The Best Fudgy Vegan Brownies
If you're looking for a vegan brownie that's extra fudgy and gooey, this is it! These brownies are made with simple, wholesome ingredients and naturally sweetened with dates.
Ingredients
- 2 cups Medjool Dates tightly packed and pitted
- ¼ cup Warm Water
- ½ cup Tahini can sub other nut butter
- 2 Tbs Coconut Oil melted
- ⅓ cup Cacao Powder
- ⅓ cup Dairy-Free Dark Chocolate Chips
Optional
- ½ cup Walnuts or Pecans chopped
Instructions
- Preheat oven to 350 degrees F and line a standard loaf pan with parchment paper. Set aside.
- Add dates and add hot water to a food processor and blend until a sticky date paste forms. Scrape down sides as needed.
- Add tahini, 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 nuts (optional) and pulse to incorporate.
- Transfer batter to the lined loaf pan and spread into an even layer. For a smooth top, lay some parchment paper on top and press into an even layer.
- Bake for 15-18 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 cooling rack for at least 20 minutes before slicing. The longer they cool, the firmer they will become.
- Enjoy warm or cooled.
Notes
Store leftovers covered at room temperature up to 3 days, in the refrigerator up to 5-6 days, or in the freezer.