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Fudgy Date Brownies

These fudgy date brownies are sweetened with Medjool dates and made without granulated sugar, offering a rich, chocolatey flavor and a delightful texture.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 9 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup Medjool dates, pitted and packed Choose soft and sticky dates for best results.
  • 1/2 cup hot water Used to blend the dates into a paste.
  • 1/2 cup unsweetened cocoa powder For the main chocolate flavor.
  • 1/4 cup coconut oil, melted Adds richness and helps the brownies slice cleanly.
  • 2 large eggs Provide structure to the brownies.
  • 1 teaspoon vanilla extract Enhances the flavor.
  • 1/2 teaspoon baking powder Helps the brownies to rise slightly.
  • 1/4 teaspoon salt Balances the flavors.
  • 1/2 cup dark chocolate chips Optional, for topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
Make Date Paste
  1. In a food processor, blend the pitted Medjool dates with the hot water until a smooth, thick paste forms. Scrape down the sides as needed.
Blend in Rich Ingredients
  1. Add the melted coconut oil, eggs, and vanilla extract to the date paste. Process until fully combined.
Mix Dry Ingredients
  1. In a bowl, whisk together the cocoa powder, baking powder, and salt.
Combine Batter
  1. Add the dry mixture to the food processor and pulse just until no dry streaks remain. Do not overmix.
Bake Brownies
  1. Pour the batter into the prepared pan, smoothing the top. If using, sprinkle dark chocolate chips on top.
  2. Bake for 20-25 minutes until edges are set and center looks soft.
Cool and Slice
  1. Let the brownies cool completely in the pan before slicing into pieces.

Notes

Let brownies cool completely for the best texture and easier slicing. Store in an airtight container; refrigerate for firmer texture.