Description

These no-bake brownies are a delicious and easy-to-make treat that requires no oven. Made with almond flour, cocoa powder, and sweetened naturally with maple syrup or honey, they offer a rich chocolate flavor and a chewy texture. Optional mix-ins like chopped nuts and chocolate chips add extra crunch and indulgence. The brownies are topped with a smooth chocolate ganache for an extra layer of decadence. Perfect for a healthy snack or dessert, they set quickly in the refrigerator.

Ingredients

Scale

Dry Ingredients

1 ½ cups almond flour
½ cup cocoa powder
¼ teaspoon salt

Wet Ingredients

¼ cup maple syrup or honey
¼ cup melted coconut oil
1 teaspoon vanilla extract

Mix-ins (Optional)

½ cup chopped walnuts or pecans
¼ cup dark chocolate chips

Chocolate Topping (Optional)

½ cup dark chocolate chips
1 tablespoon coconut oil

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Instructions

Mix Dry Ingredients: In a mixing bowl, whisk together almond flour, cocoa powder, and salt to create a uniform dry mixture.
Combine Wet Ingredients: Add the maple syrup (or honey), melted coconut oil, and vanilla extract to the dry ingredients. Stir well until a thick dough forms.
Add Mix-ins: Fold in the chopped nuts and chocolate chips if you choose to include them, ensuring they are evenly distributed throughout the dough.
Press into Pan: Line an 8×8-inch baking dish with parchment paper. Evenly press the brownie mixture into the pan, smoothing out the surface with a spatula or your fingers.
Make the Chocolate Topping (Optional): Melt the ½ cup of dark chocolate chips with 1 tablespoon coconut oil in a microwave-safe bowl or double boiler until smooth. Pour the melted chocolate over the brownie base and spread evenly for a glossy topping.
Chill: Place the baking dish in the refrigerator for at least 1 hour or until the brownies are firm and set.
Serve: Once set, remove from the fridge, slice into squares, and enjoy your delicious no-bake brownies.

Notes

You can substitute maple syrup with honey, but the flavor and sweetness level may slightly differ.
Using parchment paper makes it easier to lift the brownies out of the pan without breaking.
For a nut-free version, simply omit the walnuts or pecans.
The chocolate topping is optional but adds richness and a smooth finish.
Store leftover brownies in an airtight container in the refrigerator for up to 5 days.