• 75g fine oats or plain wholegrain flour
  • 200g Medjool dates, pitted and chopped
  • 125g of unsalted butter, melted
  • 75g unsweetened cocoa powder
  • 75ml of unsweetened almond milk
  • 2 free range eggs
  • 1 tsp baking powder
  • Seeds from 1 vanilla pod or 1-2 tsp of good quality vanilla extract

Makes 28 brownie squares at only 82 kcals per 24g squares


  1. Preheat the oven to 180 (fan 160)/350/ gas mark 4.
  2. Grease and line an 18cm square baking tin with grease proof paper.
  3. Put the oats into a food processor and blend until they make a fine powder, or like wholegrain flour.  Skip this step if you’re already using flour.
  4. Add the dates, butter, cocoa powder, almond milk, eggs, baking powder and vanilla seeds/vanilla extract to the food processor with the oats/flour and bland until they combine to make a smooth mixture.
  5. Pour the mixture into the lined baking tin, using a spatula to get all the mixture out.  Use the back of a spoon to spread the mixture evenly.
  6. Bake in the oven for 12-15 minutes.  They should be firm on top but still slightly gooey in the centre.
  7. Leave to cool on a wire wrack before cutting into 9 squares


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