No-Bake Brownies

No-Bake Brownies are a rich, fudgy treat that come together without ever turning on the oven. I love how quick and easy they are to make—just a few wholesome ingredients, a mixing bowl, and a chill in the fridge. They’re dense, chocolatey, and satisfying, with a texture that’s somewhere between a brownie and a truffle.

Why You’ll Love This Recipe

What I really enjoy about these no-bake brownies is how little effort they require while still delivering big flavor. I can whip them up in under 15 minutes, and they’re naturally gluten-free and easily made vegan. They’re perfect for warm days when I don’t want to bake, or anytime I need a quick chocolate fix. Plus, they store beautifully and make a great snack or dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Medjool dates, pitted
• Walnuts or almonds
• Unsweetened cocoa powder
• Vanilla extract
• Salt
• Dark chocolate chips or chopped chocolate (optional, for extra richness)
• Water (as needed for blending)

For the topping (optional):

• Melted dark chocolate
• Chopped nuts
• Sea salt flakes

Directions

I start by adding the nuts to a food processor and pulsing until they’re finely ground.

Next, I add the pitted dates, cocoa powder, vanilla extract, and a pinch of salt. I process everything until a sticky dough forms. If it’s too dry, I add a teaspoon or two of water to help it come together.

If I’m using chocolate chips, I pulse them in at the end or fold them in by hand.

I press the mixture firmly into a parchment-lined square pan, smoothing the top with a spatula or the back of a spoon.

For an extra treat, I drizzle melted chocolate over the top and sprinkle chopped nuts or sea salt before chilling.

I refrigerate the brownies for at least 1 hour to firm up, then slice them into squares.

Servings and timing

This recipe makes about 12 small brownies.
Prep time: 15 minutes
Chill time: 1 hour
Total time: 1 hour and 15 minutes

Variations

Sometimes I use cashews or pecans instead of walnuts for a different flavor.

When I want a protein boost, I add a scoop of chocolate or vanilla protein powder to the mix.

I occasionally mix in shredded coconut or dried cherries for extra texture and flavor.

For a mocha twist, I add a teaspoon of instant espresso powder.

If I want them sweeter, I blend in a tablespoon of maple syrup or honey.

Storage/Reheating

I store these brownies in an airtight container in the fridge for up to 1 week.
They also freeze well—perfect for keeping on hand when I need a quick snack. I just let them thaw for a few minutes before enjoying.

Since they’re no-bake, there’s no reheating needed.

FAQs

Can I make these brownies without a food processor?

A food processor works best, but I’ve made them with a high-speed blender in small batches. I just stop and scrape often to keep things moving.

What kind of dates should I use?

I always use Medjool dates because they’re soft and sticky. If mine are dry, I soak them in warm water for 10 minutes and drain them before using.

Are these brownies vegan?

Yes, as long as I use dairy-free chocolate, the whole recipe is naturally vegan.

Can I use cocoa powder or cacao powder?

Either works. I often use raw cacao powder for a richer flavor and extra nutrients.

How do I keep the brownies from sticking to the pan?

I line the pan with parchment paper and leave an overhang, which makes lifting and cutting them super easy.

Conclusion

No-Bake Brownies are my go-to when I want a quick, decadent dessert without the hassle of baking. They’re rich, satisfying, and endlessly customizable with the flavors and textures I love. Whether I’m making a batch for myself or sharing with friends, they always disappear fast.

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