Gluten and dairy-free date and pecan brownies Recipe

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  • Dairy-free
  • Gluten-free






30 min


35 min

Nutrition per portion

Calories 201 kCal 10%
Fat 15g 21%

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.

More Recipe Ideas

Top Tip

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