These easy no bake chocolate brownies are made with 5 simple ingredients, and can be put together in under half an hour. A delicious, chocolate energizing treat.
These no bake chocolate brownies are a breeze to make with just 5 ingredients. Like all my brownie recipes, including my chocolate peanut butter brownies, this no bake brownie recipe is rich and chocolatey, as well as dairy free.
Why You'll Love These
A melt-in-your-mouth brownie. These no bake chocolate brownies are the chocolate treat you are looking for. Fudgy and velvety smooth, one bite will make you swoon. If you haven't discovered dates yet, I recommend you do. Their caramel flavor makes recipes like my classic chocolate smoothie, these chocolate-dipped fudge bars, and this no bake brownie, swoon worthy.
Unusually nutritious. With the protein from nut butter, and the iron and fiber from dates, these brownies will help you feel great. They are also dairy free, vegan, and even gluten free, making them suitable for most everyone to enjoy.
- Nut butter. I use almond butter, cashew butter, peanut butter, and even tahini (sesame seed) butter.
- Medjool dates. You can find these packaged in the produce section of your grocer. Soak them for 5 minutes in just boiled water before you pit them. Use about 10-12 dates.
- Unsweetened cocoa powder. I use dutch processed because it's darker and it has a milder flavor, less acidic. But any unsweetened cocoa works.
- Chocolate chips. Melted, or melt your favorite chocolate bar. I use Enjoylife semi sweet mini chips because they melt smoothly and easily.
- Salt. Essential for flavor.
Optional Topping. I melted chocolate chips and coconut milk together for a fudgy chocolate top.
Step by Step Instructions
Step 1: Line a loaf pan with parchment paper so the sides hang over the sides. Soak the dates for 5 minutes in just boiled water. Then cut them open, remove the pit and the end knob if there is one, and toss into the blender.
Step 2: Melt ½ cup of chocolate chips in the microwave for 45 seconds. Stir until chips are melted.
Step 3: Add the melted chocolate to the dates in the blender. Then add the nut butter, cocoa powder, and salt.
Step 4: Press the batter into the lined pan and even off the surface by pressing with the bottom of a measuring cup.
Step 5: Melt ½ cup of chocolate chips in the microwave for 45 seconds. Stir in 2 tablespoon of warmed coconut milk, or your favorite milk.
Step 6: Pour the chocolate on top of the brownie batter and even off by tipping the pan.
Step 7: Set the pan in the freezer for 25 minutes to set. Then cut into 8 slices.
1. Soften the dates quickly by dropping them into a pot of just boiled water for five minutes. No measuring of water necessary. Then drain the dates, rinse and pit.
2. If your nut butter is unopened, the oil might be at the top. Open it and stir to combine the oil and nut butter fairly evenly. You can even microwave the jar, lid off, for 15 second intervals to help loosen it up to stir.
3. Be sure all ingredients are at room temperature when you add them to the blender. Uneven temperatures could lead to funky textures.
4. When cutting the chilled brownies, use a sharp knife, and run it under hot tap water to heat it, then dry it thoroughly and make a cut. Keep repeating between cuts to get even clean brownie sides.
Store in an air-tight container at room temperature or in the refrigerator for up to 5 days. Or put each brownie in a storage bag and freeze for up to three months.
Nut butter. You can use any nut butter, almond, cashew, or peanut butter. Choose the runny kind that have only nuts and oil as ingredients, no added sugar.
Cocoa powder. You need the cocoa powder but it can be regular unsweetened or dutch processed.
You can use whole dates or date paste. You can make date paste ahead and store it frozen for occasions as this. Here is my date paste recipe. To use date paste instead of dates in this recipe use ¾ cup of date paste.
Make nut-free brownies. Instead of nut butter, use tahini (sesame seed butter), or sunflower seed butter.
Make no bake brownies without dates. To ditch the dates, try this recipe for chocolate peanut butter brownies which uses maple syrup instead.
More Brownie Recipes
Chocolate Peanut Butter Brownies
Sweet Potato Brownies
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No Bake Chocolate Brownies
- 1 cup Medjool dates 10-12 dates or date paste*
- ¼ cup cocoa powder
- ½ cup peanut butter or almond butter or cashew butter
- ¼ teaspoon of salt
- ½ cup chocolate chips, melted
- ½ cup chocolate chips, melted
- 2 tablespoon coconut milk, canned and full fat or your favorite milk
- Soak the dates in just-boiled water for 5 minutes.
- Melt the ½ cup of chocolate chips in the microwave for 45 seconds. Stir until all chips are melted. Microwave another 15 seconds if needed to melt all the chips.
- Line a loaf pan with parchment paper, 8x12 inch, so the sides hang over.
- Blend all ingredients into a combined batter. It will be somewhat sticky and pressable.1 cup Medjool dates, ¼ cup cocoa powder, ¼ teaspoon of salt, ½ cup chocolate chips, melted
- Press it into the lined loaf pan and put another sheet of parchment over the top to protect the batter as you flatten the top to make it uniform and level. I use the bottom of a 1 cup measuring cup to slide around to even off the top.
- Melt the ½ cup of chocolate for the top in the microwave at 45 seconds. Stir until all chips are melted. Heat 2 tablespoon of milk and stir that in. Coconut milk will make the fudgiest texture, but regular milk is acceptable.½ cup chocolate chips, melted
- Pour that on top of the brownie batter. Tap the pan to even off the chocolate.
- Set the pan in the freezer for 25 minutes, then remove and cut into 8 pieces.
- Store at room temperature sealed for 2 days. After that refrigerate for one week. After that freeze.
Thank you for the clarification. This recipe is incredible. Made it two days in a row it’s that good.
Thank you! I'm so glad you enjoyed it!
What size loaf pan did you use??
I used 8-inch by 4-inch!