No Bake Fudgy Brownies Recipes
NO-BAKE FUDGE BROWNIES
These easy peanut-and-coconut-laced fudge brownies are sure to become your go-to recipe for chocolate cravings.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 2h25m
Yield Makes 2 dozen
Number Of Ingredients 8
Steps:
- Line a 9-inch square baking dish with plastic wrap, leaving a 1-inch overhang on all sides.
- Heat chocolate and evaporated milk in a saucepan over medium heat, stirring, until chocolate melts and is smooth. Remove from heat. Stir in vanilla. Set aside 1/3 cup.
- Combine cookies, 2 cups coconut, 1 cup peanuts, the sugar, and 1/2 teaspoon salt in a bowl. Pour in chocolate mixture; stir until combined.
- Spread mixture evenly into dish. Spread reserved 1/3 cup chocolate over top. Finely chop remaining 2 tablespoons coconut and 2 tablespoons peanuts; sprinkle evenly over chocolate. Refrigerate until set, about 2 hours. Remove brownies from pan by lifting plastic wrap. Remove plastic, and cut into 24 brownies.
THE BEST FUDGY BROWNIES RECIPE BY TASTY
Here's what you need: good-quality chocolate, butter, sugar, eggs, vanilla extract, all-purpose flour, cocoa powder, salt
Provided by Alvin Zhou
Categories Desserts
Time 45m
Yield 9 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.
- Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later.
- In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color.
- Whisk in the melted chocolate (make sure it's not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
- Fold in the chocolate chunks, then transfer the batter to the prepared baking dish.
- Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
- Slice, then serve with a nice cold glass of milk!
- Enjoy!
Nutrition Facts : Calories 404 calories, Carbohydrate 39 grams, Fat 27 grams, Fiber 2 grams, Protein 5 grams, Sugar 25 grams
NO BAKE FUDGY BROWNIES
Make and share this No Bake Fudgy Brownies recipe from Food.com.
Provided by blue_raven80
Categories Lunch/Snacks
Time 15m
Yield 16 brownies
Number Of Ingredients 6
Steps:
- 1 Grease 8-inch square baking pan or line with foil.
- 2 In a medium saucepan over low heat, combine the sweetened milk and chocolate; cook and stir just until boiling. Reduce heat; cook and stir for 2-3 minutes or until mixture thickens.
- 3 Remove from heat and stir in vanilla.
- 4 Stir in 2 cups of cookie crumbs. Spread evenly in prepared pan. Sprinkle with remaining cookie crumbs and sprinkles or nuts; press down gently with a spatula.
- 5 Cover and chill 4 hours or until firm. Cut into squares. Store covered in refrigerator.
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5/5 (4)Total Time 10 minsCategory DessertCalories 323 per serving
- Brownies: Mix cacao powder, almond flour and 1/2 cup of the walnuts in a food processor until the mixture resembles a course flour. Then add the rest of ingredients. If your dates are hard, soak them in hot water before adding them to the mixture.
- After all ingredients come together in a ball and are moist, add the leftover 1/4 cup walnuts and pulse so that you have chunks of walnuts in the brownies.
- Line a a 7 1/2" x 9 1/2" baking dish (or similar size) with plastic wrap, then press the brownie mixture. Put in the refrigerator while you mix the frosting.
- Chocolate Frosting: Mix all ingredients except walnuts until smooth and creamy. Use food processor if necessary.
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- Blend all the ingredients in a food processor. If your dates are a little dry then add the dates to a bowl with hot water to soak for 15 minutes, to soften them and help them to blend.Test the consistency of the brownies by pressing it between two fingers. If you're able to press it without it crumbling/ falling apart, then it's ready. If not - you can either add 1-2 teaspoons of warm water and blend again for a few seconds, or add an extra date.
- Prepare a baking tray/dish with parchment paper then spread the raw brownie mix into the container, in an even layer.Depending on what size tray you use, the bars will be thinner or thicker. If you only have a large tray then simply spread over half, pressing it into one side of the tray with a spatula or other flat tool.
