July 31, 2026

Ovenless Ep. 1: No-Bake Brookie Bars

My oven has been broken for over a month, so naturally I’m turning it into a recipe series.

My oven has officially been broken for over a month now, which means I’ve had to get very creative with my dessert situation.

So instead of waiting around for it to be fixed, which is most likely never, I’m starting a new series: Ovenless.

Easy, no-bake treats that require zero oven time but are still actually worth making.

And we’re starting with these No-Bake Brookie Bars because why choose between a cookie and a brownie when you can have both?

You get a vanilla peanut butter cookie dough layer, a chocolate brownie-inspired layer, chocolate chips throughout, and a layer of melted dark chocolate on top.

They’re chewy, chocolatey, a little salty from the peanut butter, and honestly? I might not even be rushing to fix my oven anymore.

What You’ll Need

1½ cups almond flour
2 heaping tbsp peanut butter
¼ cup vanilla protein powder
¼ cup cacao powder
¼ cup coconut oil
¼ cup maple syrup
Chocolate chips or cacao nibs
Dark chocolate
1 tsp coconut oil

How to Make No-Bake Brookie Bars

Make the base.
In a mixing bowl, combine the almond flour, peanut butter, vanilla protein powder, maple syrup, and coconut oil. Mix until you have a dough-like mixture.

Split it up.
Divide the mixture evenly into two bowls.

Make it chocolatey.
Add the chocolate chips or cacao nibs to one half. Add the cacao powder to the other half and mix until combined.

Layer it up.
Press portions of each mixture into a silicone loaf tin, alternating between the vanilla and chocolate mixtures to create that brookie look.

Add the chocolate.
Melt the dark chocolate with 1 teaspoon coconut oil, then pour it over the top.

Freeze.
Place the loaf tin in the freezer for about 30 minutes, or until the chocolate has set.

Slice into bars and enjoy!

Tips

Use a silicone loaf tin: It makes getting the bars out so much easier once they’re set.
Don’t skip the freezer: The 30-minute freeze helps everything firm up and makes slicing much easier.
Customize the mix-ins: Chocolate chips, cacao nibs, or even a little flaky salt would all be so good here.
Keep them cold: Store the bars in the fridge or freezer so they stay nice and firm.

Final thoughts

If my oven wants to take another month-long vacation, apparently we’re just going to roll with it.

Ovenless is officially my new excuse to make all the no-bake desserts I’ve been meaning to try — and they better be actually good.

Make sure to tag me on Instagram @whatrobineats when you make this!