These healthier brownies are rich, fudgy and a little chewy. They are just 3 ingredients and don’t contain any flour, eggs, refined sugar, dairy, butter or oil. The brownies also store well.
Chocolate Brownies with a chocolate frosting

These brownies have a rich cocoa flavor and are naturally sweetened. I love how fudgy they are.

Ingredients

  • Dates
  • Peanut Butter
  • Cocoa Powder

Dates: This recipe works best with Medjool dates. Medjool dates are a larger type of date that has more soft flesh. This is used to form a date paste. The brownies are naturally sweetened with dates. The dates also help create the fudgy chewy texture for the brownies.

Peanut butter: Make sure to use natural peanut butter with no added oils. Peanut butter makes these brownies extra fudgy and helps to mask the date flavor.

Cocoa powder: These brownies are made with Dutch process cocoa powder. Dutch process cocoa powder has a richer cocoa flavor and is less acidic tasting than natural cocoa powder. This recipe uses a lot of cocoa powder so you do want to use a good quality Dutch process cocoa powder.

How to Make Healthier Brownies

  • The dates are first soaked in warm water until they are very soft. They are then pulsed in a food processor until they become a smooth date paste.
  • Peanut butter and cocoa powder are mixed in until you have a uniform mixture.
  • The brownie mixture is then transferred to your prepared baking pan and baked until done.
  • If desired, you can also add chocolate frosting to the brownies or just enjoy them plain.

Texture and Sweetness

The brownies are fudgy with a slightly chewy texture. They have a bittersweet chocolate flavor. While the brownies don’t contain added sugar, they are not a low sugar recipe because dates contain a lot of sugar.
A bite taken from a brownie

Expert Tips

  • I recommend using Medjool dates. Other date varieties don’t have as much soft flesh and it will be harder to form a smooth paste.
  • Even if your dates are already soft, I still recommend soaking them to make them even softer, which will help you achieve a really smooth date paste.
  • I recommend using a good quality Dutch process cocoa powder because you will taste the cocoa in these brownies. Natural cocoa powder will make the brownies more acidic and bitter tasting.

Brownies cut into squares

More Healthier Brownie Recipes

5 from 2 votes

3 Ingredient Healthier Chocolate Brownies

These 3-Ingredient Brownies are a healthier, fudgy treat. They are naturally sweetened and free from flour, eggs, dairy, butter, oil and refined sugar. Simple to make and perfect for a quick snack or dessert, these brownies are gluten-free, dairy-free, and egg-free.
Servings: 16 brownies
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
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Ingredients

  • 2 1/2 cups (350 g) pitted Medjool date halves
  • 1 cup (256 g) unsweetened natural peanut butter with no added oils, the only ingredients should be peanut butter and salt
  • 2/3 cup (60 g) Dutch process cocoa powder

Instructions
 

  • Preheat the oven to 350°F (177°C). Line an 8-inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
  • Add dates to a large bowl. Add enough hot water to completely cover the dates. Let the dates soak for about 10-15 minutes until the dates get very soft.
  • Remove dates from the water, but reserve 1/4 cup soaking liquid.
  • Add dates to a large food processor. Pulse the dates until they become a smooth paste. The dates will initially break down and form into a ball. As you continue to pulse, the ball will break down and the dates should become a thick, smooth paste. This does take a few minutes. If you find that your dates are not completely getting smooth and still have a lot of date skin in your paste, then add some of the reserved soaking water, 1 tablespoon at a time, pulsing after each addition, until you have a very smooth date paste that is mostly light brown in color with only very tiny flecks of skin visible.
  • Add the peanut butter and cocoa powder to the dates and blend until completely smooth, scraping down the sides of the machine as needed. The mixture will become very thick, almost like a dough.
  • Transfer the mixture to the prepared baking pan. Spread it evenly across the pan and use a spatula to even out the surface. Bake in the preheated oven for about 25-30 minutes, or until the brownies are done.
  • Allow brownies to cool completely before cutting and serving. If desired, you can also frost the brownies before serving.

Notes

  • The weight of the dates is without the pits. If using cup measurements, make sure to pit and halve the dates before adding them to the cup.
  • Optional frosting I used:
    • 1 cup dark chocolate chips
    • 1/2 cup canned coconut milk (can also use heavy cream)
    • Add chocolate chips to a microwave-safe mixing bowl. Heat coconut milk until almost simmering and pour over chocolate. Let it sit for about 30 seconds. Stir with spatula until chocolate is fully melted and smooth. If your chocolate is not completely melting, you can put the mixture in the microwave for about 15-20 seconds and stir again until smooth and melted. Frost surface of brownies with ganache. You do not need to use all of the frosting.
  • Make sure to use a good quality Dutch process cocoa powder. I used Rodelle Dutch process cocoa powder (Amazon | Walmart)*
  • Make sure your natural peanut butter does not contain added oils. There are some brands of peanut butter that are labeled natural or natural-style but still contain added oils. The brownies will not set up correctly if you use peanut butter with added oils. I used Kirkland Organic Peanut Butter (Amazon | Costco)*
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • Please note that even though these brownies are made without added or refined sugar, they are not a low sugar recipe since dates contain a lot of natural sugar.
  • Estimated nutrition does not include optional frosting.
Serving: 1brownie, Calories: 164kcal, Carbohydrates: 21g, Protein: 5g, Fat: 8g, Saturated Fat: 2g, Sodium: 33mg, Fiber: 4g, Sugar: 15g, NET CARBS: 17
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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