No bake fudge brownies will soon be on repeat in your house.
Do you ever get a hankering for brownies but also feel a kinda lazy? I’m not going to lie, this happens to me often.
I’m usually in my comfy pants, laying on the couch, when that sweet tooth strikes. Then, the decision making begins…
I love making dessert bars and brownies from scratch like these rich and fudgy oat flour brownies. The warm, oven-baked soft melty chocolate is unmatched, I can’t disagree.
But, as much as I love that fresh baked smell wafting from my oven, there are times when I want something quick, I don’t want to crack an egg or turn on my oven! So, no bake dessert recipes are always a welcomed treat (try this easy chocolate dessert idea and thank me later)!
Or, if you want to double down on your chocolate love, check out my Ultimate List of Chocolate Desserts: 30+ Ideas!!
How to make brownies without an egg or an oven? It’s easy! Just throw some ingredients into your food processor a la this recipe and eat it immediately or press it into a pan and eat it after it sets!
Ingredients to gather:
- Blanched almond flour – I love using blanched almond flour because it’s super fine and adds some bulk to these brownies. The almond flour gives the brownies some structure and will be the base for these bad boys.
- Agave nectar – this is what I usually have in my pantry but you could sub in another sticky sweetener like honey or maple syrup.
- Hemp hearts – this is a fun addition to these no bake cocoa brownies. However the hemp hearts are not necessary to the recipe. Just sub in some additional almond flour or chopped nuts instead!
- Cocoa powder – to make these no bake fudge brownies!
- Coconut oil – I like to use refined coconut oil because it doesn’t give a coconutty flavor to the brownie batter. I always melt the coconut oil first and then measure it out.
- Vanilla extract – just a splash!
- Salt – it helps bring out the sweet cocoa flavor!
How to Make No Bake Fudge Brownies:
Place the almond flour and hemp seeds in the food processor and process until they are chopped and combined.
Then add the cocoa powder, agave, coconut oil, vanilla, sea salt.
Process everything together, taking a break to scrape down the sides of the food processor with your spatula and processing again. The batter should ball up and be mildly sticky.
Line a bread pan with parchment paper and transfer the batter to a pan.
Use a rubber spatula or dampen your hands and press the mixture into the pan. Once the batter is evenly spread across the bottom and into the corners of the pan, sprinkle with toppings and pop it in the freezer.
When you’re ready to eat, pull the brownies out of the pan by holding the parchment paper. Such an easy trick! Then peel the parchment paper away and cut the brownies into 8 squares.
Topping Ideas for these Cocoa Brownies
- sprinkles
- cut up peanut butter cup
- chocolate chips
- chocolate icing
- flakey salt
- chopped nuts
Intensely Fudgy No-Bake Cocoa Brownies
These no-bake brownies are so fudgy and a breeze to whip up! Made with cocoa powder, almond flour, hemp seeds and flax meal, they’re a delicious no-cook chocolate dessert. For best results, refrigerate the brownies in a bread pan lined with parchment paper for 2 hours before serving.
Ingredients
Brownies
- 2 cups blanched almond flour
- 1/3 cup agave nectar (honey or maple syrup also works)
- 1/4 cup hemp hearts
- 1/4 cup cocoa powder (Cacao v. Cocoa Powder: What’s the Difference?)
- 1/4 cup melted refined coconut oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
Toppings Ideas
- sprinkles
- cut up peanut butter cup
- chocolate chips
- chocolate icing
- flakey salt
- chopped nuts
Instructions
- Put almond flour and hemp hearts in the food processor. Process for 30 seconds until chopped and combined.
- Add agave, cocoa powder, coconut oil, vanilla, and salt. Process until combined and the batter balls up. If needed, use a rubber spatula to scrape down the sides, chop up the ball and process again. But, the batter should come together in about 30 seconds.
- Place batter into bread pan lined with parchment paper.
- Use a rubber spatula or lightly dampen your hands and press the batter down until it is evenly distributed across the bottom and into the corners of the pan.
- Sprinkle the top with whatever toppings you like!
- Place in the freezer to set for about 1 hour.
- Remove the brownies from the pan by pulling the parchment paper.
- Peel back the parchment paper and cut the brownies into 8 squares.
- Enjoy!!
Tips
Store in fridge.
Nutrition Info:
- Serving Size: 1 brownie
- Calories: 461
- Sugar: 36.1g
- Sodium: 69mg
- Fat: 27.2g
- Saturated Fat: 8.5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 45.1g
- Fiber: 5.3g
- Protein: 11.5g
- Cholesterol: 0mg
Ally says
What would happen if you bake this? Just wondering haha
Lindsay Grimes Freedman says
haha I’m not sure! Let me know if you try it!! xo
Jodi Haig says
can you replace almond flour with coconut flour?
Jennifer says
I have no clue why it took me so long to FINALLY try these but holy moly they are so goood! I did use maple syrup instead and went a little less but that’s just my preference because I don’t like my things too much on the sweet side. But still there isn’t much agave that was to be added so the full amount would be great too!
Lindsay Grimes Freedman says
haha yay!! I’m so happy you loved them!! xo
Kristie Faust says
Made this for a football game party and it was a huge hit – enjoyed by all!
Lindsay Grimes Freedman says
Yay!! I’m so happy everyone loved them!! xo