Vegan Double Chocolate Brownies

In the event you’ve ever wished a brownie that hits wealthy, fluffy, chocolatey with out refined sugar, dairy, eggs, or flour drama…congrats, you simply discovered your new favourite bake. These vegan date-sweetened double chocolate brownies are proof that dessert may be rich-tasting AND good for you!

Sweetened solely with Medjool dates, made with gluten-free oat flour, and completed with melty darkish chocolate, these brownies are mushy, deeply chocolatey, and dangerously snackable. They’re the form of deal with you “check” as soon as, and all of a sudden half the pan is gone.

Bonus: they’re one-bowl, weeknight simple, and pair completely with banana ice cream for a totally vegan dessert second.

Why You’ll Love These Vegan Brownies

• Naturally sweetened with dates
• Gluten-free and dairy-free
• Wealthy double chocolate taste
• One bowl and minimal prep
• Good for on a regular basis desserts or more healthy candy cravings

Components

The best way to Make Vegan Date-Sweetened Brownies

1. Preheat your oven to 350°F and line an 8×8 baking dish with parchment paper or calmly coat with cooking spray.
2. Add the Medjool dates and ¾ cup of water to a blender and mix till fully clean and thick.
3. In a big bowl, mix the oat flour, cocoa powder, baking powder, baking soda, and vanilla. Pour within the date puree and blend till evenly mixed. If the batter feels too thick, add a splash or two of water till spreadable.
4. Fold in the dead of night chocolate chips.
5. Unfold the brownie batter evenly into the ready baking dish. Bake for 20 minutes, till simply set within the middle.
6. Take away from the oven and let cool on a wire rack earlier than slicing.