paleo brownies dessert recipe

Paleo Brownies

These dark chocolate brownies are lightly-sweetened with dates and packed with other Paleo perks such as coconut oil.

These Paleo brownies are simply unbelievable- moist, chocolatey, and full of gluten-free goodness. They will knock the socks off of even the most die-hard gluten-full brownie lover. All of my taste testers said they could not believe these Paleo Brownies were not only gluten-free, but grain-free as well.

Sweetened with a mere seven dates in the entire batch of brownies, and a bit of stevia, these Paleo Brownies are also full of rich coconut oil and dark chocolate. And when I say “dark chocolate” I mean super dark chocolate –as in 100% cacao with no added sugar.

I tested this fudgey dairy-free dessert with two different brands of 100% chocolate, using Ghirardelli in some batches and Life Opening Chocolate in others; both worked equally well. Ghirardelli is cheaper, and Life Opening is organic.

Paleo Brownies
Serves: 16 brownies
Ingredients
Instructions
  1. In a food processor , pulse together almond flour, salt and baking soda
  2. Pulse in squares of dark chocolate until the texture of coarse sand
  3. Pulse in dates until the texture of coarse sand
  4. Pulse in eggs
  5. Pulse in coconut oil and stevia until mixture is smooth
  6. Transfer mixture to a greased 8 x 8 inch baking dish
  7. Mixture will be very thick, smooth with a spatula
  8. Bake at 350° for 18-22 minutes
  9. Cool for 2 hours, then serve
Notes
If you do not use recommended brand of stevia, brownies will have a bitter aftertaste.

When you make these brownies be sure that your dates are not hard and too dry or you will end up with a crumbly mess. Mine were beautifully moist which helped the batter come out perfectly. Don’t use dates that have been sitting around for months.

Brownies are one of my husband’s favorite desserts, so I make them quite often. He loves a chocolatey treat, and I love that he’s getting something sweet that isn’t processed junk food. You can check out all of the gluten-free, grain-free brownie recipes that I make for my hubby here. Some are even nut-free and vegan.

Here are some of my other favorite Paleo dessert recipes:

Comments

    • says

      I’d like to replace the stevia with something – do you recommend something? I don’t really care if they are strictly paleo. Add an extra date or two? Coconut nectar? Maple Syrup? Agave? honey? Date sugar? Coconut sugar? Thanks for the help!!

  1. Withspirit says

    I bet you have a very happy husband, Elana! I will have to try these as soon as I get wonderful dates! Thanks!

  2. Diana says

    I don’t have stevia, but would love to make this. Does anyone have any suggestions on how much agave or raw honey to add instead of stevia? I know that would also increase the liquid in the brownies, so I’d have to compensate for that as well. Any ideas would be appreciated!

    • Laura says

      I just made this with 2 Tbsp of maple syrup and a little vanilla (unmeasured) in place of the stevia. The brownies are super-moist, but I enjoy them that way. I probably could have left them in the oven just a little longer than 20 minutes and dried them out just a bit more.

  3. Kim Tipton says

    I have been looking for a healthy brownie recipe and this one looks fabulous. Love that it is sweetened with dates and uses dark chocolate. Can’t wait to make these for my gluten intolerant son who will be home from college soon!

  4. Mary Margaret says

    These sound so good! Does anyone have a suggestion on a different gluten free flour to use?
    I am allergic to almonds…but not other nuts. I
    Thanks

    • Daisydoo says

      I’m intollerant to almonds as well.
      Not a problem, I buy 5lb bags of organic cashew pieces (cheaper than whole cashews) from nuts.com. For extra digestibilty, I soak them in lightly salted water over night, then dry them in the dehydrator. Finally I girind them into flour and use instead of almond flour. You don’t have to soak and dehydrate first, by the way, I just do this extra step to make them more digestable and to nutrilize the toxic/less desirable compounds that all nuts and seeds have naturally.
      I sometimes use Hazel nuts or pecans as well.
      I don’t even miss almond flour any more:)

  5. Sarah says

    I actually keep my dates in the fridge (and extras in the freezer!). I simply soak them in warm water for at least 10 mins before using, and they are soft and plump. I just drain and use!

