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
I love to try some of recipe please.
I have a nut allergy. Is there a substitution for the walnuts?
These looks great! I’m new to your site and so excited to start making just about everything!!
I was wondering if I can use honey instead of maple syrup?
Also, a question that I ask myself often with your recipes- when you write honey/maple syrup, can you use date honey instead? (though specifically in this recipe there are so many dates maybe date syrup would make it too datey 🙂 )
You can! Sorry, I have never heard of date honey… if it’s similar to regular honey, then I don’t see why it would be a problem.
I love this recipe BUT it permanently burnt out the motor on my food processor ??? I have a nice kitchen aid one but it could not handle blending the dates and nuts. Be careful!!!
Confused about the directions. The ingredient list calls for 6 TBS of cocoa. The first instruction is to “combine the dates, walnuts, *6 tbsp cocoa*, 1 1/2 tsp vanilla, water, and salt in a food processor.” Later on it says “combine remaining cocoa…” What remaining cocoa?
Read the recipe ingredients carefully. There is another 1/4 cup cocoa 😉
My consitant was weird.It came out like flour.What did I do wrong?Is it because of my food processor?
Were the dates you used old or stale, maybe? It should be sticky, definitely not like flour!
Hi Katie, Wasn’t sure if you gave permission for them to use your photo and recipe, so wanted to let you know. I couldn’t find any mention of your name or anything. Here’s the link. http://www.health.com/health/m/recipe/0,,20896713,00.html
Sorry, that link didn’t work. This one does. http://bit.ly/2mRq0hy
It looks like her publisher gave them permission to print the recipe (with credit) in their actual magazine. Would have been nice for them to include some form of credit on their website though :(. Really disappointing. Anyway, thanks for letting us know – really means a lot that you took the time to do that!
These look amazing, but I have diverticulitis and am not able to digest nuts. Is there a good substitution for the walnuts?
Maybe experiment with sunflower seeds? Or try one of Katie’s many other brownie recipes that are nut-free: https://lett-trim.today/category/healthy-brownies-and-baked-goods/%3C/a%3E%3C/p%3E
Hi there, walnuts seem to be a main ingredient, but for nut allergies, do you perhaps have any suggestion for a substitute that would work well for this recipe please? Thanx in advance!
I would use one of her many other brownie recipes that does not call for nuts: https://lett-trim.today/category/healthy-brownies-and-baked-goods/%3C/a%3E%3C/p%3E
These are amazing! I made them last night for my family. So easy to make in the afternoon and let them chill until after dinner. My 6-year-old daughter was sold! My husband said they were really good (and no one was the wiser about the dates and walnuts). I have been using dates a lot too in my European cooking blog, as they were one of the first natural sweeteners… like in my brown rice pudding with date compote. http://oldworldtaste.com/brown-rice-pudding-with-dried-fruit-compote/
I will be making these again and again! Just waiting for the bulk walnuts and dates to go on sale at my natural food store.
The measurements for the frosting didn’t produce enough to really cover the brownies. They were still yummy? Why do they have to be refrigerated? Thanks!
Omg these were insanely good! We’re trying to cut refined sugar out of our diets, this is a great addition!!! Pure genius!
Hello, this cake looks fabulous, I was wondering what ingredients you use to do the chocolate icing ?
Thank you! Elodie
Hi there! The chocolate icing recipe is listed in the ingredients 😉
Would figs work instead of dates?
You never know unless you try! be sure to report back if you do try.
isn’t there a video of this recipe? I can’t seem to find it
Hello and thank you for this wonderful recipe! Can I just ask what blender/food processor you use? My small hand blender couldn’t keep up with the dates. Thank you!
She has a Cuisinart food processor, which works really well. Also recommends Sunmaid or Sunsweet pitted dates (the kind that come packaged in the grocery store near the raisins), which are softer. If you buy the harder dates, try soaking them first to soften them!