Nut-Free Date Brownie
Indulge in the rich, fudgy decadence of Nut-Free Date Brownies, a modern twist on a classic dessert. Perfectly sweetened with naturally creamy date paste, these nut-free treats are ideal for those with allergies or looking for a unique, wholesome flavor. Balanced with the deep intensity of cocoa and a luscious buttery base, these brownies boast a moist texture without relying on traditional additions like nuts. Quick to prepare in just 25 minutes and baked to perfection in another 25, they’re a crowd-pleaser for any occasion. Serve them as a guilt-free dessert or an afternoon snack, and enjoy pure chocolaty bliss in every bite! Keywords: nut-free date brownie, nut-free dessert, healthy brownie recipe, date-sweetened brownies, gluten-free option for brownies.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Pitted dates
- 120 milliliters Hot water
- 100 grams Unsalted butter
- 150 grams Granulated sugar
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 100 grams All-purpose flour
- 40 grams Cocoa powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Baking powder
Instructions
Preheat your oven to 350°F (175°C) and line an 8-inch (20 cm) square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
Place the pitted dates in a small bowl and pour the hot water over them. Let them soak for about 10 minutes to soften.
After soaking, drain the dates and place them in a food processor. Blend until you get a smooth date paste.
In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the sugar until combined.
Add the eggs one at a time to the butter and sugar mixture, whisking well after each addition. Stir in the vanilla extract.
In another bowl, sift together the flour, cocoa powder, salt, and baking powder.
Fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Gently fold the date paste into the batter until evenly incorporated.
Pour the batter into the prepared baking pan, smoothing the top with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the edges of the brownies are firm and the center is set but still slightly fudgy.
Remove from the oven and let the brownies cool completely in the pan on a wire rack.
Once cooled, lift the brownies out of the pan using the parchment overhang. Cut into squares and serve.
Nutrition Facts
Calories |
2602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.7 g | 132% | |
| Saturated Fat | 56.4 g | 282% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 593 mg | 198% | |
| Sodium | 1578 mg | 69% | |
| Total Carbohydrate | 440.6 g | 160% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 317.7 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 317 mg | 24% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2624 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
