made these tonight and they were quite good. My family doesn’t use oil, so I replaced it with an equivalent amount of peanut butter and I was pleased with the results. The brownies were just slightly more fudgy than I might have liked, but they certainly held together well after they cooled completely. Thanks for making a healthier version of one of my favorite desserts! I’m certain I’ll make these again.
Maaike says
Delicious. Thank you for the recipe. And for all the other ones. They make me really happy! The taste of the dates is a little bit too present, but for the rest these brownies are awesome.
Alex says
It’s a great recipe, very helpful with easy to source ingredients and comes out fantastic. I’ll offer one recommendation- if you can find date paste use that plus some warm water, then you can skip right to step 4. I saved a lot of time pitting and blending dates. Otherwise no complaints!
Support @ Minimalist Baker says
Thanks for the suggestion, Alex!
Judi Emery says
if using date paste instead of dates is it an equal substitution?
Mom says
These came out wonderful — really delicious. Next time I’d use a regular brownie pan rather than a loaf pan to make thinner brownies because they are SO rich and calorie-dense. I might also try using black beans for maybe 25% of the dates to try to bring the calories down without noticeably affecting the flavor.
Michelle Grant says
Yh my concern is they are very high in sugar due to the dates… so I will substitute with something
Phoebe Henry says
Yooo these are so bomb love them! Recipe is super easy and I’m going to try Tahini with an essence of some sort next for my little sis who has a nut allergy. Next time I’ll blitz my dates a bit longer as there is still bits of date skin but overall great!
Elisha says
Simply delectable. Also the batter is delicious if you want to skip the baking!
Rachel says
Oh my goodness! These are amazing and have now bypassed your chocolate chip cookies as my favorite dessert. Super easy and so so good. Thank you!!!
Support @ Minimalist Baker says
Whoop! Thanks for sharing! We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Rachel says
I am replying to my comment.
5/5 stars for sure!
Support @ Minimalist Baker says
Thanks! xo
Jen says
I have been making these once a month or so for the past few months, and thought it was time I leave a review! First, I love brownies and dates but was skeptical AF that these would taste like anything resembling a rich, gooey, brownie. These not only met my expectation but totally blew my mind!!! They are so delicious and I cannot stop making them! I follow the recipe as written and then add walnuts, dairy free chocolate chips, and Maldon salt to the top before baking. Once they’ve cooled, I cut them into tiny squares and keep them in the freezer for “instant gratification.” In love. Thank you for this staple!
PS – I also had to revert from a strict vegan to a a dairy-free, Paleo type of template. I just wanted to say that I appreciate all you do and have done and am totally onboard with this modified approach. Very excited to see how this progresses!
Support @ Minimalist Baker says
Jen, thanks so much for the lovely review, sharing your modifications, and the kind note! xo
Sharon says
I gave up on black bean and avocado brownies after what feels like dozens of “not great” recipes – and I am so happy I gave the “healthy brownie” one more chance. These brownies are absolutely delightful! I used Tahini instead of peanut butter, but I wouldn’t recommend that unless you add almond extract or something to lessen the tahini taste. I will use almond butter next time (someone in my house hates peanut butter). I used date paste that comes in a squishy brick from the Arabic grocery store and it basically eliminates steps 1-3. I will definitely be making these again and again. Thanks!
Andrew says
Hi Dana,
love this recipe. My sister sent it to me. Made them several times. I’ve been using 2 cups heaped medjool dates before pitting. I’m very happy with the results. For extras I’ve used walnuts, cranberries and cacao nibs. Definitely a win…
I find storing mine in the fridge, but taking it out to allow it to warm naturally leads to a superior experience…
Keep up the fine work, your website is a fantastic resource. So much gold. I’m sharing it with my health concious foodie friends.
Regards Andrew
Support @ Minimalist Baker says
Thanks so much for the lovely review, Andrew! Really appreciate it! Happy cooking!
Melanie O Dowd says
This is the best brownie recipe EVER!! No silly ingredients and super easy to make. They are so gooey and moreish I’m definitely making these agsin. ? ❤️
Dawn says
These were easy to make and tasted AMAZING. All of the NON VEGANS (EVERYONE else) loved them too.