  6. Amy says

    Ahhh! Thank you! I was just looking today for a new brownie recipe. You read my mind. I can’t wait to make these tomorrow. yum

  7. Peg in Kensington, California says

    Can I just use vanilla extract? I understand that the stevia adds sweetness, but I should think the dates would be enough.

    • Maria says

      I was thinking the same thing. I’ve gone without the stevia in another of Elana’s recipes that called for it and I think it was sweet enough without it. I would give it a try.

      • Amy says

        I just made these yesterday, and I did it with vanilla extract instead of the stevia. They turned out great! I also used an 85% cacao chocolate, though, so that added a little sweetness. Next time, I think I will fold in walnuts and dark chocolate chips to the finished batter! I adore brownies with chocolate chunks and nuts. :)

  8. PS says

    These look amazing!

    BTW I find Medjool dates tend to be the most moist and sweet variety. If you have a Sprouts near you they sell them in bulk.

    • PS says

      Also, just wanted to add some baking chocolates have soy lecithin in them so be sure to read your labels! I can’t do soy because of thyroid meds so I have to be super careful. Scharffen Berger is 99% cacao (the remaining 1% is vanilla beans).

    • sylvie says

      Any flour other than coconut flour. Coconut flour requires a lot of moisture. look up recipes re coconut flour and you will notice the flour to egg ratio. You’ll need 1/2 c flour to 9-12 eggs.

      Just grind up some almonds. or any other nut.

      Cheers,

      Sylvie G

  9. Maria says

    These look wonderful, I can’t wait to try them! On another brownie note, a friend of mine called about a failed attempt at GF brownies the other night. Seems she had volunteered to bring GF treats to a friend’s workshop, even though she’s never really baked sans gluten before. So she finds this recipe on the web for brownies using coconut flour and made a test batch. She said they came out of the oven flat, gooey and totally inedible. So she calls me to find out what may have gone wrong and to ask if I had a recipe that I knew would work… so I directed her to your almond butter brownie recipe and told her that I’ve made it dozens of times (sometimes as birthday desserts for the kids) and it always turns out beautifully. I also told her to try some of your other recipes so she can use up the rest of the coconut flour she purchased for other yummies. (Your vanilla cupcakes, in particular, are a big hit at our house.) Another convert! You’ve saved the day!

  10. Dawn-Renée says

    I would think about 2 tbsp of honey + a little vanilla would cover the vanilla stevia…honestly, this sounds so thick I doubt the honey and vanilla would make a difference in the batter. I am going to make this and swirl in spoonfuls of almond butter!

  11. Deirdre says

    I will admit, I thought the dates would take away from the intense chocolate-fudge flavor I want in a brownie but I was amazed. These are INCREDIBLE! This is my new go-to brownie recipe!
    Thank you Elana! :)

  12. says

    I made these brownies today, and they were wonderful. As Elana said, they passed the taste test with two boys who do not have food sensitivities, with smiles and requests for seconds! My brother said that these were the best gluten-free treat that I have ever baked, and I began a gluten-free diet/cooking 4 years ago.

    What a wonderful recipe, these stay moist and are deliciously rich.

  13. morgan says

    i made these last night and they are amazing! i didn’t have stevia so i used vanilla extract and a bit of maple syrup

  14. allie says

    Just saw a tip on Cooks Illustrated to soak dates in a water/baking soda mixture to ensure the date skins are supple and not leathery. I’m gonna try it with this recipe!

  15. GG says

    These were definitely moist! The taste of coconut oil came through too strongly for me, though, so I’ll use palm shortening next time. Otherwise a decadent dessert for having no refined sugar.

    • Kristin says

      Was the oil used refined? I find that refined oil has less of a coconut flavor compared to raw or unrefined.

