3 Ingredient No Bake Brownies (No Flour, Eggs, Butter or Oil)
These no bake brownies are fudgy, chewy and easy to make. They don’t require any cooking or baking. They are just 3 ingredients and don’t need flour, eggs, butter or oil. They make a good quick snack or dessert.
These no bake fudgy brownies are delicious and a great easy treat. They are also made without dates and without any special kitchen tools. They can be enjoyed chilled, which is perfect in this heat.
Ingredients
- Cocoa Powder
- Almond Butter
- Maple Syrup
Cocoa Powder: This recipe uses unsweetened cocoa powder. I made it with dutch process cocoa powder but I think it should also work with natural cocoa powder. I prefer dutch process because it has a richer color and flavor.
Almond Butter: Almond butter gives these brownies a chewy, fudgy texture. Make sure to use natural almond butter because the batter will not thicken correctly with regular almond butter (which has added oils). The only thing listed in the ingredients should be almonds. Almond butter can be substituted with natural peanut butter.
Maple Syrup: This recipe uses pure maple syrup which is used to sweeten the brownies and to thicken the batter. Some maple flavored syrups will work, if they have a very watery consistency. Honey and other similar thick sweeteners will not work because they will not thicken the batter the same way. Low carb maple flavored syrups with a watery consistency should also work.
How to Make No Bake Brownies
The cocoa powder and almond butter are first stirred together until evenly combined. The maple syrup is then added in. When the syrup is stirred in, your batter will actually thicken to a dough consistency.
The batter is then pressed into a baking pan and placed into the fridge to firm up. The brownies are then ready to be served. You can also frost them with chocolate frosting if desired.
No Bake Brownie Texture
Because these are no bake brownies, they will not have the same texture or crumb of traditional baked brownies. But they do have a chewy and fudgy consistency that makes them taste like brownies. The brownies are lightly sweetened. If you want to make them sweeter, you can add chocolate chips or chocolate frosting.
More No Bake Brownie Recipes
- 2 Ingredient No Bake Brownies
- 2 Ingredient No Bake Peanut Butter Brownies
- 3 Ingredient No Bake Breakfast Brownies
- No Bake Apple Brownies
3 Ingredient No Bake Brownies
Ingredients
- 3/4 cup (192 g) natural almond butter
- 3 tbsp (21 g) unsweetened cocoa powder
- 4 ½ tbsp (66.5 ml) maple syrup
Instructions
- Line an 8 x 4 inch loaf pan with parchment paper.
- In a medium mixing bowl, add almond butter and cocoa powder. Mix with a spatula until cocoa powder is completely incorporated into the almond butter and the batter is uniform in color.
- Add in the maple syrup. As you stir in the syrup you should notice the mixture thicken considerably. Continue to stir until all the syrup is incorporated and your batter is thick enough to form a dough ball.
- Press brownie dough into prepared pan, spreading it evenly across. Place into fridge for about 30 minutes to an hour to let the brownies firm up more. If you wish to add frosting, add it after the brownies are set. Store uneaten brownies in the fridge.
Notes
- Please see post regarding potential ingredient substitutions. Make sure to use natural almond butter because this will not work with regular almond butter. Also make sure you use maple syrup or a syrup with a similar watery consistency. Honey and other thick syrups will not thicken the brownie batter enough.
- These brownies are lightly sweetened. If you prefer sweeter brownies, you can add up to 1 more tbsp of syrup. You can't add too much syrup because the batter will not be able to absorb it all. Other ways to add more sweetness to the brownies are to add chocolate chips or add a chocolate frosting.
- Optional chocolate frosting: If you want to use the frosting I made in the photos, you will need 2 tbsp melted coconut oil, 1/4 cup unsweetened natural cocoa powder (dutch process does not work) or cacao powder, and 2 tbsp maple syrup.
- First mix the coconut oil and cocoa powder until smooth. Then stir in the syrup until incorporated and the frosting thickens.
- Nutrition estimate does not include frosting.
If you don’t have maple syrup or other thin syrup, would something like chocolate syrup work?
We haven’t tried chocolate syrup.
Excellent recipe, I found that it is best eaten directly out of the freezer! I also found that it works very well with peanut butter. The frosting is a must!
