This post may contain affiliate links. See my disclosure policy.
My no-bake brownies are fudgy, rich, and need only 4 ingredients. There’s no flour, no eggs, and NO butter needed!
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.
Table of Contents
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.
Variations
- 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.
Storage 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 them in the freezer for up to six months.
Frequently asked questions
I don’t recommend baking these particular brownies, as there isn’t enough liquid to keep them fudgy and soft.
More brownies to try
- Protein brownies
- Black bean brownies
- Zucchini brownies
- Nutella brownies
- Or any of my brownie recipes
No Bake Brownies (4 Ingredients!)
Video
Ingredients
- 1 cup almond butter
- 1/2 cup maple syrup
- 2/3 cup cocoa powder
- 1 cup chocolate frosting
Instructions
- 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.
Notes
Nutrition
Originally updated April 2022, updated and republished July 2024
I just made these this morning and all I can say is amazing! I used mocha protein powder and added some vanilla and walnuts to the batter…just like a regular brownie but better for you! Thank you so much Arman for the recipe! #thebigmansworld
Hi Michael! Cheers for the feedback and for trying it out- Appreciate it! 🙂
These look fabulous. Sorry if already answered but can I use raw cacao powder instead of the cocoa powder or will that make them slightly bitter?
Hi Desley! You sure can- I’d taste the batter to make sure it’s sweet enough. I’d actually prefer the raw cacao powder, as I love the bitter, dark taste! 🙂
I know they wouldn’t be considered paleo if I sub the coconut flour out, but I’m intolerant to coconut. Can I sub another gluten free flour in?
If I don’t have a sweet potato or pumpkin can leave it out? Or will that throw off the texture?
Hi Tricia, you will need to include that- It keeps them together.
I am so excited to try these. Is the cocoa raw cocoa powder?
Hi, Antoinette! You can use any cocoa powder you have on hand- I used a store bought kind!
I LOVE a brownie with coffee for breakfast. I’m so happy to have discovered your recipe; and happier still that I have all the necessary ingredients to make it (except the optional protein powder). You suggested a small, deep baking dish. I have an 8 x 8. Is that too big, you think? The only thing I have smaller is a loaf pan.
Oh, and I loved the fetch reference, lol!:D
Brownie for breakfast? Don’t mind if I do!! I am currently between breakfast foods, so I might have to give this a try! I will also try it as a healthy dessert for my daughter but I will have to try sunflower seed butter in place if the almond butter. Unfortunately I end up using my oven a lot even in the summer months, because I just can’t seem to give up/replace baking/baked goods. So no bake recipes like this are just what I need!
🙂 so glad to hear that, Hayley! It works with sunflower seed butter, it will just come out a little lighter and if it’s unsweetened, I’d add a little granulated sweetener if you guys prefer very sweet foods 🙂
Can’t wait to try these! Thanks for the recipe! I may add ground up toasted pumpkin seeds for an extra healthy boost! 🙂 Yummmm!
Oh yum- Love that addition, Sarah!
Hi. I am loving your site! I just started working out and changing my eating habits. I am wondering if you ever give the macros for your recipes. I am trying to keep track of mine and it would be helpful?
Hi Jen! For sure! 🙂 If you add the ingredients into a calorie calculator, it will provide it for you 🙂 Hope you enjoy these!
Can you recommend one?
myfitnesspal.com is a good one. It even imports recipes from the internet so you don’t have to type in the ingredients.
Do you think these would do well using sunflower butter?
Hi Carrie- Absolutely! The only thing you’ll need to watch for is the color will be a little off 🙂
I have made these twice – one with the fewest ingredients and once with 3 or 4 I think. You have a few varieties so am going to have to try all of them soon. LOL But I have refrained from making the frosting since I would not stop at one if they had frosting! And believe me, my body does not more calories (even from healthy frosting) will be ingesting! I do love frosting! VERY MUCH! 🙂
So I had to chuckle at this: ” While no bake brownies are firming up, make your frosting and enjoy. ” So you make the frosting and enjoy it while the brownies are firming up…and then I guess you make more to replace that frosting you enjoyed while waiting! LOL ah soooo love that…I can get off on enjoying frosting independently from the brownies themselves! Yup I can … and even at breakfast…
I think you’d enjoy them, Carine!
Now this sounds like my way to snack! But here’s the thing…I don’t love chocolate in the morning. (Yes, I am also the Grinch, and I stole Christmas.) But as a mid-afternoon snack? I’d be all over these!!
I love the no bake chocolate for breakfast or any time!!
That’s what I like to hear 🙂