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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.
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.
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!