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To make these easy no-bake fudge brownies, you need a few key ingredients. Here’s what you will need: - 1 cup almond flour - 1/2 cup cacao powder - 1/3 cup pure maple syrup - 1/4 cup coconut oil, melted - 1/2 cup nut butter (such as almond or peanut butter) - 1 teaspoon vanilla extract - 1/4 teaspoon salt - 1/2 cup dark chocolate chips (dairy-free if preferred) These ingredients create a rich, chocolatey base. Almond flour adds a nice texture. Cacao powder gives the brownies their deep chocolate flavor. Maple syrup and nut butter provide natural sweetness and creaminess. You can make your brownies even better with fun toppings. Here are some great options: - Crushed nuts - Shredded coconut - A sprinkle of sea salt Feel free to mix and match these toppings. They add crunch and flavor to your brownies. For a twist, you can also try adding dried fruit or a drizzle of extra nut butter on top. If you need to change an ingredient, don't worry! Here are some easy swaps: - Use oat flour instead of almond flour for a different texture. - Swap honey or agave syrup for maple syrup if needed. - Try using coconut butter in place of coconut oil for a richer taste. - For nut-free options, sunflower seed butter works well. These substitutions keep the brownies tasty while meeting your dietary needs. {{ingredient_image_2}} Start by taking a medium mixing bowl. Add 1 cup of almond flour, 1/2 cup of cacao powder, and 1/4 teaspoon of salt. Use a whisk to mix these dry ingredients well. Make sure there are no clumps. A good mix helps the brownies taste even better. In another bowl, combine 1/4 cup of melted coconut oil, 1/2 cup of your favorite nut butter, 1/3 cup of pure maple syrup, and 1 teaspoon of vanilla extract. Stir these ingredients until you see a smooth and creamy mixture. This step is key for a rich flavor. Now, pour the wet mixture into the bowl with the dry ingredients. Use a spatula to mix it thoroughly. If the batter is too thick, add a tablespoon of water or nut milk. Once mixed, gently fold in 1/2 cup of dark chocolate chips. This will add a nice burst of chocolate in every bite. Line an 8x8-inch baking dish with parchment paper. Let the edges hang over the sides for easy removal. Press the brownie mixture evenly into the dish. You can use a spatula or your hands to pack it down firmly. If you want, top with crushed nuts, shredded coconut, or a sprinkle of sea salt. Cover it with plastic wrap and chill in the fridge for at least 2 hours. This helps the brownies set and firm up. Once ready, lift them out using the parchment paper, cut them into 16 squares, and enjoy your tasty brownies! To get a smooth and creamy texture, mix the wet ingredients well. Start with the melted coconut oil and nut butter. Stir until they blend completely. This helps avoid lumps. The maple syrup and vanilla extract should be fully incorporated too. If your mixture feels thick, you can add a splash of water or nut milk. This will make it easier to mix and keep it creamy. If your brownie mixture is too thick, you can easily adjust it. Add a tablespoon of water or nut milk at a time. Mix well after each addition. The goal is to have a thick but spreadable batter. If it’s too runny, add a bit more almond flour or cacao powder. This will help get the right balance without losing flavor. To cut your brownies perfectly, let them chill well in the fridge. After at least two hours, lift them out using the parchment paper. Place the brownies on a cutting board. Use a sharp knife for clean cuts. Wipe the knife with a damp cloth between cuts. This ensures nice, tidy squares without crumbling. Enjoy your perfect no-bake fudge brownies! Pro Tips Use Fresh Ingredients: Always opt for fresh almond flour and high-quality cacao powder for the best flavor and texture in your brownies. Customize Your Sweetness: Adjust the amount of maple syrup according to your taste preference; you can add more or less based on how sweet you like your brownies. Experiment with Nut Butters: Try different nut butters such as cashew or sunflower seed butter for a unique twist on flavor. Chill for Better Texture: Allowing the brownies to chill longer than 2 hours will enhance their firmness and make them easier to cut. {{image_4}} You can make these brownies vegan and dairy-free. Use almond or peanut butter as your nut butter. Ensure you use dairy-free dark chocolate chips. This way, you keep all the rich flavor without animal products. Maple syrup is already vegan, so you're good there. Feel free to change the flavor of your brownies! You can fold in different items like chopped nuts, dried fruit, or even a pinch of cinnamon. For a minty twist, add peppermint extract. If you love berries, try mixing in some freeze-dried strawberries or raspberries. These mix-ins add fun textures and flavors to your brownies. The almond flour in this recipe is a great gluten-free option. If you want to try something new, you can use oat flour or coconut flour. Just keep in mind that coconut flour absorbs more liquid. Adjust your liquids if you choose to use it. No need to worry about gluten when you enjoy these brownies! To keep your no-bake brownies fresh, store them in the fridge. Use an airtight container to prevent them from drying out. You can place parchment paper between layers if you stack them. This stops them from sticking together. If you want to enjoy them later, leave out any toppings like nuts or coconut. Add these when you serve. You can freeze these brownies for later. First, cut them into squares and wrap each piece in plastic wrap. Then, put the wrapped brownies in a freezer bag. Make sure to remove as much air as you can. They will stay fresh for up to three months in the freezer. To enjoy, just let them thaw in the fridge overnight before serving. These brownies are best eaten within a week. After that, they may lose their taste and texture. Keep an eye on them for any signs of spoilage, like changes in color or smell. If you notice anything off, it’s best to toss them. Always trust your senses! Yes, you can use different nut butters. Almond butter and peanut butter are great choices. Cashew butter adds a nice twist too. Each nut butter will change the flavor slightly. Remember to choose a smooth nut butter for the best texture. To make these brownies nut-free, use sunflower seed butter instead of nut butter. This swap keeps the texture rich and creamy. Check for nut-free chocolate chips as well. This way, you can enjoy the brownies without worry. If you need a substitute for maple syrup, try agave nectar or honey. They both add sweetness without changing the taste too much. You can also use brown rice syrup, but it may alter the flavor slightly. Adjust the amount to fit your taste. Yes, you can make these brownies without cocoa powder. Use carob powder as a substitute for a different flavor. You can also skip the cocoa and add more nut butter for a richer taste. Just keep in mind that the brownies will not be chocolate-flavored. In this post, I covered how to make no-bake fudge brownies. I shared key ingredients, step-by-step instructions, and useful tips to ensure your brownies turn out great. You also learned about variations, storage, and answers to common questions. Remember, these brownies are easy and tasty. Feel free to mix and match ingredients to suit your taste. Enjoy your baking adventure!