We’re so glad you loved the brownies!
This recipe is genius due to its ease of preparation and its ability to completely satisfy my chocolate cravings without using eggs, butter, flour or refined sugar. I love that this can be made with ingredients that are easily gotten in any market. A few points below may be helpful:
• I’ve made these four or five times exactly as written, except I do not have an 8”x4” loaf pan, and there was not nearly enough batter to fill a standard (9”x9”) brownie pan, so I used a standard (9.5” x 5.5”) loaf pan, which resulted in a very short, dense ‘brownie’ which was actually much more akin to chocolate fudge. Don’t get me wrong – it was absolutely delicious, but I wonder: Would I get something more brownie-sized if I doubled the recipe and filled a standard brownie pan?
• I found it best to freeze, not refrigerate, these for about 30 min after pouring them in the pan prior to frosting, and then again for 30 min or so after frosting. They firm up more quickly. In fact, there’s no need to fully defrost these to eat them – a couple of minutes is enough. If defrosted too long they get too soft & mushy to handle. If not eaten all in one sitting they can go right back in the freezer.
• The first time I made these I used salted almond butter (store was out of unsalted) and I really liked the flavor. If you only have unsalted, I suggest adding a small amount (about ½ tsp or to taste) of kosher or sea salt to the batter.
• To make these truly sugar free, I used sugar-free maple syrup in both the batter and frosting. The one I used has the same consistency and taste as regular maple syrup and it worked out beautifully.
Hope this is helpful!
Thank you for providing such a thorough review and details of your experiences! If you double the recipe and put it in an 8 x 8 pan, you’ll get something similar to the thickness of the brownies in my photos. If you put the batter in a 9 x 9 pan, then they should be slightly thicker than the ones you made but still quite thin.
This is very nice. Thank you for sharing
We hope you try them soon!
The problem with regular cocoa powder, compared to the Dutch process, is that it requires quite a bit more sugar to be really good.
We recommend using Dutch process.
They look delicious can’t wi to try them.
We hope you love them!
Wow ??
Wow ?? ??
This adds will help me to cook or bake easy. Thank you
You’re welcome!
Love you recipes..
Thanks!
Love your recipes……?????
Thank you! We’re glad you’re enjoying them.
I’m gonna try the brownies! Sounds so delicious and easy!
We hope you love them!
It sounds delicious!!!
We hope you try the recipe soon!
Wow incredible
They look delicious how are they done how are they not beat
All of the instructions are in the recipe card.
I’m looking forward to trying this recipe.
We hope you try it soon!
It’s really very easy
Thanks for this rcepie
You’re welcome!
Can I make this in a 9 x 13 pan. If I do that do I double the recipe
We haven’t tested this recipe in a 9×13 pan but you could try to double it. The thickness of the brownies may be different.
I’m in love with these brownies!
I’m so glad you love them!
It does taste different with different consistency than regular boxed brownies but I like them. Plus it’s great you don’t need to bake. I did add another tbsp of maple syrup and walnuts on top. This makes it better and a great desert. Thanks.
Thanks for sharing your experience! I’m glad you liked them
Vry good
So glad you enjoyed!
Its amazing and easy to do it.My daugther is very excited that she can make brownies on her own…
I’m so glad it worked out for you and your daughter!
Very inventive gotta try can I get all ingredients at reg grocery store
You should be able to find them easily.
I find it such a pity that thus far I have only had , what I would call, “junk food” recipes. Do you also do healthy recipes for main meals? I don’t want to slowly kill my husband by feeding him fatty, sweet stuff.
We are 86 and 88, in fairly good health and I would like to keep it that way.
I don’t mean to be impolite or unkind, but rather just honest.
With kind regards, Elisabeth.
We share a variety of recipes from dinners to desserts – You might like to browse our Dinner Recipes for more ideas.
Well done
Okay, I will make it a mission to try this recipe out!
The ingredient list reminds me of one of your baked almond butter cookie recipes that I love. (almond butter and maple syrup).
When I tried some of its uncooked dough, it was so delicious!! So now I’m excited to try this one with a brownie twist. Thanks for sharing 🙂
We hope you love the brownies!
Thanks for sharing.
You’re welcome!