No-Bake Peanut Butter Brownies

These No-Bake Peanut Butter Brownies have an easy date and cocoa brownie base with a marbled peanut butter and chocolate swirl topping!

Course Dessert

Cuisine American

Keyword no bake brownies, peanut butter

Prep Time 15

Cook Time 10

Chill Time 2

Total Time 2 25

Servings squares

Calories 255kcal

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 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!

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.