No Bake Brownies

No Bake brownies will become your new favorite. They are easy to make, oh so delicious chocolatey and have the perfect chewy, fudgy texture. 

❤️ You’ll Love This No Bake Brownies

Mix, spread & Chill. The method of making no bake brownies cannot be simpler than this. You’ll just have to mix the ingredients, spread evenly in the pan, chill, cut and enjoy.

To make it even more chocolatey, I have added ganache topping (that is optional). 

For some crunch, it is garnished with walnuts. 

This kind of dessert is perfect for hot summery days. You don’t need to turn on the oven. 

Involve your kids and make memories! It is such an easy to whip up with your kid.  

This is not vegan no bake brownies that you find all over the internet. Yes, no dates are used.  

🧾 Ingredient Notes

Here is the pic of the ingredients you’ll need to make super easy no bake brownies. For the brownie (fudge) itself, you’ll need only 4 ingredients. Plus, 4 more ingredients for the topping.

• Cocoa powder: Use good quality cocoa powder. The taste of the brownies highly depends on the brand and quality you’re using. Try to buy the brand whose chocolate you like to eat. 
• Hershey’s cocoa powder is most commonly used and earlier I have tried with this. And it gives good results. But over the years, I prefer to use Ghirardelli unsweetened cocoa powder. 
• Graham cracker crumbs: You can buy ready crumbs or buy the crackers and crush yourself at home. Instead, you can use crumbs of any crispy cookies or Nilla vanilla/chocolate wafers.  

👩‍🍳 How To Make No Bake Brownies? (Pics)

1) Take condensed milk, vanilla & cocoa powder in a large bowl. 

2) Whisk it until it comes together. If it feels too thick to whisk then you can warm up for 20-30 seconds in a microwave. 

3) Now add graham cracker crumbs.

4) Start whisking and halfway through switch to a spatula. It will come together like dough.

5) Grease the 8×8 inch square pan lightly with cooking oil spray or butter. Then line it with parchment paper. Now transfer the brownie dough into the prepared pan, press it with your hands and spread it evenly. Chill in the refrigerator.

Let’s Make Ganache Topping:

6) Take heavy cream and butter in a bowl. Heat it until it just starts to boil. I have done that in a microwave. You can do it on the stovetop in a saucepan. Whisk the butter and cream together.

7) Add chocolate chips and let it sit for few minutes. Let the chocolate melt and soften.

8) Now start whisking. In the beginning, it doesn’t look good and you may feel that something went wrong.

9) But trust me, keep whisking until it becomes smooth and shiny. 

10) Pour it over brownies. Sprinkle some chopped walnuts. 

11) Again chill it for at least 2 hours. Then slice into 16 pieces and enjoy. 

💭 Expert Tips For No Bake Brownies

• I highly recommend lining the pan with parchment paper. And keep a little more paper around the two edges so it is easy to lift and remove.
• Depending on the climate, you may or may not need to warm up the condensed milk mixture. Personally, I had to warm up every time since the whole house has temperature control throughout the year whether it’s heated during the winter or central AC during the summer.
• After adding ganache topping over the brownies, you have to chill into the refrigerator for 2-3 hours. 
• Storage: It stays good for up to a week in an airtight container in the refrigerator. Make sure to store in a single layer. If stacking then keep the parchment paper between layers.

Originally posted in Dec 2013. Updated with more tips, photos, video and made few changes to the recipe to make it even better.

PS Tried this recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.

No Bake Brownies

4.50 from 8 votes

Print

Pin

Save Saved!

Rate

No Bake brownies will become your new favorite. They are easy to make, oh so delicious chocolatey and have the perfect chewy, fudgy texture.

Kanan

Prep Time 15 minutes mins

Chilling Time 2 hours hrs

Total Time 15 minutes mins

Serving Size 16 pieces

US measuring cups are used (1 cup = 240 ml)

Cook ModePrevent your screen from going dark

Ingredients

For Brownies:

• 1 can (14 oz or 400 grams) Sweetened condensed milk
• 2 teaspoons Pure vanilla extract
• ¼ cup (23 grams) Unsweetened cocoa powder
• 3 cups (340 grams) Graham cracker crumbs

For Ganache & Topping:

• ⅓ cup Heavy whipping cream
• 1 tablespoon Unsalted butter
• 3 oz (85 grams or ½ cup) Chocolate chips, (Or semi-sweet chocolate chopped into small pieces)
• ¼ cup Walnuts, chopped, for garnishing

Instructions

• Take condensed milk, vanilla & cocoa powder in a large bowl. Whisk it until it comes together. If it feels too thick to whisk then you can warm up for 20-30 seconds in a microwave.
• Now add graham cracker crumbs. Start whisking and halfway through switch to a spatula. It will come together like dough.
• Grease the 8×8 inch square pan lightly with cooking oil spray or butter. Then line it with parchment paper.
• Now transfer the brownie dough into the prepared pan, press it with your hands and spread it evenly. Chill in the refrigerator while you’re making ganache topping.
• Take heavy cream and butter in a bowl. Heat it until it just starts to boil. I have done that in a microwave. You can do it on the stovetop in a saucepan. Whisk the butter and cream together.
• Add chocolate chips and let it sit for few minutes. Let the chocolate melt and soften.
• Now start whisking. In the beginning, it doesn’t look good and you may feel that something went wrong. But trust me, keep whisking until it becomes smooth and shiny.
• Pour it over brownies. Sprinkle some chopped walnuts.
• Again chill it for at least 2 hours. Then slice into 16 pieces and enjoy.

Video

Notes

• I highly recommend lining the pan with parchment paper. And keep a little more paper around the two edges so it is easy to lift and remove.
• Depending on the climate, you may or may not need to warm up the condensed milk mixture. Personally, I had to warm up every time.
• Storage: It stays good for up to a week in an airtight container in the refrigerator. Make sure to store in a single layer. If stacking then keep the parchment paper between layers.

Substitutes:

• Graham cracker crumbs: any crispy cookies or Nilla vanilla/chocolate wafers or Oreo cookies without cream. Depending on how buttery your cookies are, quantity may vary.
• Walnuts: Other nuts like almonds, pecans, hazelnuts, cashews.

Nutrition

Serving: 1piece | Calories: 213kcal (11%) | Carbohydrates: 30g (10%) | Protein: 4g (8%) | Fat: 9g (14%) | Saturated Fat: 4g (20%) | Trans Fat: 1g | Cholesterol: 18mg (6%) | Sodium: 141mg (6%) | Potassium: 155mg (4%) | Fiber: 1g (4%) | Sugar: 21g (23%) | Vitamin A: 173IU (3%) | Vitamin C: 1mg (1%) | Calcium: 96mg (10%) | Iron: 1mg (6%)

Did You Make This Recipe?

I want to see! Be sure to tag me on social media!

Rate this Recipe Pin Recipe Tag on Insta