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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.
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🧁🍪🥧🎂🍰🍫🍩🍡🍧🥮🍢🍨🍮🍪🥧🍰