Two Ingredient No Bake Peanut Butter Brownie Recipe – Gluten Free

Line an 8 x 4 inch loaf pan with parchment paper.
Add dates to food processor. Pulse until a smooth date paste forms. You may need to use spatula and scrape the sides a few times to help the food processor mix the dates. If your dates are old and no longer soft and moist, you will need to rehydrate them first before using. See notes for more details.
Add in peanut butter. Pulse until peanut butter is completely incorporated into the dates. Your mixture should look crumbly but when you pinch it together, it should stick.
Press mixture into your prepared pan. Use palm of hands to really compress your dough so that it will stick together. You do not need to spread the dough across the entire loaf pan if you want your brownies to be thicker. I left about 1/2 inch of space. You can spread the dough out as much as you want until you reach your desired thickness.
Place brownies into fridge for about 30 minutes to 1 hour. This will let the dough firm up, making it easier to slice. Slice and enjoy.

Make sure to remove the pits from the dates before weighing them or putting them in measuring cup
If your dates are dry, soak them in warm water for about 15 minutes to rehydrate them. Then lightly pat dry with paper towel before using them.
These brownies are very rich, so I sliced them into small squares.
You can double the recipe and use an 8 x 8 inch baking pan.
Placing the brownes in the fridge will help them firm up, making them easier to slice and eat.
If you want to bake these, you can bake for 10 minutes at 350F. This will make the bars much firmer and be more like cookie bars rather than brownies.
Even though these brownies are naturally sweetened, they are not a low sugar recipe because they use a lot of dates and dates contain a lot of natural sugar.

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