Vegan Fudgy Brownies

These Vegan Fudgy Brownies are rich in chocolate with a gooey and fudgy texture that will make you salivate for another. This recipe is for healthy vegan date brownies that are created egg free and dairy free and are made easily in a food processor.

Course Dessert, Slice, Snack

Keyword dairy free, dark chocolate, egg free, vegan

Prep Time 20

Cook Time 15

Servings squares

Calories 169kcal

Author Samantha Pickthall

Ingredients

180 g medjool dates, approx. 11 dates, pits removed
3/4 cup almond butter
1/4 cup coconut oil, soft at room temperature, not melted
1/2 cup almond milk or dairy free milk of choice
1 tsp vanilla extract
1/2 cup plain all purpose flour scoop & leveled
1/3 cup natural unsweetened cocoa powder
1 1/2 tsp baking soda
1/2 tsp instant powdered coffee
1/4 tsp fine salt
50 g dairy free dark chocolate chips, melted

US Customary - Metric

Instructions

Preheat oven to 180ºC (356ºF). Line a 8 inch x 8 inch (20cm x 20cm) square baking pan with parchment paper. Set aside.
In a high speed food processor, add pitted medjool dates. Pulse until broken down for 10 seconds.
Add almond butter, coconut oil, milk, and vanilla. Blend on high until well combined, about 15-20 seconds. Scrape down the sides.
Add flour, cocoa, baking soda, coffee, and salt. Blend on high until smooth and well combined, about 15 seconds, ensuring not to over-mix. Scrape down the sides.
Spoon batter into prepared baking pan. Smooth out the top using a spatula or wooden spoon. The batter is quite thick and needs to be spread out.
Bake for 12-15 minutes until the top is set and a toothpick inserted into the middle comes out with a few moist crumbs. Ensure not to over-bake as that will dry out your brownies. Slightly undertaking brownies achieves a fudgy and moist middle.
Remove from oven and cool in pan for 10 minutes.
Carefully pull out the brownie from the pan and transfer it to a wire rack, leaving the parchment paper intact as it will still be soft and delicate to handle.
Allow the brownie to cool completely.
Slice into squares.
Drizzle melted chocolate over sliced brownies if desired. This addition is optional but highly delicious!
Serve and enjoy!

Notes

Use Medjool dates instead of dried pitted dates. Medjool dates are so juicy and are what gives these brownies their fudgy soft texture.

Use soft coconut oil at room temperature, not melted coconut oil. If the oil is too solid, wait until it's softened.

Ensure not to over-bake your brownies or they will end up dry inside. Remove from oven when a toothpick inserted into the middle comes out with a few moist crumbs to achieve a fudgy middle.

Store in an airtight container, in a dry dark pantry at room temperature, for 3-4 days.

Freeze the whole slab of uncut brownies by cooling them completely and then wrapping the whole brownie tightly in plastic wrap and then again in foil. Freeze for up to 3 months.

Freeze individual brownie squares by cooling the entire brownie completely and cutting it into squares. Place brownies in an airtight container in a single layer, cover with a sheet of parchment paper. Continue with the second layer of brownies then cover that layer with another sheet of parchment paper. Continue until all brownies are used. Pop on the lid and freeze for up to 3 months.

Thaw the frozen whole brownie slab or individual squares by unwrapping them and removing them from the container. Place on a plate or board and sit on your kitchen counter at room temperature until defrosted. Warm brownies up in a moderate oven or microwave to serve.

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