These fudgy date brownies are a great alternative for anyone cutting processed sugar out of their diet. Instead of sugar they contain a paste made from dates- so naturally sweet and chewy.
When I took a month off of sugar awhile ago I was desperate for something sweet and chocolate-y. Date Brownies were made and they really hit the spot.
What you need to make Fudgy Date Brownies:
- pitted dates
- butter
- eggs
- vanilla
- cocoa powder
- flour
I did some research, tried a couple different recipes and ended up with this: a super fudgy, gooey, chocolate-y date brownie that is pretty damn good if I do say so myself.
They aren’t overly sweet of course, but sweet enough to taste rich and decadent. Date paste is the only sweetener in the actual brownie, but I did use a little raw honey in the glaze just for fun. (You could do the same with brown rice syrup, agave, or maple syrup.)
Substitutions that work for this recipe:
- Whole wheat flour
- coconut or avocado oil for the butter
- almond extract for vanilla (I’m a big fan of this one!)
Am I a sugar-free convert? Not quite, but I am happy to be rid of the afternoon slumps, and most important to know I can give it up. I’ll be back with something sweet and sinful in February don’t you worry!
Check out the recipe for Fudgy Date Brownies below! Want another healthier brownie recipe? Check out this one for Fudgy Zucchini Brownies!
Fudgy Date Brownies
Fudgy Brownies sweetened only with dates!
Ingredients
- 1 1/2 cups pitted dates
- 1 cup hot water
- 3/4 cup unsalted butter* softened (1 1/2 sticks)
- 2 cold eggs
- 1 teaspoon vanilla extract
- 3/4 cup cocoa powder
- 1/2 cup plus 2 tablespoons all purpose flour
- Sea salt for sprinkling
For the glaze:
- 3 tablespoons cocoa powder
- 3 tablespoons honey or other natural syrup-type sweetener
- 1 tablespoon melted butter or coconut oil
- 1/4 tsp pure vanilla extract
Instructions
Grease or line an 8x8 baking pan. Preheat oven to 350F.
In a food processor or blender, puree the dates and hot water until smooth. Measure out a cup of the paste (mine yielded exactly a cup,) and transfer to a large bowl with the butter.
Cream the butter and date paste until smooth.
Add the eggs, one at a time and vanilla extract, mixing until fluffy and smooth.
Add the cocoa and flour, and mix on low until well combined.
Spread batter into prepared pan, smoothing with the back of a spoon. Sprinkle a little sea salt on top.
Bake for 18-23 minutes, or until edges are set. Allow pan to cool while you prepare the glaze.
Whisk together the butter, honey and cocoa powder. Add vanilla and whisk until smooth. If the glaze seems a little runny- add a dash more of cocoa powder. If it seems too thick- you can add a splash of milk. Drizzle over the brownies and sprinkle with more sea salt.
Brownies will last for up to a week in a sealed container in the fridge.
Notes
*I didn't try, but I am sure coconut oil would work well as a sub for butter.
*Recipe adapted from Smitten Kitchen's Cocoa Brownies
Pin Fudgy Date Brownies for later!
Joanne Bruno says
I am so impressed with you! I have been trying more to reduce sugar rather than totally eliminate it…but we have a Jeni’s ice cream shipment coming today so I’m sure that’s about to go out the window. These sound like the perfect way to get your sweet fix but in a healthier way, though!
Sarah says
I love these brownies!!! Such great texture and plenty of chocolate flavor to satisfy a craving! If you like chocolate but don’t want all the sweetness, these are the way to go. Thanks for the recipe!
Baker Momma says
These look fantastic Audra. I’m also impressed and hope you saved me a sample.
KAtrina says
This flavour is craaazy delicious!! Love it!
Jessica Johnston says
I’m trying these today for Lina’s school treat. I’m so excited!