- Sprinkle with some cacao powder and add a few more walnuts, if preferred. Alternatively, you can make the avocado frosting by blending all of the ingredients together and then spreading over the brownies and allowing it to chill.
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- Place the energy bites on a cookie sheet in the fridge to firm up. Allow to sit for at least an hour and then transfer to an airtight container to store.
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- Grind the walnuts and dates in a food processor until finely ground. Add the almond butter and process until well mixed. Add the cocoa powder and pulse to mix well.
- Transfer the brownie mixture to an 8-inch square baking pan. (If you line the pan with parchment paper, it will make it easier to remove the brownies.) Use your fingers to press the mixture evenly into the pan. (You can place a piece of parchment paper on top of the mixture as you press it into the pan to prevent it from sticking to your hands.) Once the brownies are firmly pressed into the pan, sprinkle the top evenly with the crushed pecans, pressing them into the top of the brownies.
NO BAKE BROWNIES WITH CHOCOLATE FROSTING - ROBUST RECIPES
From robustrecipes.com
Cuisine Gluten FreeCategory DessertServings 16Total Time 30 mins
- Grease an 8×8 baking dish and line well with parchment paper so that there are overhangs of parchment paper to pull the brownies out of the pan easily. I use two pieces of parchment paper overlapping to cover all sides. If the parchment paper wants to move while you press the brownies into the pan I use those large paperclips, or clothespins to hold the paper in place.
- Add 1 1/2 cups of the dates to a heat proof bowl. Heat up filtered water to a boil (I use my tea kettle for this), pour the hot water over the 1 1/2 cup of dates just until covered. Allow the dates to soak for 15 minutes. Note: the extra 1/2 cup of dates is set aside, not for soaking.
- Add the nuts to a food processor, blend until finely ground. Be sure not to blend too long and turn the nuts into nut butter. (see photo in post). Add the cocoa powder, cinnamon, and salt, blend until well combined. Transfer the dry ingredients to a separate bowl and set aside.
- Once the dates have soaked for 15 minutes, spoon out 2 tablespoons of the date water, and drain the dates from the remaining water.
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5/5 (27)Total Time 10 minsCategory DessertCalories 207 per serving
- In a large mixing bowl, add your smooth healthy homemade Nutella, sticky sweetener of choice and coconut flour. Mix very well until a thick, gooey batter remains. If the batter is too thin, add a little extra coconut flour. If the batter is too thick, add some liquid or extra syrup.
- While the brownie base is in the refrigerator, prepare your half cup of coconut cream/milk. In a microwave-safe bowl or stovetop, combine your chocolate chips and coconut milk and melt until combined.
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From irenamacri.com
Cuisine AmericanTotal Time 25 minsCategory DessertCalories 242 per serving
- Preheat the oven 350°F (175°C). Line an 81⁄2 x 5–inch (22 x 13–cm) bread pan with parchment paper.
- To make the brownies, place the hazelnuts on a rimmed baking sheet and toast for 10 to 15 minutes. Remove the sheet from the oven and allow the nuts to cool. Rub the hazelnuts in a kitchen towel to remove all the skins.
- Place the cooled, skinless hazelnuts, walnuts, macadamia nuts, vanilla, honey, powdered sugar, cocoa powder and salt in a food processor. Process for about 15 seconds, stop and wipe the sides down, then process again just until the mixture is smooth and shiny. Do not over-process or the oils will begin to separate. (If this happens, just wipe the excess oil off the bars with paper towels. They will be slightly more fragile but still delicious.)
- Pour the mixture in the prepared pan and press it down to create an even surface. Cover the pan and place it in the refrigerator for several hours, or overnight.
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- Watch the video in the post for visual instructions.Grind the flax seeds in an electric spice/coffee grinder or blender until it's flour. You can also use 65 g of store-bought GROUND flax seeds but make sure the flax meal is fresh.
- Process all dry ingredients in a food processor, then add the dates and vanilla extract and blend until the dough sticks together when you press it between your fingers. It might take a while until the dough comes together. If it's still too dry after some minutes add a few additional dates or a little maple syrup or raw agave syrup. The dates should be very soft and juicy. If they aren't moist soak them in warm water until they are soft.
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