Ooey gooey, melty, chocolatey unbaked brownies – the perfect recipe for those days when you just really need a brownie!
And if you’re anything like me, that would be every day.
Good thing these babies freeze well!
Brownies are my Kryptonite. I love them even more than chocolate chips cookies.
Think about it: you only get a small amount of chocolate when you eat a chocolate chip cookie; whereas with a brownie, the entire thing is melty, gooey chocolate.
Also Try These Almond Butter Brownies – Flourless & Vegan
All chocolate is always going to be better than some chocolate.
If you put a plate of brownies down in front of me, you can pretty much do anything you want without me noticing.
My mind will only be thinking about the plate of brownies in front of me and how to stop myself from eating all the brownies.
I’m having a hard time writing this post, because there are brownies on my computer screen, and it’s making me hungry.
I want all the brownies. ALL THE BROWNIES!!!
What I Eat In A Day As A Vegan
So about these unbaked brownies…
The recipe takes 5 minutes to prepare and can be raw, gluten free, egg free, dairy free, soy free, and vegan.
They are like a cross between a brownie and a chocolate candy bar – and secretly GOOD for you at the same time!
Leftovers (if there are leftovers… how could there possibly be leftovers?!) can stay out for a few days, making these brownies a fantastic option for a bake sale or to ship to faraway friends.
I’d recommend shipping them unfrosted or simply spreading melted chocolate chips on top if they’ll be left out for an extended period of time, as coconut oil will soften when warm.
You can also refrigerate these brownies for a few weeks, or you can freeze them for up to 2 months or more.
But seriously, who has the willpower to keep brownies that long without eating them all first???
(Above – watch the video of making the brownies)
The Ultimate Unbaked Brownies
Ingredients
- 2½ cups loosely packed pitted dates
- 1 1/2 cups walnuts
- 6 tbsp cacao or cocoa powder
- 1 1/2 tsp pure vanilla extract
- 2 tsp water
- 1/4 + 1/8 tsp salt
- 1/4 cup cacao or cocoa powder
- ¼ cup pure maple syrup, honey, or agave
- 2 tbsp vegetable or melted coconut oil
- 1/2 tsp pure vanilla extract
Instructions
- Combine the dates, walnuts, 6 tbsp cocoa, 1 1/2 tsp vanilla, water, and salt in a food processor. (I use this food processor.) Process until completely smooth, scraping down as needed – It may seem dry at first, but don’t add any extra water. Lightly grease an 8-inch square baking pan, or line the pan with parchment or wax paper. Transfer dough to pan and press very firmly until dough is evenly distributed in the pan. In a medium mixing bowl, combine remaining cocoa and vanilla extract with the maple syrup and oil. Stir until mixture forms a paste (this is the frosting). Spread evenly over dough in the baking pan. Refrigerate brownies for at least 2 hours, to set. Leftovers can stay covered at room temperature for a day, or up to 2 weeks in the fridge, or 1-2 months in the freezer.View Nutrition Facts
Video
Notes
More Brownie Recipes
Just made the Unbaked Brownies. I followed the directions to the T but have to say that the dates which were from a fresh bag should have been soaked for a while to soften them. As it was I have cracked my food processor due to them being so hard to process and I had to add more liquid than called for just to blend and had to rest the food processor so it took ages to make.
Use Sunmaid dates, they are super soft to begin with, need no soaking!
This recipe is DA BOMB DIGGITY!!! I’m in the process of going (refined, added) sugar free. I love that the dates are the sweetener here. Very interested in what else can be done with dates and figs to make sweet treats!
Date square
Made these yesterday – went down well with whole family! Only 9 left out of 16. I buy similar readymade products – these are far more delicious and way cheaper, so I’ll be making them regularly from now on! Thank you, Katie.
Oops, sorry – miscounted – only 7 left!
I normally don’t comment on here, but thought I would help with the ever “nut allergy” question since nobody has followed up on it. Sunflower seeds work. Not sure how it compares to the original recipe but it doesn’t matter! I followed Katie’s suggestion of replacing the frosting with melted chocolate chips since the brownies were going to be sitting outside for a while. So good and easy to make!
I was thinking this was a newer post until I saw the comments. Anyway, my useful humor kicked in, and I decided to leave my comment anyway.
That’s my food processor too…. I use it, but sometimes with great trepidation. And here’s my next food processor! Do you have it yet? Or something even better? Do tell! My reasons for this one over the Cuisinart:
a. it doesn’t take so much brain power. I use iphone and android devices that are simpler to use than this Cuisinart baby!
b. 16 cup Brebille Sous Chef….that means 5 cups more brownies. No brainer, right? (12 cup also available.)
c. The video I somehow discovered–made the sale. I watched with a little jealousy as she could have used the food processor even blindfolded. It doesn’t steal brain cells. On Youtube search for Breville Sous Chef Food Processor.
d. It’s also available on Amazon. This might be the one I get and keep for life!
Thanks for the recommendation!
Jason
These look incredible! Although I’m a little put off by the amount of ingredients, I guess it’ll probably be worth it!
Oof, the brownie batter recipe already sounds delicious! Wouldn’t be surprised if I end up not making the batter into brownies and just eat it like I would cookie dough instead 😉
The Unbaked Brownies are seriously delicious. The first batch I used regular cocoa. I thought they were good, but not as chocolate-y as I would like. So the second batch I used a high quality Dutch process cocoa; HUGE difference. I can’t stop eating them. Thank you Katie!
Made these last night, and they mostly taste like dates and not so much like chocolate or brownies… A nice treat, but not what I expected at all.
I made these brownies yesterday. They are amazing. Almost like fudge but not nearly as sweet. I will be making them again as soon as I get more ingredients. I added coconut to the top of half of them. 10stars
OMG! it looks so yummy. I tried this out it came awesome and tasty.
I made these for a party and they were a hit! Thank you! 🙂
These look so amazing and the closest to having ingredients I can eat. Wondering if by any chance you think they would work made with avocado instead of nuts? Even if they don’t stay together beautifully – they are only for me to eat! I’m not eating nuts, beans, sweet potatoes or any of the options in the other awesome looking brownies and desserts. Thanks for your input.
Or cauliflower, carrots or some other veggie? That’s what I’m eating right now – raw fruits & veggies – and I can’t get these brownies out of mind! LOL!
I had the same question. Did you try substituting something else? If so, how well did it work? Trying to lower the fat.
Best recipe ever!! Thank you katie.
I wasn’t sure about this going in but I’ll give any recipe on chocolate covered Katie a go because I’ve learned to trust her. (Seriously that chickpea chocolate chip pie was one I thought “no way” and it made me a believer!) anyway, commenting to say that these were FABULOUS. Easy as anything. First thing I said after eating one was I need more dates so I can make more of these! I’m not sure what everyone else was using but I used Medjool dates that I manually pitted and swapped walnuts for pecans as thats what I had on hand and they were amazing. Going to be my go to, I think! Thank you again.
Hi Chocolate Covered Katie! My auntie got me some of the softest, sweetest dates from her tree in Dubai and I used them to make this recipe. It’s sooo good, so sticky and delicious. It doesn’t have a straight sweetness but a rich, dark chocolate taste which I actually enjoy more. Thanks!