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.
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?
- 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.
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.
- 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.
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.
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.
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.
These were so good and so easy!! I love your recipes!
Oh fantastic- I’m so glad you enjoyed it, Emily!
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!
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
they taste amaizing
thanks for the recipe
You are SO welcome, Alma!
Hi. Can I use regular sugar instead of coconut?
Hi Melanie! Absolutely 🙂
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 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 🙂
can i use butter instead of coconut oil? or should i use vegetable oil?
Yes butter works!
For the chocolate its unsweet or sweet?
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!
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!