Home » All Recipes » No-Bake Peanut Butter Brownies

No-Bake Peanut Butter Brownies

*This post may contain Amazon Associate Affiliate links. Read more »

I love easy slice recipes when I need a quick sweet treat and this No-Bake Peanut Butter Brownies Recipe is one of my favorites. They’re marbled peanut butter brownies with an easy date, almond, peanut butter and cocoa base. Naturally gluten-free!

Bite taken out of one brownie square with peanut butter swirl on top.

No Bake Peanut Butter Brownies

Enjoy the convenience of these no-bake peanut butter chocolate brownies!

Forget about baking and waiting. These no bake brownies are a quick and delicious treat made with just 4 simple ingredients in your food processor.

Press the mixture into a lined tin, whip up the chocolate topping with the fancy peanut butter swirl, and you’re done!

The topping features melted dark chocolate swirled with a luscious peanut butter and coconut oil mixture, delivering a delightful blend of crunch and smoothness in every bite.

These brownies can be stored in the refrigerator all week, making them a guilt-free and tasty daily indulgence with zero added sugar. Enjoy the goodness!

Can I use other nuts instead of almonds?

Yes, you can substitute almonds with peanuts, walnuts, pecans, or cashews for a different flavor profile. If you want to switch out the peanut butter, I’d suggest using almond butter or cashew butter.

Ingredient Notes & Substitutions

A full and detailed recipe card with all the ingredients to make this lemon slice is at the bottom of this post.

  • Dates: If using fresh Medjool dates, there is no need to soak them.
  • Peanut Butter: Natural peanut butter, either smooth or crunchy, is recommended for its pure flavor, but you can experiment with other nut or seed butters for variation.

How To Make No Bake Peanut Butter Brownies

Soak Dates: Place the pitted dates in a heatproof bowl and pour boiling water over them. Allow the dates to soak in the boiling water for 10 minutes then drain. 

Prepare the Base: Line a 9 x 5 inch rectangle loaf tin with parchment paper. Seta aside. 

Combine Ingredients: In a food processor, pulse almonds and soaked dates until chunky. Add cocoa and peanut butter. Blend until it forms a ball.

Press into Pan: Firmly press the mixture into the lined loaf pan. Place it into the refrigerator while you make the topping. 

Melt Chocolate: In a double boiler, melt chocolate and coconut oil until smooth over low heat. Once melted, remove from heat and set aside. 

Melt Peanut Butter: In a small saucepan over low-medium heat, melt the peanut butter and coconut oil until smooth.

Layer With Chocolate: Pour melted chocolate over the base, spreading it out evenly. 

Swirl Peanut Butter: Dollop peanut butter mixture over the chocolate and swirl it through with a knife or skewer. 

Chill: Refrigerate for 1-2 hours or until set. Peanut butter swirls will remain soft while the chocolate sets.

Slice and Serve: After setting, let it sit at room temperature for 15 minutes for easier slicing. Enjoy!

No bake peanut butter swirl brownies sliced and sitting on marble platter.

Expert Tips

  • Soaking Dates: When soaking dates, use boiling water and allow them to sit for a full 10 minutes. This softens them, making them easier to blend and creating a smoother base for your brownies.
  • Slice it with a warm knife: Hold your knife under hot running water from the tap for a few seconds, wipe it dry then cut your slice. A warm knife is easier to cut through solid chocolate on top.

What’s the best way to cut the brownies without them cracking?

To ensure clean slices, run a sharp knife under hot water for 3-5 seconds, wipe it dry, and then cut the brownies. This will help your knife glide smoothly through the chocolate.

Can I skip the peanut butter swirl?

While the peanut butter swirl adds a delightful touch, you can omit it if desired. Your no bake peanut butter brownies will still be delicious!

Peanut butter no bake brownies sliced and sitting on parchment paper lined board.

Storage Instructions

Store: Place the cooled brownies in an airtight container and store them in the refrigerator. They will stay fresh for up to 1 week.

Freeze: Wrap them tightly in plastic wrap or foil, place them in an airtight container or freezer bag, and store in the freezer for up to 3 months. When you’re ready to enjoy them, simply thaw at room temperature until softened or overnight in the refrigerator. 

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x

One no bake peanut butter brownie with bite taken out sitting on parchment paper on board.

No-Bake Peanut Butter Brownies

Samantha Pickthall
These No-Bake Peanut Butter Brownies have an easy date and cocoa brownie base with a marbled peanut butter and chocolate swirl topping!
4.41 from 5 votes
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 25 minutes
Course Dessert
Cuisine American
Servings 12 squares
Calories 255 kcal

Ingredients
 
 

Base

  • 2 cups dried pitted dates + boiling water to soak
  • 2/3 cup whole almonds, skin on or off
  • 1/4 cup natural unsweetened cocoa powder
  • 1 Tbsp peanut butter, skin on or off

Chocolate Topping

  • 200 g block of dark chocolate, broken into squares
  • 1 Tbsp coconut oil

Peanut Butter Swirl

  • 2 Tbsp peanut butter, smooth or crunchy
  • 1 tsp coconut oil

Instructions
 

Base

  • Soak Dates: Place the pitted dates in a heatproof bowl and pour boiling water over them. Allow the dates to soak in the boiling water for 10 minutes then drain.
  • Prepare the Base: Line a 9 x 5 inch rectangle loaf tin with parchment paper. Seta aside.
  • Combine Ingredients: In a food processor, pulse almonds and soaked dates until chunky. Add cocoa and peanut butter. Blend until it forms a ball.
  • Press into Pan: Firmly press the mixture into the lined loaf pan. Place it into the refrigerator while you make the topping.

Chocolate Topping

  • Melt Chocolate: In a double boiler, melt chocolate and coconut oil until smooth over low heat. Once melted, remove from heat and set aside.

Peanut Butter Swirl

  • Melt Peanut Butter: In a small saucepan over low-medium heat, melt peanut butter and coconut oil until smooth.
  • Layer With Chocolate: Pour melted chocolate over the base, spreading it out evenly.
  • Swirl Peanut Butter: Dollop peanut butter mixture over the chocolate and swirl it through with a knife or skewer.
  • Chill: Refrigerate for 1-2 hours or until set. Peanut butter swirls will remain soft while the chocolate sets.
  • Slice and Serve: After setting, let it sit at room temperature for 15 minutes for easier slicing. Enjoy!

Notes

  • Store: Place the cooled brownies in an airtight container and store them in the refrigerator. They will stay fresh for up to 1 week.
 
  • Freeze: Wrap them tightly in plastic wrap or foil, place them in an airtight container or freezer bag, and store in the freezer for up to 3 months. When you’re ready to enjoy them, simply thaw at room temperature until softened or overnight in the refrigerator.

Nutrition

Calories: 255kcalCarbohydrates: 30gProtein: 5gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 1mgSodium: 21mgPotassium: 388mgFiber: 6gSugar: 20gVitamin A: 9IUVitamin C: 0.1mgCalcium: 47mgIron: 3mg
Keyword no bake brownies, peanut butter
Tried this recipe? Let us know how it was!

5 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating