These no bake brownies are thick, fudgy, gooey, and need just 4 ingredients to make! No flour, no raw eggs, and no butter needed, they are a healthier dessert that takes less than five minutes to make!
As someone who loves brownies, if I can enjoy them with minimal effort, I’m a fan.
Sure, a batch of freshly baked brownies is always good, but sometimes you want something quick and easy. If I don’t make my microwave brownies or protein brownie mug cake, I love whipping up no bake cocoa brownies.
Why this recipe for no bake brownies work
- 4 ingredients. Almond butter, cocoa powder, maple syrup, and frosting- that is it!
- No flour, eggs, or grains. Unlike traditional brownies, neither of these typical ingredients are needed.
- Ready in 5 minutes. From prep to plate,
- Secretly healthy. 100% naturally sweetened and no butter or oil needed.
What I love about these brownies is just how GOOD they taste and how similar to brownies they are. Think about your favorite brownie batter– they are gooey, fudgy, yet firm enough to be stable at room temperature.
How to make no bake brownies
- Almond butter– Smooth and drippy almond butter with no added sugar or salt.
- Maple syrup– Adds sweetness with no clear maple flavor. You can also use agave nectar or honey.
- Cocoa powder– 100% unsweetened and dutch processed. For a richer flavor, use dark cocoa powder.
- Chocolate frosting– Either a healthy frosting or a 2 ingredient chocolate frosting.
Prepare the brownie batter: In a mixing bowl, add the almond butter, maple syrup, and cocoa powder and mix.
Add the frosting: Transfer the batter into a lined pan. Add the frosting on top.
Let it set: Refrigerate the brownies for at least 30 minutes to firm up.
Tips for success
- If your brownie batter is too thin, add more cocoa powder. If it is too thick, add more maple syrup.
- Any chocolate frosting can be used, including store bought options!
- You must allow at least 30 minutes for the brownies to firm up. If possible, allow several hours for optimum the texture.
Dietary and flavor variations
- Lower the carbs. Make this a keto friendly dessert by swapping out the maple syrup for keto maple syrup. For the frosting, try a keto frosting.
- Make them firmer. If you’d prefer a thicker brownie, add some oat flour or almond flour to the batter.
- Swap out the almond butter. Use peanut butter, sunflower seed butter, or cashew butter.
- Use a different sweetener. Agave nectar and honey are both fantastic alternatives.
- Omit the frosting. These raw brownies taste just as delicious with no frosting.
Storing and freezing instructions
- To store: Leftovers can be stored in the refrigerator, covered, for up to two weeks.
- To freeze: Place the brownies in an airtight container and store it in the freezer for up to six months.
More brownie recipes to try
Frequently Asked Questions
For nut free brownies, use tahini or sunflower seed butter instead of the almond butter.
Most raw brownies call for dates, but not these.
For a richer flavor, add chocolate chips, chocolate chunks, or some coconut flakes.
No Bake Brownies (4 Ingredients!)
- 1 cup almond butter
- 1/2 cup maple syrup
- 2/3 cup cocoa powder
- 1 cup chocolate frosting
- Line a square pan with parchment paper and set aside.
- In a large mixing bowl, add your almond butter, maple syrup, and cocoa powder and mix well.
- Transfer the batter into the lined pan and press down and smooth out. Add your frosting on top and refrigerate it for at least 30 minutes.
- Remove the no bake brownies from the refrigerator and slice and serve.
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
That frosting looks insane Arman!
🙂 Thanks, Michele! It’s delicious too!
Do you have the nutrition facts for this recipe? Thank you!
For sure! If you go to myfitnesspal and plug in the ingredients, it will break it down for you 🙂
I’m totally for brownies at any time of day. I had a slice of Nutella pizza at 6am this morning, so I clearly have no objections towards dessert first thing in the morning!
Okay, that sounds delicious!
I am convinced that you are able to read my mind because these are sooooooooo fetch!
🙂 Thanks buddy!
Who said brownies aren’t a breakfast food? 😉 You know I prefer a savory breakfast, but these look pretty darn tasty.
Seriously, you may NOT go into a sweet breakfast mood, I crave savory from you!
I love thick, fudgy brownies. I would eat them for every meal if you let me.
You betcha! These are totally healthy enough!
Brownies (especially fudgy, healthy brownies) are definitely appropriate any time of day. Aaand I’m probably gonna go make the frosting and eat it with a spoon. And then I guess I’ll have to make more to top the brownies. Twist my arm. 😛
Totally, the frosting is so addictive- One reader said she put it on her sandwiches!
I get way too lazy to turn on the oven too! When I want to bake my sweet potatoes, I microwave them instead, hahaha! I’m impatient–seriously! And these brownies–they look perfect!
You should try baking them in the oven, seriously SO delicious and even sweeter!
Dessert for breakfast, heck yeah! These brownies look so fudgey and when topped with that frosting, ugh, so dreamy. It’ll be a quite a miracle if I can actually wait the full 30 minutes for the brownies to set! I’ll definitely have to sneak a few spoonfuls ;).
YESS!!! That’s totally the hard part 😉
Yum! These sound great! As a dietitian, I can’t quite condone the practice of brownies for breakfast, but these sound a heck of a lot more nutritious than lots of stuff marketed as “healthy” breakfast options!
I promise they are totally healthy enough and dietitian approved 😀
These brownies look beyond delicious, and love the frosting! And, you used my favorite flour! 🙂
🙂 YES!!!! Thanks so much, Joanne!
Brownies for breakfast works for me. Although I’m actually into savory breakfasts lately. I’ll switch back to the RIGHT side soon, I’m sure. 🙂 Hope all is well, Arman.
Oooo I need to borrow that savory tooth! Thanks, Ashley 🙂
I’m ALL for making brownies for breakfast happen!! Especially when they look like this 😀
Right? Thanks so much, Sarah!
these look delicious – and so strange that tonight I also saw a chocolate pudding made with sweet potato and that I have a sweet potato in my fridge – I think the universe is trying to send me a message
YES!!!!! Totally sending a message 🙂 Enjoy, Johanna!
Sweet potato is so versatile!
It really is, isn’t it 🙂
WHat size is the scoop? Or rather…how many grams of protein powder? There’s nothing wrong with cocoa for breakfast. I have it errrryday.
Hi Monika, it is 32-34 grams. You only need to use one of the frostings 🙂
ALSO! Did you put two frosting recipes as an option or are we to use both?