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
YAAAAAAAAAAYYYYY!!!!!! I was wondering if you’d ever do a second cookbook! And I LOVE that you’ll include savory meals, too! Thank you, Katie!!!
I make these often. So delicious.
I would love to see oatmeal recipes! I eat it for breakfast every day and I love trying new recipes for it:)
My mouth is watering! I swear chocolate is my boyfriend :-).
I noticed this post today at uni, and could hardly wait to get home to try it out!
And it didn’t disappoint; YUMMY! I sampled a small piece of it before it went into the fridge (couldn’t resist 😉 ) and will try to wait patiently until it’s actually set to have some more. This recipe sure is dangerous though! I’m scared I’ll eat the entire batch in two days by myself! XD
Thanks for posting! 🙂
So excited you tried them! Thank you!!!
Do you have a food processor suggestion. I love recipes with dates in them like this, but my food processor never seems to get the dates smooth, and it always sounds like I’m about to break the processor. I also have problems with banana ‘ice cream’ which is a shame because I love that so much too. I think I just need a new processor, but I’m looking for suggestions on a good one so I can enjoy more recipes like this (and your fudge baby recipes).
Thanks.
I highly highly recommend a Cuisinart. I’m not affiliated with them in any way, but I love mine, which is a 7-cup machine. It lasts for years or even decades, so it’s well worth the investment.
I could probably eat a whole batch of brownie mix, let alone a super SWEET and RICH date and chocolate mix. This looks to die for!
So excited for another cookbook, love that it will have meals in it! Of course also excited for the desserts 🙂
I am ready! I love your first cookbook. I would like to see international recipes that are already vegan, like Indian, etc. But I trust you to surprise us. I also agree with the previous poster about a snack section. That’s the hardest “meal” for me to prepare for my kids.
I can’t wait for the new cookbook, this is so exciting! And those brownies look awesome, but can I use other nuts than walnuts?
I don´t know how you do it but I always end up licking the screen…these brownies look SO good!
Congrats, Katie!!! These brownies sound amazing; I’ve always preferred fudgy brownies to cakey ones. Must get dates!
OMG I can’t wait to make this, Katie! They look AH-MAH-ZING and won’t upset my sensitive tummy.
I am allergic to nuts and was wondering what a good substitute may be for the walnuts in the unbaked brownies? 🙂
Man….We are on the same wavelength, Katie! I was just thinking about what sort of yummy thing I could make with some dates and you didn’t disappoint here. Can’t wait to try it!!
Oh my days these brownies look so completely and utterly lush, thank you for sharing darling!
Elizabeth xo | elizabeth-daisy.com