  16. says

    These brownies look absolutely delicious. Definitely excited to integrate coconut oil into the recipe and stoked to see a recipe for a seriously dark chocolate brownie with stevia as a sweetener. I will be 100% guilt-free when I indulge into these brownies this weekend!

  17. julie siegele says

    just tried these without the stevia. they taste bitter. i used vanilla instead thinking the dates would provide enough sweetness. they did not. next time i will use maybe a tablespoon of honey and 2 tsp vanilla. has anyone tried it successfully with these subs for the stevia?

    • Sandy says

      Did you use Medjool dates? If not, that might be why they tasted bitter. Other dates can be about half the size of Medjool, so you’re only getting half the sweetness to counteract the bitterness of the chocolate.

  18. helen says

    Hi,

    I noticed in the Paleo Brownies recipe, that when I click on the vanilla stevia that’s listed in the recipe, that it takes me to a stevia on Amazon.com that is a different brand then the regular stevia she recommends…I’m asking because it says at the end of that recipe that if we don’t use the recommended stevia, that the brownies will come out bitter, so do I use the Astraya brand that she recommends or the NUNaturals that pops up when you click on the vanilla stevia in the recipe?

    Thanks!!!
    Helen :)

  19. Jenna says

    Oh wow!! I made these w/o the stevia. Instead I tripled the vanilla extract & added about 3 dates (soaked my dates in warm water for about 10mins first). Also didn’t have baking chocolate on hand so I used raw coca powder. I added some chopped walnuts too. They are so fudgey. So moist. So much like a real brownie. So incredibly delicious!! I tried to hide half of them by sticking them in a Tupperware in the freezer. Didn’t work. They taste like an ice cream sandwich straight out of the freezer! Sooo darn good!! Try it! :)

      • Hope roche says

        I just made the brownies with cocoa…used the same amount 1/2 cup. Also substituted vanilla for vanilla stevia. My thought is to cut back on the coconut oil because the brownie, though delicious, is too gooey. Any thoughts??

  20. Ryan Bissoon says

    Not sure what I did wrong but these were mealy and dry. I baked them for 20 minutes. Will try again and bake for 15,

    • says

      The recipe says “pulse” for all additions, but in the last two additions I turned the food processor on and let it blend until mostly smooth. The consistency of the batter will tell you whether the brownies are going to come out smooth. It’s a thick consistency like butter frosting.

  21. Jenna says

    It may be the almd flour you’re using? Do you use Honeyville? Or perhaps you forgot the oil or eggs?

  22. says

    I made these this afternoon, turned my back on them for an hour and discovered that more than half of them were gone! Thanks so much for a great recipe.

  23. Lily says

    Question any reason you don’t melt the chocolate and then mix the ingredients ?? I am assuming you are using unsweetened chocolate or as I call it pâte de cacao. With no emulsifiers added

    • says

      I cut up the chocolate and let it sit near the fireplace until it was softer. I don’t think my old food processor blades would be happy about totally hard chocolate.

  24. Mia says

    Thank you Elana for a wonderfully yummy brownie recipe!

    I made these twice. I substituted 4-5 Tbs powdered xylitol (made from Birch) for the Stevia. And used half the salt. The first time I baked for 21 mins and I called it a brownie pudding. The second time I baked for 31 mins and they turned out perfectly. Everyone lives them!

  25. Melissa says

    I made these, substituting 1/4 teaspoon vanilla and 3 Tablespoons agave for the stevia, and they still came out great. I just ate two, and they’re not even done cooling! Thank you for another great recipe, Elana!

  26. Cathy says

    Allergic to all nuts. Am desperate to make these they sound delicious so what can I use as a substitute for the almond flour meal. Can anyone help me pls ??? Thankyou

    • Peggy Bates says

      I just made a batch using electric beaters, as I don’t have a food processor. I used Dagoba chocolate and grated it before adding it to the almond flour mixture. I cut the dates in to small pieces before adding them. They turned out great!

