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–+ servings
Date brownies stacked on marble with chocolate chips.

Date Brownies (No Refined Sugar, Rich Chocolate Flavor)

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 9 brownies
Author: Nico Pallotta

  • 1 cup (180 g) dark chocolate chips plus ¼ cup extra for topping
  • 1 cup (170 g) Medjool dates pitted – plus 1 cup hot water for soaking
  • ⅓ cup (35 g) rolled oats
  • 3 tablespoons (42 g) olive oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ¼ cup (30 g) unsweetened cocoa powder
  • ½ teaspoon sea salt + more for topping (optional)

  • Preheat & Soak: Preheat oven to 350°F (180°C) and line an 8x8-inch pan with parchment. Soak 1 cup Medjool dates in 1 cup hot water for 5 minutes to soften.
    Step 1 Medjool dates soaking in hot water before blending.
  • Blend: Lift the dates out of the water and put them into the blender/food processor. Add 3 tablespoons of the soaking water, plus ⅓ cup rolled oats, 3 tablespoons olive oil, 2 eggs, 1 teaspoon vanilla extract, ¼ cup unsweetened cocoa powder, and ½ teaspoon sea salt.
    Blend for 1 minute, scrape down the sides, and blend for 1 more minute until completely smooth and creamy.
    Step 3 oats, dates, eggs, olive oil, and cocoa powder in a food processor.
  • Add Melted Chocolate: Microwave 1 cup dark chocolate chips chips in 30-second intervals, stirring until smooth. Pour the melted chocolate straight into the blender and blend for 30–60 seconds until fully incorporated.
    Step 3 Melted dark chocolate mixed into the brownie batter.
  • Bake: Pour the batter into the pan, top with extra chocolate chips and sea/flaky salt, and bake for 18 to 22 minutes until the top is set but the center is still soft.
    For clean slices, let them cool completely before slicing!
    Step 4 Baked date brownies cooling in baking pan before cutting.
Substitutions
  • Medjool dates → Deglet Noor dates
  • Rolled oats → Quick oats, oat flour, or certified gluten-free oats
  • Olive oil → Avocado oil or melted coconut oil
  • Dark chocolate chips → Chopped dark chocolate or semisweet chocolate
  • Vanilla extract → Almond extract
  • Unsweetened cocoa powder → Dutch-process cocoa powder
  • Sea salt → Flaky salt for topping
 
Tips
  • Use soft dates: Dry dates won’t blend as smoothly. Soak longer if needed.
  • Don’t skip the melted chocolate: It gives the brownies their rich, fudgy texture.
  • Blend until smooth: A creamy batter makes the best gooey brownies.
  • Slightly underbake: The center should still look a little soft when removed from the oven.
  • Cool before slicing: This helps the brownies set and keeps the slices neat.
  • Use good dark chocolate: The flavor really shines in this recipe.
  • Add flaky salt: A little on top makes the chocolate taste even richer.
  • Great for mixed diets: They feel indulgent while using more wholesome ingredients.
  • Store in the fridge: They become even fudgier after chilling.
  • Freeze for later: Freeze individual slices for an easy chocolate treat anytime.
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