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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
The Ingredients.
- 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.
The Instructions.
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!)
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.
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.