These peanut butter brownies are so easy to make. They don’t require any baking or cooking. They are just 3 ingredients and don’t contain any flour, butter, oil, eggs or added sugar. The brownies are chewy and fudgy and taste like peanut butter and chocolate.
These brownies make the perfect snack. It only takes about 15 minutes to make them and they store well too.
- Medjool Dates
- Peanut Butter
- Unsweetened Cocoa Powder
Dates: These brownies are naturally sweetened with dates. But the dates are more than just a sweetener. When dates are ground up, they become a thick paste which creates a chewy texture for the brownies. If you are not a fan of dates, you don’t really taste the dates in this recipe. The cocoa powder and peanut butter flavors overpower the date flavor and the dates are just there to provide natural sweetness and texture. I highly recommend using Medjool dates. They have a lot more soft flesh, which is what you need to make the paste. I don’t have a substitute for the dates in this recipe.
Peanut Butter: I used unsweetened creamy natural peanut butter. If you don’t like peanut butter, it will also work with almond butter. For a nut-free version you can also use sunflower seed butter.
Can these brownies be baked?
Yes you can bake them, but it isn’t necessary or recommended. Baking the brownies will dry them out and firm them up more.
How to Make No Bake Peanut Butter Brownies
The ingredients are all blended together in a food processor or high powered blender. Then the brownie batter is pressed into a loaf pan. You can add frosting, but it’s completely optional. Then they are ready to cut and eat. I don’t recommend trying to blend the ingredients by hand because you need to be able to blend the dates until they form a thick paste.
More No Bake Desserts
- 2 Ingredient No Bake Peanut Butter Cookies
- 3 Ingredient Healthy No Bake Cookies
- 2 Ingredient Healthy No Bake Banana Cake
3 Ingredient No Bake Peanut Butter Brownies
- 1/2 packed cup (96 g) pitted Medjool dates
- 1/2 cup (128 g) unsweetened natural creamy peanut butter
- 2 tbsp (14 g) unsweetened cocoa powder
- Line the interior of an 8 x 4 inch loaf pan with parchment paper.
- Soak pitted dates in warm water for about 10 minutes or until soft. If you are using a fresh package of dates that are still very soft, you can skip the soaking. Drain softened dates from water and lightly pat dry (they do not need to be fully dry).
- Add dates to food processor and blend until they become a thick paste. Add in peanut butter and cocoa powder and blend until they are completely incorporated. Batter may appear crumbly but if you pinch it together, it should stay together. If it appears too dry you can add 1-2 tbsp of water and mix again. (I didn't need to add water for the soaked dates but if you skipped the soaking you may need to do this depending on how soft and moist your dates are).
- Press brownie batter into prepared loaf pan, making sure to apply enough pressure for the batter to all stick together. If desired, you can also add peanut butter spread or frosting on top. Cut and serve.
- These brownies are sweet but not super sweet. If you wish for sweeter (or chewier) brownies you can add a few more dates.
- If you can't find pitted dates, you can remove the pits yourself. Just make sure to remove the pits before weighing or measuring them in the measuring cup.
- If you have questions regarding substitutions, please see the Ingredients section of the post above.
- These brownies are very rich so I made it into 8 squares.
- For the peanut butter frosting you can use just peanut butter or peanut butter sweetened with a little powdered sweetener.
- Uneaten brownies should be stored in an airtight container.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.