4-Ingredient Easy Vegan Brownies

Only downside is stopping myself from eating the whole batch! Insanely delicious!

These are insanely good!!!

Thank you!
Nicole

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!

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.

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!

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!!

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! ❤️

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!!

Just awesome!! thanks for your recipes. :)

these are so good!! i made them with no modifications and will definitely make again. super delicious :o)

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.

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!

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 ❤️

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😊

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! :)

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!!

these are so amazing!! not sure how but they taste better than normal, terrible for you brownies! definitely everyone needs to make these !

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 ❤️

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!

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 😉).

Super gooey, I can’t stop eating them! Will be making again! 😍

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!

These tasted like brownie before being baked. I’d recommend skipping the baking step and having them as batter instead.

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! :)

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.

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

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!

Sweet chocolate heaven.

Amazing and super easy to make for someone with no baking skills whatsoever!

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!

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!

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!!?

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.

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!

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 :)

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.

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!

These brownies are awesome! Couldn’t think it can be so healthy!!! Thank you! Everybody loved them ))

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.

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.

These are amazing. Everybody loved them!

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.

Delicious! Was skeptical how these would taste without any kind flour substitute, but they were super fudgey and firmed up nicely. Thanks for sharing!

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.

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 ?

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?

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.

Great recipe. I served it with walnut and maple syrup ice-cream. Absolutely amazing…

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!

Loved this!!
I used cashew nuts and cashew butter instead of peanuts and it worked out fine.

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!

Absolutely the best brownie I’ve ever tasted!

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!

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

Best brownie i’ve had. Thanks for the recipe, this is amazing!

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.

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.

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!

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.

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!

Simply delectable. Also the batter is delicious if you want to skip the baking!

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!!!

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!

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!

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

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. ? ❤️

These were easy to make and tasted AMAZING. All of the NON VEGANS (EVERYONE else) loved them too.

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!

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.

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!!

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!

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!

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!

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.

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!!

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

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!

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!)

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.

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.

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 :)

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

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 :)

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 :)

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.

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.

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.

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.

These brownies are amazing—even my four-year-old, omnivore, gluten-eating, daughter loves them. Thank you for another delicious, simple, and healthy recipe.

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!

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 !

This is such an awesome recipe. A hit among my friends. Thank you!

They are great! I am making those the second time around. I bake them a little longer though so they firm up better.

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! ??

These are AWESOME! Made them with almond butter. Great recipe..so easy! Going to freeze them in little squares

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!

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.

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.

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!

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. ?

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.

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..?

So yummy and easy! The brownies come up super gooey and delicious! Love how easy this was to make :)

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.

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!

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!?

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.

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!

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!

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.

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!!

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

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!

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.

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!

I tried this recipe with tahini instead of peanut butter and oh my goodness it was DELICIOUS!!!

Absolutely love it!!! Easy and quick to make and super delicious!!! Defo going to my favourite recipe book!

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!

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!

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:).

I made these yesterday and…wow! They are tasty and fudgy and super easy to make. Thanks for sharing as always!!

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!!!

Your recipes never fail! another fantastic treat.
thank you

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!

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 :)

I made these exactly as the recipe was written and it turned out sooo yummy and soft. 10/10!

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!

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.

Love this super-healthy, super-tasty recipe! I cooked it in the air-fryer for 12 minutes and it turned out perfectly. Thank you!!

I saw this and had to try it. So glad I did. I used cacao nibs and sliced almonds. So yummy and easy!

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!

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.