  27. says

    Elana,

    Your recipes are excellent! I refer people to them often either my health counseling clients or customers who walk in the health food store where I work. I am, however, not a stevia kind of girl. So I subbed two Tbsp coconut sugar and these turned out great as well. So if anyone is in the same boat, there you go! I

  28. zahra says

    Made this and came out amazing! so tasty me and hubby couldn’t have enough, next time will serve it with some healthy vanilla ice cream thanks

    • Ralph says

      Harriet,

      I used a lot more dates (16 instead of the recommended 7) and left the stevia out. Another person (a few replies up) used vanilla and agave. Next time I’ll try vanilla and honey in place of using more dates.

  29. Christine says

    Hi Elana, just wanted to let you know that I visited your “Agave Free” section and the very first recipe I clicked on “Lemon Almond Biscotti” has Agave in it! It must have snuck in there, but thought I should let you know. Big fan of your site :-)

  30. GINETTE says

    I ABSOLUTELY LOVE YOUR RECIPES. WHERE CAN I FIND THE NUTRITIONAL INFORMATION (CARB, PROTEIN, FAT,ETC) FOR YOUR RECIPES?

  31. Becky Abdelhak says

    Do u know anything about remineralizing teeth? My daughter has cavities and the dentist says she needs 3 crowns and one root canal. We are trying to remineralize instead so she’s not supposed to have and sugar, grain, nuts, seeds, beans. It’s very hard to find any snacks for her. Thanks!

  32. KathyM says

    Is the use of a food processor a requirement, do you think? I’d love to make these, but that could be my show-stopper.

    • MamaCassi says

      i just used my vitamix and it was almost impossible. the chocolate was the biggest challenge. i think if i grated it all first and then tossed it in w/ almond flour etc, it could work.

      brownies in oven right now, but even w/ NOT doing things exactly right, Elana’s recipes tend to be ridiculously delicious every time. which is why i keep coming back!!!

      • Mike says

        I had no issues with my Vitamix. I put everything in at once. You will need to use the tamper. ;)

        I also soaked my dates for 4+ hours to make sure they were very soft.

  33. Christine says

    Hi all,

    I was checking out the stevia that was called for in this recipe and went to read the ingredients and I saw a lot of negative reviews for NuNaturals stevia. It seems the manufacturer changed the formulation and it tastes metallic….so not sure what to use now. Any suggestions?

    • bob says

      I find that SweetLeaf brand stevia is also good, but not as good as the NuNaturals ones…I may not have tried the new formulation though.

  34. Julia M. says

    Hi Elana! I have really enjoyed reading your blog over the past couple months. I made your carrot cake for a dinner party and my guests absolutely loved it!

    Is it possible to double the above recipe and place in a 9×13 baking pan?

  35. MJ says

    When you say to use 1/2c coconut oil, melted….does that mean you melt it first and then measure 1/2c or do you measure out 1/2c (solid) and then melt it before adding it to the food processor? First time trying a recipe like this….can you tell!? :)

  36. Stephanie says

    Made these brownies today and they were wonderful! I didn’t use stevia but I folded in a quarter cup dark chocolate chips and a quarter cup walnuts and they were plenty sweet. Thank you a great recipe to easy a chocolate lovers craving.

  37. SaraSolomon says

    This recipe came out amazing! You don’t gave to have a food processor, I just chopped the dates fine and squished them into the almonds. I also substituted the baking chocolate for cocoa and marg (3 tbs + 1 tbs marg = 1 oz baking chocolate. I know, I know, margarine is evil, but it’s what I had on hand.) And I substituted the stevia for half a cup xylitol. In my opinion and great recipe is one that is flexible enough that if you’re forced to make changes it will still come out okay. I cut refined sugars and flours out of my diet almost 3 years ago and this is the first brownies I’ve eaten since 2010! Thank you so much for creating this recipe!

