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No-Bake Brownie Fruit Kebabs Recipe
Ash Tyrrell

No-Bake Brownie Fruit Kebabs Recipe

I still remember the first time I made these for a backyard cookout. I had a pan of brownies sitting in my fridge, a bowl of fresh berries, and zero time to bake anything fancy. So I grabbed some skewers and just started threading everything together. Within minutes I had a platter that looked like it came from a bakery, and it disappeared faster than anything else on the dessert table.
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Total Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 1 pan 9x13-inch brownies, baked, chilled, and cut into 1-inch cubes — chilling them first is the secret; cold brownies hold their shape on the skewer instead of crumbling apart
  • 2 cups fresh strawberries washed and hulled — pick berries that are firm rather than overripe so they don't turn mushy once skewered
  • 2 cups fresh blueberries washed and patted dry — dry berries slide onto skewers more easily and won't make the brownies soggy
  • 12 to 16 large marshmallows — these add a soft pillowy bite between the fruit and brownie cubes
  • 1/2 cup hot fudge or chocolate sauce for drizzling — warm the sauce slightly so it drizzles smoothly instead of clumping
  • 16 to 20 wooden or bamboo skewers — soak them in water for 10 minutes if you're worried about splintering though it's optional for a no-bake dessert

Method
 

  1. Bake your favorite brownie recipe in a 9x13-inch pan and let it cool completely. Pop the pan in the fridge for at least an hour so the brownies firm up. Once chilled, slice them into 1-inch cubes using a sharp knife for clean edges.
  2. While the brownies chill, rinse your strawberries and blueberries under cool water. Hull the strawberries and pat everything dry with a paper towel. Dry fruit sticks better to skewers and keeps the brownies from getting soggy.
  3. Take a skewer and start alternating pieces: a brownie cube, a strawberry or a few blueberries, a marshmallow, and repeat. Keep going until the skewer is comfortably full, leaving a small handle at the bottom for gripping.
  4. Continue threading the remaining skewers the same way, mixing up the pattern so each one looks a little different. This keeps the platter visually interesting and lets everyone grab their favorite combination.
  5. Warm your hot fudge or chocolate sauce slightly so it flows easily, then drizzle it generously over the finished kebabs. Use a spoon and move it back and forth for that classic bakery-style zigzag look.
  6. Place the assembled kebabs on a platter and refrigerate them until you're ready to serve. This keeps the marshmallows and brownies firm and makes the whole platter easier to transport if you're heading to a party.

Notes

  • I always chill my brownies overnight if I can, because firmer brownies hold together so much better on the skewer
  • I pat my berries completely dry before threading them, since wet fruit makes everything slide around
  • I like using a mix of skewer lengths so kids get shorter, easier-to-hold sticks
  • I drizzle the chocolate sauce right before serving instead of ahead of time, so it stays glossy instead of soaking in
  • I keep a few extra marshmallows on hand because they tend to disappear before the kebabs are even assembled