Flourless Brownies


5 from 805 votes
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These flourless brownies are BETTER than any boxed mix out there and require just 6 simple ingredients. No flour, no butter, and no grains, they are gooey, fudgy, and have those gorgeous crinkly tops. 

flourless brownies

Flourless Brownies

It’s no secret that I love a good brownie. I’ve made vegan brownies and protein brownies, and now these flourless brownies. 

Why this flourless brownie recipe will be your new go-to dessert-

  • No flour OR grains. Not only is this a flourless dessert, but it is also completely grain free! 
  • 6 Ingredients. Count the ingredients and you’ll love that there are just 6 of them. No weird or hard to find ingredients either! 
  • Crinkly tops and chewy edges. Provided you use white or brown sugar, you’ll be guaranteed the crinkly tops and chewy edges that should be mandatory for all brownies. 
  • ONE BOWL! Just a small saucepan to mix everything together and that’s it… not even a mixing bowl. 

Like flourless brownie bites, the texture of these brownies is gooey and fudgy in the middle and has crinkle tops. They are sweet and oozing with chocolate, and if you use coconut oil, there is NO coconut oil flavor whatsoever!  

I had some friends over for coffee the other day and served them these brownies and every single one of them said they were BETTER than any boxed mix out there!

How do you make flourless brownies?

The Ingredients

  • Coconut oil OR butter– The best kind of oil for using in desserts, you can use refined coconut oil or unrefined coconut oil. Use the refined kind to ensure there is NO coconut flavor. You can also use butter if you don’t follow a dairy-free diet.
  • Baking chocolate OR chocolate chips– Either baking chocolate or chocolate chips work. I prefer using baker’s chocolate, as it melts better than chocolate chips. Be sure to use a good quality chocolate bar.
  • Sugar– White sugar is preferred, but brown sugar or coconut sugar can also be used. 
  • Eggs– Room temperature eggs are a must! 
  • Cocoa Powder– Be sure to use unsweetened cocoa powder (cocoa powder without added sugar). I recommend using a high-quality cocoa powder, to really enhance the chocolate fudge flavor.
  • Arrowroot powder– To give stability to the brownie, as it has no baking powder or baking soda. You can substitute this for cornstarch or tapioca flour. 

The Instructions

Start by adding the coconut oil and chocolate into a small saucepan and place it over medium heat. Once the chocolate begins to melt, remove it from the heat and whisk it together with the coconut oil until combined. Next, add the sugar and whisk until combined. Add the eggs, one at a time, and continue mixing. Add the cocoa powder and arrowroot powder and whisk very well, until the batter is no longer grainy.

Now, transfer the brownie batter into the lined pan and bake for 26-28 minutes, or until a skewer comes out ‘just’ clean from the center. Remove from the oven and allow to cool in the pan completely, before removing and slicing.

flourless brownie recipe

Tips to make the best flourless brownie recipe

  • Do not substitute the ingredients unless specifically stated. This yields the perfect texture (chewy, fudgy, and crinkly tops), provided you use the exact ingredients.
  • For extra gooey brownies, check up on them around the 25-minute mark and if the edges are done, they can be removed from the oven. They continue to cook as they are cooling down.
  • If you are a fan of cakey and chewier brownies, remove them from the oven around the 30-32 minute mark (and when the brownies puff up in the center). 

Storing and freezing flourless chocolate brownies

  • To store: Brownies will keep at room temperature, covered, for up to 3 days. If you’d like the brownies to keep longer (and be extra chewy!), store them in the refrigerator for up to 2 weeks. 
  • To freeze: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months. Let them thaw overnight in the refrigerator before enjoying them. 
flourless chocolate brownies

More flourless desserts to try

Frequently asked questions

Are flourless brownies gluten-free?

It depends on which recipe you are making, but this recipe is 100% gluten-free. As it uses no flour and no other ingredients containing gluten, it is a safe dessert for celiacs.

Are flourless brownies healthier than normal brownies?

It’s often assumed that flourless brownies, or flourless desserts, in general, are healthier than their counterpart. This isn’t always the case. To compensate for no flour, many flourless recipes tend to use extra butter, sugar, oils, and fats instead.
My recipe is generally healthier than traditional brownies, without compromising on taste. If you’d like healthier ones, try healthy flourless brownies

How many carbs are in a flourless brownie?

If you use a refined sugar free sweetener, like coconut palm sugar, each brownie yields 15 carbs and 10 net carbs.
If you’d like a lower carb brownie, try keto brownies

flourless brownies

Flourless Brownies

5 from 805 votes
These flourless brownies are made in one bowl and need just 6 ingredients! No flour or grains needed, they have chewy edges, gooey middles, and crinkle tops!
Servings: 9 servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes


  • 1/4 cup + 2 tablespoons coconut oil or butter
  • 1 cup chocolate chopped * See notes
  • 3/4 cup Sugar ** See notes
  • 2 large eggs *** See notes for vegan substitutes
  • 2 tablespoon cocoa powder
  • 3 tablespoon arrowroot powder can substitute for corn starch or tapioca starch


  • Preheat the oven to 180C/350F. Line an 8 x 8 pan with parchment paper or tin foil, with some overlay for easy removal. Grease it lightly and set aside.
  • In a microwave safe bowl or stovetop, combine your chopped chocolate with coconut oil and melt together. Once just combined, remove from the heat.
  • Add the sugar of choice and whisk into the chocolate mixture. Then, add the eggs one at a time, and whisk in. Add your cocoa powder and arrowroot powder and whisk VERY well, until the batter is no longer grainy and smooth.
  • Transfer the brownie batter to the lined baking tray. Bake the brownies for 20-25 minutes, or until the centre just comes out clean. Do not over bake.
  • Remove from the oven and allow to cool in the pan completely. Once cool, slice into 9 pieces.


