Date and Pecan Brownies (Gluten and Dairy Free)

“With chopped dates and pecan nuts, these dark chocolate brownies are a delicious snack for everyone, even those who are gluten or dairy intolerant. You can serve these brownies warm, as a pudding, or cold, as a tea-time treat.”
16 brownies

Ingredients Nutrition

  • 5 ounces dark chocolate, good-quality (70% cocoa solids)
  • 5 ounces dairy-free margarine
  • 2 medium eggs
  • 6 ounces superfine sugar
  • 3 ounces gluten-free flour
  • 2 ounces dates, chopped
  • 3 12 ounces pecan nuts, chopped


  1. Set the oven to 350°F 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 margarine.
  2. In another bowl, whisk the eggs and sugar until light and foamy. Stir in the chocolate mixture then the flour, dates and pecans.
  3. Pour the mixture into a 7in square shallow cake tin, lined with baking parchment and level the top. Bake for 30-35 mins until just set in the middle.
  4. Cool in the tin for 10 mins, then remove from the tin and place on a wire rack. Cut into 16 small squares.

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