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
Thank you for this wonderful recipe, really delicious. I hope I can keep them until my book club meeting and not eat them all myself!
Hi. These taste amazing! When I made them, the base turned quite oily (I presume from the walnuts) – does that mean I blended things too much? Thanks
These look awesome!! I just have a quick question, what are loosely packed pitted dates and where can I find them?? THANKS!! 🙂
Like several others, I am here looking for the weight measurements so that I don’t have to guess how loosely to pack the dates, that kind of thing. I looked at every comment because I don’t remember how to search, but no answer to the question.
I’m going to try it in my vitamix! I’ll let you know how it goes. I already have your book and look forward to the next!
Also, I’ve noticed with this visit to your website that every couple minutes I get a popup asking for me to subscribe by entering my email address. I am already subscribed, so I don’t want to do that again, and I click the “x” to exit. But seriously, every couple minutes…is there a way to get around that?
Will the consistency turn out ok if I omit the nuts. I want to make them for a party but there will be kids will nut allergies attending.
Love the no bake brownies. Concept completely makes sense and to be honest, the dessert water of the house ate them without even saying a word. Looking forward to trying more recipes and to your book!
Love the no bake brownies. Concept completely makes sense and to be honest, the dessert eater of the house ate them without even saying a word. Looking forward to trying more recipes and to your book!
If you don’t have a food processor can you use a blender?
Try it, as long as you’re OK if the result isn’t as you hoped. Please be sure to report back if you experiment.
How do I get a copy of this recipe without taking a screenshot? I can’t print the recipe from my iPad but I would love a copy of it like the printable version that is provided. I will be giving this recipe a try in the next couple of days. It looks amazing!
You can either print it from a desktop, or hi-light just the recipe itself and then copy to a new document and print from that.
Omg these are divine!! And I’ve only just got them in the fridge to set so I’m going purely on the mixture and frosting!!???????? I have a work colleague who will love these as he has coeliac disease and I’m always telling him about your recipes ??? thanks Katie for another winner!!
I have a question i live in Argentina and i don’t know what is the first ingredientes: ” 2 1\2 cup loosely packed pitted dates , can you tell me please
I’m afraid I didn’t blend the dough enough! There were still visible bits of walnut throughout the dough, and I already iced them. Think they’ll still be ok?
This recipe is delicious! I’m a total lover of dough, and these brownies are nice little fudgy treats. I froze them, and they taste great straight out of the freezer. It took quite a bit of blending to get the dough moist, so I was skeptical at first that it would form into dough. Once the walnuts got blended enough, the oils from the nuts made the dough perfect! I will definitely be making these again.
The frosting on your Melty Gooey Brownies looks dry and grainy, To fix this easily, finish off your frosting with a knife dipped in hot water. The wetness and heat from the knife will turn your dry frosting into a creamy smooth look.
The Ultimate Unbaked Brownies look fantastic! We have a nut allergy in the house – do you think it would be possible to use coconut or pepita seeds instead? Sunflower seeds and sesame seeds aren’t an option either (allergy). I love your recipes, THANKYOU!!
Could you not repeat the same photo 4-5 times before the recipe? :/