Super chocolaty, FUDGY brownies, with no added sugar in sight! I’ll waste no time and jump straight into the rich details….
How to Make Healthy Fudge Brownies
1. Sweeten with fruit: These brownies are 100% sweetened with dates! The soft, gooey texture of dates helps amp up both the fudge factor (very important) + the nutritional factor (they’re high in potassium, fiber, + antioxidants).
2. Replace the oil/butter: Next comes almond butter (though you can use whichever nut butter makes you swoon!) for a heap of flavor and healthy fat. Almonds are rich in magnesium, a mineral you definitely don’t want to be under-consuming.
3. Choose wholegrain: The healthy swaps don’t stop with sugar and oil– refined white flour is replaced with oat flour, resulting in a far more nutritious, gut-friendly treat! Tip: save $$ and make your own oat flour at home by simply blending up rolled oats in a food processor or blender.
I hope you enjoy making (and devouring) these healthy brownies! They’re:
Rich & CHOCOLATY
Full of fiber & minerals
& SO easy to put together!
Oh and don’t forget to leave a comment + rating below if you decide to give them a try 🙂
Fudgy Date Brownies
Fudgy vegan brownies that contain zero added sugar! They're full of nutritious ingredients like nuts, oats + cocoa.
- 3/4 cup oat flour (simply blend rolled oats in a blender/food processor until finely ground; use certified gf oats if needed)
- 1/3 cup cocoa powder
- 1/4 tsp baking soda
- Good pinch salt
- 1 packed cup (~160 g) dates (soaked in hot water for ~10 min if not already soft)
- 3/4 cup date water (or regular water if your dates didn't need to be soaked)
- 1/3 slightly heaped cup drippy* nut butter (I've had success with both almond butter and peanut butter!)
- 1 1/2 tbsps olive oil (or other liquid veggie oil, such as canola oil)
- 1 1/2 tsps vanilla extract
- Optional PB-Protein Swirl:
- 2 tbsps peanut butter powder
- 2 heaped tsps peanut butter
- ~4 tsps water (for thinning)
- Note: If you don't have PB powder, you can simply swirl in the peanut butter!
Preheat your oven to 180 C / 350 F. Line a loaf tin with parchment paper (or use a small square baking dish, but know that a standard ~9x9-inch brownie pan will likely be too large and result in much thinner brownies).
In a large bowl, combine all of the dry ingredients. In a food processor or blender, blend the dates, water, and vanilla until the dates have broken down and the mixture is creamy.
Create a well in the center of the dry ingredients, and add the date mixture, along with the nut butter and olive oil; stir together the wet ingredients a little before fully incorporating them into the dry. The batter will be quite thick.
Toss in some chopped chocolate/chocolate chips if you'd like, before pouring the batter into the loaf tin. Spread it out into an even layer as needed, before topping with more chocolate and/or chopped nuts! Bake for ~20 min, until slightly firm but still a little squishy/soft to the touch (be careful not to over-bake if you'd like a fudgy texture!). Allow to fully cool/set before slicing. I recommend storing it in the fridge!
*If your nut butter isn't natural and drippy (i.e. "stir-able"), then the brownies may not turn out the same. Nut butters that have been hydrogenated and processed with veggie oil (often labeled as "no-stir") are more thick and paste-like. If you don't have natural nut butter on hand, you may need to add a few more dates or an extra dash of oil to help moisten the batter! *Recipe adapted from Alexandra Andersson (@fivesechealth)!