Craving more no-bake desserts? Try my fudge cookies, cookie dough bites, crunch bars, and no bake peanut butter cheesecake next. When I’m craving a brownie but need instant gratification, I make my no-bake brownies. The texture is shockingly similar to freshly baked brownies, but what gives it away is the soft and ultra-gooey center. The chocolate frosting ties it together, making it a truly decadent treat.
Why I love this recipe
Instant gratification. There’s no preheating the oven, no heat-treating flour, nada! Just mix the ingredients and refrigerate until firm. Made with 4 ingredients. Aside from the frosting, the only ingredients you’ll need are almond butter, maple syrup, and cocoa powder. Minimal prep time. Everything comes together in one bowl, and you don’t even need a food processor. Secretly healthy. These brownies are 100% naturally sweetened, gluten-free, AND vegan!
Ingredients needed
Almond butter. Smooth and drippy almond butter with no added sugar or salt. Maple syrup. For sweetness and to bind the dry ingredients. Honey or agave nectar also works. Cocoa powder. I used 100% unsweetened Dutch-processed cocoa powder, which I find has the most natural, rich chocolate flavor. For a stronger flavor, use dark cocoa powder. Chocolate frosting. Use store-bought frosting or make my healthy frosting or 2 ingredient dairy free frosting.
Find the printable recipe with measurements below.
How to make no bake brownies
Step 1- Prep. Line a square pan with parchment paper. Step 2- Mix. In a large mixing bowl, add the brownie ingredients (minus the frosting) and combine. Step 3- Chill. Transfer the batter mixture to the lined pan, press down, and smooth out. Add frosting on top and refrigerate for at least 30 minutes. Once firm, slice and serve.
Arman’s recipe tips
Adjust the consistency. Depending on how thick my almond butter is, sometimes the batter is too thick. If this happens, add more maple syrup. If the batter is too thin, add more cocoa powder. The consistency should be similar to cookie dough. Don’t skip the chill time. Trust me, those 30 minutes in the fridge make all the difference and really help to firm up the bars. Slice the bars with a warm knife. Getting clean and even cuts can be tricky. I find it’s easier if I run my knife under hot water, dry it, and then slice the brownies.
Storage instructions
To store: Leftovers can be stored in the refrigerator, covered, for up to two weeks.
Cut the carbs. Use keto maple syrup and my keto chocolate frosting. Make extra thick brownies. Add a little blanched almond flour to the batter. Swap the almond butter. Use peanut butter, cashew butter, or seed butter (I like sunflower seed butter) to keep it nut-free. Add mix-ins. Like chopped walnuts, dried fruit, coconut flakes, or chocolate chips. Omit the frosting. Blasphemy, I know, but these brownies taste good even without frosting. Enhance the flavor. Fold in vanilla extract or top the bars with flaky sea salt.
To freeze: Place the brownies in an airtight container and store them in the freezer for up to six months.
Frequently asked questions
More brownies to try
Protein brownies Black bean brownies Zucchini brownies Nutella brownies Or any of my brownie recipes
Originally updated April 2022, updated and republished July 2024
