These 5-ingredient no-bake chocolate-covered brownies are a dream come true for chocolate lovers. Made with just a handful of simple ingredients, these brownies are rich, fudgy, and topped with a luscious layer of chocolate. Perfect for a quick dessert or a satisfying snack, they require no oven and come together in minutes.
Why You’ll Love This Recipe
- Quick and easy: Perfect for busy days, this recipe takes minimal effort and no baking.
- Minimal ingredients: You only need five common ingredients.
- Rich and fudgy: The perfect texture for a decadent dessert.
- No oven needed: Ideal for hot days when you don’t want to turn on the oven.
- Customizable: Easily tweak the ingredients to suit your preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Medjool dates
- Almond butter
- Cocoa powder
- Vanilla extract
- Dark chocolate (for coating)
Directions
- Prepare the dates: Remove the pits from the dates and soak them in warm water for 10 minutes to soften them.
- Blend the base: In a food processor, combine the soaked dates, almond butter, cocoa powder, and vanilla extract. Blend until the mixture forms a sticky dough.
- Shape the brownies: Press the dough into a lined baking dish, smoothing the top with a spatula. Place the dish in the freezer to firm up for about 30 minutes.
- Melt the chocolate: While the base firms up, melt the dark chocolate in the microwave or a double boiler until smooth.
- Coat the brownies: Remove the brownie base from the freezer and slice it into squares or bars. Dip each piece into the melted chocolate, ensuring it’s fully coated. Place them on a parchment-lined tray to set.
- Chill and serve: Refrigerate the chocolate-covered brownies until the coating is firm. Enjoy!
Servings and Timing
- Servings: This recipe makes approximately 8-10 brownies, depending on the size of your cuts.
- Prep time: 15 minutes
- Chilling time: 30 minutes
Variations
- Nut-free: Replace almond butter with sunflower seed butter for an allergy-friendly version.
- Add-ins: Mix in chopped nuts, shredded coconut, or mini chocolate chips for added texture.
- Different coating: Try white chocolate or milk chocolate for a sweeter variation.
- Sugar-free: Use sugar-free dark chocolate for a keto-friendly dessert.
Storage/Reheating
- Storage: Store these brownies in an airtight container in the refrigerator for up to 1 week.
- Freezing: They freeze beautifully. Place in a freezer-safe container, separated by parchment paper, and store for up to 3 months.
- Reheating: No need to reheat, but let frozen brownies sit at room temperature for a few minutes before enjoying.
FAQs
1. Can I use regular dates instead of Medjool dates?
Yes, but soak them longer to ensure they blend smoothly.
2. What can I use instead of almond butter?
You can substitute peanut butter, cashew butter, or any nut or seed butter of your choice.
3. Can I skip the chocolate coating?
Absolutely. The brownies will still be delicious without it, though the coating adds an extra layer of flavor.
4. Are these brownies gluten-free?
Yes, this recipe is naturally gluten-free as it doesn’t use any flour.
5. Can I add protein powder to the recipe?
Yes, you can add a scoop of your favorite protein powder for a protein-packed treat.
6. How can I make these vegan?
This recipe is already vegan as long as you use dairy-free dark chocolate.
7. Can I double the recipe?
Certainly! Just use a larger dish and adjust the chilling time as needed.
8. What’s the best way to slice the brownies?
Use a sharp knife dipped in warm water for clean cuts.
9. Can I use a blender instead of a food processor?
A high-powered blender can work, but a food processor is easier for mixing the sticky dough.
10. Are these brownies healthy?
They’re a healthier treat made with whole-food ingredients and no refined sugar.
Conclusion
These 5-ingredient no-bake chocolate-covered brownies are a perfect indulgence for any occasion. They’re quick to make, require minimal ingredients, and are incredibly versatile. Whether you’re hosting a gathering, looking for a sweet snack, or just treating yourself, this recipe is sure to satisfy your chocolate cravings. Give them a try and enjoy a bite of fudgy, chocolatey perfection!
Print
5-Ingredient No-Bake Chocolate Covered Brownies
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 16 brownies
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Gluten Free
Description
These no-bake chocolate-covered brownies are a simple, indulgent treat made with just five ingredients! Perfect for when you want a quick, chocolatey dessert without turning on the oven. They’re rich, fudgy, and topped with a smooth chocolate coating.
Ingredients
- Prepare the Brownie Base:
- Add the almond flour, pitted dates, cocoa powder, and vanilla extract to a food processor.
- Process until the mixture forms a sticky dough. If it’s too dry, add 1-2 teaspoons of water and pulse again.
- Shape the Brownies:
- Line an 8×8-inch pan with parchment paper. Press the dough firmly into the pan, creating an even layer. Chill in the refrigerator for 30 minutes to set.
- Make the Chocolate Coating:
- Melt the dark chocolate in a microwave-safe bowl in 20-second increments, stirring until smooth, or use a double boiler.
- Coat the Brownies:
- Pour the melted chocolate over the chilled brownie base, spreading it evenly. Return to the refrigerator until the chocolate sets (about 20 minutes).
- Cut and Serve:
- Remove the brownies from the pan using the parchment paper. Cut into squares and enjoy!
Instructions
- Prepare the Brownie Base:
- Add the almond flour, pitted dates, cocoa powder, and vanilla extract to a food processor.
- Process until the mixture forms a sticky dough. If it’s too dry, add 1-2 teaspoons of water and pulse again.
- Shape the Brownies:
- Line an 8×8-inch pan with parchment paper. Press the dough firmly into the pan, creating an even layer. Chill in the refrigerator for 30 minutes to set.
- Make the Chocolate Coating:
- Melt the dark chocolate in a microwave-safe bowl in 20-second increments, stirring until smooth, or use a double boiler.
- Coat the Brownies:
- Pour the melted chocolate over the chilled brownie base, spreading it evenly. Return to the refrigerator until the chocolate sets (about 20 minutes).
- Cut and Serve:
- Remove the brownies from the pan using the parchment paper. Cut into squares and enjoy!
Notes
- You can substitute almond flour with oat flour or finely ground walnuts.
- Medjool dates can be swapped for regular dates, but soak them in warm water for 10 minutes if they’re too dry.
- For a nut-free version, use sunflower seed flour instead of almond flour.
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