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
- cocoa powder
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!
- 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
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.
*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