Gluten-Free Brownies – Naturally Sweetened & Irresistibly Fudgy!
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These gluten-free brownies are sweetened naturally with dates and topped with the most decadent dairy-free chocolate ganache you’ve ever tasted. Not only gluten-free but also refined sugar-free. A healthier treat with rich chocolate flavor.
This gluten free brownie recipe proves that healthier treats can be just as indulgent as traditional ones. The dates create an incredible caramel-like sweetness while keeping these brownies super moist and fudgy. Plus, they’re naturally dairy-free when you use the coconut oil and ganache topping!
Whether you’re avoiding gluten, dairy, or refined sugar, these brownies will satisfy your chocolate cravings without any guilt. Let’s make some brownie magic!
Ingredient Notes & Tips
Creating these unique gluten-free brownies requires some special ingredients. Here’s what makes them work:
- Gluten-Free Flour: Bob’s Red Mill 1-to-1 Baking Flour is my absolute favorite for this recipe. Not all gluten-free flours work the same way, so stick with a quality blend that contains xanthan gum for the best texture.
- Dates: Use soft, pitted Medjool dates for the best results. They should be fresh and moist, not dried out. If your dates are firm, soak them in hot water for 10 minutes before blending.
- Coconut Oil: Make sure it’s liquefied but not hot. Measure it after melting for accuracy. Virgin coconut oil adds a subtle flavor, while refined has no coconut taste.
- Espresso Powder: It doesn’t make the brownies taste like coffee but intensifies the chocolate flavor. Instant coffee works in a pinch.
- Coconut Cream: For the ganache, use full-fat coconut cream, not coconut milk. I’ve had great success with Trader Joe’s brand and Organics brand. Chill the can overnight for best results.
- Eggs: Room temperature eggs blend more easily with the dates. This recipe uses 4 eggs which helps create structure without traditional flour.
How to Make Gluten-Free Date-Sweetened Brownies
These brownies come together quickly with a blender doing most of the work:
- Prep your pan (5 minutes): Preheat your oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving extra hanging over the sides. This makes removing the brownies super easy later.
- Mix dry ingredients (2 minutes): In a medium bowl, whisk together the gluten-free flour, cocoa powder, espresso powder, and salt. Set this aside.
- Melt the chocolate (2 minutes): In a microwave-safe bowl, melt 1 cup of chocolate chips (or chunks) in 40-second intervals, stirring between each. Once smooth, add the liquid coconut oil and mix well. The mixture should be glossy and pourable.
- Blend the wet ingredients (3 minutes): Here’s where the magic happens! Add the pitted dates and eggs to your high-speed blender. Blend until completely smooth – you shouldn’t see any date pieces. Add the melted chocolate mixture and vanilla, then blend again until silky smooth.
- Combine and fold (2 minutes): Pour the blended mixture into your dry ingredients. Stir gently until just combined. Fold in the chopped pecans (if using) and remaining 1/2 cup chocolate chips. The batter will be thick and glossy.
- Bake to perfection (30 minutes): Spread the batter evenly in your prepared pan. Bake for exactly 30 minutes. A toothpick inserted in the center should come out clean. Don’t overbake – these brownies continue to set as they cool!
- Add the ganache (10 minutes): While the brownies cool slightly, make your ganache. Heat the coconut cream until just steaming, pour over chocolate chips, let sit 5 minutes, then stir until smooth. Add vanilla and spread over the warm brownies.
Recipe Variations
Want to customize these healthy brownies? Try these delicious variations:
- Nut-Free Version: Simply omit the pecans for a nut-free treat. You can add extra chocolate chips instead for more chocolate chunks throughout.
- Different Nuts: Swap pecans for walnuts, almonds, or hazelnuts. Toast them first for extra flavor! Macadamia nuts make them extra decadent.
- Mint Chocolate: Add 1/2 teaspoon peppermint extract to the ganache for a minty twist. Top with crushed gluten-free peppermint candies.
- Orange Chocolate: Add the zest of one orange to the batter for a citrus note. This pairs beautifully with the dates’ natural sweetness.
- Protein Power: Add 2 scoops of chocolate protein powder (reduce flour by 1/4 cup) for a post-workout treat.
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How to Store Date-Sweetened Brownies
These brownies stay fresh and fudgy with proper storage:
Refrigerator: Store completely cooled brownies in an airtight container for up to 1 week. The ganache topping stays perfect when chilled. Let them sit at room temperature for 10 minutes before serving for the best texture.
Freezer: Cut into individual squares and separate with parchment paper to prevent sticking. Store in an airtight container for up to 1 month. Thaw in the refrigerator overnight before serving.