Audrey says
These are sooo good!! Decadent! I had roughly 1.5 cups of dates and substituted the rest with raisins. Worked out well! I also didn’t have any of the optional add ins on hand so I just did plain ole brownies. So delicious. I’m sure I will make these again and again especially when my family and I are craving brownies, like tonight… at 10pm lol… ok ok it was only me but I know the fam will love them in the morning! Next time I want to try them with the add ins for sure! I’ve been making your recipes for awhile now. Never ever been disappointed. Your recipes are the bomb dot com! Thanks!
Foodie says
COULD i use chia seeds instead of coconut oil? and would it still taste good without the choc chips and walnuts?
Support @ Minimalist Baker says
We think they would be a little dry without the coconut oil or a nut butter. But let us know if you give it a try! They taste good without the chocolate chips and walnuts- those are only optional for extra specialness!
Kathleen @ Produce On Parade says
Yes! I need to make a lower sugar brownie due to my husband for health reasons and these look like just the ticket. The perfect balance of gooey and cakey. I love that they have whole foods too. Woot, woot! Thanks, Dana :)
Lisa says
Wow, I made these and they remind me of a rich, dessert version of a Lara Bar. I added peanuts because that’s what I had on hand. They turned out super yummy. Next time I make them, I think I’ll add vegan marshmallows to create a rocky road version.
Janne says
Oh it looks very delicious! I will definitely try this.
I was wondering how the brownie is made out of 4 ingredients when the recipe says 7?
Support @ Minimalist Baker says
Hi Janne, 2 of the ingredients are optional and 1 is water (which we don’t count as an ingredient). Hope that is more clear!
Jamie Wolf says
I made these and wow are they tasty!! I didn’t have enough dates so I filled in the gaps of my 2cup measuring cup with salted mixed nuts. I was afraid it would compromise texture but nope! I think I will bake them a smidge longer next time. Also they’re a little less sweet without the rest of the dates than you would expect from a brownie but I don’t mind that at all. The flavor is still rich and they’re superb with a cup of coffee!!
Support @ Minimalist Baker says
Thanks so much for sharing your substitutions and for the lovely review, Jamie. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Asia says
Hello! Rather than oil, could I use avocado? Xx
We haven’t tested that but if you try it let us know how it goes!
Sarah W says
These look great!
I have a question, do the brownies taste peanutty? Not a huge fan of peanuts + chocolate, so could sub for almond butter. However, if the dates and cocoa overpower the peanutty taste I’ll stick with PB! ?
Also I made your black bean brownies this week and they are so good! Great texture and cannot taste the beans at all ?
Support @ Minimalist Baker says
Hi Sarah, the peanut butter taste is pretty mild, but you may want to stick with almond butter just in case it’s too much for you! Hope that helps! If you give it a try, we would love to hear how it goes!
Erin says
Okay, let me just say – YUM! These turned out sooo chewy and delicious. I used a crunchy natural PB, which was blended with the date mix but some small peanut chunks remained. Mixed with the walnuts… Soooo good. I’m so excited to bring these to an all-vegan get together tomorrow. Thanks for the recipe!
Support @ Minimalist Baker says
Hi Erin, so glad these turned out for you! Thanks so much for the sweet note and lovely review. Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Helena says
I was kind of hoping to get the measurements. This is for a presentation at school, so I would have to present the amount each ingredient needs.
Thanks
Michelle Cordero says
Your recipes never fail me. I’ve been trying to eat better but wanted to bake something. This was so so good! I added pecans in the batter and toasted coconut on top. Everyone liked it at my house and now I have a new go-to!
Katie says
These are SO delicious, thank you!!! I used half almond butter and half tahini and chucked in some walnuts at the end. Didn’t have coconut oil so used olive oil instead and works well, can’t taste it at all. We have just eaten some straight out of the oven…
Non-vegan approved too!
Keith Wakeford says
Soft squishy gooey delight. Made these for my wife’s bring and share at her works. Apparently they went down a storm. Another great recipe. There was one major problem though…..I didn’t save any for my daughter!! Which I guess means I’m gonna have to make them again ??
Veronica says
Hi. I tapped on this link because it said “four ingredients”. There aren’t four ingredients which is misleading.
Support @ Minimalist Baker says
Hi Veronica! There are four ingredients (not counting water) with two optional ingredients. Hope this helps!
Jeanne Frost says
These were easy to make and very tasty. I did not soak my dates and will definitely soak them next time because I had to double the hot water to 1/2 cup to work the batter. I used almond butter and added about 1 tsp. salt. I had a small pan 10″ x 8″ and only 1″ deep which was perfect. I would suggest oiling the pan before putting in the parchment paper. I am freezing about 1/3 of the brownies to enjoy longer.
