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:

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
Stack of three Easy Vegan Brownies on a wood cutting board
4.70 from 169 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


  • 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)


  • 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).



*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 brownie 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:

  1. Kate says

    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.

  2. Amy-Leigh says

    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!

    • Charlotte says

      So sweet and chocolatey!
      Thw mixture gets REALLY thick. I switched to an electric hand whisk and that helped a bit. Definitely an arm workout!
      My partner said if I make them again to leave out the nuts, so will try it next time without. I loved them 😋

  3. Zarah says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Gretch, the dates add a structural component that we don’t think honey will be able to do, but let us know if you try it!

  4. Chloe says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks so much for the lovely review, Chloe! We’re so glad everyone had enjoyed!

  5. The Vegan Goddess says

    These are decadent and delicious! I feel guilty with all of the peanut butter, dates and coconut oil, though I know the oil is optional. It was worth the indulgence.

    I wonder if there is a way to get a crispier drier top layer while keeping the rest fudgy. Maybe sprinkle a a layer of coconut powder on top before baking? Or some kind of flour or starch like tapioca starch? Something that won’t sink in and will stay on top and allow the top to crisp up?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it. Thank you for sharing! And hm, perhaps! Or a sprinkle of coconut sugar on top maybe?

  6. Casey says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your experience, Casey! We’re glad you enjoyed the final result. xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cindy! Unfortunately we don’t think that figs would work here, but do let us know if you give it a try! xo

  7. Jasmina says

    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!

  8. Mariah says

    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!

  9. Nicole says

    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.

  10. Ellen Lindner says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! We’re so sorry to hear that, Ellen. Is it possible there was a piece of date pit that got left in? At what stage did it start smoking?

      • Liza says

        Love this! My sweet tooth is satisfied! I love your healthy alternatives/takes on desserts! I feel good and nourished eating them. I have been trying your other recipes too and this one is another keeper! Thank you so much!

  11. Sylvia says

    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!

  12. Michelle says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Michelle, Sorry to hear these didn’t turn out as hoped for. Since these ones are no-bake and date-sweetened, the texture and taste won’t be the same as classic brownies. If you’re looking for a more classic brownie, we’d suggest this recipe.

  13. Allison Haley says

    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!

  14. Melissa says


    I really wanna make these for Christmas! I have A pretty decent high power blender. Would that be an okay substitute instead of a food processor?

    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      In our experience, blenders can have trouble with dates. Even with high-quality brands like Vitamix. If you try it, we’d suggest pulsing slowly to avoid overheating.

  15. Camryn says

    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!!

  16. Michelle says

    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! ❤️

  17. Milan Lawrence says

    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!!

  18. Paige Graham says

    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.

    • Paige Graham says

      I took them out and let them cool. They are awesome! I am definitely making them again. I am going to sub carob powder for the cocoa powder and see how it goes. And I might try to add protein powder in for an after practice snack.

    • 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.

  19. 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!

  20. 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!

  21. 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 ❤️

  22. 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.

  23. 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

  24. 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! :)

  25. 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!

  26. 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 !

  27. 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.

  28. 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 ❤️

  29. 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!

  30. 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!

  31. 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?

  32. 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

  33. 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!

  34. Robyn says

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

  35. 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!

  36. 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?

  37. 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?

  38. 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

  39. 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!

  40. 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!

  41. 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!

  42. 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!!?

  43. 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.

  44. 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!

  45. 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 :)

  46. 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.

  47. 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!

  48. 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.

  49. 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

  50. Kelsey says

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

  51. 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!

  52. 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.

  53. 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!

  54. 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.

  55. 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 ?

  56. 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!

  57. 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.

  58. 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.

  59. 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!

  60. 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!

  61. 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!

  62. 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!

  63. 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!

  64. 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

  65. 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.

  66. 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.

  67. 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!

  68. 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

  69. 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!

  70. 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!!!

  71. 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

  72. 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!

  73. 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!

  74. 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. ? ❤️

  75. 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!