Gluten and dairy-free date and pecan brownies recipe

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  • Dairy-free
  • Gluten-free
serves: 16
Skill: easy
Prep: 30 min
Cooking: 35 min

Nutrition per portion

Calories 201 kCal 10%
Fat 15g 21%
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  • With chopped dates and pecan nuts, these dark chocolate brownies are a delicious snack for everyone, even those who are gluten or dairy intolerant.


    • 150g (5oz) good-quality (70% cocoa solids) dark chocolate
    • 150g (5oz) dairy-free spread
    • 2 medium eggs
    • 175g (6oz) caster sugar
    • 90g (3oz) gluten-free plain flour
    • 60g (2oz) dates, chopped
    • 100g (3½ oz) pecan nuts, chopped
    • 18cm (7in) shallow square cake tin, lined with baking parchment


    • Set the oven to moderate, gas 4 or 180°C. Break the chocolate into squares and melt in a bowl in the microwave or over a pan of simmering water. Beat in the dairy-free spread.

    • In another bowl, whisk the eggs and sugar until light and foamy. Stir in the chocolate mixture then the flour, dates and pecans.

    • Pour the mixture into the tin and level the top. Bake for 30-35 mins until just set in the middle.

    • Cool in the tin for 10 mins, then remove from the tin and place on a wire rack. Cut into 16 small squares.

    Top tip for making Gluten and dairy-free date and pecan brownies

    You can serve these brownies warm, as a pudding, or cold, as a tea-time treat.

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