Emily says
Whoa!!! These are completely fabulous. They even won over my brownie snob husband and son. I’ve been looking for a GREAT vegan, naturally sweetened brownie forever! Boom. Found it. We ate the whole lot straight out of the oven, fudgy and perfect, no substitutes. My 4 year old and I were very generous with the measurements and didn’t measure accurately, still excellent. Thanks!!
Support @ Minimalist Baker says
Whoop! We’re glad to hear that, Emily!
becky says
I have hust made these with my 3 yr old and ge licked the bowl clean before they went in the oven. the test will be to see if the older two will be able to tell they arnt flour/butter and sugar. i had to blend the dates in my ninja to get them really smooth so there is a bit more water than suggested. then transferred to food processor to finish off. used half peanut butter and half almond butter, and pecans and choc chips.
cant rate yet as they are still in the oven
Fanny says
Hi Dana,
I tried your recipes today and I really struggled with the blender because the paste came out super sticky and my blender could not make it through. I was wondering which kind of blender do you use ?
I started with my Vitamix 750 and it literally stoped and then I tried with a Cuisinart one, but same to sticky. Due to that also struggled a lot to put the paste in the pan, what could be the reason too much water ? If any one as some good suggestion, thank you in advance. At the end after all that they came out pretty good, I already ate 3 pieces (ok they are not thick as yours). Thank you for sharing your beautiful recipes.
Support @ Minimalist Baker says
Hi Fanny! We use a Blendtec and find that it works quite well. It sounds like your blender is having a tough time.. my suggestion would be to add a bit of water and you should see improvement. Good luck!
Brandy Westerdyk says
These are UNBELIEVABLE. I made these for my family and co-workers and no one could believe that they were made with all-natural ingredients. They taste just like a rich and gooey fudge brownie. SHOCKING. I will be making these on the regular!
Rebekah says
I’ve made these a few times now and YUM. I even had friends ask for the recipe which I happily passed on. Bonus — These make a great snack before a long run. (And that gives me an excuse to eat a brownie in the morning!)
Emma says
These are very tasty and feel healthy too :-) The batter had tasted very date-y, more like a protein bar than a brownie, but once they were baked with plenty of vegan chocolate chips the flavor was spot-on. I also really questioned the texture (seemed much too wet), but people liked the fudginess.
Jeni says
The flavor of these were delicious and spot on, however mine never firmed up. Even after cooling in the fridge they were like thick pudding and had to be eaten with a spoon.
Lindsey says
Me too! Ended up rolling them into balls and freezing. Still tasty!
Jk says
Delicious and rich brownies! No surprise there considering all of minimalist bakers recipes are a hit! A tad bit on the sweet side, but that means I don’t need as much to satisfy my sweet tooth :)
Pria says
Okay SO. I am a baker and wedding cake maker by (side-hustle) trade. I have the biggest sweet tooth and yes, I eat flour and refined sugar and eggs etc. etc. I’m essentially a vegan persons nightmare however recently due to some health issues I am trying to switch to a significantly more plant-based, gluten-free diet. I should also add that my flour, refined sugar, dairy chocolate chip brownies are a HUGE hit with anyone I’ve ever made them for, they’re pretty darn delicious, in my humble opinion :p Anyhow, back to my health issues, I haven’t been able to curb the sugar cravings all that successfully, though I do love dates and natural peanut butter. I stumbled across this recipe two days ago. Read the ingredients and thought “Hmm. Interesting.” and decided to give these brownies a shot last night but I didn’t have high hopes (sorry! I’m really new to this). I cannot believe HOW delicious these are and how simple the ingredients are. Truthfully unless someone asks for my old brownies specifically, I probably won’t make them that way anymore and will continue to stick to this recipe and perhaps experiment with it a little – not that it needs any variations, I’m just now very intrigued to continue on with this kind of baking.
Thank you SO much for creating and sharing this delicious
Rose says
Made these today and they turned out lovely! Honestly could’ve sat there and eaten the whole thing out of the food processor. Definitely going into my regular rotation- I love them. Soaking the dates in hot water to help them blend worked very well. I also added a tablespoon or so extra water to help things along as I was blending in the PB as mine was not very runny. It’s quite sticky and tacky as mentioned so getting it in the lined pan was a little annoying. Next time I’ll use a slightly smaller pan. Thanks for the recipe :)
Elizabeth says
These were delicious! I didn’t have a loaf pan at the time, so I made them in muffin tins and ate them like little muffins. They were so tasty and rich, and I got a boost of energy from them because they’re filled with good things! I especially liked them straight from the freezer.
