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
Incredibly rich, vegan, easy brownies made with just 4 ingredients and 1 bowl! Naturally sweetened, grain- and gluten-free, and so satisfying!
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
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Preheat oven to 350 degrees F (176 C) and line a standard loaf pan (or similar size pan) with parchment paper. Set aside.
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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.)
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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.
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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.
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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.
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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.
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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).
Notes
*If you're peanut-free, I think almond, cashew, or even sesame butter (tahini) would work well here.
*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.
Nutrition Per Serving (1 of 10 Brownies)
- Calories: 215
- Fat: 8.1g
- Saturated fat: 3g
- Sodium: 46mg
- Potassium: 405mg
- Carbohydrates: 36.7g
- Fiber: 3.9g
- Sugar: 30.4g
- Protein: 3.6g
I am oil-free and have been having good results subbing a mix of ground flax and water for oil.
I’m looking forward to trying this recipe. Looks like a good one!
What is the proportion for the flax egg when you substitute it for oil? Thanks!
Well, I’m not exactly sure. But I think I’ll try 2 tsp flax meal + 4 tsp water. When I sub flax egg for oil, I try to have the total amt subbed equal the original amt.
I just tried it with 1/2 gala apple and worked good
I’ve made many no bake brownie recipes using dates, but I’ve never tried baking them before!! Can’t wait to try these; love that fudgy texture and this awesome ingredient list! :)
I just made these and they are amazing. Instead of substituted coconut butter for coconut oil and they turned out great! Definitely gonna make these again :)
Thanks, Conner!!
This recipes sounds great. I have made you black bean version as well and it was good so I am looking forward making these brownies.
I have one quick question. How would you suggest making a blondie version of this recipe? My son and I enjoy brownies but my hubby is not a chocolate fan so it would be nice to make something everyone will enjoy.
Hmm, good question. Perhaps omitting the cacao powder? And trying to add in some other nut butter, like almond or cashew?
What alternative could I use for dates? Prunes, maybe?
It would affect the flavor, but may work. Let us know if you give it a try!
I wouldn’t suggest prunes because of acidity. Figs or soaked raisins would be much better.
I just made them, and they are great! Really delicious!
Thanks, Maria!!
LOVE this recipe!!!! Made these and they are my new, fave, brownie!!!!!
Yay! Thanks for sharing, Rachel.
Hi there- love making your recipes. I am also wondering if there is anything that can be substituted for dates ( besides prunes)? Could sugar be used and if so how much? I never liked dates, although I assume in this recipe one wouldnt be able to really know the sweetness is coming from the dates.
WOW! Too good to be true… Yet so delicious! When I saw dates I expected a raw fruit and nut bar masquerading as a brownie but these are legitimately like the real deal. I actually haven’t had a baked brownie since going vegan and as I avoid sugar these were perfect. Also I love how you can freeze them for quick craving relief… I just added more peanut butter instead of oil (as I’m suspicious of coconut oil and how to melt it lmao also so expensive!) and it didn’t affect the taste at all. Also instead of chocolate and walnuts I just sprinkled 1/3 cup cacao nibs on top and it worked beautifully. The only hard bit is going to be not eating all of them (neat trick- eat a slab of brownies without cutting them and say you only ate one big brownie).
Yay! Thanks, Sarah-Beth!!
Is there something else I can use besides dates? I just do not like them.
I think their flavor is pretty well masked. But you could try another dried fruit OR trying one of our baked brownies!
Just made these today! WOW! Thumbs up from all the family just a little too sweet for me but will definitely be making these again and wondered if I could add maybe a little coconut or almond flour? Just so it isn’t as sweet? Just an idea that I hope will make it not so sweet.
Sure! I think that would work! Let us know if you give that a try. I think almond would be best.
Just wondering if you think I could get away with leaving off the nut butter. My daughter is allergic to nuts but would love to share this with her.
What about trying a seed butter, like tahini or sunflower butter?
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!
Yay! Thanks, Ida!!
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!
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
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!
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!
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!
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.
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!
I made these exactly as the recipe was written and it turned out sooo yummy and soft. 10/10!
Thanks, Meghan!
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!
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!!
Your recipes never fail! another fantastic treat.
thank you
Thanks, Christine!!
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!!
I made these yesterday and…wow! They are tasty and fudgy and super easy to make. Thanks for sharing as always!!
Thanks, Faith!!
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!
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!!
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!
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!
We like this one!
Absolutely love it!!! Easy and quick to make and super delicious!!! Defo going to my favourite recipe book!
Thanks, Zuzi!!
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!!
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!
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?
I also has this issue!
Hmm, they are supposed to be fudgy. Did you let them cool?
I let them cool for the 30 mins but were still super sloopy! Maybe leave for longer?
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.
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/
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!
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!!
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.
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?
Okay! I will try this out, I did use some maply syrup, so maybe too runny, they do however taste divine!!
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!
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!
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!
+ stars 🙃
Yay! Thanks for sharing!!
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.
Oatmeal would work!
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!!
We’re so glad to hear that, Laura!
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!
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!
Oh,I also cooked them 15 more minutes than indicated in the recipe.
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!!
Of course! 😊 Thank you for all you do.
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!
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.
So yummy and easy! The brownies come up super gooey and delicious! Love how easy this was to make :)
Thanks, Caroline!
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!
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!
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…
Yes, pitted and fresh, but more than I usually use in vegan baking recipes. Fear not – I still love you! 😁
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!
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.