Do not over bake- Brownies may not look ‘cooked’ but once cooled, they will firm up.
Brownies can be kept for up to 5 days in the fridge and are freezer friendly.
* I used a semi sweet chocolate bar (78% cocoa content). Be sure the chocolate bar is finely chopped
** White sugar or coconut palm sugar works best. To keep it sugar-free, use allulose. 
*** To substitute the eggs, use egg replacer- NOT flax eggs or chia eggs. 
TO STORE: Brownies will keep at room temperature, covered, for up to 3 days. If you’d like the brownies to keep longer (and be extra chewy!), store them in the refrigerator for up to 2 weeks. 
TO FREEZE: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months. Let them thaw overnight in the refrigerator before enjoying them. 


Serving: 1servingCalories: 180kcalCarbohydrates: 7gProtein: 4gFat: 18gSodium: 20mgPotassium: 155mgFiber: 3gVitamin A: 60IUCalcium: 23mgIron: 3mgNET CARBS: 4g
Course: Dessert
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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  1. Flourless brownies are awesome, I’ve only made them a few times but I’m definitely a fan! I have so many favorite cookbooks from way back that taught me how to cook!

  2. Rachel Ray was MY GIRL! Seriously I love her nasally voice and the premise of her show 30 Minute Meals. I would still watch those old episodes. Now my favorite cookbook is called The Vegan Stoner. It’s as great as it sounds 🙂

  3. Your favorite cookbook will be in the roundup soon but… 😉

    The Paleo Kitchen by Juli Bauer and George Bryant
    The Oh She Glows Cookbook by Angela Liddon
    Superfood Smoothies by Julie Morris

      1. Can potato starch be used instead of arrowroot powder, cornstarch or tapioca starch? If so, that would make these brownies kosher for Passover.

  4. These look insanely fudgy. I loved your three ingredient brownies so I know I would like these too! Actually

    1. …never finished my comment. What I was GOING to say was that actually the three ingredient brownies lasted all of like 3 days in my apartment so hopefully I could stretch these out a little longer..

  5. Flourless brownies are so freaking fudgy, which is obviously exactly how I want my brownies. As a kid, we mostly followed family recipes and stuff out of Cuisine at Home magazines, but in the past few years I’ve been loving Curtis Stone, Michael Symon, and Bobby Flay. Plus way too many bloggers to name 🙂

  6. I think that’s a very cool idea for a little series. I am looking forward to hearing more about the recipes that inspired you 🙂
    Confession time: I never follow recipes out of cookbooks. Never. I love to read them. Some are just so beautiful. I often get inspired but when I want to cook a recipe I never follow the ingredients or guidelines but kind of wing it instead. The narcissist in me always knows everything better ;-P Baking is different but I am just not good at baking.

  7. I love how fudgy flourless chocolate cakes and brownies can be! And these look like the fudgiest of fudgy. They also look like they’d be great with my morning cup of coffee…or your morning mug of Red Bull. 🙂 Great chef tips here, too, mate! My chef inspiration: this guy named Arman from the Outback.

    1. Obviously. The book will be full of crocodile burgers and ostrich jerky.

      PS- Crocodile burgers = SO GOOD.

  8. Jamie Oliver is my hero (after you, of course). I go into Barnes and Noble just to read cookbooks. If I could make these brownies, pack them with me to take to Barnes and Noble and read cookbooks all day, that might be a perfect rainy day activity.

    1. Obviously after me. Geeze.

      You need to spend an entire day in Barnes and Noble reading my book. Over and over again.

  9. Oh my these look good! My mum was never much of a cook so I was only really aware of Jamie Oliver as a kid (can totally see why you could get sick of his style). As I got older through I preferred to find people online. However, my baking bible is Bake by Nick Malgieri which I picked up by mere chance. It is my total go-to. I’m certainly planning on having your cook book become a standby too!

  10. This is like, sex in my mouth. I need it. I crave it. Look at that fudgy texture! As a self-proclaimed brownie whore, I’m going to have to try these. Like, today. Good thing my husband is gone so he won’t see the end result of me passed out on the couch, empty platter on my full belly, and my dog licking the chocolate remnants from my face…

  11. Wow! I came across your blog today and loved it and just had to try the flourless brownies. They are gorgeous. A real treat. Looking forward to trying more recipes over the next few weeks and following your online journey. Well done.

  12. I just made these brownies and they are delicious and very quick to make. They are so rich and gooey and definitely better after cooling for a little while. They are about 240 calories each if you cut them into 12 squares if anyone is wondering. This was my first time cooking anything from this site and I will definitely be back :).