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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
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.
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.
More flourless desserts to try
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.
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.
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
Ingredients
- 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
Instructions
- 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.
Notes
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.
Very good. I used less sugar and added chopped nuts.
This is the best tasting flourless brownie I have ever tried, it’s very addicting 😄
It sure is, Ellen!
Wonderful
I don’t share my brownes
Very easy and tasty 😋
I love these brownies they are the best, no one knows they are gluten free. My question is. . .if I make a double batch I don’t get the crinkly top, I have mix by hand and by mixer with whisk attachment. The top of my brownies are dull and matte unless I make a single batch at a time. What am I doing wrong? I assumed that the shiny tops were by making sure all the sugar was mixed in well and that is why I used the mixer but still had matte dull top. Thank you.
Hi Susan- that is so odd- Although overmixing sounds like the issue. Mix everything until just combined and not with a mixer 🙂
Thank you, I think I solved my own mystery. I made a double batch today for a get together tomorrow and this time I made sure the chocolate was well dissolved with the butter so it was just a tad warmer so the sugar would melt better, then when I added the eggs made sure to mix a little more throughly after each one. Then made sure to mix extra with a whisk after the cocoa and cornstarch. I put in 2 pans instead of one and I got crinkly tops. Yea!
I was using a mixer because I had had shoulder surgery, won’t be using a mixer again.
I love these brownies they are the best, no one knows they are gluten free. My only brownie recipe for the last year.
My question is. . .if I make a double batch I don’t get the crinkly top, I have mix by hand and by mixer with whisk attachment. The top of my brownies are dull and matte unless I make a single batch at a time. What am I doing wrong? I assumed that the shiny tops were by making sure all the sugar was mixed in well and that is why I used the mixer but still had matte dull top. Thank you.
Hi Susan- that is so odd- Although overmixing sounds like the issue. Mix everything until just combined and not with a mixer 🙂
Absolute heaven!
Hello, I noticed your nutritional breakdown doesn’t show the Sugar content, and Carbs do not reflect the amount of sugar in the recipe. Can you update this please?
Yes we can!
Fabulous
Family, neighbors, and our church members love them!
Giving it 5 stars because it makes a yummy gooey brownie, but I recommend using butter if you’re able to! Mine still had a coconut oil taste, which I didn’t love. I also wish this note had been in the main recipe, as they’re a little too gooey for me: “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).”
These are my favorites now! Thank you!
Oh my…so good…many requests for more…everyone loves them! Had to start doubling the recipe!! Thanks for this wonderfully delight easy ‘goo to’ recipe
This recipe is the best. I accidentally bought milk chocolate chips they were perfect. I can’t eat any white flour products, so this was the best for my sweet tooth
Due to various allergies I subbed vegan butter for coconut oil and used dairy free chocolate chips. I was skeptical how they would turn out because the ingredients were so minimal but WOW! They tasted like a true fudgey brownie! I was worried about over baking them and they ended up a bit under baked in the middle but zero people minded and they were devoured in moments
Can I use granular monkfruit i stead of sugar? Thank you!
No but you can use allulose
Could you use glucomann in place of arrowroot? I don’t have that and I follow a low carb lifestyle, so don’t use cornstarch.
Haven’t tried it myself.
I want to make these but how many ounces or grams of chocolate bar do I use? Can you update the recipe with this information? Thanks.
Do you think these would work to form into balls after done baking and cover them in chocolate for brownie truffles?
These are absolutely fantastic. I have made this recipe probably 10x now and it has never failed me. I LOVE it with butter but I also love it with refined coconut oil (vs the unrefined oil). This recipe’s texture is perfect, with a slightly crunchy top, and an absolutely fudgy and decadent middle. I won’t make anything else. Thank you!
Wow,super easy to make. moist and fudgy.thanks
I don’t have a chocolate bar. Would chocolate chips work? If so, how much do you think I would use?
Yes, of course and same amount
O M G !!
These are seriously the BEST brownies I’ve ever had! I may have added some milk caramels to the melting chocolate/butter mixture, and WOW!! They’re super moist, great flavor, and I subbed in potato starch for the arrowroot to make them Kosher for Passover!
Thanks for this, and all of your recipes…it’s really fabulous!
A GREAT recipe. I made this and they were gone in less than a day.
I am going to try this recipe using chocolate chips and decreasing the sugar. When I did this recipe, I cut the sugar by 1/4 of a cup. It was perfect.
The crust was great. Thank you so much for this recipe.
There is no unsweetened chocolate available here…Do you have any idea how much sweetener could be used in combination with sweetened baking chocolate? These look SO good: I would love to try them. Thanks in advance!
Omg. These look so fudgy. Just what my tastebuds crave. I’m a sweet addict. Searched for monkfruit sweetener and got it. Your an answer to my cravings. Such delectable recipes just made your cheesecake recipe. Impatient wait to firm up in fridge.
😀 LOVE IT!
I made these for my family last night and they were a huge hit! I’m hoping to make a double batch and freeze half. Would that effect the outcome of the brownies at all?
I forgot to rate this with FIVE stars!!!!! Again, just great!!!