RunningPath says
Overall they are pretty good. Like others, the motor on my food processor gave up temporarily and I had to let it cool down before I continued. I baked for close to 20 minutes and I did have success with the texture — they are like very fudgy brownies, and cut into squares just fine. I used a 9×5 loaf pan. I forgot to add salt but I’m not sure it made a difference. The issue really is that they just have too strong a date flavor for me. Which should be obvious given the recipe, I just didn’t realize I wouldn’t love it until I tried it. Considering dates are also very expensive, I probably won’t make these again (I love making brownies and bars from beans, which in addition to nutritious are very cheap). That said, the recipe worked for me and my family enjoyed eating them. Personally I’d give them 3 stars but my family bumps them up to 4 :)
RunningPath says
I’m replying to myself to say that I actually prefer them the next day straight from the fridge. They’re quite good cold. (Oh yeah and I did use both walnuts and chocolate chips.) If I find inexpensive dates I may change my mind and make them again sometime :)
Lindsay says
these are delicious! I used the metric measurements and I think 400g of fresh dates was a little too much (400g made for 2 tightly packed HEAPING cups) and the result was something not quite solid enough to be considered a brownie (more like thick frosting). still, delicious.
Lola says
Tastes best when kept in the freezer. I think folks expecting something brownie-like might be disappointed. Not like brownies at all. This is a date fudge. Very good, but definitely not a brownie.
Maria J Allen says
Thank You putting this recipe out there. I have read all the comments and have concluded that the ingredients in the recipe are a good starting point, as substitutions based on one’s preferences work well too. I made these brownies to the letter and surprised how healthy and delicious they taste.
Kelly says
Thank you for this recipe, these are SOO good! My husband doesn’t like dates so he didn’t have high hopes for these, but he loved them!!! They were easy to make and most of the ingredients are ones I always have on hand in the house.
Justina says
My beautiful brownie is in the oven and oh my god it smells amazing!!! :D so looking forward to trying it :))) Thanks heaps for the recipe!
Carmen says
Hey, wich size should have the baking pan?
Support @ Minimalist Baker says
We used a standard size loaf pan!
Haley says
Do you think this recipe would work with cacao paste? As in a block of cacao with pieces shredded/shaved off? Looks so delicious!
Lucy says
I’ve made these twice now and my very non vegan partner loved them. The first time I added walnuts and dark chocolate as suggested. The second time I cut back a bit on the chocolate and added some sultanas soaked in sherry with orange zest and Christmas spices, as I was craving Christmas cake but all the gluten free ones I are were so dry and awful. It was delicious!
Can I put in a request… any chance of an uttapam recipe? I ate these amazing, fermented, GF crumpets in an Indian restaurant but the recipes I’ve found online call for rice grinders, which I don’t have. Also, have you ever tried cooking with sorghum? I bought some as I miss pearl barley and pearl couscous so much now I don’t eat gluten, but it tastes a little tough when I cook with it.
Support @ Minimalist Baker says
Yum! Those are great additions, Lucy :D Thanks for the recipe request as well – I have added it to the list!
Lakshmi says
Hi Lucy,
I am a visitor to this site from India and was reading through the comments trying to decide whether to make it (I only have a few Medjool dates left now and can’t squander them!) and saw your comment. I have made plenty of uthapams (and I now make rice-free, millet based versions as well – using our local grains) but the ones you would have eaten would be rice based and they are the easiest to make. You don’t need a grinder, if you reduce the quantity in the recipe. You can use your normal blender/food processor. Just make sure you have a warm place to ferment it (it has to rise a bit) and when you blend, don’t blend too fine. I hope you get to make them and enjoy them! Good luck!
Lucy Series says
What a helpful comment, thank you!! Do make these, they are delicious. I can’t always stretch to Madjool dates (although if I can make it across the city to an Iranian store, Iranian dates are very similar and much, much cheaper). I’ve found that if I soak dried dates for an hour in boiling water, you get a pretty good substitute. Even for date caramel they are ok!
Thanks for the tip on uthapam, I’m going to have a try now!
Katie Hurst says
I love this recipes so tasty.
