How to use dates in brownies?

Dates can be used as a natural sweetener and moisture booster in brownies. When blended with hot water, they create a thick, smooth paste that replaces refined sugar and keeps the texture rich and fudgy. In this recipe, they’re the star ingredient—no other sweeteners needed in the batter.

Are date brownies healthy?

Compared to traditional brownies, date brownies are a more wholesome option. They’re naturally sweetened with fiber-rich dates, and you can easily use whole wheat or almond flour instead of white flour. Plus, they’re free from refined sugar and can be adapted to suit vegan, gluten-free, or dairy-free diets.

Can you eat an out of date brownie?

If we’re talking about a literal “out of date” brownie that’s past its best-by or storage period, use your senses: check for any off smell, mold, or strange texture. Stored properly in the fridge, these brownies last up to a week. In the freezer, they’re good for up to 3 months.

What to make with a bunch of dates?

Besides these brownies (obviously), dates are fantastic in smoothies, energy bites, date bark, sticky toffee pudding, and even savory sauces. They're also great to chop and toss into oatmeal or stuff with nut butter and chocolate chips for a sweet snack. Check out our date dessert category for more tasty ideas!

Date Brownies Recipe – Fudgy, Healthy & Naturally Sweet

Description

This date brownies recipe is naturally sweet, rich, and perfectly gooey with no refined sugar. It’s a healthier chocolate treat made for real kitchens and real cravings.

Ingredients

Scale

1 1/2 cups pitted dates

1 cup hot water

3/4 cup unsalted butter, softened

2 cold eggs

1 teaspoon vanilla extract

3/4 cup cocoa powder

1/2 cup plus 2 tablespoons all-purpose flour

Sea salt for sprinkling

For the glaze:

3 tablespoons cocoa powder

3 tablespoons honey (or syrup)

1 tablespoon melted butter or coconut oil

1/4 teaspoon vanilla extract

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Instructions

1. Preheat oven to 350°F and grease or line an 8×8 inch baking pan.

2. Puree pitted dates with hot water in a blender until smooth.

3. Cream butter and date paste until smooth in a bowl.

4. Add eggs one at a time, then vanilla; mix until fluffy.

5. Add cocoa powder and flour; mix until just combined.

6. Pour into prepared pan and smooth top. Sprinkle sea salt.

7. Bake 18–23 minutes until edges are set. Cool in pan.

8. Whisk glaze ingredients until smooth; adjust if needed.

9. Drizzle glaze over cooled brownies. Sprinkle extra salt.

10. Refrigerate before slicing for clean edges.

Notes

You can use whole wheat or almond flour instead of all-purpose.

Butter can be replaced with coconut or avocado oil.

Almond extract is a fun swap for vanilla if you prefer.

For thicker glaze, add more cocoa; for thinner, a splash of milk.

Prep Time: 10 mins
Cook Time: 20 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 210
Sugar: 16g
Sodium: 80mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 3g
Cholesterol: 55mg