Fudgy Red Dates Brownies
These fudgy red dates brownies are rich, deeply chocolatey, and not too sweet, with a soft, dense texture and natural sweetness from Chinese red dates.
- 200 g red dates
- 1/2 tsp baking soda
- 250 g water
- 100 g eggs
- 100 g oil
- 50 g light brown sugar
- 100 g all-purpose flour
- 1/2 tsp salt
- 21 g Dutch-process cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp espresso powder
- 170 g semi-sweet chocolate (finely chopped)
- You should get about 186 grams of pitted red dates (a bit over or under is fine). Cut them into smaller pieces.
- Put the dates, water, and baking soda in a saucepan and bring it to a simmer and let them cook for about 5 minutes or until they are soft and most water are absorbed.
- You should get a thick and soft paste-like consistency. Let this cool down completely. This can be prepared 3-4 days before and keep it in the fridge
- Start preheating the oven to 325 F (160 C) for conventional oven. For a convection oven, please lower the temperature by 20 F (15 C). Oil an 8 x 8 inch square pan. Line with two pieces of parchment paper overlapping perpendicularly and overhanging on the sides
- Combine eggs, oil, and light brown sugar in a large mixing bowl. Whisk vigorously until the mixture emulsified and sugar dissolves
- Add all the red dates paste you prepared earlier into the egg mixture and whisk again to combine everything. It won't be a smooth mixture as you may still see small bits and pieces of red dates here and there
- In another mixing bowl, combine flour, salt, Dutch-processed cocoa powder, baking powder, espresso powder, and finely chopped chocolate chips
- Add this to the red dates mixture and fold to combine.
- You should get a very thick and shiny batter
- I accidentally added toasted white sesame seeds that were meant for something else to the batter lol! That's why there are some toasted white sesame seeds in there
- Scrape the batter into the prepared pan and use an offset spatula to spread the batter into even thickness throughout the pan. It's a super thick batter
- Bake for 18-20 minutes (my oven needs 20 minutes). It is very important not to overbake. If you insert a toothpick at the edges, it should come out clean. If you insert a toothpick at the center, it will come out with moist crumb. The top is dry to the touch but the wide center is soft. Don't be tempted to bake it further. You can look at the photo below for reference
- Let the brownie cool in the pan set on top of a cooling rack. Let it cool down completely
- Cover with a cling wrap and let it chill in the fridge for at least 2 hours, or best overnight. This helps to set the fudgy texture. Please do not skip this step
- Grab the parchment paper and lift the cake out of the pan. Cut into 12 serving sizes
These brownies are incredibly chocolatey, rich, and dense, with a soft, fudgy texture that gets even better after chilling. Instead of relying on a lot of granulated sugar, I use Chinese red dates (jujubes) to provide natural sweetness and moisture. The result is a brownie that feels rich and indulgent without being cloyingly sweet. I originally made these because my mom brought me a huge supply of dried red dates, and I wanted to find ways to use them beyond the usual soups, teas, and Chinese desserts. I’ve been experimenting with different ways to incorporate them into baking, and these brownies quickly became one of my favorites. My husband and I absolutely love these. They have that slightly more sophisticated, not-too-sweet flavor that I associate with a good grown-up brownie.
Red dates, also called Chinese dates or jujubes, are a popular ingredient in Chinese cooking and traditional desserts. They are the dried fruit of the jujube tree and are naturally sweet, chewy, and pleasantly fruity. You may be more familiar with Medjool dates, which are commonly used in baking. Red dates are different. They are generally smaller and have a lighter, more delicate sweetness with a slightly fruity, almost apple-like character. Dried red dates are often used in Chinese soups, herbal teas, desserts, and sweet soups. They can also be eaten as a snack. For this recipe, I cook the red dates with water and a small amount of baking soda until they become very soft. The baking soda helps break down the dates so they turn into a thick, soft paste that can be incorporated into the brownie batter. And don’t worry, your brownies won’t taste like red dates. Chocolate is definitely the star here. The dates mostly contribute sweetness, moisture, and that wonderful fudgy texture.
Super fudgy texture: These are dense, moist, and almost truffle-like, especially after chilling.
Not overly sweet: The sweetness from the red dates works beautifully with semi-sweet chocolate and cocoa.
Intensely chocolatey: Dutch-process cocoa, espresso powder, and plenty of finely chopped chocolate give these brownies a deep chocolate flavor.
No mixer required: Everything comes together with a whisk and spatula.