  38. Krista Carlson says

    I just went to purchase the recommended stevia, and the recent reviews (since about July) all say they changed the formula and now it’s terrible. So bummed! Anyone have a suggestion for a different stevia that people like?

  39. Laurie Goforth says

    Hi Elana,

    What can I use in place of eggs for this recipe and have it come out as delicious? I’m vegan…

    Thanks!

    Laurie

    • Angie says

      I always use some flax meal or chia seed mixed in a little water to replace eggs when needed or desired, works great!

      • Angie says

        Here is exact recipe!

        1 tablespoon CHIA MEAL or FLAX MEAL (seeds that have been ground)
        3 tablespoons WATER

        Instructions

        Whisk meal and water together and let stand 5-10 minutes until thick, gelatinous and gloppy.
        Use in baking as you would one egg.

  40. Julie says

    I used melted ghee instead of coconut, and also added 1t almond extract because I love the dark chocolate & almond flavor. Fantastic recipe!!!

  41. Nel says

    I made these brownies the other day. I used raisins instead of dates and coconut butter instead of oil. At first the batter scared me because it was so thick. But I just smoothed it out like you said. The flavor is so dark and rich I can only stand a small square as a serving. I think this brownie is best eaten straight out the freezer. It’s like fudge heaven! Thanks for the recipe.

  42. Angie says

    Hi all, could anyone who has made these tell me if they are cake-like or fudge brownies? I keep trying new recipes and ending up with more o a cake like consistency, so I’m trying to find a healthy fudge-like recipe! Thanks!

    • Holly F. says

      The middle was definitely fudgy, though the first night (before fully cooled) the edges seemed too cakey for my liking. After being refrigerated overnight, the edges seemed a bit fudgier.

  43. Kendra says

    I’ve made these AMAZING brownies for my non-paleo family FIVE times in a two week time period. I am paleo and am always on the look out for great treats that I love and they can love, as well. I top the brownies w/various chocolate buttercream frostings for an extra decadence. They are, by far, one of the best brownie recipes out there!

  44. MamaCassi says

    okay- for those of us who only have a Vitamix and no food processor, this recipe is very challenging!!!

    they’re in the oven right now, but i was really working my Vitamix hard. i would send this recipe to Vitamix and tell them this is now their machine is NOT a food processor!!!!

    just read about plumping the dates…. might have to try that next time. i didn’t read that part before!

    hoping they come out okay anyway? my almost 5 year old daughter is loving the batter, so it can’t be too terrible!

    • MamaCassi says

      okay- it was hard w/ the Vitamix. but they came out PHENOMENAL. a new family favorite. i made them for Christmas boxes, but my hubby kept asking for another brownie, and my very foodie 2 1/2 year old took her little piece and was completely silent after the first bite. her eyes lit up and were wide open but staring off, and she carefully took little bites, a balance of each ingredient, while reverently chewing very slowly. it was beautiful.

  45. Ramona says

    I have just attempted to make these, only didn’t have almond flour so I threw 1 cup of almonds in the food processor to start off with & follow the rest of the recipe. Have replaced the stevia with 1 tbsp honey and added some dark chocolate chunks & raisins right before I put it in the oven. The result is something between a brownie and a cake, but it’s soooooo good!!! Thank you so much for posting your yummy recipes online, you’re such an inspiration! :)

  46. Cheryl says

    I’m from the UK and would love to make this recipe but the vanilla stevia is £24 to buy surely I could use another brand?

    • Amanda says

      I wonder if SweetLeaf brand vanilla creme stevia would work. She recommends it in her most recent book. I haven’t tried it though.

  47. Amanda says

    Has anyone made this recipe with SweetLeaf brand vanilla creme stevia? It is the one she recommends in her book, “Paleo Cooking from Elana’s Pantry.” Just wondering if there is a bitter aftertaste. Thanks!

