I love brownies. So so much.
I have spent several months on this recipe – wanting a vegan and gluten free brownie that was chewy and chocolatey, sweet and gooey and oh so rich and… chocolatey.
Even better? All in one pot. Well, you can mix the dry flours in another bowl, or you can save that bowl and do like my mom taught me – pour the flour over the wet ingredients, then add the smaller amounts of dry ingredients over the flour, and mix them into the flour before folding into wet mixture. Easy peasy.
…and these? oh so amazing.
very best brownie recipe
dairy, egg, soy and gluten free, vegan
makes 9×9 pan brownies
12 dates, pitted and chopped
1 cup water
9 ounces* dark chocolate, chopped and divided
1/3 cup coconut oil
1/2 cup agave
1/2 cup cocoa
1/2 cup sweet rice flour
2/3 cup gluten free all purpose flour
1 teaspoon baking powder
1/4 teaspoon xanthan gum
pinch sea salt
*equals 1 heaping cup chocolate chips
In saucepan over medium low heat, combine dates and water. Stir continually, watching heat, until mixture becomes paste. Add 6 ounces chocolate (or 3/4 cup chips), continue stirring until melted into date paste. Remove from heat. Stir in sugar and cocoa until combined.
Combine flours, baking powder, xanthan gum and salt – whisking together before folding into chocolate date mixture. Stir in remaining 3 ounces chocolate (or 1/4 cup chips), spread into prepared (grease / parchment) 9×9 inch baking dish.
Bake at 350 for 18 minutes.
Chocolatey. It is a word.
{ 48 comments… read them below or add one }
They look so fudgey!! I want… now!
With chocolate chips added++
um, with more chips than I added? (I used chopped chocolate instead of chips, but I reserved some to stir in the batter at the end…) anyway, yes more chocolate is always good!
easy peasy indeed! these sound absolutely fantastic! i love trying out new brownie recipes and this one is next on my list.
oh good – I hope you love it!
I am loving baking with dates lately! I used them in my apple bread and they made the bread so incredibly delicious! These look amazing!
I know, SO good. dates are my favorite.
I’m all about using fewer dishes when baking. How is it that baking causes you to use just about every bowl you own?
I know, I try to minimize where I can!
These do look like the very best. Yum!
thanks Evan! coming from you, that’s pretty big!
I can’t wait to give these a try. Do you have a favorite AP gluten-free flour mix that you use?
my go to AP is Bob’s
how are you, Julie? hope you have a great weekend, isn’t this weather fantastic??
Thanks Kristina!
Yes, I am loving this beautiful weather. Unfortunately, most of my time is spent indoors, in my kitchen, working on recipes. I try to enjoy the sun as much as I can though, because we probably won’t have it for too much longer; )
I hope things are going well for your dad.
I l-l-l-looooove brownies! Dates?? YUM!! What a fantastic combo!! pinning!!
yay! hope you make these soon!
They look awesome and you had me at dates. Want!
the dates make them so sweet and gooey!
They almost look like fudge!
I had to make brownies for a friend’s bday this week, but they turned out too chewy. It’s tough to get them to that just-right consistency.
it is a hard thing to get the perfect consistency – really, I made several batches of these over the summer (oh darn, eating all those brownies!).
I second adding more chocolate chips
Yummy!
adding more than I did? (the chocolate is divided, some melted and some stirred in at the end as chips) I suppose more chocolate is always good…
Vegan and gluten free goodies! I’ll have to give them a try! They look amazing
thanks, Matt – enjoy!
Wow! A brownie that is egg free, gluten free, etc…That’s impressive! And gorgeous!!
thank you, Kate!!
to make a chewy brownie that is dense AND make it vegan and GF without being grainy, gritty, tasting like a slab of crushed dates, having some telltale bronwie chew, not be cakey – yes, there are so many elements to consider. You nailed it!!
it’s all about the chocolate…
Ooo, these look super! Yes, chocolatey is a word.
These look fantastic Kris. I’m so behind in blog reading…hope you are doing well.
they look perfect, so rich and chocolatey!!!! we would love to eat that entire brownie batch now
xoxo
This looks like amazing chocolately (definitely a word) goodness!! Sounds like a good treat to make with my parents in town next week – always trying to show them how delicious plant-based food is!
i’ll take 2 to go please!!!
These look goooood…did you use Medjool dates?
Ummmmm, these look AMAZING.
AMAZING.
I would like a pan of these washed down with some of that pumpkin-y Chai liquid glory you have also concocted. I think I love you.
I’m so glad these are vegan and gluten free. I have a friend whose kids are deathly allergic to many things and this will be the perfect recipe for them. Thanks so much!!
I reeeally look forward to trying these – yum!
Sounds like you made my kinda brownie! I agree- they have to be fudgy, chewy, gooey, dense…they have to be, to be considered the perfect brownie. I can’t wait to make these!
Mmm, everyone needs a great brownie recipe in their arsenal… glad you found yours! They look so darn dense and fudgy.
they are!
What a lovely recipe! I am going to try these!
yay, enjoy!
good post, added you to my RSS reader.
Couple of questions since I’m new to baking with these ingredients; These look so good but I can’t do coconut oil, will it work just as well with olive oil? Secondly, I’ve used rice flour but is sweet rice flour something totally different? Thanks.
hi BobbiJo! I don’t use olive oil much in baking, so that I’m not sure of. A canola oil perhaps? Unless you’ve had success using olive oil before, and I’d love to hear if it works here. If you have rice flour that will work, it is the same fine consistency. Enjoy!
Thank you. I try to avoid Canola where I thought that was one of the bad oils, I switched over to coconut and olive oil but then started reacting to coconut (I was so bummed!)…I’ll experiment and let you know. Thanks for the advice!
I actually meant to say safflower oil! I started using safflower oil more this summer and love it!
yeeeep! truly scrumpdillyicious! Dates and chocolate belong together, from this point onward forever and ever.
May I ask what kind of chocolate you use? Thanks so much for the recipe…cheers!
any dark chocolate, really. sometimes it’s baking chocolate, sometimes a bar if I am using a small amount.
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