Real talk, I love brownies. Kids love brownies. Everyone wants brownies. But I’ve never loved how sweet they get once all that sugar is in the mix, so I started playing around with a date-based version instead.
That’s how these chocolate brownies with dates came to be. Same fudgy, chocolatey brownie we already love, just built around dates instead of refined sugar. If you’ve searched for brownies dates that still taste like a real dessert, this is the one.
What Are Brownies with Dates
Simple as it sounds. These are brownies like you already know them, except dates do the sweetening instead of sugar. Dates are a natural sweetener, and they bring a rich, almost caramel-like flavour that works so wee with chocolate (or cocoa).
What Dates to Use
For this brownies with dates recipe, I use whatever I have on hand, but Medjool dates are my favourite for this because they are soft, which makes them so much easier to blend. Also, pitted Medjool dates are easy to find at most grocery stores now. To help them fold into the batter smoothly, add warm liquid, water works fine, or use a plant-based milk. And try not to snack on them while you work (easier said than done).
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What You’ll Need for This Dates Brownies Recipe
Medjool dates – These dates are soft and easy to blend, they do all the sweetening here. A blender or food processor makes quick work of them, though a knife works too.
Warm water or plant-based milk – To soften the dates further so they blend into a smooth batter instead of staying in chunks.
Vanilla – Brownies need that warm, rounded background flavour. So, the vanilla is non-negotiable for me.
Maple syrup – Just a splash for extra natural sweetness and a nice depth of flavour.
Cocoa powder -The whole reason these are chocolate brownies. Dark cocoa is my choice, but regular cocoa powder works just as well.
Flax seeds – Flax seeds acts as egg replacement, and they bind everything together. Plus they add fiber and nutrition while they’re at it.
Nut butter – I use a mixed nut butter, but peanut butter is an easy swap if that’s what’s in your cupboard. I like a chunky nut butter for a bit of texture
Baking powder and salt – As usual, baking powder helps the brownies rise a little, and a pinch of salt balances all that chocolate and sweetness.
Blender or food processor – You can mix everything by hand, but a blender makes the process so much faster.
Mini muffin pan – I love using one with removable liner cups, because it gives you perfectly portioned brownies and nothing sticks.
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Chocolate Brownies with Dates
Course: DessertCuisine: AmericanDifficulty: Easy12
brownies5
minutes25
minutes100
kcal30
minutesDelicious chocolate brownies with dates, naturally sweetened and gone within minutes of coming out of the oven.
Ingredients
1 cup pitted Medjool dates
½ cup warm water (or plant-based milk)
1 teaspoon vanilla extract
2 tablespoons maple syrup
⅓ cup cocoa powder
2 tablespoons ground flax seeds
⅓ cup nut butter
1 teaspoon cinnamon
½ teaspoon baking powder
Pinch of salt
How to Make Chocolate Brownies with Dates
- Add the dates into a blender or food processor and pulse for about 10 seconds, until they break down into small chunks.
- Next, add warm water (or plant-based milk).
- Add the vanilla and maple syrup, and blend for another 5 to 10 seconds.
- Add the nut butter and blend again.
- Next, add flax seeds, cinnamon, baking powder, and salt.
- Blend for only few seconds on pulse function until everything comes together into a thick, sticky batter.
- Preheat the oven to 350°F. While it heats, grease or line the mini muffin pan.
- Use two spoons, or a small ice cream scoop, to portion the batter into the pan.
- Bake for 20-25 minutes, until the tops are set and golden and the centers are soft but no longer raw.
- Let the brownies cool completely before serving.
How to Serve Chocolate Brownies with Dates
I eat these straight out of the pan. They disappear fast enough that fancy serving never really happens. A light dusting of cocoa powder on top is a nice touch if you want to dress them up. A scoop of vanilla ice cream turns them into a real dessert.
How to Store These Brownies
Once they are completely cool, keep them in an airtight container in the fridge for up to two days. If you want them warm, ten seconds in the microwave does the trick.. They also freeze really well, so a batch in the freezer is never a bad idea.
Chocolate Brownies with Dates FAQ
Can I use a different type of date? Yes, though Medjool are easiest to work with since they are so soft. If you are using a firmer variety, soak them in warm water for a few minutes first.
Do these taste like dates? Not really. The cocoa and maple syrup take the lead, and the dates mostly bring sweetness and texture.
Can I make these nut-free? Swap the nut butter for sunflower seed butter and they’ll work just the same.
Can I freeze them? Yes, and they thaw well. Great to have stashed away for whenever a chocolate craving hits.
If you make these chocolate brownies with dates, let me know how they turn out. I’m especially curious if anyone tries the sunflower seed butter swap.
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Hi, I’m Biba, the creator of Chick in Apron! As a busy mom and food blogger, I am passionate about making cooking fun and stress-free. I share simple, delicious recipes that are quick and easy to prepare, along with helpful kitchen hacks to save you time.
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