These brownies are chewy and fudgy and easy to make. They are just 3 ingredients and don’t require any flour, added sugar, eggs or dairy butter. The brownies take only about 20 minutes to make. They store well and can be eaten for a snack or dessert.
I have been craving brownies lately and these really satisfied my cravings. They have just the right amount of chocolate and sweetness. You can also add an optional frosting which will make the brownies taste even richer.
Ingredients
- Dates
- Almond butter
- Cocoa powder
Dates: This recipe works best with medjool dates. Medjool dates are a larger-type of date which are commonly sold at supermarkets. Because they are bigger, they have more soft flesh which is what is needed to form a date paste. The dates are used not only to provide natural sweetness for the brownies but they also help create the chewy brownie texture.
Almond butter: These brownies use unsweetened natural almond butter. Make sure you use natural almond butter which only has almonds in the ingredient list and no added oils. The recipe will not work with almond butter with added oils. Almond butter can be replaced with natural peanut butter. For a nut-free substitution you can also try natural sunflower seed butter.
Cocoa powder: The brownies get their chocolate flavor from unsweetened dutch process cocoa powder.
How to Make Healthier Brownies
The dates are first processed until a date paste forms. The almond butter is then mixed in. Finally, the cocoa powder is added at the end until fully incorporated. Once done, press the mixture together (it will be like a dough rather than a batter) and press it evenly into a lined baking loaf pan. Bake for about 10 minutes.
Let brownies cool before cutting. You can add a frosting before serving or just eat them as they are.
Brownie texture and taste
These brownies have a soft, chewy and fudgy texture. They do taste like a healthy version of brownies and not like indulgent rich brownies. If you add the optional frosting, the brownies do taste much richer and sweeter and more like regular brownies. I enjoy the brownies without the frosting but I do add frosting for my family members who want to eat regular brownies.
More Healthier Brownie Recipes
3 Ingredient Healthier Brownies
Ingredients
- 1 cup (139 g) medjool dates pitted and halved
- 1/2 cup (128 g) natural almond butter
- 2 tbsp (14 g) unsweetened dutch process cocoa powder
Instructions
- Preheat oven to 350°F (177°C). Line an 8 x 4 inch loaf pan with parchment paper.
- Add dates to food processor and pulse until a smooth paste forms. You may need to scrape down the dates from the sides of your food processor a few times to help your food processor blend all the dates. Also, see notes section regarding rehydrating the dates. The dates should pull away from the sides of your food processor and form a ball when done. It's okay if your date paste still has some small date pieces mixed in. They will get blended again when you add in the almond butter.
- Add in almond butter. Pulse again until the almond butter is fully blended in and the mixture is smooth. Scrape down sides and bottom of food processor as needed.
- Add in the cocoa powder. Pulse until the cocoa powder is mixed in and the mixture is uniform in color. The mixture will resemble a dough and may be slightly crumbly.
- Gather up the brownie mixture and press between your palms to help it come together like a dough. Then use your hands to press it evenly across the prepared loaf pan.
- Bake for about 10 minutes or until surface starts to puff up slightly and looks dry on the surface. The brownies will not change much during baking. The purpose of baking them is to firm up the dough. Don't bake them too long because that will dry them out and the brownies won't be as soft, fudgy or chewy.
- Let brownies cool before cutting and serving. If desired, add frosting before cutting and serving.
Notes
- The weight of the dates is without the pits.
- Because individual dates are so different in size, it is best if you can weigh them with a scale. However, to help with measuring cup accuracy, please cut the dates in half lengthwise before adding them to the measuring cup.
- You want to use dates that are very soft. A newly opened package of dates should be quite soft. If your dates feel dry or firm, soak them in warm water for about 15 minutes to rehydrate them. Then lightly pat dry with a paper towel before using them.
- Make sure to use natural almond butter and not regular almond butter with oils added.
- These brownies are not very tall. The frosting does add a little height. I baked them in an 8 x 4 inch pan with slanted sides. This is the more common type of pan sold. It means that the bottom is not actually 8 x 4, and is actually smaller (only the top is 8 x 4). If you have an 8 x 4 with straight sides so that it actually measures 8 x 4 at the bottom, your brownies will be a bit thinner.
- Optional Chocolate Frosting: I used a very easy 3-ingredient chocolate frosting on my brownies. Melt 2 tbsp of coconut oil into a small mixing bowl. Whisk in 1/4 cup of cacao powder or natural cocoa powder. This frosting will not work with dutch process cocoa powder. I find the frosting is shinier with cacao but it does work with natural cocoa (it will just be more dull in color). Whisk until smooth. Your mixture should look like melted chocolate. Add in 2 tbsp pure maple syrup. Adding the syrup will thicken the mixture into a frosting consistency. Whisk until a smooth frosting forms. This frosting does have a bittersweet chocolate flavor. If that is not sweet enough for you, you can try my ganache frosting instead.
- Optional Alternative Ganache Frosting: Add 1/2 cup of semi-sweet chocolate chips (I used dairy-free ones) to a medium mixing bowl. Set aside. Add 1/4 cup of canned coconut milk to a small saucepan and heat over medium heat until simmering. Remove from heat and pour the hot coconut milk over chocolate chips. Let sit for 60 seconds and then gently mix until chocolate is completely melted and a smooth ganache forms. Pour ganache over brownies and spread in an even layer. Let the ganache set before cutting and serving.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Awesome recipe !!
How long can it stay on the fridge? I’m planning to do it for my daughter’s birthday. I was thinking maybe I could do it two days ahead …
Thank you!
We haven’t tried making them ahead, but you could make them a day ahead and store them in the fridge. It might be best to let them warm up to room temperature before you serve them.
Can i use peanut butter instead of almond butter!?
yes
Awesome thank you I am letting you know that I am Disabilic 2
We hope you enjoy the recipe!
I previously posted on my making the Leftover Mashed Potato Fritters n they were a BIG HIT with the family. My grandson has requested a batch for Vday to have at Vday dinner with his GF…. Grandma is on it lolol.
We’re so glad they were a hit!
I am interested in your recipes
That’s great! You can sign up for our email notifications so you never miss a recipe.
Really nice & easy thanks Kirby, Stuffed the first but went back and got it right next time! Can you tell me is there anything that can be used as a replacement for salt??
We’re glad you enjoyed the recipe! There’s no added salt in this recipe, so you shouldn’t need a sub. Hope that helps!
Receipts are WOW,quick and easy to make,I so enjoy making these cookies for my friends
Thank you!