Date & Maple Brownies


UPDATED — Oil-free brownies that are date and maple syrup sweetened, whole grain, moist and tender.



Sifting together the dry ingredients will avoid white spots of flour in the brownies, especially important with oat flour as it tends to clump.


Combine the wet ingredients in your blender and blend until all is smooth and creamy.


Delicious add-ins are nuts and chocolate chips.




Date & Maple Brownies

Yield: 9 pieces, 2 ½” x 2 ½ “
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes


Blender Ingredients:

  • 1/4 cup each, walnut and cashew pieces
  • 1/2 cup soft pitted medjool dates — pressed firmly to measure
  • 1/2 cup nondairy milk
  • 1/4 cup applesauce
  • 1/4 cup maple syrup
  • 1 1/2 tsp vanilla
  • 1/2 tsp lemon juice – measure accurately

Dry Ingredients:

  • 3/4 cup whole-wheat pastry flour or oat flour — stir well, spoon into measuring cup and level off top 
  • 1/3 cup cocoa powder — carob would also work 
  • 3 tbsp date sugar
  • 1/2 tsp salt
  • 1/4 tsp baking soda or 1 tsp baking powder if using carob instead of cocoa
  • 1/4 cup each chopped walnuts and chocolate chips, opt.

  1. Preheat oven to 350 degrees.
  2. Combine the blender ingredients and set aside while doing step 3.
  3. Combine all the dry ingredients (sifting if desired – especially if using oat flour).
  4. Now blend the wet until smooth and creamy, and add to the dry, just mixing until all is moistened. — If using, add the walnuts and chocolate chips now with the liquid ingredients.
  5. Spread into a prepared 8-inch square pan. — I like to use glass.
  6. Bake for 25 minutes or until a toothpick inserted in the center comes out not wet but with a crumb or two.