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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
Can you use anything besides the pure maple syrup or honey? These have 36 g of sugar per serving ? Just wondering if the sweetener needs to be in liquid form?
You can use agave, brown rice syrup or monk fruit sweetened maple syrup.
This recipe is Incredible! I loved how simple it was , used all whole food ingredients and I didn’t have to turn on oven. The best part? They taste amazing! I will never have to crave “real” brownies again. You nailed it! Thank you Arman! Did I mention I rarely write reviews? This recipe deserves it. Big wow factor with little effort.
😀 Thank you SO much, Lori!
The only nut butter I had was tahini, and it came out really good. I didnt even need the icing. This recipe is brilliant since I’m obsessed with experimenting making “healthy desserts” and I like really doughy brownies anyway. When I make baked brownies, I’m the kind of person that bakes it for half the time recommended (and use half the amount of sugar!) so thank you for this, its even better. I used vanilla stevia sweet drops and needed even less maple syrup, for those of you other low-GI folk
Hi, I’m following you on Instagram, your recipes are delicious but I’m missing the nutritional info of each recipe.
Hi Thanasis! For sure- If you go to myfitnesspal or another calorie calculator, it will provide it all for you! Enjoy!
Can I just use sweet pototoes from a can?
Absolutely 🙂
What size pan do you use for these?
I just made these and they are THE BEST brownies I have EVER tried. I’m blown away. Thank you so much for sharing this recipe. Very quick and easy!
😀 Thank you so much for your kind words, Alyssa! 🙂
Someone else asked but I didn’t see the answer – What size pan do you consider small?
8 x 8, 9 x 9, 7 x 11? I’ve used all of these for baking brownies, but the cooking times vary.
Thanks.
Hi Davette! An 8 x 8 inch is best, for thicker brownies!
Looks dangerously delicious! What can I sub for coconut flour if I don’t have it? Thanks.
Hi Jazel! You can increase the oat flour until a thick batter is formed.
Is there anything else I can sub for sweet potatoes or pumpkin? I can’t stand neither of those 🙁
Hi Anastasia- Absolutely! Swap it out for an equal amount of mashed banana.
Great, thank you!
I have no qualms with eating brownies for breakfast! But I a feeling these would be an all day affair! Thanks for such an amazing recipe. I can’t wait to try them and to poke around your site to find more wonderful things to eat! Good on ya, mate! 😉
😀 You are the best, mate! hahahaha cheers!
Making these finally after way too long! 🙂 Thanks Arman. Brownies for breakfast just sounds so good.