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
Omg i cant believe ive had this recipe since the book came out and only just made them for the first time last night. My husbsnd n i r soooo in love with these. Perfect texture made in the vitamix. I have to tell my ciliac sister anout them cuz they are AMAZING!
To everyone who is thinking of trying these dont think about it. Just make them!
Did you use coconut oil for the frosting? I used vegetable oil and it was too thin. The brownies are amazing. My husband who hates nuts said “they’re pretty good for what they’re made of” haha 🙂
Hi! About how many medjool dates would I use for this? It looks and sounds delicious!
These are sooo delicious and easy… I used cashews instead of walnuts and didn’t blend it completely smooth so there were chunks of nuts for texture. However, even after leaving it in the fridge for 5 hours they were extremely gooey and didn’t resemble a brownie at all, more like chocolate frosting. I put them in the freezer so i’ll see how they turn out in the morning. I don’t mind too much because they still taste SO good but it’s also very hard to get a slice out of the pan
My daughters love helping me make this recipe! It is delicious! Thanks so much.
I just made these today and I am BLOWN AWAY at how delicious they are 🙂 Absolutely 5 stars!!!
Katie,
I’m allergic to walnuts (not all nuts). Will another nut work? And if so, what do you recommend.
Thanks,
Lisa
I really want to try this recipe, but I don’t have a big enough food processor. Would my Vitamix work? Thanks!
These are incredible. I’m waiting for them to chill right now and can’t wait to have my husband try them – THANK YOU!! One questions – my frosting came out with teeny lumps. Is this avoidable if I heat up the maple syrup (I keep mine in the fridge)? I figure it’s the cold syrup clumping up the coconut oil. Thanks again!
These are incredible. I’m waiting for them to chill right now and can’t wait to have my husband try them – THANK YOU!! One question – my frosting came out with teeny lumps. Is this avoidable if I heat up the maple syrup (I keep mine in the fridge)? I figure it’s the cold syrup clumping up the coconut oil. Thanks again!
I’ll be honest. I didn’t have high hopes when making these. Dates absolutely creep me out. I put them to soak in a bowl in the sink, and went to take a nap. Two hours later, I was back looking at them in disgust. (Seriously, I’m from Florida and they bear a striking resemblance to our state bird/bug.) I almost bailed on the recipe. Thank goodness I didn’t give up! Hallelujah!!! They were incredible! I only had about a cup and a half of dates, so I had to tweak the measurements a bit, and I subbed pecans for walnuts, but holy amazing! And they’re filling enough that I’m not getting that crazy urge to go back and finish the entire pan. (Plus, it still kind of weirds me out that I just ate dates…) Thanks, Katie!
OMG CATIE!
This are super easy and look amazing. Im going to try them.
My god these brownies look good.
Congrats on your blog Katie! I just found it recently on Pinterest, in the weirdest way: looking for photographs of brunettes for a writing project, I type in “Katie Melua” and accidently delete “Melua”. Well I ended up with a bunch of photos of other katies and… of this recipe. I thought “Wouldn’t it be great if you could just describe people like you describe food?” Good people are like good food. Anyway – this brownie made me think of my character (gooey and delicious). Thanks for that 😉
I am suscribing to your newsletter and buying your book, it all looks amazing!
Congrats
Wow, thank you so incredibly much!
Thank you soooo much for this recipe. I followed to the T. Used parchment sprayed into 8×8 and had to wet my fingers just a bit to pat it down. I also added a few drops of stevia to frosting as I’d used sf maple syrup. Tried after just under two hours and WOW THESE BABIES ARE TASTY! I had bariatric surgery so I need to be creative with baking.
I made these brownies last night and even though mine are not as visually appealling as yours, they taste absolutely delicious.
I love Katie’s recipes as much as the next person, mostly because my kids love them, (nuts, healthy oils, moderate real sugar or fruit, …. Srsly dude, thumbs way way up) but I’m curious, do any of the commenters actually Make something first and Then complement it? I would love to see the comments on how things taste versus look. (Cause… Katie takes awesome pics, and I could drool over these for minutes, before I actually have to go and do something)