The base of this 4-ingredient, 30-minute, 1-bowl recipe is dates, which create the fudgy texture, naturally sweeten the brownies, and bind the batter as well. Next comes nut butter. It’s less important which nut butter you use and more important how fresh and creamy it is. When you use peanut butter made with just peanuts and salt, you get a luxurious, creamy texture and it literally pours out of the jar. This is what you’re going for! If you’re peanut-free, I think almond, cashew, or even sesame butter (tahini) would work well here. After nut butter comes raw cacao powder for rich, chocolate flavor. Next is a little oil to thin the batter and make the brownies even more fudgy. If you’re oil-free, you could try subbing something like more nut or seed butter, or applesauce.
Once mixed, you can add optional ingredients like dairy-free chocolate chips and raw walnuts! I highly recommend an addition of some kind for texture and added sweetness. After a short bake in the oven, these little gems are ready! Let cool briefly, slice, and dig in. The amazing thing is they’re delicious warm, room temperature, and cold. So store them at home or take them along with you throughout the day when you need a sweet, energizing snack. We hope you LOVE these brownies! They’re: RichFudgyEasy to makeNaturally sweetenedSuper chocolaty& So delicious These would make the perfect treat to have on hand when sweet cravings strike. They would also be delicious to share at gatherings or make a lovely gift. If you’re into brownies, also be sure to check out our No-Bake Vegan Brownies with Chocolate Ganache, Peanut Butter Black Bean Brownies, Vegan Gluten-Free Black Bean Brownies, and Easy Vegan Gluten-Free Brownies! (Yes, we have a thing for brownies.) If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