Room Temperature: These brownies are best stored in the fridge due to the ganache topping, but they can sit out for serving for up to 2 hours.
Pro tip: For perfectly clean cuts, lift the brownies out using the parchment paper overhang. Make 2-inch marks for even squares and clean your knife between cuts!
How to Serve Your Brownies
These naturally sweetened brownies are incredible on their own, but here are some special serving ideas:
Top with a scoop of vanilla bean ice cream (dairy-free if needed) for the ultimate dessert. The cold cream against the rich ganache is absolutely divine!
Garnish with fresh berries and mint sprigs for an elegant presentation. The berries’ tartness balances the sweet dates perfectly.
For special occasions, dust with powdered sugar or drizzle with extra melted chocolate. Add chopped pecans on top of the ganache for extra crunch.
These brownies make wonderful gifts! Pack them in pretty boxes for birthdays, holidays, or just because. Everyone loves receiving homemade treats, especially ones this healthy and delicious.
Related Recipes You’ll Love
If you enjoyed these date-sweetened gluten-free brownies, check out these other treats:
Try my Classic Fudge Brownies for a more traditional version. This is the recipe that started my brownie obsession! You can find all of our brownie recipes here.
My No-Bake Chocolate Truffles will satisfy that chocolate craving when you don’t want to turn on the oven.
Looking for more gluten-free options? My Cherry Almond Muffins are always a hit!
Are You Ready?
These gluten-free brownies prove that you don’t need refined sugar or dairy to create an incredibly decadent dessert. The dates provide natural sweetness and amazing fudginess, while that dairy-free ganache takes them over the top!
Did you make this recipe? I’d love to hear how it turned out! Please leave a comment below and don’t forget to rate it ⭐⭐⭐⭐⭐ stars. Your feedback helps other readers and makes my day!
Gluten-Free Brownies Recipe
Ingredients
Ingredients for Brownies
- ½ cup gluten-free flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp espresso powder
- ½ tsp sea salt
- 1½ cup chocolate chips divided
- ¾ cup coconut oil liquefied
- 16 pitted dates
- 4 large eggs
- ½ cup chopped pecans optional
Dairy-free Chocolate Ganache
- ⅔ cup coconut cream
- 1 cup chocolate chips
- 1 tsp vanilla extract
Instructions
Gluten-Free Brownie
- Preheat oven to 350 °F.
- Line 8” square baking pan with parchment paper.
- In a medium-sized bowl, mix together flour, cocoa powder, espresso powder, and salt, set aside.
- In a small bowl add 1 cup chocolate chips and microwave until melted. (40 sec. intervals) Add liquid coconut oil. Mix and set aside.
- In a high speed blender, add pitted dates and eggs and blend until smooth and dates are broken down. Add melted chocolate/oil and vanilla. Blend until everything is smooth.
- Pour blended mixture into the bowl with dry ingredients and mix together.
- Stir in chopped pecans and remaining ½ cup chocolate chips. Spread batter evenly into the prepared pan.
- Bake for 30 minutes or until the toothpick inserted in the center comes out clean. Do not overbake!
- Remove from the oven and cool on a cooling rack.
- Mix up Ganache according to instructions above and spread evenly on top of slightly cooled brownies. Cut into 16, 2” squares.
Dairy Free Ganache
- Add chocolate chips to a small, heat-safe bowl.
- In a small saucepan, heat coconut cream.
- Pour hot coconut cream over the chocolate chips and let sit for about 5 minutes without stirring.
- Stir until the mixture is completely melted. Add Vanilla and stir until combined.
Notes
For evenly cut brownies, lift the brownies out of the pan, holding the parchment paper. Place on a cutting board and make 2” marks to ensure even cuts. Use a sharp knife to cut through (clean off knife in between cuts) Not all Coconut Creams are equal. Use a full-fat coconut cream (I have very good success with Trader Joe’s brand and Organics brand) Not all gluten-free flours are alike. My all-time favorite is Bob’s Red Mill, 1-to-1 baking flour. Serving Suggestions
- For an elevated flavor and more decadent dessert, you can serve these brownies with a scoop of Vanilla Bean ice cream.
- Add additional chopped pecans on top of the ganache, if desired.
- Garnish with fresh berries and mint sprigs.
Store completely cooled, leftover brownies in an airtight container in the refrigerator for up to 1 week. Freezing
You can freeze the brownies by separating the individual pieces with parchment paper or waxed paper to keep them from sticking together. Place in an airtight container and freeze for up to 1 month. Thaw in the refrigerator before serving.
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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