Decadent No-Bake Fudge Brownies

Rich and indulgent brownies that require no baking, perfect for satisfying your chocolate cravings.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 16
Calories 150 kcal

Ingredients
  

  • 1 cup almond flour
  • 1/2 cup cacao powder
  • 1/3 cup pure maple syrup
  • 1/4 cup coconut oil, melted
  • 1/2 cup nut butter (such as almond or peanut butter)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup dark chocolate chips (dairy-free if preferred)
  • optional toppings: crushed nuts, shredded coconut, or a sprinkle of sea salt

Instructions
 

  • In a medium mixing bowl, thoroughly combine the almond flour, cacao powder, and salt using a whisk. Ensure the dry ingredients are well mixed to avoid clumping.
  • In another bowl, combine the melted coconut oil, your choice of nut butter, maple syrup, and vanilla extract. Mix until the ingredients create a smooth and creamy texture.
  • Gradually pour the wet mixture into the bowl with the dry ingredients. Stir with a spatula until everything is well combined. If the mixture feels excessively thick, add a tablespoon of water or nut milk to loosen it.
  • Gently fold in the dark chocolate chips, ensuring they are evenly dispersed throughout the brownie batter.
  • Line an 8x8-inch square baking dish with parchment paper, allowing the edges to overhang for easy removal later on.
  • Press the brownie mixture evenly into the prepared dish. Use a spatula or your hands to ensure it’s packed down firmly to create a solid base.
  • If you like, sprinkle your choice of optional toppings, such as crushed nuts, shredded coconut, or a light pinch of sea salt, over the brownie batter, and gently press them into the surface.
  • Cover the baking dish with plastic wrap and place it in the refrigerator. Allow it to chill for at least 2 hours, or until the brownies are firm to the touch.
  • Once the brownies have set, carefully lift them out of the dish using the parchment paper. Cut into 16 squares and indulge in your delightful creation!

Notes

For an indulgent touch, drizzle with additional nut butter before serving.
Keyword brownies, chocolate, dessert, no-bake, vegan