Way better than boxed brownies! Me and my toddler really enjoy these. I’m making my second batch two weeks after the first. This is a great recipe. Thank you
I have been baking gluten-free for more than 10 years now and I’ve tried many brownie recipes. This is the best one yet! I have never thought to try cornstarch in place of flour. Thank you!
Thank you, Lesley!
Hey! can I double the recipe to make in a 9×13 pan? thank you!
I don’t see why not.
Can you double or triple the ingredients for a bigger batch?? Can liquid Steevia be used?
Thank you.
Do you use the same amount of cornstarch if you use it instead of arrowroot?
Yes 🙂
I figured out why Jenna’s cane out of oven in a hot, bubbling liquid form! I had the same thing occur and when I placed in oven, it seemed like the batter was too moist and shiny. So I took it out of the oven after 15 minute or so and realized I needed to add more dry ingredients because the actual written recipe measurements were not the same as the video’s measurements which was very evident. Being a very resourceful and experienced baker, I added some coconut flour and some gf all purpose flour mainly made from rice and tapioca starch. Mind you I used two flax seed/water eggs and arrowroot starch from the get go. Well, they ended up so good I almost ate the entire pan they were sooooo heavenly!! Next time, I will add more arrowroot starch as well as unsweetened cocoa powder until batter looks thicker and not as raw. Loved these and will keep on making them. Thank you!!!
You’re my 20th Century go to for every dessert I can possibly think of. Thank you for all that do and provide for my sweet tooth Maaaate!! You seem so nice 👍 Great Job🧁🍪🥧🎂🍰🍫🍩🍡🍧🥮🍢🍨🍮🍪🥧🍰
Hey Arman! I know you live in Melbourne and so do I. I just want to ask you where can I find 100% bakers chocolate here in Melbourne?
Hi! I bring back from America/order online!
Hi! Is it possible if i use cadburry milk chocolate instead of dark chocs?
Hi there- I don’t see why not, just make sure it is the baking kind!
For the chocolate its unsweet or sweet?
Either works!
can i use butter instead of coconut oil? or should i use vegetable oil?
Yes butter works!
Hi Arman, These look absolutely amazing. Im pretty new to the Keto world and was wondering about the ingredient arrowroot powder…not familiar with it…can i sub it if it is not carb free/sugar free? …and what may i try to sub it out with ? Thanks in advance
Hi there! You could use constarch 🙂
Absolutely amazing!!! I used maple syrup instead of coconut sugar. My 4 year old loved mixing it all up 🙂
Aw, cheers Agata- I hope the little one got to lick the bowl too 😀
Hi. Can I use regular sugar instead of coconut?
Hi Melanie! Absolutely 🙂
they taste amaizing
thanks for the recipe
You are SO welcome, Alma!
Hi I stalk your website like every week for pins and recipes because I’m Alexis’ (Hummusapien’s) intern and I just made these tonight for my roommates and wow God bless. One of them said they would strip and run across the shoe and the oval for a pan of these brownies. Keep doing god’s work.
Kendall, I am offended that you think I don’t know you are. I think you are better than Alexis and you deserve some Cleveland Kraut and a splenda milkshake. (Ask alexis to decipher) 🙂 x
Hoping one Baker’s bar is enough. That’s what I had, and its only 113g, but the batter tastes delicious!
oooo let me know how it goes, Tami!
These were so good and so easy!! I love your recipes!
Oh fantastic- I’m so glad you enjoyed it, Emily!
Sorry, these didn’t work for me. Just a hot bubbling chocolate liquid has emerged from my oven.
Hi Jenna, I’m sorry to hear that- These have been a very popular recipe since going live so I’m not sure why yours resulted like that.
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 :).
😀 Thanks so much, Hannah- So glad you enjoyed them! 🙂
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.
Oh fantastic- Thanks so much Kim- Hope you enjoy them! 🙂
I made these and they are wonderful! Don’ over-bake them though! 24-25 minutes maximum, in my oven!! They freeze well and I did indeed freeze 1/2 of them. With no preservatives, they won’ stay as fresh for as long. But then, who wants to eat preservatives anyway?? Best Brownies I’ve made yet! Thank You!!! 😊
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…
Haha, thanks! Ahh brownie whore, a nickname dubbed on my blog many times- I’ll take it!
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!
Oh Nick Malgieri! I’ll have to check him out, a new name!
🙂 You are a gem!
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.
Obviously after me. Geeze.
You need to spend an entire day in Barnes and Noble reading my book. Over and over again.
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.
Obviously. The book will be full of crocodile burgers and ostrich jerky.
PS- Crocodile burgers = SO GOOD.
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.
Right? Some are just too beautiful…it’s like a picture book!
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 🙂
Oh Bobby Flay!!!!!!! I am obsessed with his recipes lately!
That crinkly top that you have going on with these look so perfect
Thank you! They are my favorite part!
These look insanely fudgy. I loved your three ingredient brownies so I know I would like these too! Actually
…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..
YES! Oh my, these trump those but not in Donald Trump style. 😉
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
😀 YOU ARE THE BEST.
Can potato starch be used instead of arrowroot powder, cornstarch or tapioca starch? If so, that would make these brownies kosher for Passover.
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 🙂
Oh nice! That sounds like a great book!
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!
Ahhh I need to clean up my garage and see what my standbys were then!
Hi Arman, can this mixture be blended in a blender at all?
Not for this.