Fudgy Date Brownies

Fudgy Date Brownies

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. 

Fudgy Date Brownies

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!)

Fudgy Date Brownies

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 Date Brownies

Yield: 16 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

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

 Pin Fudgy Date Brownies for later!
 

Fudgy Brownies sweetened only with dates! No sugar and SO good!

48 Comments

  1. 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!

    1. 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!

    2. Isabella Oliver says:

      Your body can’t tell the difference between date sugar and ordinary sugar, sorry to say. It’s calories and sugar the same. Still give you diabetes if you don’t cut down.
      The recipe failed for me but my comment was removed! That’s not appropriate, as feedback is supposed to be honest and mine was !

      1. Sorry I never remove comments, but just realized I haven’t approved a bunch of them. Sorry this recipe failed for you- I don’t think date sugar isn’t sugar, but it certainly is healthier than refined sugar. Both are good in moderation.

        1. Isabella Oliver says:

          Thank you for the reply. I appreciate it. Will try them again!

        2. Isabella Oliver says:

          PS. Can’t seem to remove my first comment. Apologies. You didn’t remove my comment. Can you delete it pls?

  2. Baker Momma says:

    These look fantastic Audra. I’m also impressed and hope you saved me a sample.

    1. Richard Class says:

      These are the best fudge brownies ever. Thank you. They are great per the recipe and I also made them a little different by I adding a table spoon of non-sugar sweetener, a teaspoon of baking soda (made them a little fluffier) a half cup of zero sugar chocolate chips and 1/2 cup of walnuts plus I substituted half of the hot water with half and half. No need for the icing.

  3. Jessica Johnston says:

    I’m trying these today for Lina’s school treat. I’m so excited!

  4. 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 :)

  5. 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.

  6. 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!

  7. 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!

  8. Karen Alford says:

    Made these on a snow day. Really tasty and would make again. Thank you,

  9. Just made these brownies! Thank you for posting such a fab recipe, they taste wonderful.

  10. 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 ☺️

  11. How many calories in one brownie?

    1. 350 to 500 depending on the serving size

  12. 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!

  13. Currently baking this now and looking forward to it!!
    Just wondering if anyone has a substitute for the butter?

    1. 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!

  14. Stephanie says:

    Can I substitute almond flour?

  15. 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

    1. Isabella Oliver says:

      Great milk sub idea. I agree with the volume error. I’ll try your version, but the date paste might worked on the stove top amd measured afterwards. The blender wanted to cut my fingers off trying to get the last bit out.

  16. Amy McLean says:

    These are amazing!!! My new go to receipe for brownies!!

  17. 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.

  18. 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!

  19. 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!

    1. Isabella Oliver says:

      Thanks! That’s a awesome remix. I’m going to try it. Very creative.

  20. Hot Water splashed out of the food processor. I had to soak dates first

    1. Haha! I had the same issue! I just let the dates soak as well

  21. How much does 1.5 cup of pitted dates weigh? Google tells me anything from 150 grams to 310 grams, which would make a fair difference in the final brownies!

  22. these brownies are amazing! i’m blown away by how good they are!

  23. Can you please include metric conversions to your recipes. Thanks

  24. Katherine says:

    After cutting refined sugar out of my diet and also craving a baked good- this was such a treat! I am wondering if adding chia seeds for a crunch would be tasty/ how to add a bit of crunch at the top? Either way very delicious and my boyfriend who is a brownie critic even likes them

  25. Not normally a “healthy” baker but these were such a pleasant surprise! Fantastic texture and weren’t extremely bitter like some of the other no-added-sugar recipes I’ve tried. A bit of powdered sugar on top and I enjoyed just as much if not more than other brownies I’ve tried. Will totally make again!

  26. OMGGGG! These are amazing! Thank you for such a decadent dessert!

  27. These were mind-blowingly good! I subbed coconut oil. I added a quarter tsp of baking powder as well- which gave them a nice rise- but still super fudgey. I’m going to make these all the time. Thank you!

  28. I tried it. Went by the ingredients exactly.
    Dunno what went wrong.
    Thanks for the recipe.

  29. Mel Buonato says:

    I replaced the flour with chickpea flour and these were amazing.

  30. these were so good!! i was looking for a good recipe which used dates to use up all of the extra dates in my house after ramadan and this did the trick so well. i didn’t have unsalted butter, so i used salted, and i also used maple syrup instead of honey, but other than that i changed nothing and they turned out great. thanks for such a great recipe :)

  31. I never leave comments on blog posts for recipes, but WOW this deserved a comment! :)
    If anyone is on the fence about this recipe, go ahead and give it a go! I soaked my dates for about 20 minutes before blending them in the Vitamix with the Hot Water. I then added all the ingredients one a time to blend in the VitaMix. Poured in my pan and baked perfectly! I even added a small amount of mini chocolate chips at the end instead of the glaze. A++ recipe. Thank you for creating!
    P.s. I used freshly milled flour with the Soft White grain, and just added some Baking Powder, and it all worked beautifully. So in case anyone else does this — yes it works. :)

    1. Thanks so much for commenting. I’m glad you loved these!

  32. hi there! totally loved this – didn’t even need the frosting!!
    quick question please: can i freeze these?
    big thanks!!
    c

  33. Followed the recipe. These were really bland. The texture was good but just no flavour. Ate one piece and chucked the rest, such a waste.

Leave a Reply

Your email address will not be published.