Super easy to make, these gooey vegan date brownies are intensely chocolatey and full of natural sweetness!Jump to Recipe
If you thought that a vegan brownie could never taste as deliciously fudgy and indulgent as its classic counterpart, think again! These brownies are SO gooey, sticky and sweet. Made with dates, they require no eggs or dairy. There’s even the added benefit that they’re significantly healthier than your average brownie, but you’d never know it! If you’ve been looking for a foolproof chocolatey sweet treat, you have to give these fudgy vegan date brownies a try.
How to make vegan date brownies
There are just a few simple ingredients required for this recipe. Here’s what you’ll need to make a batch of the most epic chocolate brownies:
Using gluten free flour ensures these brownies are free from friendly. Along with their almost caramel-like flavour, medjool dates give them that lovely soft, gooey texture. And of course there’s a generous dose of chocolate chips in there too!
A healthy chocolate brownie?
Being comparatively lower in refined sugar and fat, there’s no doubt that these brownies could be considered a healthier option. But, with all that sweetness from the dates, mixed with that rich chocolatey flavour, there’s really zero sacrifice on taste here. It really is the ultimate vegan bake!
How long will they take to cook?
I find that baking for 30 minutes at 170°c (fan) results in the perfect soft, fudgy texture, but this may vary depending on your oven. Remember that the brownies will continue to cook and firm up as they cool, so it’s ok if they’re still slightly wet in the middle when fresh out of the oven. Brownies made with dates are naturally VERY squidgy, which means a little patience is required before you can cut into them. If possible, wait until they are completely cool (at least 2 hours) when they’ll be much easier to divide up into squares.
How to store your vegan date brownies
Stored in an airtight container, your brownies will keep well for up to a week at room temperature, and 10 days in the fridge. Keep in mind that chilled brownies will become very firm, and may benefit from a 10-20 second burst in the microwave before eating!
Can I freeze them?
Yes! Once completely cool, wrap individual brownies in foil and put into a plastic box or freezer bag. You can store them in the freezer for up to 3 months. To defrost, just leave your wrapped brownies out at room temperature overnight.
This really is the BEST vegan treat. A fudgy, chocolate-loaded brownie is always such a crowd pleaser, and you can’t go wrong with this easy recipe. If you’ve not experienced the magic of using dates in your bakes before, it’s time to give this a go!
If you give these chocolate date brownies a try, don’t forget to let us know how you got on by leaving a comment and rating below! You can also tag us in snaps of your foodie creations on Instagram @BlueSkyEating. Enjoy! 🙂
Vegan Date Brownies (Insanely Fudgy!)
- 400 g medjool dates (they should be soft and squidgy!)
- 400 g almond milk
- 8 tbsp maple syrup
- 1/2 tsp vanilla extract
- 160 g gluten-free flour
- 1/2 tsp baking powder (ensure gluten-free if necessary)
- 4 tbsp cocoa powder (ensure dairy-free/vegan if necessary)
- 250 g dark chocolate chips (ensure dairy-free/vegan if necessary)
- Preheat the oven to 190°c/170°c fan.
- Grease and line a small square baking tin – approx 7×7 to 8×8".
- Remove the stones from your dates and blitz them up in a food processor/high power blender with 2 tbsp of the almond milk. Then gradually add the almond milk, blending in between each addition, until all the milk has been added and you have a nice smooth mixture.
- Tip the date/almond milk mixture into a large mixing bowl.
- Add the maple syrup and vanilla extract and mix through with a wooden spoon.
- Sieve in the gluten free flour, cocoa powder and baking powder. Fold together until everything is just combined.
- Add the chocolate chips and mix through.
- Spoon the mixture into your lined tin and bake for approx 30 minutes.
- Leave the brownies in the tin for about 5 minutes before transferring to a cooling rack. They will be very gooey when first removed from the oven but will firm up as they cool. It's best to let the brownies come to room temperature before attempting to slice – so leave them cooling for as long as you can (at least 2 hours).
Please note that nutritional information is based on estimated quantities and therefore not always 100% accurate.