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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
I use this recipe and roll it into balls and cover with crushed nuts. Wonderful snack.
Made this recipe past week. My friends were so satisfied. They couldnt believe when I showed them recipe. They said they thought it was very complicated.
This was delicious. I only had Sunflower butter vs. Almond Butter, but it turned out perfect. I frosted it with some leftover date caramel and toasted almonds. Thank you, for the recipe. This would even be terrific with a bit of peppermint oil for the Holidays. A definite keeper! Thank you!
They really turned out tasty. Thanks for the recipe!
Wow never hears brownies can be made without baking. Thanks!
I am waiting for it in the fridge I hope it is good a little bit messy but a tip is you can use peanut butter in stead of almond butter, Thank you. Alexa Baer 11 years old
I made it with cream cheese frosting and Special Dark Cocoa. Yum!
LOVE special dark cocoa!
I ❣ all of the comments you left. ps I’m the 11 year old not the owner of this
That sounds great. That means I can have them.
This recipe is soooo good but when I went to the website to figure out the nutritional facts it wanted to charge me a monthly fee. I just wanted to know how much sugar per serving. I saw the rest at the bottom of this recipe. Thanks!