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
Hi, you can easily leave out the salt here and they will still taste good!
Hmmm yes probably sounds like the nuts were blended so long that they began to release their natural oil. You want to process until thin crumbles form and then stop. Happy at least that they tasted good!
So many websites state dates… but are they dried dates or fresh?? 🙂 I never know.
I’m a chocoholic! I love this recipe! I made a batch the other day, soooo delicious! I’m impressed with this recipe, as my daughter who is not a fan of dates is hooked on the brownies. Oh, I added an extra tablespoon of cocoa powder to the brownie mix, they turned out so rich. This recipe is definitely a keeper, an addition to Momma’s collection of quick chocolate fixes! Thanks for sharing, Kate 🙂
Just made these for a girl’s night and they are the best brownies I’ve ever had! All my friends agree:)
I just made these and OH. MY. GOD. Literally orgasmic. I hope I dont eat them all in like two days haha. Love this recipe!
Katie, you’re a genius! Mid-making these right now, and just from tasting the batter I can tell this recipe is a keeper! I don’t have a food processor, so I added a splash of hemp milk and gave my blender a go. Not the smoothest consistency, but I wouldn’t consider that a flaw.
One suggestion for the website comments, if I may: it would be great to somehow filter comments from only those that had actually made the recipe. I love reading about everyones variations, but it gets tiresome scanning through all of the anticipation posts.
Can I use cashews or almonds instead of walnuts? Ido t have walnuts on hand at the omens and I would love to make these now! Lol
how many calories is in each brownie?
Okay, so I am going to charge you for a new keyboard as I just drooled all over mine!!!! Having company on Saturday and def going to make these…..just not sure if I will be able to share them!
I combined two cups of walnuts, 1 cup of coconut, cocoa and vanilla, added coconut peanut butter. Formed into small balls and spooned melted dark chocolate over each one. I got 2 dozen or more. Put each one in a small muffin cup and we can’t stop eating them.
These are ridiculously easy to make and super delicious! It’s like a brownie batter brownie with frosting aka a little bit of heaven! Love this site!
I really wish there was a low-sugar replacement for dates. :/ If anybody has any ideas, please let me know. This recipe looks super yummy. 🙂
Is it okay that I wont use dates? Its not available in our place.
Would it taste different if you didn’t put the frosting on top. Because I am not really a fan of frosting.
These remind me of the Cosmic Brownies you can buy in the junk food smack cake aisle. I’m nit a fan of those, but I might eat the whole pan of these!