These fudgy date brownies are made with ultra-rich flavor, a moist chewy texture, and absolutely no refined sugar! Baked in less than 30 minutes, they’re sweet, chewy, and loaded with chocolate for an easy dessert everyone will love.
Why Your Family Will Be Fighting Over the Last Brownie
Whether you’re a center brownie or corner brownie person, you’ll be clamoring for every last bite of these decadent homemade brownies! Better than any boxed variety on the market, this dessert is:
- Made with simple ingredients and no refined sugar.
- Baked in less than 30 minutes for a super easy recipe.
- Unbelievably soft and moist.
- A great recipe to get your chocolate fix with zero added sugar.
- Perfect for bake sales, holiday parties, and afternoon treats.
Date Brownie Ingredients – No Refined Sugar Required
Unlike typical brownie recipes that are made with lots of refined sugar, these easy date brownies use simple, natural ingredients for a dessert that’s soft, sweet, and full of health benefits, too. Here’s what you need:
- Butter – Unsalted butter creates an indulgent flavor and helps the batter rise, creating soft, slightly fluffy brownies.
- Medjool Dates – Combined with hot water, these form a thick paste that is used to sweeten the batter and create a soft, fudgy texture.
- Large Eggs – These are crucial to help the brownies hold their shape. For the best results, let them come to room temperature before beginning.
- Unsweetened Cocoa Powder – This forms the base of the chocolate brownie flavor. For the boldest taste, we recommend using Dutch processed cocoa or cacao powder.
- Flour – Regular all-purpose flour forms the base of the brownie batter.
- Instant Espresso – This does not make your date brownies taste like coffee. Instead, it enhances the cocoa powder, creating a chocolate flavor that’s unlike anything you’ll find from a boxed brownie mix.
- Chocolate Chips – These are folded into the batter and sprinkled on top for pockets of gooey sweetness in every bite.
- Baking Staples – As with most baked goods, you’ll also need staples like baking soda, vanilla extract, and sea salt to achieve the desired results.
Better Brownies: How to Make Fudgy Date Brownies That Will Blow Your Mind
- Create the Date Paste. To begin, combine the dates and water in a medium saucepan. Cook the mixture on the stove until the dates become tender and the water is absorbed. Next, gently mash the dates with a potato masher or meat masher. Then, add a sprinkle of baking soda. Once bubbles begin to form, transfer the mixture to a large plate, and set it aside to cool.
- Blend the Wet Ingredients. In a stand mixer, combine the date paste and butter until smooth. Add the eggs one at a time, scraping the edges in between. Then, mix in the vanilla extract, pulsing until the ingredients become fluffy and smooth.
- Mix the Dry Ingredients. In a bowl, sift the dry ingredients together.
- Combine the Wet and Dry Ingredients. Add the dry ingredients to the stand mixer, and pulse just until smooth. Gently stir in the chocolate chips.
- Bake. Pour the chocolate mixture into a
parchment paper-lined square baking dish, spreading it out evenly. Sprinkle extra chocolate chips on top, and place the brownies in a preheated oven until the edges are set.
- Cool. Allow the brownies to cool in the pan slightly before transferring them to a wire cooling rack to cool completely, and enjoy
We kept these date brownies fairly simple, letting the chocolate speak for itself. However, that doesn’t mean you can’t get creative with mix-ins and extra ingredients!
You could even include toppings such as powdered sugar, chocolate frosting, peanut butter frosting, whipped cream, or a dollop of vanilla ice cream.
To switch things up, try incorporating items like:
- Chopped nuts such as almonds, walnuts, or pecans
- Unsweetened coconut flakes
- Peanut butter, almond butter, or cashew butter swirl
How to Store
You’ll probably want to go ahead and make an extra batch because these healthier brownies don’t tend to last more than a single day. However, if you can get them to last, we recommend transferring your brownies to an airtight container instead of just wrapping them up. This helps keep them fresh and soft.
They’ll stay fresh in the refrigerator for up to four days. Or, you can keep them stored in the freezer for up to three months.
Common Questions About Date Brownies
We’re not sure we would classify these date brownies as a healthy brownie recipe, but they are better for you than the average recipe! Thanks to the use of the date mixture as the only sweetener, they’re full of fiber and nutrients to satisfy your sweet tooth and prevent a sugar crash later in the day.
The key to keeping your brownies soft is to prevent moisture from reaching them. To do this, store them in a sealed container. You can also place a piece of bread in with them to enhance the moisture content and keep your brownies soft.
Yes, just replace the all-purpose flour with a 1:1 gluten-free all-purpose flour alternative.
Sure! Just combine the ingredients in the bowl of a food processor instead. Or, if you don’t have a small food processor, you can mix the batter in a blender or by hand in a large bowl. It will just take a little extra elbow grease to ensure everything is blended well.
More Brownie Dessert Recipes
If you enjoyed this date brownie recipe, you won’t want to miss out on more of our brownie-inspired desserts below!
- One Bowl Brownies with Chocolate Chips
- Chocolate Brownie Pizza Tart
- Chocolate Hazelnut Skillet Brownie
- Brownie Peanut Butter Pudding
Fudgy Date Brownies Recipe
- 1 1/2 cups pitted dates
- 1 1/4 cups water
- 1 teaspoon baking soda
- 10 Tablespoons unsalted butter (softened)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon instant espresso powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1/2 cup all-purpose flour
- 1/2 cup dark chocolate chips (plus more for topping)
- Preheat the oven to 350 degrees Fahrenheit. Line a square baking dish with parchment paper, letting it hang over the edges, and set it aside.
- In a medium saucepan, combine the pitted dates and the water. Cook over medium heat, stirring occasionally for 5 minutes or until the dates become tender and the water is absorbed.
- Using a potato or meat masher, gently smash the dates.
- Remove the mixture from the heat, and stir in the baking soda. Once the paste has risen and bubbles begin to form, transfer it to a large plate, and set it aside for 20 minutes or until it is slightly cooled.
- In the bowl of a stand mixer, blend the date paste and butter until smooth.
- Add the eggs one at a time, scraping down the edges after each egg. Add the vanilla extract, and mix again until the ingredients become smooth and fluffy.
- Sift the cocoa powder, espresso powder, salt, baking powder, and flour into the bowl, and gently mix just until no streaks remain. Be careful not to overmix!
- Fold in the chocolate chips.
- Spread the batter evenly in the prepared baking dish. Top with additional chocolate chips, if desired.
- Bake for 20-22 minutes or until the edges are set.
- Allow the brownies to cool in the pan slightly before transferring them to a wire rack to cool completely, and enjoy!
- Store in an airtight container in the fridge for up to four days.