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These no bake brownie bars are so good. The top layer of chocolate gives a soft crack and reveals a dark, compact center underneath as you take a bite. The texture is closer to chilled fudge than cake. The bars use Dutch cocoa for a darker tone and fuller chocolate flavor, and the peanut butter adds a lovely nutty taste. These no bake brownie bars are easy to make and you don’t even have to have the oven on. Enjoy them for dessert or pair one with your mid-morning coffee as a special treat.
Why You’ll Love It
These bars have a glossy chocolate top and a dense brownie style middle with a rich cocoa flavor that lingers after each bite.
Intense chocolate profile: Dutch cocoa brings a deeper, darker flavor that tastes more like dark chocolate than sweet milk chocolate.
Thick, satisfying bite: The center is compact and smooth, giving you that heavy brownie texture in a chilled form.
Gluten-free friendly: Almond flour replaces wheat flour. You can also use dairy-free chocolate chips for richness without any dairy.
Also try my tiramisu brownies, orange bars, gooey butter cake, pumpkin cheesecake bars and espresso brownie cookies.
Brownie Batter Bars Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Coconut oil: Helps the mixture firm up when chilled and gives the chocolate topping a smooth finish. Refined coconut oil will bring less coconut flavor into your bars while unrefined coconut oil gives a stronger coconut taste.
Maple syrup: Adds sweetness and binds the dry ingredients so the bars hold together. This is used in place of the granulated sugar or brown sugar found in many other no bake brownie bars.
Creamy peanut butter: Provides structure and a subtle roasted note beneath the cocoa.
Almond flour: Creates the body of the bars and keeps the texture dense and soft.
Cocoa powder: I like Dutch processed cocoa powder because it delivers a darker color and deeper chocolate flavor than standard cocoa, but you can use any kind you have on hand.
Chocolate chips: Mixed into the batter for pockets of chocolate and melted over the top for a firm layer.
Flaky salt: Just a pinch of this helps the sweet flavors to pop.
How to Make Double Chocolate Cookie Dough Bars
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Line the pan: Line a metal pan with parchment paper so the bars can be lifted out cleanly.
Mix the wet ingredients: Whisk melted coconut oil with maple syrup and peanut butter in a medium bowl until smooth.
Incorporate the dry ingredients: Stir in almond flour and cocoa powder until fully combined, then fold in half of the chocolate chips.
Press into shape: Spread the peanut butter cookie dough into an even layer and smooth the surface firmly.
Add the topping: Melt the remaining chocolate chips and spread over the top, finishing with a light sprinkle of flaky sea salt.
Chill and slice: Freeze the chocolate chip cookie bars until firm, lift out and cut into 12 bars.
Substitutions and Variations
Nut butter swap: Peanut, cashew or almond butter all work and slightly change the background flavor. I recommend using natural nut butter as it tends to be a little bit more runny. That oil/moisture will be absorbed by the almond flour and give your bars a softer bite if served from the fridge.
Cocoa choice: Regular cocoa powder can replace Dutch cocoa, though the color and depth will be lighter.
Chocolate preference: Choose dairy-free chocolate chips or regular chocolate chips depending on your needs. I tried white chocolate chips and semi sweet chocolate chips (and they were all good!)
Dairy-free version: Use dairy-free chocolate chips.
Add vanilla: A few drops of vanilla extract would be good in these.
Serving Suggestions
With a drink: Pair the brownie bars with a pineapple peach smoothie or medicine ball tea.
For dessert: Enjoy them after a meal of pasta amatriciana or chicken limone.
As a special treat: Serve one with a chocolate cake martini cocktail for true indulgence!
How to Store
Store: Refrigerate in an airtight container for up to 7 days.
Freeze: Freeze in an airtight container for up to 3 months.
Thaw: Let sit at room temperature briefly until slightly softened.
Top Tips
Use well-stirred nut butter: Fully incorporated oils help the batter blend smoothly.
Press firmly into the pan: Compacting the mixture tightly helps prevent crumbly edges.
Spread chocolate evenly: Work while the chocolate is fluid so the top layer looks smooth.
Slice with a warm knife: A slightly warmed blade cuts through the firm chocolate layer more cleanly.
Keep them chilled: The longer your bars sit out on the counter, the softer they will get. I don’t recommend letting them sit out for more than half an hour.
Double Chocolate Chip Cookie Dough Bars FAQs
Yes. They’ll be firm with a dense bite and a chocolate top that cracks slightly. They’re also good chilled if you want a softer bite.
Not overly so. They have a balanced sweetness with a strong cocoa presence and a subtle maple finish.
No Bake Brownie Bars Recipe
No Bake Brownie Bars
Equipment
- Baking Sheet 9 x 13-Inch
Ingredients
- 3 Tablespoons coconut oil
- ⅓ Cup maple syrup
- ¾ Cup creamy peanut butter
- 1 ½ Cups almond flour
- ½ Cup Dutch cocoa powder
- 1 Cup chocolate chips
- 1 Pinch sea salt flakes
Instructions
- Melt your coconut oil in the microwave then add it to a mixing bowl with the maple syrup and peanut butter.
- Whisk until homogeneous.
- Add the almond flour and cocoa powder.
- Gently whisk until no dry clumps remain in your brownie batter.
- Once the wet and dry ingredients are combined, fold in half of the chocolate chips.
- Line a 9 x 13-inch baking sheet with wax or parchment paper.
- Spread the brownie batter onto the baking sheet until it’s about ½-inch thick.
- Melt the remaining chocolate chips in the microwave and then spread them over the cookie dough.
- Top with a pinch of sea salt flakes if liked.
- Chill in the freezer for 30 minutes before slicing into bars.
Notes
Press firmly into the pan: Compacting the mixture tightly helps prevent crumbly edges.
Spread chocolate evenly: Work while the chocolate is fluid so the top layer looks smooth.
Slice with a warm knife: A slightly warmed blade cuts through the firm chocolate layer more cleanly.
Keep them chilled: The longer your bars sit out on the counter, the softer they will get. I don’t recommend letting them sit out for more than half an hour.
Nutrition
Once sliced, these double chocolate cookie bars give you that concentrated chocolate hit you expect from a brownie, just in a colder, denser form. The top layer adds a bit of contrast with its firmer texture, while the center melts slowly as you chew. The cocoa flavor in these no bake brownie bars carries through from first bite to finish, and the maple sweetness keeps it rounded. They taste somewhere between a brownie and a piece of fudge, rich enough to satisfy in a single square. Kids love them and grownups find them pretty hard to resist too!
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