The texture improves after chilling: Don’t skip the refrigeration step. It makes a noticeable difference in the final texture.
A different way to use red dates: If you have a bag of dried red dates sitting in your pantry, this is a fun way to use them outside of traditional Chinese recipes.
Red dates: Use dried Chinese red dates/jujubes rather than fresh jujubes. I haven’t tried this myself but it may work with Medjool dates too. Medjool dates are moister compared to red dates, so you may need to adjust the amount of water.
Baking soda: A small amount is cooked with the dates to help soften them quickly. It also helps turn the cooked dates into a soft paste.
Water: This cooks the dates until they are soft enough to mash into a paste.
Eggs: No substitution here. Eggs are required for this recipe. I haven’t tried the eggless version.
Oil: A neutral-flavored oil such as vegetable, canola, or avocado oil works well. I prefer oil here because it keeps the brownies exceptionally moist and fudgy.
Light brown sugar: There isn’t a lot of added sugar in this recipe because the red dates provide quite a bit of natural sweetness. Brown sugar adds a little extra sweetness and moisture.
All-purpose flour: This gives the brownies just enough structure without making them cakey. Will it work with gluten-free flour? I haven’t tried this yet.
Salt: Don’t skip it. Salt balances the sweetness and intensifies the chocolate flavor.
Dutch-process cocoa powder: Dutch-process cocoa gives these brownies a deep, dark chocolate flavor. I recommend using it if possible.
Baking powder: Just a small amount provides a little lift while keeping the brownies dense and fudgy.
Espresso powder: You won’t taste coffee in the finished brownies. It simply makes the chocolate taste deeper and more intense. You can omit it if you don’t have any.
Semi-sweet chocolate: You can use semi-sweet chocolate or even 70% dark chocolate (I personally love it 70% dark, but I’m a dark-chocolate person). If you prefer it sweeter, you can use milk chocolate too.
Let the red dates paste cool completely. Adding hot date paste to the eggs isn’t ideal and can affect the consistency of the batter.
Chop the chocolate finely. Smaller pieces distribute throughout the batter more evenly and help you get cleaner slices.
Spread the batter evenly. It’s very thick, so an offset spatula makes this much easier.
Don’t overbake them. This is the most important tip. The center should still have moist crumbs when tested with a toothpick. It may look undone, but trust me, just don’t overbake it!
Chill before cutting. The brownies are quite soft when freshly baked. Refrigeration allows the chocolate and date paste to firm up and gives you that super fudgy texture.
Can I use Medjool dates instead of red dates? I haven’t developed this recipe using Medjool dates, so I wouldn’t substitute them by weight without adjusting the recipe. Red dates have a different texture and moisture content from Medjool dates, which is why I specifically developed this recipe around Chinese red dates.
Do these brownies taste like red dates? Not really. The chocolate flavor is much more prominent. The red dates mainly contribute sweetness, moisture, and a subtle fruity depth.
Can I make the red dates paste ahead of time? Yes. The paste can be prepared 3–4 days ahead and stored covered in the refrigerator. Let it cool completely before refrigerating.
Why do I have to chill the brownies? Chilling is important for the texture. The brownies are very soft when they first come out of the oven, and refrigeration helps them set into that dense, fudgy consistency.
Can I skip the espresso powder? Yes. Espresso powder isn’t there to make the brownies taste like coffee. It simply enhances the chocolate flavor. If you don’t have it, you can leave it out.
Can I use regular cocoa powder? Dutch-process cocoa is my preference for this recipe because it gives the brownies a deep chocolate flavor. I recommend sticking with Dutch-process cocoa for the best result.
How should I store the brownies? Keep the brownies covered in the refrigerator. They are particularly delicious chilled, and the texture stays wonderfully fudgy. They can be kept for 3-4 days in the fridge. For longer storage, keep them in the freezer.
Can I freeze these brownies? Yes. Once completely chilled, cut the brownies into individual portions and wrap them well before freezing. Thaw them in the refrigerator or enjoy them slightly chilled. They can be kept frozen for up to one month.
I originally made these brownies simply because I had a lot of dried red dates to use up, but they quickly became something I wanted to make again. I love recipes that take an ingredient traditionally used in one type of cooking and give it a completely different purpose. Red dates are so familiar in Chinese cooking, but they work surprisingly well in chocolate desserts. And honestly, you don’t need to tell anyone they’re made with red dates. These are simply really good, deeply chocolatey, not-too-sweet, super fudgy brownies, with the red dates quietly doing some of the work in the background.
