I am so, so excited to share these no bake brownies with you! They're the easiest, fudgiest, most decadent brownies that just happen to not require anytime in the oven. In middle of summertime heat, this is the PERFECT brownie if you ask me. Bakers, non bakers and brownie lovers, this recipe is for you!
These better for you brownies are:
- Filled with chocolate
- No bake
- Made from a handful of "better for you" ingredients
- Similar to a decadent piece of fudge
What's in no bake brownies?
- Pitted medjool dates
- I use the organic ones from trader joe's, but linked another good brand above.
- Raw or roasted macadamia nuts
- If you can only find salted ones, just put less (or no) salt on the top.
- Dutch process cocoa powder
- I use and love the one linked above.
- Dutch process cocoa powder has a smoother, deeper, less acidic chocolate flavor and is preferred for this no bake brownie recipe.
- Substitute dutch process cocoa with good quality unsweetened cocoa powder.
- Almond flour
- This gives the bars some texture and structure.
- Espresso powder
- Maple syrup
- Your preferred chocolate
- Heavy whipping cream OR coconut cream (not milk)
- Coconut cream would be to keep this vegan or dairy free.
- Otherwise, use heavy whipping cream for the ganache.
- Vanilla extract
- Flaky salt such as maldon's
What do I need to make no bake brownies?
- Food processor: This creates the brownie itself
- An 8X8 pan to form the brownies
- you'll also need parchment paper
- A small or medium pot and a heat safe bowl that fits over the top without touching the bottom of the pot. This creates a double boiler to make the chocolate ganache.
What's the best way to store no bake brownies?
- Chilling in the fridge best for short term storage.
- Store cut or uncut pieces in an airtight container.
- These no bake brownies taste BEST for 7-10 days when stored this way.
- A freezer is best for long term storage.
- Cut brownies to desired size.
- Wrap each piece in parchment or wax paper.
- Store the wrapped pieces in an airtight, freezer appropriate container.
- Brownies are BEST for 2-3 months (if they last that long).
Swap these ingredients:
- Macadamia nuts can be subbed with any preferred nut.
- Easy swaps are: cashews or hazelnuts.
- Dutch process cocoa powder can be subbed with unsweetened cocoa powder.
- Dutch processed has a richer, smoother, deeper chocolate taste.
- Maple syrup can be subbed with honey.
- Chocolate for brownies and ganache can be any chocolate brand you like!
- Heavy whipping cream can be subbed with coconut cream for a dairy free or vegan option.
Do not swap these ingredients:
- Dates give these bars structure and texture.
- Medjool dates are the most available in the US.
- Use any dates you prefer, just make sure to remove the pits.
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
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no bake brownies
- food processor
- heat proof bowl
- small or medium pot
- 8X8 pan
- parchment paper
no bake brownie
- 3 c (280g) pitted medjool dates (about 22)
- 2 c (250g) shelled raw or roasted, unsalted macadmia nuts
- 1 c (80g) dutch process cocoa powder sub with high quality unsweetened cocoa powder
- ½ c (56g) almond flour
- 1 tsp espresso powder
- ⅓ c (78ml) maple syrup
- 2 oz. (50g) 70% chocolate, melted use refined sugar or dairy free as needed
quick chocolate ganache
- 4 oz. (100g) semi sweet or bittersweet chocolate use refined sugar or dairy free as needed
- ½ c (118ml) heavy whipping cream or cooconut cream
- ½ tsp (2.5ml) vanilla extract
- 1-2 tsp flaky salt for topping, optional
no bake brownie
- Line an 8x8 baking pan with parchment paper, leaving a 1-2” overhang on two sides for easy removal from the pan.
- Place whole macadamia nuts into a food processor and process until the nuts resemble a chunky, slightly runny nut butter. Add pitted dates and process until the nuts and dates resemble a slightly runny, pureed paste.
- Add all remaining ingredients to the food processor, pulse slowly to incorporate. As the batter starts to come together, process for longer pulses. Stop to scrape the sides as needed to fully and evenly incorporate the ingredients. Continue to process until the batter comes together almost like pie doug. It should stick together very easily.
- Scoop even scoops around the prepared pan. Press the batter into the pan, working from the edges to the center. Chill in the fridge for at least 60 minutes to set the brownie base.
quick chocolate ganache
- To make the ganache, place evenly chopped chocolate or chips and heavy whipping cream (or coconut cream) into a heat safe bowl. Place the bowl with the chocolate and cream on top of a small or medium pot filled with about an inch of water. The bowl should not touch the water.
- Heat the bowl of chocolate and cream until the chocolate has mostly melted. Stir frequently to encourage the chocolate to melt and to prevent the cream from bubbling too much.
- Remove the bowl from the heat. Whisk or stir in any stray pieces of chocolate until they have fully melted into the ganache. Stir in the vanilla extract. Let the mixture sit for 5 -10 minutes. Chill in the fridge for 5-10 minutes or until cool to the touch, but still liquid. Pour on top of the chilled brownie. Chill in the fridge for at least 30 minutes to set the ganache. Top with flaky salt if desired. Slice and enjoy straight from the fridge.