I was wondering if the brownies could be heated up again and served warm? If so what would be the best way to do this?
Thank you
Support @ Minimalist Baker says
Yes! These reheat well (oven or microwave!)
Tamar says
These brownies are amazing—even my four-year-old, omnivore, gluten-eating, daughter loves them. Thank you for another delicious, simple, and healthy recipe.
Cici says
So good!! I made this for a friend (who is vegan) and her husband (who is GF). I’m kind of a dessert purist, so I was skeptical of this whole brownies-with-no-eggs/butter/flour thing but I gave it a shot…and I’m so glad I did!
I sampled a small piece and had to restrain myself from gobbling up the rest of the gift. :) I’ll be making this again ASAP! I think this recipe would be a hit with anyone, regardless of their dietary needs or preferences. I’m picky about my desserts, so I can personally attest that this is not one of those “it’s good…for a vegan/GF dessert” recipes. It’s good, period!
Maria Huff says
I needed a vegan dessert for an unplanned holiday visit. These were AWESOME! I made exactly as the recipe read, and used almonds for the nuts. I did bake for about 18 minutes. They were soft, but did set. I will DEFINITELY be making these again!! Thanks for another great recipe !
Support @ Minimalist Baker says
Whoop! We’re so glad to hear that, Maria!
Billing says
This is such an awesome recipe. A hit among my friends. Thank you!
Support @ Minimalist Baker says
Yay!
Molly says
Great vegan brownies! Their combo of deeply chocolatey, fudgy, crunchy, vegan, and EASY is a total winner! I followed the recipe exactly, baked two minutes longer and might go even longer to get them a slight bit more cakey. But love them as is!
Support @ Minimalist Baker says
Whoop! We’re glad you loved them, Molly!
Elena says
They are great! I am making those the second time around. I bake them a little longer though so they firm up better.
Khadijah Butt says
Delicious! Made it for my family for Christmas. I added a tad more nuts and chocolate chips, and the batter is tasty! Only downfall (my own fault) is that I didn’t wait long enough for it to set before cutting it, so it kind of squished. But it looks good, and I am excited to ..apply to face tomorrow. Thank you! ??
Brandi says
These are AWESOME! Made them with almond butter. Great recipe..so easy! Going to freeze them in little squares
Julie says
Hi again. I posted a review that the brownies were delicious but never dried up (or firmed up). I’m happy to report that overnight they did firm up quite a bit. They are still extra gooey and not cake like but you can cut them and use a fork. SO FANTASTIC!
This recipe is added into my recipe staples!
Support @ Minimalist Baker says
Whoop! We’re glad to hear that, Julie!
Julie says
The taste is delicious, however, they remind me of the half-baked brownies we would intentionally make in college. The batter did not dry out just like every other vegan brownie recipe I tried, SO, I solved the problem by getting a spoon, digging in, and falling in LOVE! The flavor is so good, rich, and well, they literally melt in your mouth. I baked with my 11-year-old son and we had a blast whipping this together and digging in (BTWs, the batter was good before it even went in the oven). We will definitely be making this again! Just don’t expect cake-like brownies.
Sarah says
These are fantastic!! And very timely as I’m 38 weeks pregnant and trying to eat my daily dates! Not a huge fan of dates but love these brownies.
Angela says
Seriously the best thing ever! Easy to make. I have a terrible sweet tooth and this really was a great item to have on hand when I was craving something sweet. It kept great in the fridge and easy to grab on the go! Thank you for a sweet alternative!
Thanks, Angela!! yay!
H says
I’ve loved everything I’ve ever cooked from your blog, except these. My cuisinart kept seizing when trying to pulse the batter, then after baking and cooling, they were so sticky that they didn’t cut into any semblance of squares. I gave up and rolled them into bite-sized balls and struck then in the freezer for now. They also had a much heavier date flavor than I like. I was making them the night before for an office potluck, but I need to stop at the store to pick something else up instead. ?
Shucks! That’s so strange. Sounds like your food processor couldn’t handle the dates? Have you ever had an issue with that in the past? And were your dates fresh and pitted? Sometimes if pits are in there OR if the dates are too dry the food processor can have a hard time handling it…
H says
Yes, pitted and fresh, but more than I usually use in vegan baking recipes. Fear not – I still love you! ?
