I started making these because I wanted a brownie I could eat without feeling terrible afterward, and I was skeptical they’d actually be good. Dates do the sweetening, banana holds everything together, fresh strawberries go on top, and the cocoa makes them taste like an actual brownie rather than a health food compromise. They come out of the oven chewy and dense with little pockets of jammy strawberry. I’ve made them for people who didn’t know they were eating something without flour or refined sugar, and nobody complained.
How to Make Strawberry and Date Brownies
Medjool dates, not regular ones
Medjool dates are softer and stickier than regular dried dates, which is exactly what you need for the batter to bind properly. If yours are on the drier side, soak them in warm water for ten minutes and drain before adding to the food processor.
Processing the oats first
Blitzing the oats, cocoa, and baking powder together before adding the wet ingredients gives you a finer, more uniform texture. It means the finished brownies feel denser and less grainy than if everything goes in at once. 
Topping strawberries vs. folded in
Two cups of strawberries go into the batter and one cup goes on top. The ones baked into the batter soften and sweeten into the base; the ones on top stay slightly firmer and give you a burst of fruit in each bite. Both textures together are what make these satisfying.
Strawberry and Date Brownies
- Total Time: 30 minutes
- Yield: Makes 30 1x
- Diet: Vegan
Description
Chewy brownies with juicy strawberries and Medjool dates. A naturally sweet treat, perfect for any occasion.
Ingredients
- 1/2 cups (118 ml) rolled oats
- 1/2 cups (118 ml) cocoa powder
- 2 teaspoons baking powder
- 1 ripe banana
- 20 Medjool dates (pitted)
- 3 cups (710 ml) fresh strawberries
- 2 teaspoons vanilla
Instructions
- Preheat oven to 375°F (191°C).
- In a food processor, combine oats, cocoa powder, and baking powder. Process for a few seconds.
- Add banana, dates, 2 cups of strawberries, and vanilla extract. Process until well combined.
- Divide batter evenly into a silicone brownie-bites pan or a nonstick miniature muffin pan.
- Top with the remaining 1 cup of strawberries.
- Bake for 15-20 minutes, or until almost firm.
- Remove from oven and cool completely on a wire rack.
Notes
- For intensely chocolatey brownies, use dark cocoa powder.
- If your dates are very dry, soak them in warm water for 10 minutes before processing to soften them.
- Store cooled brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 200
- Sugar: 25
- Sodium: 50
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 5
- Protein: 4
- Cholesterol: 0
Frequently Asked Questions
Why do these brownies use dates instead of sugar?
Medjool dates provide natural sweetness along with fiber and moisture, which holds the flourless batter together without refined sugar or added fat beyond the banana.
Can I use frozen strawberries instead of fresh?
Thaw and drain them thoroughly first. Excess moisture from frozen strawberries can make the batter too wet to hold its shape in the pan.
Do these brownies taste like regular brownies?
The texture is denser and more fudge-like than traditional flour-based brownies. The chocolate flavor is real, but the sweetness is subtler and more fruit-forward.
Can I bake these in a standard square pan instead of brownie-bite molds?
Yes, use a greased 8×8 inch pan and bake at 375F until set in the center, checking around 20 to 25 minutes. Slice after they have cooled completely.
Love these! But how long are they good for in the fridge? Can they be frozen? For how long?
Hey Cami, thanks for the question! To keep them fresh, store the brownies in an airtight container in the refrigerator for up to 7 days. For longer storage, you can absolutely freeze them: wrap individual brownies tightly in plastic wrap and place them in a freezer-safe bag or container. They keep for about 3 months.
Thaw the brownies at room temperature for a few hours or warm them in the microwave for about 15 seconds to restore their fudgy texture.
Love dates, love strawberries, love brownies = this is awesome!
ohhhh, loving the sound of this!
I had frozen strawberries so sliced them, still had good size pieces in the brownies. I liked the final product, like chocolate covered strawberries. I added two tablespoons of whole wheat flour as the batter looked wet. Don’t know if it was really needed. Recipe made more than I expected. I’ll make this again and want to try it with cherries
So glad you enjoyed these! Thank you for sharing! : )
Don’t make it! Turned out goopy and honestly kind of gross. Banana is completely overpowering.
I’m so sorry to hear that the banana was overpowering for you. Perhaps if you used a banana that was a little less ripe it would suit you better. We love these at my house and cannot make them fast enough. : )
Thank you for sharing your experience. In our house we can’t make these fast enough! Sounds like banana and chocolate aren’t your thing. I wonder if you used a banana that wasn’t as ripe if it might have suited your tastebuds more.