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The Best Almond Flour Date Brownies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 29 reviews
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 16 brownies (1.5-inch squares)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

These gluten-free almond flour date brownies offer a rich, fudgy texture with natural sweetness from Medjool dates. Combining wholesome ingredients like almond flour, cocoa powder, and coconut oil, this recipe delivers a moist and chewy treat that’s perfect for a healthier dessert option.

Ingredients

Wet Ingredients:

  • 1 ½ cups (225g) Medjool dates, pitted and softened
  • ½ cup (120ml) hot water (for softening the dates)
  • 2 large eggs at room temperature
  • ⅓ cup (80ml) coconut oil (or melted butter for a richer taste)
  • 1 teaspoon pure vanilla extract

Dry Ingredients:

  • 1 cup (100g) almond flour, finely ground
  • ⅓ cup (30g) unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C) at the beginning so it’s fully preheated when your batter is ready.
  2. Soften Dates: Remove pits and soak the Medjool dates in hot water for 5 minutes to soften them, creating a smooth paste essential for the fudgy texture.
  3. Blend Wet Ingredients: Drain the dates then blend with coconut oil, eggs, and vanilla extract until smooth and creamy, resembling caramel sauce.
  4. Mix Dry Ingredients: In a separate bowl, combine almond flour, cocoa powder, baking soda, and salt thoroughly.
  5. Combine Mixtures: Slowly fold the date mixture into the dry ingredients until fully incorporated. The batter will be thick, which is expected.
  6. Add Optional Ingredients: Mix in chocolate chips or chopped nuts if desired for added flavor and texture.
  7. Prepare Baking Pan: Line an 8×8-inch baking pan with parchment paper or grease it. Pour the batter in and spread evenly.
  8. Bake: Bake for about 25 minutes, until the top is set with slight cracks but the center remains fudgy. Test doneness by inserting a toothpick; it should come out with moist crumbs.
  9. Cool and Slice: Let the brownies cool completely in the pan to develop a chewy texture before slicing into squares. Enjoy!

Notes

  • Be gentle when folding the wet and dry ingredients together to avoid dense brownies.
  • A thick batter is normal and important for the rich, fudgy final texture.
  • Do not soak the dates for longer than 5 minutes to prevent mushy texture.

Find it online: https://emilysplate.com/the-best-almond-flour-date-brownies-recipe/