4-Ingredient Easy Vegan Brownies

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Stack of easy vegan brownies made with dates and walnuts

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!

Cutting board with ingredients for making our easy vegan brownies recipe

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.

Food processor with ingredients for making easy gluten-free vegan brownies

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.

Food processor with vegan brownie batter with chocolate chips and pecans

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.

Parchment-lined loaf pan filled with a batch of our easy vegan brownies

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.

Batch of easy vegan brownies on a wood cutting board alongside ingredients used to make them

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!

Stack of brownies for a simple gluten-free vegan dessert

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!
Author Minimalist Baker
Print
Stack of three Easy Vegan Brownies on a wood cutting board
4.72 from 131 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 (Brownies)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 5-6 Days

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 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 (1 of 12 servings)

Serving: 1 Brownies Calories: 215 Carbohydrates: 36.7 g Protein: 3.6 g Fat: 8.1 g Saturated Fat: 3 g Sodium: 46 mg Potassium: 405 mg Fiber: 3.9 g Sugar: 30.4 g

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My Rating:




    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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.

  1. 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!

  2. 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!

  3. 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 ❤️

  4. 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!

  5. 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😊

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad you both enjoyed them! Thanks so much for sharing, Ashley! xo

  6. 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! :)

  7. 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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoyed them, Jasmine! Thanks so much for the lovely review!

  8. 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 !

  9. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  10. 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 ❤️

  11. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  12. 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!

      • 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!

  13. 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 😉).

    • Avatar for Dana @ Minimalist BakerSupport @ 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

        • Avatar for Dana @ Minimalist BakerSupport @ 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?

  14. 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

  15. 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!

  16. Robyn says

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

  17. 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! :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

  18. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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?

  19. 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.

      • Avatar for Dana @ Minimalist BakerSupport @ 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?

  20. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  21. 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!

  22. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Claire, either one will work! Refined if you aren’t a big coconut fan and normal if you enjoy it!

  23. 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!

  24. 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!!?

  25. 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.

  26. 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!

  27. 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 :)

  28. 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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.

  29. 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!

  30. 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.

  31. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  32. Kelsey says

    Love these so much! Only downside, I broke my food processor when making them ? Any recs on best food processor/brand?!

  33. 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      haha, do it! Tag us on Instagram – I’d love to see your creations! So glad you’re enjoying these brownies!

  34. 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?!

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  35. 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!

  36. 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.

  37. 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 ?

  38. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Valeria, we would recommend this recipe for more light and traditional brownies. Hope that helps!

  39. 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.

  40. 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.

  41. 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!

  42. 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

    • Avatar for Dana @ Minimalist BakerSupport @ 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 :)

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Pari, it sounds like it could have used a little additional time. Glad it still tasted good!

  43. 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!

  44. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  45. 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!

  46. 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

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  47. 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.

  48. 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.

  49. 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!

  50. 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

  51. 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!

  52. 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!!!

  53. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Jen, thanks so much for the lovely review, sharing your modifications, and the kind note! xo

  54. 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!

  55. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Andrew! Really appreciate it! Happy cooking!

  56. 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. ? ❤️

  57. 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!

  58. Foodie says

    COULD i use chia seeds instead of coconut oil? and would it still taste good without the choc chips and walnuts?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  59. 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 :)

  60. 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.

  61. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  62. 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!!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  63. 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 ?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  64. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  65. 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

  66. 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!

  67. 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!

  68. 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 ??

  69. Veronica says

    Hi. I tapped on this link because it said “four ingredients”. There aren’t four ingredients which is misleading.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Veronica! There are four ingredients (not counting water) with two optional ingredients. Hope this helps!

  70. 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.

  71. 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!!

  72. 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

  73. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  74. 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!

  75. 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!)

  76. 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.

  77. 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.

  78. 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 :)

  79. 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

  80. 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 :)

  81. 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.

  82. 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 :)

  83. 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.

  84. 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.

  85. 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.

  86. 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.

  87. 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!

  88. 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!

  89. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  90. 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

  91. 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.

  92. 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!

  93. 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 !

  94. 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!

  95. 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! ??

  96. 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!

  97. 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.

  98. 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.

  99. 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!

  100. 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. ?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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…

  101. 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.

  102. 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..?

  103. 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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.

  104. 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!

  105. 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.

  106. 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!?

  107. 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!!

  108. 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.

  109. 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!

  110. 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!

  111. 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.

  112. 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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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?

      • 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!

  113. 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!!

  114. 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

  115. 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!

  116. 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.

  117. 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?

      • 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.

  118. 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!

  119. 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!

  120. 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!

  121. 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!

  122. 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:).

  123. Faith says

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

  124. 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!!!

  125. 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!

  126. 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 :)

  127. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Pulse is to push the ‘pulse’ button on your food processor instead of mix, which can overmix the batter.

  128. 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.

  129. 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!!

  130. 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!

  131. 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.

  132. 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!

  133. Georgina Cullman says

    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.

  134. Kim murray says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Sure! I think that would work! Let us know if you give that a try. I think almond would be best.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think their flavor is pretty well masked. But you could try another dried fruit OR trying one of our baked brownies!

  135. Sarah-Beth Hatton says

    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).

  136. Michelle says

    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.

  137. Charissa says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, good question. Perhaps omitting the cacao powder? And trying to add in some other nut butter, like almond or cashew?

  138. Conner says

    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 :)

  139. Brittany Audra @ Audra's Appetite says

    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! :)

  140. Abbey says

    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!