Date Brownies
by Marly McMillen
Indulge in these rich, fudgy date brownies made with Medjool dates and creamy nut butter. A naturally sweetened, vegan, and gluten-free treat that’s incredibly easy to make!
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Forget everything you know about healthy desserts. These Date Brownies are a total game-changer, delivering a deep, intense chocolate flavor and a fudgy, melt-in-your-mouth texture that rivals any traditional recipe. By using Medjool dates as a natural sweetener and rich nut butter for fat, we’ve created a treat that’s decadently moist without refined sugars or flour.
Whether you’re looking for a wholesome afternoon snack or a crowd-pleasing dessert, these brownies prove that you don’t have to sacrifice indulgence for ingredients. If you’ve been searching for the perfect date and chocolate brownies, you’re in the right place!
Key Ingredients
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe, including substitution ideas:
- Medjool Dates – These are the natural sweetener and provide the “fudgy” base. Look for them in the produce section. If they aren’t soft and squishy, soak them in hot water for 10 minutes before blending.
- Water – You’ll use this to help the dates transform into a smooth, caramel-like paste in the food processor.
- Almond Butter – This provides the healthy fats that make the brownies rich. Cashew butter or a natural sunflower seed butter (for a nut-free version) also works beautifully.
- Almond Flour – A gluten-free staple that gives these brownies a tender, moist crumb.
- Unsweetened Cocoa Powder – You can use Dutch-processed cocoa for a deeper, darker chocolate flavor, but any unsweetened cocoa powder will do.
- Flax Egg – Your vegan binder! Combine ground flaxseed meal with water and let it sit until it reaches a gelatinous consistency.
- Baking Soda & Salt – The baking soda provides just enough lift, while the salt balances the sweetness of the dates.
- Semi-Sweet Chocolate Chips – These get folded into the batter for texture and even more gooey chocolate flavor.
- Maple Syrup & Oat Milk – These are the stars of the Healthy Chocolate Frosting. The maple syrup adds a glossy sweetness, and the oat milk helps you achieve that perfect, spreadable consistency.
How to Make Gooey Date Brownies
Making these brownies feels a little bit like magic. You start with whole, humble ingredients and watch them transform into a glossy, decadent batter that smells absolutely heavenly. Here is my favorite way to bring this recipe to life:
The Secret is in the Dates
Once your dates are pitted (and softened with a quick warm-up if they’re feeling shy!), they go into the food processor along with the water.
Watching them blend is so satisfying. It creates that naturally sweet, thick caramel-like base that makes these brownies so unique.
Pulse in the Goodness
We gently pulse in the flax egg and the other ingredients, like almond flour and cocoa. The goal here is to create a perfectly combined dark batter. It smells so good, you’ll want to grab your spoon and go to town, but the bake is worth the wait.
The Final Fold
I love this part! Stirring in the remaining chocolate chips by hand feels like the finishing touch. These little pockets of chocolate are what create those gooey bursts in every single bite.
Bake to Perfection
Spread that beautiful batter into your pan and let the oven do its thing. The aroma filling your kitchen will be your first hint that you’ve made something truly special.
Frost it to the Limit
While the brownies bake, I whip up a quick glossy frosting. Spreading it over the warm brownies makes it extra smooth and irresistible! It helps the frosting spread easily without tearing the brownies.
The Secret to the Best Chocolate Brownies with Dates
Every recipe requires a little finessing to reach perfection, and these brownies were no exception! Here’s a peek into my test kitchen and the adaptations that made this version the absolute winner:
- The “Dry Date” Dilemma – During my tests, I found that while soft, gooey Medjool dates are the gold standard, you can still achieve success with firmer dates. If yours are a bit dry, simply soak them in hot water for 10 minutes and drain. Pro Tip: Don’t toss that soaking water! It’s naturally sweet and makes a delicious addition to your morning smoothie. Just be sure to pat the dates dry, so you don’t throw off the batter’s moisture balance.
- To Glaze or Not to Glaze? – My first trial run was “naked” brownies. They were delicious, but I really wanted that extra “pizzazz.” Adding a glossy, healthy chocolate glaze transformed them from a simple snack into a show-stopping dessert. It’s an easy, affordable step that adds a rich layer of indulgence without much extra effort.
- Texture Tweaks – I experimented with different blending times to find the sweet spot between a silky-smooth batter and keeping those tiny, jammy bits of dates. The result is a brownie that has a complex, “hidden” depth of flavor in every bite.
Serving Suggestions
These brownies are a masterpiece on their own, but if you want to elevate the experience, try these pairings:
- Slicing — The hardest part is the wait, but letting them cool completely is the key to achieving that perfect, fudgy slice. Of course, you can dig right in, but if you want nice, clean slices, letting them cool is essential.
- A Drizzle of Sea Salt Caramel – If you’re feeling extra indulgent, a tiny pinch of flaky sea salt or a drizzle of vegan caramel on top highlights the chocolate notes beautifully.
- A Cold Glass of Oat Milk – Nothing beats the classic combination of a rich chocolate brownie and a tall, chilled glass of your favorite plant-based oat milk.
- Warm and A La Mode – For a truly “sensational” dessert, warm a brownie for 10 seconds and top it with a scoop of Vegan Vanilla Ice Cream. The way the cold cream melts into the gooey center is pure bliss.
- Fresh Berries – The tartness of fresh raspberries or sliced strawberries perfectly balances the deep, natural sweetness of the Medjool dates.
