4 Ingredient Vegan Brownies
With only 4 ingredients and 1 bowl, you could make insanely wealthy, vegan brownies in no time! It’s naturally sweetened, grain-free, and gluten-free, and it’s exceptionally filling!
PREP TIME: 15 minutes
COOK TIME: 15 minutes
TOTAL TIME: 30 minutes
Servings: 12(Brownies)
Ingredients
2 cups of tightly packed dates, pitted (measured after pitting, ensure they are fresh! If dry, soak in warm water for around 10 mins, drain, and then add to the processor)
1/4 cup of warm water
2 Tbsp of melted coconut oil*
1/2 cup of salted peanut butter* (if unsalted, add a healthy pinch of salt to the batter)
1/3 cup of cacao or unsweetened cocoa powder
1/2 cup of roughly chopped raw walnuts (optional)
1/3 cup of dairy-free dark chocolate chips (optional)
Instructions
1. Preheat the oven to 350 degrees Fahrenheit (176 degrees Celsius) and line a standard loaf pan or similar size pan with parchment paper.
2. Blend dates in a food processor until they are small bits or balls. If your food processor is having trouble processing the dates, ensure they are free of pits and that they are fresh and sticky. They might just have a hard time blending if they are too dry. (If your food processor is having trouble blending, it may be a problem with its strength.)
3. Using a spoon, separate the dates into chunks once they’ve been blended. Blend in the hot water until a sticky date paste forms. Scrape down the sides if required.
4. Pulse together the peanut butter, coconut oil, and cacao powder until a sticky batter forms. It has the potential to be sticky and thick (scrape down sides as needed). Finally, pulse to incorporate the chocolate chips and walnuts (if using).
5. Pour the batter into the prepared loaf pan and spread evenly. To achieve a smooth finish, place parchment paper on top and press into an even layer with a flat-bottomed object (such as a drinking glass).
6. Bake for around 15 minutes on the center rack, until the edges are slightly dry. Remove from the oven and set aside to cool for 10 min in the pan. And carefully lift out of the pan using the parchment paper’s edges, then cook for around 20 minutes before slicing on a plate or cooling rack. They will become firmer as they cook longer.
7. Serve hot or cold. Leftovers can be kept at room temperature for up to 2 days, refrigerated for up to 6 days, or frozen for up to 1 month (let thaw before enjoying).
Notes
If you don’t want to use peanut butter, almond, cashew, or even sesame butter (tahini) should be enough.
If you don’t want to use oil, try substituting something like more nut or seed butter or applesauce.
lauren
they look delicious but the title is misleading….i count 7 ingredients, 8 if you’re using unsalted butter and need to add salt!
Holly Henry
the last two are optional.