  48. says

    This is an awesome cake. We take it to another level. 2 cups of dates and we soak them in boiling hot water as we do the other steps – its DIVINE! thanks for the inspiration and a snack that I could eat for breakfast its that healthy! :)

  49. alexis says

    I wanted to make these for V Day. They look amazing. I went to order the stevia brand recommended on Amazon. Quite a few of the commenters
    said they changed the formula and now it is really bitter. Are there any other brands you would recommend?

    • says

      I used the 365 stevia from whole foods. Will purchase a different brand next time because of the alcohol, but it wasnt bitter at all in this recipe, which is likely because of the dates.

  50. says

    OMG these are amazing. I rarely eat sugar (even fruit) based on a candida protocol I’d been following. Needed something to take to a V-day party and had dates in my fridge so decided to try. They are completely awesome! If there’s any way that more of the treats can include guidance for switching caloric sweeteners for stevia/xylitol it would be greatly appreciated. :)

  51. Liz985 says

    I’m not a big fan of Medjool dates. Are they used for sweetness or moisture? Would substituting something else for either one of those characteristics work? (Applesauce, avocado, honey?)

    Thanks for any insight!

  52. Steve Lalley says

    Since I have insulin resistance and am carbohydrate intolerant I really shouldn’t be doing any fake sugars either since the brain sees stevia the same as any sugar and will just dump more insulin into my system. Will your recipes that call for fake sugars be bad if I just leave that portion out?

  53. says

    Just a heads up about the vanilla stevia product you recommend. The comments on Amazon suggest that the formula has changed and not for the better! Several reviewers are complaining… meanwhile I can adapt and so appreciate all your wonderful recipes and how generous you are. Thanks! Laura

  54. says

    Excellent brownies!
    I did not have the recommended Stevia, so subbed 2 TBSP of a monk fruit/erythritol combo. Used 4 eggs rather than 3, as my dates were on the dry side. Frosted with your ganache recipe.
    Best gluten free and grain free brownies I’ve ever had, hands down. Your recipes make me look like a Kitchen Goddess. ;)

  55. Eleanormarshall says

    I was desperate to make these but only had some quite elderly, dried up dates in the cupboard. I was a bit worried because of your note that this might make rather dry crumbly brownies, so I soaked the dates in boiling water for about five minutes before adding them. I also added some of the water (perhaps 2 tbsps?) with the coconut oil. The result: INCREDIBLY squidgy and delicious brownies. I love this recipe!

  56. Julie says

    Hi
    I don’t have dates in the house but I do have raisins. Can anyone suggest what measurement of raisins would be equivalent to the 7 dates?
    Thanks

  57. Sierra says

    I was wondering if I could use organic vanilla extract and maybe agave instead if the stevia? Also I’m new to the whole paleo lifestyle and have never used dates. I got some at Kroger and they were in the fridge section in a plastic container like you’d buy pineapple in. Are these the correct kind for your recipes? They look sort if dried… Maybe that’s normal though?

  58. Sara says

    Does anyone have a suggestion on the best way to store these overnight? Just in the pan with foil over them, or a tupperware?

    • says

      I just did this afternoon. Worked fine, although I felt I had to scrape stuff down. Kinda did it in two steps – flour/chocolate/dates, then all the rest.

  59. says

    Just made these this afternoon and they are wonderful! Rich and filling – will freeze the rest so I don’t eat them so quickly.

    Love your recipes – thanks for your hard work!

  60. Emily says

    So delicious! I have made many different gluten-free brownies and these were BY FAR the best! They looked like brownies & had the texture of brownies, which is so important to my nonGF family. We loved them!

  61. Casey says

    Hi Elena – I was so glad to find your site. My husband and I have just started paleo and you give us so many amazing options. I really want to make these brownies but we can’t get the type of Stevia you recommend in Canada. Any suggestions?

    • Melissa says

      Hi there! I simply omitted the Stevia and added two extra dates for the sweetness :) Worked deliciously!

