Plant-based Brownies

My grandmother introduced me to chocolate brownies as a child and ever since brownies have been one of my favourite nostalgic desserts. These brownies are made with whole-food ingredients, naturally sweetened, have a rich fudgy texture and I find them the perfect balance of indulgence and nourishment which is deeply satisfying!

Nutrition Highlights

• Naturally sweetened with dates which are a source of potassium and fibre
• Cacao provides magnesium and antioxidants
• Oats contribute beta-glucan fibre for sustained energy
• Nut butter adds healthy fats and vitamin E

This recipe makes 9 standard square brownies, or 12 smaller bite-sized pieces.

Ingredients

Wet Ingredients

• 1 cup Medjool dates (pitted & soaked in boiling water for 10 minutes)
• 1/2 cup almond butter (or tahini for a nut-free option)
• 1/2 cup unsweetened plant milk (soy, almond or oat all work)
• 1 tsp vanilla extract

Dry Ingredients

• 1/2 cup cacao powder
• 1/2 cup oat flour (you can make oat flour by simply dry blending rolled oats)
• 1/2 tsp baking soda
• 1/4 tsp iodised salt

Optional Add-Ins

• 2 tbsp ground flaxseed (I always add flaxseed as it’s great source of Omega 3 fats and fibre)
• 1/4 cup dark chocolate chunks (70%+)
• 1/4 cup chopped walnuts

Instructions

1. Preheat your oven to 175°C (fan 160°C) and line a 20cm x 20cm baking pan.
2. Blend the soaked dates and plant milk until smooth and creamy.
3. Add almond butter and vanilla, then blend again until fully combined.
4. Transfer to a bowl and mix in cacao powder, oat flour, baking soda, and salt.
5. Fold in any optional add-ins like chocolate chunks or walnuts.
6. Spread the batter evenly into your prepared pan.
7. Bake for 20 minutes, or until a skewer comes out clean.
8. Allow to cool completely in the pan before removing & slicing.