Recipe: Skinny Brownies

There is something important that you all need to know about what comes out of my kitchen: it ain’t always pretty. While it may seem every creation comes out perfect, polished and ready for its blog appearance, the truth is I have my fair share of flops. Flat cakes, raw salmon, crunchy potatoes (believe me, your potatoes should never be crunchy), runny cheesecake… you get the point. Did I mention the mountain of dirty dishes my husband absolutely adores cleaning? Yup.

Luckily, that doesn’t stop me from experimenting in my kitchen and try new recipes. And I’m so glad I made these skinny brownies. They are shockingly amazing! How could an environmentally friendly, no-bake, no flour, no sugar, no butter or oil brownie be so delicious? It’s simple: dates. The good kind of dates that are sweet, sticky and taste like caramel. Mixed with cocoa powder and ground up walnuts gives it that crumbly cake-like texture. But it’s the toasted almonds that truly make this the best healthy snack that satisfies the sweetest tooth. I should warn you that while these brownies are a much healthier option, portion control is important because dates are full of, well, natural sugar plus almonds and walnuts are calorie dense.

I will make these skinny brownies again and again and again. Flourless, butterless, eggless, and only four ingredients. The world just got a step closer to perfection.


walnuts and cocoa

skinny brownie micture

no bake brownie in a pan

healthy brownies

date brownies



Skinny Brownies

date brownies

By Reem Published: August 21, 2013

  • Yield: 8 medium squares

An unbelievably tasty, all-natural, no-bake brownie recipe that taste better than the real deal. You can double the recipe to make a big batch and freeze for when a sweet craving hits.


  • 1 cup walnuts raw, unsalted
  • 1 cup medjool-dates pitted
  • 1 cup cacao-powder good quality
  • 1 cup almonds roughly chopped, unsalted


  1. Line a small square pan with wax paper
  2. In a food processor, blend the walnuts until finely ground (and sandy looking), about 30 seconds or so. Add in the cocao powder and pulse a few times to blend
  3. If not using Medjool dates, use another kind but soak them in warm water for 10 minutes before using
  4. With the food processor running, add in the dates one at a time. The mixture should start to look moist and sandy. The mixture should be starting to come together and should easily stick together when pressed between your fingers. If not, add more dates, one by one, until you get the right consistency
  5. Toast your almonds in the oven until lightly browned - this will take only a few minutes so make sure to watch them
  6. In a large bowl mix the date mixture with the toasted almonds and mix well with your hands. Transfer mixture into your pan and press firmly into the mold and along the edges
  7. Place in freezer or fridge until ready to serve (it is also easier to cut these when they are very cold). Dust with cocoa powder before serving. Enjoy!


  1. noreen - the vanilla bean dream says:

    these look really interesting! totally hear you on the kitchen bloopers, they are inevitable i guess! :)

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