  62. Melissa says

    Oh my god! This is my new favorite Elana recipe! I will be making these AGAIN this weekend! The first batch barely made it through the day yesterday! I used Ghiradelli’s 100% cacao and omitted the Stevia. I did not measure out my dates, cup-wise, but I did use seven, because someone else mentioned doing that to make up for the Stevia. I baked for just 18 minutes, so that they were not cakelike…and ohmigod. These were the best things I’ve ever baked, I think! Thank you, Elana!!!

  63. Brittany says

    these brownies did not disappoint – thank you Elana for another beautiful and inspiring recipe. I followed exactly as and topped with Elana’s vegan caramel sauce – was a HUGE hit. These would be perfect to bring to a potluck!

  64. Amelia says

    I’ve made these a few times now and they’re great! I used some honey instead of the stevia, and that worked well. The one change I made the second time was to melt the chocolate before adding it to the food processor. This made the brownies a bit more even-flavored – the first time, they were a bit too bitter because of the tiny chunks of chocolate.

    This is now my go-to paleo baking recipe for deserts and parties!

  65. Peta says

    Hi Elana, absolutely fantastic recipe! How well do you think these would freeze? I’d like to use these for school lunches but I’m not sure they would last a week without freezing.

  66. Rebecca says

    Elena – these are delicious! Thank you for coming up with a legit Paleo brownie recipe, I have tried several different recipes in search of the perfect Paleo brownie…this is it for me. I didn’t have vanilla stevia so I used 2 TB of maple syrup and 1/2 tsp. of vanilla as another reader suggested (no bitter aftertaste). I baked them for 22 minutes and they came out perfect – a little more baked on the edge pieces and nice and moist center pieces. This is my new go-to brownie recipe. THANK YOU!

  67. says

    The reviews of the Vanilla Stevia on your link are claiming that the formula has changed and that it is not as good anymore. Have you found this to be the case? Thanks.

  68. heartweed says

    FYI: NuNaturals brand has “natural flavors” that they do not disclaim because they say they are a trade secret. To a person with health issues we need to know each and every ingredient. They do discalim that they use maltodextrin made from corn in their powdered version but will not tell what is in their liquid version.

  69. Wendy says

    I just tried these last week, and they turned out delicious! I especially liked them slathered in vanilla almond butter. :-)

  70. martine says

    loved these! I didn’t use stevia and just used vanilla extract. I found them sweet enough with the dates and the chocolate. Really happy I found this recipe.

  71. Mare says

    I agree with Martine. I used pure vanilla extract in place of Stevia. I served them at a wedding and the were loved by all! About to make a batch now!

  72. aradyss says

    Just curious. What’s the purpose of the 2 hour cooling time?

    I just took them out of the oven (had to sub raisins for dates for lack of dates) but it looks and smells delicious. raised up lovely!

  73. sasha says

    Hi Elana , saw many responses but i appreciate your feedback on the below
    I live in Dubai so there isnt vanilla stevia , what is the best substitute . And cant find the 100%chocolate chunks but powder . Will it work ? And same measure ? Kindly reply

  74. says

    These look delicious! Unfortunately, like many of your other recipes, I can not make them for my students as our school is nut free. :( What non nut flour would you recommend subsituting?

  75. Mindy says

    I followed directions exactly and they came out dry…not fudgy. I did use the NuNaturals Vanilla NuStevia from the Amazon link. The other brownie recipes from this site came out tastier when I made them….(including the orange zest chocolate one)

  76. says

    These brownies are amazing, so good and no one suspects how healthy they are! :D

    Do you mind if I translate this recipe to Icelandic so more people can enjoy this amazing cake? I will of course give you all the credit ;)

  77. Gina says

    Thank you for all your recipes! Everything I’ve made (exactly to your recipe) has turned out great. I should have learned by now not to experiment, but…

    I’ve made these brownies twice. First time I used 85% cacao because that was all I had on hand, added vanilla extract and omitted stevia. Those were amazing!! Today I made with 100% cacao and no stevia but used 9 dates… those are really bitter – not enjoyable at all. I think I will order Elana’s recommended Stevia.

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