Gluten-free fudgy brownies recipe (refined sugar-free) - Pamela Salzman Skip to content

Gluten-free fudgy brownies recipe (refined sugar-free)

gluten-free fudge brownies | pamela salzman

Have you ever noticed that the best food images are usually of desserts?  Every time I go on Tastespotting, it seems like half the photos are sweets.  The irony is that I think desserts are the easiest things to make look and taste good.  Throw together some sugar, butter and chocolate and it’s probably going to be delicious.  Ok fine, I’m simplifying a bit, but I think I’ve tried more new dessert recipes with success than savory.  Anything with the word “crisp,” “cobbler,” “crumble,” or “buckle” is going to be great.  But chicken recipes don’t always provide the same guarantees, don’t you agree?

soak the dates

puree the dates and the soaking liquid

I also feel that way about dessert recipes using unrefined ingredients, especially in the sweetener department.  Show me a chocolate cake using maple syrup and whole grain flour and you have my attention!  It’s not so easy.

brush a little melted butter inside the pan

melt the chocolate and butter in a bowl set over a pan of simmering water

I recently made Ina Garten’s Outrageous Brownies for a large group meeting because they are perfect and it’s what everyone expects out of a brownie — that fudgy flavor and the flaky, crackly top.  (Although how in the world she only gets 20 brownies out of a 12 x 18 pan is a mystery.  I think I got close to 50.)  Unfortunately, I can’t duplicate that texture with honey, coconut sugar or stevia.  I am really committed to using ingredients that are less inflammatory and lower on the glycemic index than white flour and white sugar.  Of course, like I ALWAYS say in my classes, that doesn’t mean higher quality sweeteners are “good” for you or even health supportive.  Your body is just less offended by them.  You should still consume desserts in moderation whether they are made with honey or with sugar.

add in the dry ingredients

My kids and my husband are always the best judges of my cooking because they are brutally honest and they still have a taste for junk.  (People who eat health food 24/7 are much easier to please!)  But what I’ve learned to do is just call it like it is — no sneaky business, no tricky semantics.  These brownies aren’t like Ina’s, but you know what?  They would satisfy any chocoholic’s craving any day.  They’re super moist and fudgy with a rich chocolate flavor.  But they’re sweetened with my two favorite sweeteners, dates and coconut sugar.  I am very sensitive to refined sugars and these brownies don’t affect me at all!  Plus, they’re made with gluten-free oat flour.  Double awesome.  But if you like cake-y brownies, sorry.  This recipe is not what you’ve been waiting for.

ready to bake

I ate one of these brownies warm right out of the pan with some sliced strawberries to cut the sweetness a bit and thought it was fabulous.  Although I wouldn’t argue with you if you wanted to top one with some ice cream.  After a day or two, I pop any extras into the fridge and they are absolutely divine cold.  I taught these brownies in a class last year and I remember making sure I gave all of them away before every class ended because I didn’t want to be left alone with them!  But what you all want to know is — does Mr. Picky like these?  TOTALLY!  In fact, I told him these were gluten-free brownies with dates and he said, “I don’t even care!”

gluten-free fudgy brownies

I think these are best cut into small bites.  And if you have a mini-muffin pan, that would be a great way to go, too.  With Valentine’s Day coming up, these fudgy brownies are perfect for all of your sweethearts!

gluten-free fudge brownies | pamela salzman

5.0 from 1 reviews
Gluten-Free Fudgy Brownies
Author: 
Serves: makes an 8 x 8-inch pan
 
