The Only No-Bake Brownie Recipe You'll Ever Need (Dense, Fudgy, No Oven)
These no-bake brownies taste like the center square of a pan of baked brownies — dense, fudgy, and deeply chocolatey. No oven required, no weird ingredients, and just 15 minutes of active work. The secret is blooming the cocoa in melted butter and using finely ground vanilla wafers for the perfect texture.
Equipment
- 8x8 baking dish
- Parchment Paper
- Food Processor
- Heat-Proof Bowl
- Rubber Spatula
- Sharp Knife
Ingredients
- 2 cups vanilla wafer crumbs
- 1 cup powdered sugar
- 1/2 cup Dutch-process cocoa powder
- 1/4 tsp fine sea salt
- 1/2 cup unsalted butter, melted
- 1/4 cup whole milk
- 1 tsp vanilla extract
- flaky sea salt, for finishing
Instructions
- Line an 8x8-inch baking dish with parchment paper, leaving a few inches of overhang on two opposite sides.
- Pulse the vanilla wafers in a food processor until they become a fine, uniform powder. You should have exactly 2 cups of fine crumbs.
- In a large bowl, whisk together the wafer crumbs, powdered sugar, cocoa powder, and fine sea salt until no streaks remain.
- In a medium heat-proof bowl, melt the butter in the microwave in 30-second bursts. Once melted, whisk in the cocoa powder and let it sit for 1 minute. This blooms the cocoa and deepens the flavor.
- Whisk the milk and vanilla into the butter-cocoa paste until smooth and fully combined.
- Pour the wet mixture into the bowl with the dry crumbs. Stir with a rubber spatula until the mixture forms a cohesive, slightly sticky dough that holds together when pressed.
- Transfer the mixture to the prepared pan. Use the bottom of a glass or measuring cup to press it down as evenly and firmly as possible. The surface should be smooth and level.
- Refrigerate for at least 2 hours, or until firm. (For faster setting, freeze for 45 minutes.)
- Use the parchment overhang to lift the entire block out of the pan. Place on a cutting board and slice into 16 squares. Sprinkle flaky sea salt over the top immediately after slicing. Wipe the knife clean between cuts for neat edges.
Notes
Press firmly into the pan to avoid crumbly brownies. For clean slices, use a sharp knife and wipe it between each cut. These brownies improve after a day in the fridge. Store in an airtight container in the fridge for up to 2 weeks, or freeze for up to 3 months. If you don't have a food processor, crush the wafers in a sealed bag with a rolling pin.