4-Ingredient Easy Vegan Brownies
User Reviews
4.7
4-Ingredient Easy Vegan Brownies
Description
The recipe uses pitted dates blended into a paste with warm water as the base sweetener and binder. Peanut butter and melted coconut oil add fat and moisture, while cacao powder provides deep chocolate flavor. Optional additions like dark chocolate chips and walnuts can be pulsed into the mixture to add texture and richness.
The sticky batter is pressed into a parchment-lined loaf pan and baked until set, yielding a dense, chewy brownie with a naturally sweet and nutty profile. The absence of flour and refined sugars makes this dessert different from traditional brownies but still satisfying for those seeking easy, minimally processed sweets.
Substitutions are possible for peanut-free or oil-free variations by using different nut butters or applesauce. Nutritional information depends on optional ingredients included.
Almond, cashew, or sesame butter can replace peanut butter for those with allergies.For oil-free versions, substitute additional nut butter or applesauce for coconut oil.Nutrition estimates exclude optional chocolate chips and nuts.
Ingredients
- 2 cups date measured after pitting // make sure they're fresh! If dry, soak in warm water 10 minutes, drain, then add to processor, tightly packed, pitted
- 1/4 cup water warm
- 1/2 cup peanut butter if unsalted, add a healthy pinch of salt to the batter, salted
- 2 Tbsp coconut oil if avoiding coconut oil, see notes, melted
- 1/3 cup cacao powder or unsweetened cocoa powder
- 1/3 cup dark chocolate chips optional // we like Enjoy Life, dairy-free
- 1/2 cup walnuts optional // or other nut of choice, raw, roughly chopped
Instructions
- Preheat oven to 350 degrees F (176 C) and line a standard loaf pan (or similar size pan) with parchment paper. Set aside.
- Add dates to food processor and blend until small bits or a ball forms. If your food processor has a difficult time processing the dates, ensure there are no pits in the dates and that your dates are fresh and sticky. If too dry they can have a difficult time blending. (It may also be an issue of food processor strength if it has a hard time blending.)
- Once blended, separate the dates into chunks using a spoon. Then add hot water and blend until a sticky date paste forms. Scrape down sides as needed.
- Add peanut butter, coconut oil, and cacao powder and pulse until a sticky batter forms. It should be tacky and thick (scrape down sides as needed). Lastly add chocolate chips and walnuts (optional) and pulse to incorporate.
- Transfer batter to lined loaf pan and spread into an even layer. For a smooth top, lay some parchment paper on top and use a flat-bottomed object (like a drinking glass) to press into an even layer.
- Bake on the center rack for 15 minutes - the edges should be slightly dry. Remove from oven and let cool in the pan for 10 minutes. Then carefully lift out of the pan using the edges of the parchment paper and let cool on a plate or cooling rack for at least 20 minutes before slicing. The longer they cool, the firmer they will become.
- Enjoy warm or cooled. Store leftovers covered at room temperature up to 3 days, in the refrigerator up to 5-6 days, or in the freezer up to 1 month (let thaw before enjoying).
Notes
- Almond, cashew, or sesame butter can replace peanut butter for those with allergies.
- For oil-free versions, substitute additional nut butter or applesauce for coconut oil.
- Nutrition estimates exclude optional chocolate chips and nuts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12(Brownies)
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Serving | 1brownie | |
| Calories | 215 | 11% |
| Carbohydrates | 36.7g | 12% |
| Protein | 3.6g | 7% |
| Fat | 8.1g | 12% |
| Saturated Fat | 3g | 15% |
| Sodium | 46mg | 2% |
| Potassium | 405mg | 9% |
| Fiber | 3.9g | 16% |
| Sugar | 30.4g | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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