Priya Kesavan says
OMG, what a recipe!! I would never have imagined they would turn out so good.. Love love love these fudgy brownies and so healthy too.. Guilt free pleasure!! Thank you dear minimalist baker.. On og your many winning recipes.
Thanks, Priya!
Kate says
These were absolutely incredible. The batter was very stiff, and my food processor struggled to cope. I had to scrape the batter in to a bowl to mix in the nuts and chips. But baked well, and easy to get out of the tin. A bloomin’ miracle..?
Thanks, Kate!
Caroline Kuras says
So yummy and easy! The brownies come up super gooey and delicious! Love how easy this was to make :)
Thanks, Caroline!
Stephanie says
Unfortunately this recipe didn’t really work out for me. I found the batter to be very difficult to work with. My food processor literally stopped working because it was so thick and sticky. I transferred it to a bowl to finish mixing it by hand and mix in the chips. Also getting it spread into the parchment-lined pan was a project. Then I baked it for 40 mins and it never firmed up. I even ended up putting it in the fridge for an hour and the inside never firmed up; it was like raw batter. I think next time I will maybe add fewer dates, add some milk to thin the batter, and add some flour to help it firm up, and also maybe cook it at a higher temperature. The flavor was nice though. Very rich.
So, these hold their form because of the thickness of the batter. they don’t need to “firm up” in the oven, but rather just dry out a little and get a little crusty on the edges.
As far as the food processor goes, what kind do you have? Not all processors are made the same. I have a 7cup cuisinart and it works like a charm. But yes, sometimes dates can give machines trouble!
Stephanie says
Well, what I mean is, they didn’t look like the picture you show. They didn’t cut into squares, they were just mush, so I guess when I say they didn’t firm up I mean they didn’t dry out. I will try them again because the flavor was very good and my husband loved them because he likes raw brownies lol. My food processor is a cuisinart, probably about 7 cup, that I’ve had for many years and has never let me down before! :) I was thinking of maybe soaking the dates before blending? Anyway, thanks for your response.
Laura says
Like every recipe of yours that I have tried, this is AMAZING. I absolutely love your recipe blog, as I routinely refer clients (I’m an RDN) to you as a resource for healthy, nutrient-dense, plant-based recipes that are also very approachable and simple. I made these as described except I used a half a cup of Trader Joes Mixed Nut Butter (almonds, pecans, cashews, brazil nuts, walnuts, hazelnuts) instead of peanut butter. They are delicious!
Yay! Thanks, Laura!!
Laura says
Of course! ? Thank you for all you do.
Tati says
Oh,I also cooked them 15 more minutes than indicated in the recipe.
Tati says
I madethis, and it worked although I’m quite unexperimented! I forgot half the dates. It worked nontheless. I put 3 third almond milk and 1 third walnut oil instead of coconut oil. It worked. Had a more pronunced peanut taste than chocolate, ill add more cocoa next Time.
Ha! Thanks for sharing, Tati!
Liya says
I substituted water with 2 bananas and skipped the coconut oil and added 200 grams of silk tofu(I need to use it up my left over from some days ago). I only used 5 dates. And it turned out really good just little bit too sweet for my taste. Maybe next time I’ll put only 3 dates. Thank you for the amaxing recipe!?
Thanks for sharing, Liya!
Laura says
These are the perfect brownies. Just a few healthyish ingredients and minimal effort. Even when I’m too lazy to measure all of the ingredients and they still turn out amazing. Thank you so much for another perfect recipe!!
Support @ Minimalist Baker says
We’re so glad to hear that, Laura!
KDS says
Very tasty, but very gooey….wonder if one should add something else for a little more firmness? If you added oatmeal, it would almost taste like no bake cookies.
Support @ Minimalist Baker says
Oatmeal would work!
SCIS says
OMG! These brownies are AMAZING! So full of chocolately flavor and simple. I used unsalted peanut butter and did not add any salt – thought they turned out beautifully! I will be taking these to my company holiday party next Friday, for sure – Thank you, Dana!
SCIS says
+ stars ?
Yay! Thanks for sharing!!
Efrat says
I am now making the brownies for the second time!!! They are exceptionally good!!
Instead of chocolate chips , I added cocoa nibs.
Thank you SO much!
Yay! Thanks, Efrat!
Kelly Davis says
Oh My, These Are Good.
I baked them almost 25 minutes because 15 minutes just didn’t seem long enough…I was worried they wouldn’t be warm through the middle. I don’t think you can really over or under bake these to be honest. After all, there is no raw batter or eggs to worry about. Over-baking seemed to firm up around the edges a bit more.
