This post may contain affiliate links. See my disclosure policy.
My one bowl flourless brownies are fudgy and soft, with chewy edges and crinkly tops. They’re easy to make and need only 6 ingredients!
Need more flourless desserts? You’ve got to try my chocolate flourless cake, flourless cookies, or flourless muffins next.
When it comes to flourless desserts, you don’t just go all willy-nilly getting rid of flour. It takes some practice.
Thankfully, I’ve made more than my fair share of flourless desserts. My favorite? Hard to say, but my brownies are always a hit with my friends and family. They never last long, and no one even knows they’re made without flour!
Table of Contents
Why I love this recipe
- Gluten-free brownies. Because they’re made without flour OR grains.
- Simple ingredients. And none of them are niche, expensive, or hard to find.
- Crinkly tops and chewy edges. So long as you use white and brown sugar, you’ll be rewarded with the perfect chewy, fudgy texture every time.
- One bowl! And we know what that means… clean-up and prep time are a breeze!
Ingredients needed
- Coconut oil OR butter. Use refined coconut oil for zero coconut flavor. If not strictly dairy-free, I prefer unsalted butter.
- Baking chocolate OR chocolate chips. I prefer baker’s chocolate, as it melts better than chocolate chips. Be sure to use a good-quality chocolate bar or semi-sweet chocolate chips.
- Sugar. Use a mix of white and brown sugar. White sugar gives us those crinkly tops, while brown sugar adds moisture and makes for a fudgy brownie.
- Eggs. Room temperature eggs are essential as they mix easily into the batter.
- Cocoa powder. Be sure to use Dutch processed, natural cocoa powder. I recommend using a high-quality cocoa powder to enhance the chocolate flavor.
- Arrowroot powder. Since there’s no baking powder or baking soda, we need the arrowroot powder to add stability. You can substitute this for cornstarch or tapioca flour.
How to make flourless brownies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the oven and line an 8-inch square baking dish with parchment paper. Grease it with cooking spray.
Step 2- Melt chocolate. Melt chocolate and oil in the microwave or a saucepan on the stovetop until smooth.
Step 3- Mix. Add sugar to the chocolate mixture, followed by eggs, and whisk to combine. Add the dry ingredients and continue mixing until the batter is smooth.
Step 4- Bake. Pour the brownie batter into the pan and bake until a toothpick inserted in the center comes out mostly clean. Let the brownies cool completely before slicing.
Arman’s recipe tips
- Don’t substitute the ingredients. This is a temperamental recipe, so only use what’s specifically listed. I personally tested these ingredients to ensure they yield the best brownies possible.
- Prefer gooey brownies? Check them around the 25-minute mark. If the edges are done, they can be removed from the oven.
- Prefer cakey brownies? Leave them in the oven for closer to 30-32 minutes.
Variations
- Enhance the flavor. Add a teaspoon of vanilla extract, or sprinkle the brownies with sea salt for a salty-sweet flavor.
- Add more chocolate. Fold in dark chocolate chips right before baking.
- Low-carb. Use sugar-free chocolate chips, sugar-free sweeteners, and tapioca starch in place of arrowroot powder.
Storage instructions
To store: Leftover brownies should be kept in an airtight container at room temperature for 2-3 days or in the fridge for up to 2 weeks.
To freeze: Wrap brownies in foil and place in the freezer for up to 6 months.
Frequently asked questions
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 brownies.
More easy brownies to try
- Peanut butter brownies
- Nutella brownies
- Air fryer brownies
- Eggless brownies
- Or any of these brownie recipes
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.
These are very good! I make them when we have a brownie emergency at my mom’s house. She does not eat gluten, and these brownies are the ones I go to over and over! If need be, you can freeze these after cutting into small squares. When you need a brownie bite, just pull one out and it will be like cold fudge. So good!
I cannot believe this nice recipe dorsnt contain any flour. Very good really. Thanks.
Do you know where could i buy arrowroot powder? Does each shop have it?
Best flourless brownies I’ve ever made!
I changed the amount of servings to 18 which is doubling the recipe. All the ingredients changed exactly double except the butter. The butter went from fourth cup plus 2 tablespoons to half a cup plus 2 tablespoons. Wouldn’t it be three fourths of a cup, half plus 4 tablespoons? I I makes these often, they are the best and usually double everything but today I changed the quantity and wonder if I am doing it right doubling the butter as well as everything else. No one knows they are gluten free . Thanks for the recipe!
I was “scared” to make this with flour. But brownies turned out great!!
Easy, fast, and delicious! Thank you!
The best fudgy brownies–no icing needed! I cut the sweetener to 1/2 cup and they are perfect. I actually used only 150 g of a dark chocolate bar chopped up (slightly less than the recipe calls for) and they were still richly fudgy. Thanks Arman!
Need to make this brownies for my family, they would love it.
Hi
Have tried couple of your recipes , love them !
Wanted to check if can we replace sugar with dates here , wanted to bake brownies with dates 🙈
Kindly guide
Not sure- haven’t tried!
Wow brownies without flour, really need to try! So much healthy they seem!
Love these! I’ve made them twice now for dinner parties where someone was gluten free, and they’re always a hit
Excellent directions. These brownies turned out perfect satisfied my chocolate craving in a delicious way. This recipe is a keeper!
Thank you so much!
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.