These no-bake brownies are rich, fudgy, and everything you want from a chocolatey treat—without turning the oven on. They come together in one bowl with just 6 wholesome ingredients (plus a pinch of salt), and they’re naturally sweetened with honey. The base is soft and chewy with a deep cocoa flavour, topped with a silky layer of melted dark chocolate for that extra indulgence.
If you ask me what one of my all-time favourite sweet treats is—this no-bake brownie is definitely up there. Maybe it’s because I have a bit of a chocolate weakness (guilty!). But there’s something about the combination of gooey centre and rich chocolate that hits the spot every single time.
They’re freezer-friendly, great for meal prep, and made with simple pantry ingredients. Whether you need a quick dessert, a post-dinner treat or a healthier snack that feels like a proper indulgence, this recipe delivers.
Perfect for when you’re craving something sweet but still want to feel good after eating it—these are the kind of brownies you’ll want to keep stocked in your freezer at all times.
Tips
- Use the right dish: A small loaf tin or container with high sides works well—line it with baking paper to lift them out easily.
- For a firmer texture: Let the brownies set for 1 hour minimum, but overnight works great too.
- Make it your own: Sprinkle chopped nuts or flaky sea salt on top of the melted chocolate before freezing.
- Want a richer flavour? Add a few drops of vanilla or a pinch of espresso powder to the mix.
Cut clean squares: Run a knife under hot water and dry before slicing for perfect edges.
Swaps
Almond butter: Use cashew butter or peanut butter for a different nutty flavour. Sunflower seed butter also works well for a nut-free version.
Oat flour: You can blend rolled oats into a flour or use ground almonds for a slightly denser texture.
Honey: Maple syrup or agave syrup work great for a vegan option.
Cacao powder: Unsweetened cocoa powder works too. Cacao gives a slightly richer and deeper chocolate flavour.
Coconut oil: Try butter (dairy or vegan) if you’re not a fan of coconut.
Dark chocolate: Use your favourite chocolate chips or chopped chocolate. I prefer 70% dark chocolate for a rich finish.
Storage
Fridge: Store in an airtight container for up to 7 days. The texture will stay firm but slightly softer than freezer-stored bars.
Freezer: Store in a sealed container for up to 2 months. Eat straight from the freezer—this gives them the perfect chewy, brownie-like bite.
More Brownie Inspired Treats
- 5-Ingredient Healthy Brownie Truffles
- 6-Ingredients Healthy Brownie Baked Oats
- 3-Ingredient Single-Serve Chocolate Brownie
- 5 Ingredients Flourless Brownie
No Bake Double Chocolate Brownie
Ingredients
- 160 almond butter
- 70 g oats flour
- 50 g honey or maple syrup
- 40 cacao
- 30 g coconut oil melted
- 50 g dark chocolate melted
- 1/4 tsp salt, optional
Instructions
- Add all the ingredients to a bowl (leave the melted dark chocolate out for now).
- Mix until everything is well incorporated.
- Transfer into a tin (I have put a piece of baking paper at the bottom to make it easier to remove).
- Press down with your hands or the bottom of a glass.
- Pour the melted dark chocolate to completely cover the top.
- Put in the freezer for 1 hour so it becomes solid.
- Cut into square and eat straight from the freezer