Ingredients
  • 6 Tablespoons unsalted butter or unrefined coconut oil (does infuse a hint of coconut)
  • 8 ounces bittersweet or dark chocolate, coarsely chopped
  • 10 pitted dates (buy the moistest ones you can find), about 1 cup
  • ½ cup hot water
  • ¾ cup coconut palm sugar (or cane sugar)
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ cup GF oat flour
  • ½ teaspoon fine grain sea salt
  • ½ teaspoon aluminum-free baking powder
  • ¾ teaspoon instant coffee powder (optional, but makes the brownies taste more chocolate-y)
Instructions
  1. Place butter in a large heatproof bowl set over (but not touching) simmering water; dip a pastry brush in the melted butter and use it to grease the bottom and sides of an 8 x 8-inch baking pan. Add the chocolate to the melted butter and stir frequently until chocolate is melted. Remove bowl from heat; let cool about 10 minutes.
  2. Place the dates and the hot water in a medium the bowl and allow to soak for at least 10 minutes while you prepare everything else.
  3. Preheat the oven to 350 degrees. Line the baking pan with parchment paper, leaving a 1-inch overhang on two sides. Set aside.
  4. Transfer the dates and water to a food processor fitted with the metal blade and process until a smooth paste forms. Add the palm sugar and process until smooth. Alternately you can do this in the bowl of a stand mixer and beat with the paddle attachment. However, the food processor will make the date paste much smoother.
  5. Add the date-sugar mixture to the butter and chocolate mixture and blend well. Add the eggs one at a time, whisking until smooth after each addition. Whisk in vanilla.
  6. Stir in flour, salt, baking powder and instant coffee powder until just combined.
  7. Pour into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out with moist crumbs, but not wet. Do not overbake! Transfer pan to a wire rack to cool completely. They taste best if they have been allowed to sit at least an hour.
  8. Run a knife or offset spatula around the edges of the pan. Pull on the edges of the parchment to lift brownies out of pan. Transfer to a cutting board; cut into 2-inch squares.
Notes
You can fold in ½ cup chopped or halved walnuts and/or ½ cup chocolate chips after the flour.

Related Recipes

Comments

14 Comments

  1. Oh my gosh, Pamela… made these for NYE tonight and these are hands down my new favorite brownie!!! They are so incredibly fudgy and chocolatey… absolutely incredible! Used Miyokos unsalted butter and 65% chocolate bars. I might up it a little next time to 70% or so – because I love dark chocolate that much haha but honestly, these are just perfect!

    • Glad you loved them. These are my favorite!

  2. Instead of dates what can i use? Do you think i can replace it with honey or maple syrup?

    • I think so, but not 100% sure what the result will be. It won’t be as dense, but I’ve never had brownies that weren’t totally tasty!

  3. Great recipe! I love that you used dates! Also if you ever want to try a flourless recipe with only coconut sugar, “oh lardy’s flourless brownies” would probably be a people pleaser:)

    • I’ll be sure to check that one out, thanks!

  4. Have you tried these with a flax or chia egg replacement? Thanks!

    • I have not, but I don’t see why either wouldn’t work!

  5. You might want to re-think your classification of this recipe as refined sugar free. Given that there is chocolate in the recipe, which is not specified as sugar-free, one would assume that it does contain sugar.

    • Fair enough, although there are some brands such as Lily’s which do not contain refined sugar. Thanks for the comment. 🙂

  6. I made these and they are truly delicious. I would like to try making them with no added sugar (except the dates) at all. Have you tried this? What would you recommend trying first–to replace the sugar?
    Thanks!

    • I actually haven’t tried this with no coconut sugar at all. If you thought the brownies were sweet enough, then you’ll have to add more dates, but I do think the brownies will become very dense and maybe a little mushy if you use the equivalent amount of dates as coconut sugar. Honestly, I’m just not sure!

  7. These look delicious – when you mention measurements of coconut oil is this the melted/liquid amount, or in it’s solid form, which it tends to be most of the time in my kitchen? Can’t wait to try these!

    • Good question! You can measure it solid and then put in the bowl to melt with the chocolate. You don’t need to measure it again after it has been melted. To measure solid, just pack it into a dry measuring cup and level off the top. Enjoy!


Add a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Signup to receive updates about new recipes and more

I come from a large Italian-American family with 28 first cousins (on one side of the family!) where sit-down holiday dinners for 85 people are the norm (how, you might ask – organization! But more on that later …).

Some of my fondest memories are of simple family gatherings, both large and small, with long tables of bowls and platters piled high, the laughter of my cousins echoing and the comfort of tradition warming my soul.

kitchen-matters-buy-book
Buy on Amazon
quicker-than-quick
Buy on Amazon