They ARE super fudgy…almost fudge-like. These are super chocolatey and flavorful! We added chopped up pecans and vegan chocolate chunks.
These were EXCELLENT and we will definitely make them again.
Thanks for sharing, Kelly!
Amy Rowley says
I just made these, and followed the instructions as best I could and after 20 mins they were still really gooey inside. Any tips for this issue, Longer cooking, less heat or leave for longer when taken out?
Amy
I’m wondering if maybe they were too oily if you’re nut butter was really runny? Perhaps they just needed more cacao powder or some nut meal?
amy says
Okay! I will try this out, I did use some maply syrup, so maybe too runny, they do however taste divine!!
zoe says
Hi! Looks like more than a few people posted about this gooey issue. I just made the brownies too, and mine are also really gooey even after leaving extra baking time, and extra setting time. Honestly, I think it’s the recipe. I’m leaving two stars because it’s too sweet for my taste, too gooey, and for my baking-challenged self, this was honestly difficult for me to make because the batter was so sticky.
zoe says
came here with an update! once the brownies had sat in the fridge for a couple of days – they became SO delicious. the flavors blended, the texture set. I ate them all.
still, would love some tips on how to make them more easily – I really struggled with that sticky batter and my tiny food processor. (I do have a vitamix I could try instead next time. please advise.) thank you!
Vanessa says
I made these a few days ago and they were awesome tasting! Unfortunately, I had family with nut allergies visiting, so I made them with tahini instead of peanut butter and they never really set (like some other comments), I am thinking maybe the tahini was more oily that the peanut butter and I should have cut the coconut oil down or out? The flavor was still awesome and we just froze them and ate them cold, lol! Amazing that they don’t taste much like dates or tahini!!
Yeah, that can be the case. My tahini is often much thinner than my PB.
Larina says
This is pure fudgy deliciousness. I made with almond butter and added both dark and semi-sweet chocolate chips in addition to walnuts. I also drizzled caramel syrup on top. YUM! They freeze well so if you’re afraid of eating the entire batch put some away for later
Whoop! Thanks, Larina!!
Don Urban says
Sooooo good! Didn’t have the coconut oil for some reason, so just substituted it with tahini. Worked a treat. Another great recipe. Thank you!
Thanks, Don!
Lennie says
This is such a great recipe. I’ve had some health issues lately which has led me to search for better alternatives to still satisfy my sweet cravings. So glad I stumbled upon your site. Next time I’ll try your savoury dishes.
I made this amazing brownies and perhaps next time I will just leave off the chocolate chips as the dates itself as a base is sweet enough for my liking.
When you can, I hope you whip up something sweet (not a beverage) with matcha powder. Thank you Dana! You’re extremely talented.
Thanks for sharing, Lennie!! xo You can find my matcha cheesecake here! https://minimalistbaker.com/vegan-matcha-swirl-cheesecake/
Danielle says
The flavor of these brownies is amazing!!! However, I baked for more like 20 minutes and they never fully set. They were so gooey inside, practically everywhere aside from direct sides. Did I miss something?
Amy Rowley says
I also has this issue!
Hmm, they are supposed to be fudgy. Did you let them cool?
Amy says
I let them cool for the 30 mins but were still super sloopy! Maybe leave for longer?
Yasmin says
Mine were wonderfully tasty but alas didn’t set despite an overly long cooling time. I followed the recipe religiously so I’m not sure why this happened although my medjools were quite moist so perhaps I didn’t need the two tablespoons of apple sauce after all. But no matter. I’ll definitely try this again….and I’m still gonna eat this whole pan of sloppy-deliciousness. So unbelievably yummy.
Jen @ sweetgreenkitchen.com says
Amazing recipe! Rich chocolatey and fudgy. I didn’t have enough dates, so swapped 1 cup for 1 banana and added 2 tbsp brown sugar since my banana was a bit underripe. I also used coconut butter in place of the oil. I added in a little espresso salt I had in the pantry. Came out perfect! So good. I’m keeping them in the fridge since they are very soft and fudgy and I actually love these brownies with a bit of chill. Definitely a keeper and I can’t wait to make these again for my daughter when she comes home from college for the holidays!
Wow! Sounds amazing. Thanks for sharing your changes, Jen!
Rio says
I tried this recipe with tahini instead of peanut butter and oh my goodness it was DELICIOUS!!!