Krystle Jade says
Suuuuper fudgy (virtually fudge) style brownies, they were not what I expected but still absolutely delicious. Really dense, smooth texture great cold or warm with ice cream and not sickly sweet either which makes them incredibly moreish! I love them, thank you for the recipe :)
Michele says
Omg!!! these are the best brownies ever!!! Girl , you got it right!! I didn’t have unsalted butter so just used regular, used organic ingredients, and unbleached flour. I could have just made a meal of the date paste and butter and stopped there…..but I didn’t. Thank you for this awsum natural sugar recipe. I had dates just sitting in my fridge not sure what else to do with them. This is my new go-to brownie recipe.
Ceyda T. Paul says
I love these brownies. The frosting (with coconut oil) is perfectly smooth and shiny, better than ganache! When I made them a second time I tried adding 1/4 cup pecan butter and adding 1 or 2 tablespoons maple syrup, but it did not improve the flavor that much. They are perfect just the way they are. Thank you Baker Chick!
Betty Woods says
I made these date brownies for myself and my son. I used Pillsbury gluten free flour, added 1/4 cup brewed coffee and used 1/4 cup monkfruit natural sweetner. Instead of Cocoa powder, I used 1 square bakers pure chocolate. I also lined the 8×8 pan with parchment paper for easy to cut and remove from pan. They were really good!
Karen Alford says
Made these on a snow day. Really tasty and would make again. Thank you,
Jen says
Just made these brownies! Thank you for posting such a fab recipe, they taste wonderful.
Ameena says
This was awesome! The kids loved it! We all loved it actually! I had dates sitting in the fridge and found your recipe. Will definitely be making it again Thank you ☺️
Nancy says
How many calories in one brownie?
Sophie says
Hi Nancy! I was very bored, so thank you for giving me something to do. My math may be off, but I don’t think so. Here’s assuming you only eat one brownie if, say, you cut the pan into 12ths.
Without the glaze: 205.7
With the glaze: 233.03
P.S: I just love this recipe. It’s certainly one of my favorite brownie recipes. Hopefully this helps!
Kayla says
Currently baking this now and looking forward to it!!
Just wondering if anyone has a substitute for the butter?
shapelessjourneys says
I substituted with co onut oil! It took a bit longer in the oven for the toothpick to come out clean but very delicious!
Stephanie says
Can I substitute almond flour?
Christa says
Can’t wait to try! I am confused about the note re: date paste (“mine yielded exactly a cup”) since the recipe says to make the paste with 1.5c dates and 1c water. How could 1c water with 1.5c dates added to it still be just 1c liquid??? Anyway, I care about the liquid because I was wondering if I could use milk instead of water and soak overnight then blend to make the paste part perhaps? I often like the richness from subbing milk for the water in recipes
Amy McLean says
These are amazing!!! My new go to receipe for brownies!!
Sian Rule says
Have been trying to eat less sugar for a while now and discovered the joy of dates!! This recipe was so easy and the results delicious.
Mandy says
I love these! I’ve made them several times, and add cinnamon and walnuts. Delicious. Thanks for the recipe! I try to cut down/out sugar, but most sugar reduced recipes either replace it with another sweetener (stevia), or also remove eggs, butter, and flour. I’m happy to have found this one!
shapelessjourneys says
I veganized the recipe by using coconut oil as butter and a banana + 1/4 cup of applesauce as egg replacers. Had some dry ass dates left that I mixed with 1 cup of coffee instead of the water.
I also only had 1/4 cup of cacao powder! I thought I had more and started the recipe before realizing I did not have enough. But I made it anyway.
Because of the egg replacers/coconut oil it took 20min. longer in the oven for the toothpick to come out clean.
But ohh myyy! This recipe is definitely a keeper! Love it! Fudgy deliciousness! My vegan housemate said it was probably the best vegan brownies he’s ever had!
Will definitely make again! Next time with the right amount of cacao powder! 100/10 recommend!
Dawn says
Hot Water splashed out of the food processor. I had to soak dates first