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Homemade The Best No Bake Brownies photo

The Best No Bake Brownies

Indulge in rich, chocolatey goodness without the oven! These No Bake Brownies are simple, wholesome, and utterly delicious!
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Prep Time 30 minutes
Total Time 2 hours
Servings: 16 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Brownies:
  • 2 1/2 cups raw pecans or cashews Choose your favorite nut for a creamy texture.
  • 1 cup medjool dates pitted
  • 1/3 cup cocoa powder Unsweetened
  • 1/2 cup dark chocolate chips For an extra chocolate kick.
  • 1 tsp vanilla extract Enhances the overall flavor.
  • 2 tsp espresso powder optional, intensifies the chocolate
  • 1-2 tbsp milk of choice Helps to achieve desired consistency.
  • 1/3 cup coconut oil Use refined if you prefer no coconut flavor.
For the Topping:
  • 1/3 cup cocoa powder heaping, for the topping
  • 2 tbsp maple or agave Adds an extra layer of sweetness.
  • 1 tsp vanilla More flavor to the topping.
  • 1 dash sea salt Complements the sweetness of the topping.

Equipment

  • Food Processor
  • 9x9 inch baking dish
  • Spatula
  • Measuring cups and spoons
  • Mixing Bowl

Method
 

Instructions:
  1. Step 1: Prepare Your Ingredients. Start by pitting the medjool dates if they aren’t already pitted. Measure out your nuts, cocoa powder, and other ingredients so everything is ready to go.
  2. Step 2: Blend the Base. In your food processor, combine 2 1/2 cups of raw pecans or cashews, 1 cup of pitted medjool dates, 1/3 cup of cocoa powder, and a dash of sea salt if using. Pulse until the mixture resembles a coarse meal.
  3. Step 3: Add Wet Ingredients. Add the dark chocolate chips, 1 tsp vanilla extract, and 1-2 tbsp of milk of choice to the food processor. Process until smooth and sticky, scraping down the sides as needed.
  4. Step 4: Press into a Dish. Line your 9x9 inch baking dish with parchment paper. Transfer the brownie mixture into the dish and press it down firmly and evenly using a spatula.
  5. Step 5: Make the Topping. In a mixing bowl, combine 1/3 cup (heaping) cocoa powder, 2 tbsp maple or agave syrup, 1 tsp vanilla, and a dash of sea salt. Melt the coconut oil and mix it in until smooth.
  6. Step 6: Spread the Topping. Pour the chocolate topping over the brownie base, spreading it evenly.
  7. Step 7: Chill and Set. Cover the baking dish with plastic wrap and refrigerate for at least 2 hours, or until firm.
  8. Step 8: Slice and Serve. Remove the brownies from the dish using the parchment paper. Cut them into squares and serve chilled or at room temperature.

Notes

  • These brownies can be stored in an airtight container in the refrigerator for up to one week.
  • For longer storage, freeze them for up to 3 months, slicing before freezing.
  • Experiment with different nuts for varied flavor and texture.