4-Ingredient Easy Vegan Brownies

These are very rich and are a delicious brownie from whole foods! I had to cook mine for much longer than 15 minutes, but that could just be my oven.

Followed the recipe exactly as it is written, did not add in any extras, oh my it was TASTY! My partner was sceptical about the dates but this is absolutely delicious, this is another staple recipe I will be using from you guys. Amazing! The only bad thing is that I’m going to have to eat them all now, they won’t make it through the night haha!

This makes such a velvety, yummy, rich cake – and I mean… the ingredients are pretty much just health food! I added some extra cacao because I like my cakes really cacaoey.
I made mine a bit too sticky, I think (halved the recipe and wasn’t sure about the time) but it was sooo good and the following day? Divine!!
Thank you!

Delicious but very dense! Quick and easy though if you’re looking for a chocolate hit!

Outstanding! Have made twice in 2 weeks and has delivered both times. People asking for the recipe is always telling!!! ⭐️⭐️⭐️⭐️⭐️

Tried this today and nearly broke my processor. The dates were super fresh and sticky, so I was a little surprised. The brownies themselves came out more like a mousse, not that I’m complaining, but certainly didn’t look like the pictures. Very tasty however!

Made this today as a quick dessert, it was great!! So gooey and jummy! Ate it with a scoop of ice cream, great addition.
Not a fan of walnuts, so I substituted with roasted hazelnuts.
Thanks for the recipe!

I’ve made this before with coconut oil and it really is great, albeit super messy (but that’s half the fun, no?). I love that the sweetener is just dates and that it’s sort of no-bake so I can eat it as I go :) I wish it were in a different pan because I find a loaf pan sort of awkward for something as shallow as brownies. Next time I might actually use an 8″ square pan because it would hold the same volume but potentially give me more chewy end pieces! I just wanted to mention that I didn’t have any coconut oil this time around so I used applesauce, but it essentially didn’t cook in the middle at 15 minutes and is now a sort of loose fudge, even after cooling. I didn’t keep it in the oven because I was afraid it would burn so I tossed the fudgy bits in the freezer for a cold treat later on. I imagine a couple tablespoons of almond flour might tighten it up a little if you use applesauce!

So good! Chocolately and gooey and peanut buttery but not to the point of it taking over. This made my food processor an absolute sticky mess but worth it. I’m low on bulk stuff and only had cashews so I did 1/4 cup of those and 1/4 cup of dried cherries which paired really nicely with the chocolate.

I followed the recipe exactly, and TBH it almost ruined my food processor, a very strong Cuisinart model. If your food processor stops working normally, I’d recommend stopping immediately. Mine ended up smoking! I used sticky dates as recommended – it’s too bad I can’t make this again because I liked the final result very much, although it tasted more like a slightly chocolatey date bar than a brownie, IMO.

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!