I am so excited to share these no bake brownies — the easiest, fudgiest, most decadent brownies that don’t need an oven. In hot weather they’re perfect: simple to make, richly chocolatey, and ideal for bakers and non‑bakers alike.
These better-for-you brownies are:
- Chewy
- Sweet
- Loaded with chocolate
- No bake
- Made from a handful of wholesome ingredients
- Similar to a decadent piece of fudge
What’s in no bake brownies?
- Pitted Medjool dates — I typically use organic Medjools; any soft, pitted dates will work.
- Raw or roasted macadamia nuts — if yours are salted, reduce or skip the finishing salt.
- Dutch‑process cocoa powder — gives a smoother, deeper chocolate flavor; you can substitute with a high quality unsweetened cocoa powder if needed.
- Almond flour — adds structure and a tender texture.
- Espresso powder — enhances the chocolate flavor.
- Maple syrup — a natural sweetener; honey can be used as an alternative.
- Your preferred chocolate — choose dairy‑free chocolate if you want a vegan version.
- Heavy whipping cream or coconut cream (not milk) — coconut cream keeps the ganache dairy‑free; use heavy cream for a richer ganache.
- Vanilla extract
- Flaky salt (optional) for finishing
What do I need to make no bake brownies?
- Food processor — to blend the nuts and dates into the brownie base.
- 8×8 pan and parchment paper — to shape and remove the bars easily.
- Small or medium pot and a heat‑safe bowl that fits on top — for a double boiler when making ganache.
What’s the best way to store no bake brownies?
- Fridge (short term): Store cut or uncut pieces in an airtight container. They taste best within 7–10 days.
- Freezer (long term): Cut to size, wrap each piece in parchment or wax paper, and place in a freezer‑safe airtight container. Best for 2–3 months.
Ingredient Substitutes
Swap these ingredients:
- Macadamia nuts: swap for cashews or hazelnuts for a similar texture and flavor.
- Dutch‑process cocoa: can be replaced with unsweetened cocoa powder; expect a slightly different acidity and depth.
- Maple syrup: can be replaced with honey if desired.
- Chocolate: use any brand you prefer, including dairy‑free varieties.
- Heavy cream: swap with coconut cream for a dairy‑free or vegan ganache.
Do not swap these ingredients:
- Dates — they provide the structure, sweetness, and chewiness that hold the bars together. Use any soft, pitted dates if Medjools aren’t available.
More no bake treats:
- 2 Ingredient Fudge
- No churn peach ice cream
- Summer berry Eton mess
- Strawberry pretzel cheesecake
- Summer berry icebox cake
- Blackberry tiramisu icebox cake
- No bake margarita pie
If you make this recipe, please leave a star review below.
Tag me on Instagram @olivesnthyme if you try them.
No Bake Brownies
Megan
These no bake brownies are fudgy decadence made from simple, wholesome ingredients like dates, macadamia nuts, Dutch cocoa and maple syrup. A few minutes in a food processor, some chill time in the fridge, and you have brownies that rival traditional baked versions.
Prep Time
15
15
Cook Time
0
0
Chill Time
1 30
1 30
Course Dessert
Cuisine American
Equipment
-
food processor
-
heat proof bowl
-
small or medium pot
-
8×8 pan
-
parchment paper
Ingredients
No Bake Brownie
- 3 c (280g) pitted Medjool dates (about 22)
- 2 c (250g) shelled raw or roasted, unsalted macadamia nuts
- 1 c (80g) Dutch‑process cocoa powder
- ½ c (56g) almond flour
- 1 tsp espresso powder
- ⅓ c (78ml) maple syrup
- 2 oz. (50g) 70% chocolate, melted
Quick Chocolate Ganache
- 4 oz. (100g) semisweet or bittersweet chocolate
- ½ c (118ml) heavy whipping cream or coconut cream
- ½ tsp (2.5ml) vanilla extract
- 1–2 tsp flaky salt for topping, optional
Instructions
No Bake Brownie
-
Line an 8×8 baking pan with parchment paper, leaving a 1–2″ overhang on two sides for easy removal.
-
Place macadamia nuts in a food processor and process until they resemble a chunky, slightly runny nut butter. Add pitted dates and process until the mixture becomes a cohesive paste.
-
Add cocoa, almond flour, espresso powder, maple syrup, and melted chocolate. Pulse to combine, then process with longer pulses, scraping the sides as needed, until the batter sticks together like a soft dough.
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Scoop even portions into the prepared pan and press the batter evenly from the edges toward the center. Chill in the fridge for at least 60 minutes to set the base.
Quick Chocolate Ganache
-
Place chopped chocolate and cream in a heat‑safe bowl. Set the bowl over a pot with an inch of simmering water, making sure the bowl doesn’t touch the water.
-
Heat until the chocolate has mostly melted, stirring frequently to prevent overheating. Remove from heat and stir until fully smooth. Add vanilla and let cool for 5–10 minutes until slightly cooled but still pourable.
-
Pour the ganache over the chilled brownie base, return to the fridge for at least 30 minutes to set, finish with flaky salt if desired, then slice and serve straight from the fridge.
Keyword
healthier brownies, no bake brownies, no bake desserts
healthier brownies, no bake brownies, no bake desserts
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