Storage Tips
Because these brownies are so moist and fudgy, proper storage is key to keeping that perfect texture:
Freezer-Friendly – These freeze beautifully. Wrap individual squares in parchment paper and store them in a freezer-safe bag for up to 3 months. When a craving hits, just let one thaw at room temperature for about 20 minutes (or enjoy it semi-frozen for a chewy treat!).
Room Temperature – You can keep these in an airtight container on the counter for up to 3 days.
Refrigeration (Highly Recommended!) – These brownies actually become even more “fudgy” when chilled. Store them in the fridge for up to one week. I personally think they taste best straight from the refrigerator, but you can also warm them up in the microwave for a few seconds if you prefer them warm.
Enjoy Your Date and Chocolate Brownies
There you have it, the only recipe you’ll ever need for rich, chocolate brownies with dates! It’s truly amazing how a few wholesome ingredients like Medjool dates and almond butter can transform into such a decadent, gooey treat.
These date and chocolate brownies have quickly become a staple in my kitchen, and I can’t wait for them to become a favorite in yours, too.
I’d love to hear from you! Did you try the chocolate frosting or leave them ‘naked’? If you made these, please leave a star rating and a comment below—it helps others find the recipe and makes my day!
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Date Brownies
Ingredients
- 1 ½ cups Medjool dates , pitted (soft and fresh — these work best!)
- ½ cup water
- ½ cup almond butter (or cashew butter/natural nut butter of choice)
- ¼ cup almond flour
- ½ cup unsweetened cocoa powder (Dutch-processed for richer flavor, regular works too)
- 1 flax egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cups dairy-free chocolate chips
- Optional add-ins: coconut flakes, chopped nuts (walnuts/pecans)
Healthy Chocolate Frosting
- ⅓ cup cocoa powder
- ⅕ cup maple syrup
- 1 tablespoon vegetable oil (for richness)
- 1-2 tablespoons oat milk (substitute almond milk)
Instructions
- Preheat oven to 350°F/175°C. Line an 8×8-inch pan with parchment paper (leave overhang for easy removal) and lightly grease.
- Place dates and water to a food processor or powerful blender. Blend until a smooth, sticky paste forms. Scrape down sides as needed.1 ½ cups Medjool dates, ½ cup water
- Add the almond butter, almond flour, cocoa powder, flax egg, vanilla, baking soda, and salt to the food processor. Blend until completely smooth and combined. If using, fold in chocolate chips and/or optional add-ins like nuts by hand.½ cup almond butter, ¼ cup almond flour, ½ cup unsweetened cocoa powder, 1 flax egg, 1 teaspoon vanilla extract, ½ teaspoon baking soda, ¼ teaspoon salt, ⅓ cups dairy-free chocolate chips, Optional add-ins: coconut flakes, chopped nuts (walnuts/pecans)
- Assess the batter. It should look like thick chocolate batter. (If it's too thick to spread, add 1-2 tbsp of additional water.)
- Spread the batter into the prepared pan and smooth the top evenly with a spatula.
- Bake for 20-25 minutes. The edges should be set, the top may crack slightly, and the center should still look a bit soft/fudgy (a toothpick will come out with moist crumbs, not wet batter).
Prepare the Healthy Chocolate Frosting
- Add the cocoa powder to a bowl. Add the maple syrup and stir to combine. Then stir in vegetable oil. Stir in 1 tablespoon of oat milk at a time to achieve a spreadable icing.⅓ cup cocoa powder, ⅕ cup maple syrup, 1 tablespoon vegetable oil, 1-2 tablespoons oat milk
Frost Store and Serve
- Frosting: Let the brownies cool slightly, then spread the frosting across the top. You can cut and serve these brownies right away, but they firm up as they cool. Refrigerating the brownies for 30 minutes will produce cleaner slices.
- Storage: Store in an airtight container at room temp for 2-3 days, fridge for up to 1 week, or freeze for 2-3 months (separate layers with parchment).
- Servings: 16 small/medium brownies (about 2-3 bites each) Best enjoyed: Room temperature or slightly warm. They get even fudgier the next day!
Recommended Equipment
(The products above contain sponsored links to products we use and recommend)
Notes
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
Easy Brownie Ideas
If you love this recipe for date brownies, here are even more easy brownie ideas to consider:
Frequently-Asked Questions
How do I know when the brownies are done?
The “toothpick test” is a little tricky here because these are meant to be fudgy! Look for the edges to be set and slightly pulled away from the sides of the pan, while the center should still look a bit soft. They will firm up beautifully as they cool, so don’t be tempted to overbake them!
Can I make these without a food processor?
Because the dates need to be completely broken down into a paste to create that smooth batter, a food processor or high-powered blender is really the way to go. It’s what gives these brownies their signature melt-in-your-mouth texture.
Are these brownies naturally sweetened?
Yes! These chocolate brownies with dates are so rich that most people can’t believe they are naturally sweetened, but they are. Using dates instead of processed sugars is a great way to satisfy your sweet tooth with a whole foods dessert.
What if I have a nut allergy?
You can absolutely make these nut-free! Simply swap the almond or cashew butter for sunflower seed butter. It provides the same creamy fat content needed for the “gooey” factor without the nuts.
Can I use any type of dates for this recipe?
While Medjool dates are the gold standard for this recipe because of their natural caramel flavor and soft, jammy texture, you can use other varieties like Deglet Noor in a pinch. However, since smaller varieties are often firmer and less sweet, you should soak them in hot water for at least 10–15 minutes before blending to ensure your brownies stay fudgy and moist.
About the Author
Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›
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