I was wondering if that would work! Thanks for sharing, Rio!!
Zuzi says
Absolutely love it!!! Easy and quick to make and super delicious!!! Defo going to my favourite recipe book!
Thanks, Zuzi!!
Bianca O'Brien says
I’m curious what Cacao powder you recommend? Ashamed to say I only have the Hershey’s brand and I’m sure it’s gotta be a few years old by now!
Support @ Minimalist Baker says
We like this one!
Leona says
I wanted to make brownies and I had dates. I received this recipe in my email. Lucky day! they turned out perfect. I mixed the chocolate chips in the dough and put the nuts on top. I put them in the fridge for two days and now they are even better. Thanks for your recipes Minimalist Baker!
Whoop! Thanks, Leona!
Cindy B. says
As with all of your recipes that I’ve tried, these brownies turned out perfect! Chewy and fudgy. Wish I had doubled the recipe.
Thank you!
Thanks for sharing!!
Sarah says
Delicious! I used cashew butter and they turned out great. I also added a little bit of sun potion mucuna pruriens and he shou wu for an extra boost of happiness:).
SO smart! Thanks for sharing!
Faith says
I made these yesterday and…wow! They are tasty and fudgy and super easy to make. Thanks for sharing as always!!
Thanks, Faith!!
Yolanda Stanford says
Dana thank you so much for this wonderful recipe. I have been sugar free for almost 2 years, and I loved finding a recipe that allowed me to use dates instead of the sweeteners I usually use. I also didn’t have the chocolate chips, but these were delicious anyway! I thank you, and keep the recipes coming!!!
Thanks, Yolanda!!
Christine says
Your recipes never fail! another fantastic treat.
thank you
Thanks, Christine!!
Amy says
My partner and I were wowed! Moist, rich, gooey and fit my insatiable chocolate craving perfectly.
I had everything minus choc chips and was more than satisfied with the outcome. Will def make again and share with others!
Yay! Thanks, Amy!!
Zofia says
Just made these. Sooo delicious. What a great choice for gluten free/plant based eaters! I subbed the oil for 1/3 cup of almond milk and it worked perfectly. My peanut butter has runny and pourable with a natural oil so I didn’t see the need for it :)
Lovely! Thanks for sharing, Zofia!
meghan says
I made these exactly as the recipe was written and it turned out sooo yummy and soft. 10/10!
Thanks, Meghan!
Cha says
This recipe is delicious, I made it earlier today. I did 1,5 cups of dates and one avocado. Made it extra creamy. I used the “Made Good” chocolate chips, they melted perfectly inside the fudgy brownies. Amazing!
Smart! Thanks for sharing!
Deborah Gant says
WHAT IS PULSE? in the 4-Ingredient Vegan Easy Brownie Recipe?
Pulse is to push the ‘pulse’ button on your food processor instead of mix, which can overmix the batter.
Ladonna Batterson says
I just made these brownies and they are so delicious, thank you. I didn’t change a thing and they were great!
Thank you for another great recipe.
Thanks, Ladonna!
Kathryn says
Love this super-healthy, super-tasty recipe! I cooked it in the air-fryer for 12 minutes and it turned out perfectly. Thank you!!
Ooh, smart! Thanks for sharing!
Mona says
I saw this and had to try it. So glad I did. I used cacao nibs and sliced almonds. So yummy and easy!
Thanks, Mona!
Ellen Lederman says
I wanted to make brownies and wanted to use up dates, so I was thinking about making raw brownies, but stumbled upon these. Genius! Fabulous! They are the real deal. So fudgy. So deeply chocolatey. Next time I may use coconut butter as another person did, but truly I don’t think 2 T of coco oil divided among 8 to 10 brownies is going to ruin anyone’s health.—that’s 1/4 of a T. Good thing I belong to Costco—they sell Medjool dates for a reasonable price and I will be making these often.
You were already voted best vegan blog BEFORE these life-changing brownies—but these would definitely have assured the number one spot!
Thanks, Ellen! Yay! You’re so kind :D
Lauren K says
I made these last night and had to resist eating the whole pan in one sitting! After they’ve cooled, they almost have the consistency of fudge. Will definitely be making these again.
Whoop!! Thanks, Lauren!
Ida says
These brownies are totally indulgent. So rich and satisfying. I made no changes to the recipe and it’s absolutely spot-on perfect for me!