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.
Nicole says
I can’t get over how fudgy and cakey these are! So good.
We’re so glad you enjoy them, Nicole! Thank you for the lovely review! xoxo
Lacey says
These are to die for! They are similar to another recipe I’ve been making for years, but are far better some how. I always replace the water with whatever coffee is left from the morning. I use salted almond butter and a healthy pinch or two of salt. And I put them in my mini muffin or regular muffin pan. More crispy edges! Seriously phenomenal!
Amazing! Thanks so much for the lovely review and for sharing your modifications, Lacey!
emily says
These were delicious! I love dates so much. I made these exactly as written and they came out fantastic, and super super easy to make. Perfect brownie!
Thanks so much for the lovely review, Emily. We are so glad you enjoyed them! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Henri says
Hey these brownies look amazing and eady to make!
For Oil Free option.you say more Nut Butter or Applesauce but can I have the exact quantities please?
#LOAF PAN
Can I have the dimensions of your Loaf Pan please?
Otherwise I have glass dishes of 5×7 or 9×6 and 8×8 Square Pan so what would work too please?
#BAKING
Oven still traditionnal for Brownies?
(Low and high heaters or only low heater? Because Brownies can burn quickly!)
Many thanks!
Henri 😉
We’d suggest 2 Tbsp additional nut butter or applesauce. A standard loaf pan is 9 inches x 5 inches or 8 1/2 inches by 4 1/2 inches. We’d suggest using the 9 x 6 or 5 x 7, depending how tall you want them to be. Yes, we use a traditional oven for all of our recipes. Enjoy!
Renee says
This was my first time making a vegan brownie, I am so impressed! The flavour is so spot on with a regular brownie. I’ll be making these again. Thank you!
Woohoo! Thanks so much for the great review, Renee!
Emily says
These are incredible! So quick and easy to make with ingredients I always have on hand. And they turn out just like soft gooey brownies! I’ve made these 3 times already in the last 2 weeks.
Yay! Thanks for the wonderful review, Emily!
Henri says
Hey it is me Henri your french loyal follower!
I already asked you some details for your other recipes
Salted Caramel Chocolate Tart
Raspberry Chocolate Tart
Snickers Cheesecake
And now I discover you Date Brownies and I love Dates so much!
#DATES
Im a huge Dates lover and eat them as a Daily STAPLE!
I know ans have many varieties at home
Some are perfect for Caramel or Creamy fillings..others for Cheesecakes crust base..
And for your Brownies you recommend sticky shinny ones or Classic semi dry Medjool?
I have some Sukari or Barhi no need water or soak them as they are so Creamy soft and melt like Caramel in mouth!
But are most expensive of course…quality has a price!
As you use 400g of Dates I need to choose the right one..
#LOAF PAN
Can I use a 10×8 Pyrex glass dish or a 8×8 square pan to make your Brownie recipe?
Or a classic round Springform pan?
I found those 2..one is deeper but can be used for your other recipes maybe?
https://www.amazon.fr/Master-Class-Moule-g%C3%A2teau-Anti-adh%C3%A9sif/dp/B004VQX8A8
https://www.amazon.fr/Master-Class-g%C3%A2teau-profond-Anti-adh%C3%A9sif/dp/B000FU8DJU?ref_=ast_sto_dp
#COCONUT OIL
Possible to substitute obviously..in same quantity of nut butter?
#BAKING OVEN FUNCTION
What do you use as oven function?
Traditionnal Static (Low and high resistances) or
Fan oven (Low and high resistances heaters + blower)?
The fan oven more potent..need to be careful with Brownies, Pies crust ..
#CHOCOLATE
What % CHOCOLATE do you use?
Bars or Chips?
Many thanks for your nice help!
Henri 🙂
Hi Henri, we haven’t tried this recipe with sukkari or barhi dates, in our experience they are not as moist as medjool but we think sukkari might work if you can’t find medjool. If not using a loaf pan and using an 8×8 or larger pan, you would want to double the recipe or only fill half the pan. The nut butter is important here for achieving the right texture, we can’t guarantee results if you reduce it. The Enjoy Life dark chocolate chips we used are 69%. Let us know how it goes if you try the recipe!