Flourless Brownies

These flourless brownies are the kind of treat that disappears from the plate before you even know it. They’re rich, deeply chocolatey, and have that classic brownie trifecta—fudgy center, chewy edges, and a shiny, crinkly top. And would you believe they come together in one bowl with just six pantry ingredients? No flour, no fuss—just pure chocolate goodness.

Whether you’re gluten-free or simply out of flour, this is one recipe you’ll come back to over and over again. Let me show you how I make them in my kitchen.

Why I Keep Making These Brownies

• Naturally gluten-free: No flour, no grains—just pure chocolate magic.
• Pantry-friendly: You don’t need anything fancy. Just a few basics you likely already have.
• Perfect texture: Thanks to the right sugar combo, these bake up with chewy edges and those irresistible crackly tops.
• Easy clean-up: One bowl is all it takes, so you won’t be left with a mountain of dishes.

What You’ll Need

Here’s what I use to whip these up:

• Coconut oil or butter: I often go with unsalted butter, but refined coconut oil is great if you’re avoiding dairy or don’t want a coconut flavor.
• Baking chocolate or chocolate chips: I love using baking chocolate for a smoother melt, but good-quality semi-sweet chips work too.
• White and brown sugar: The combo is key! White sugar = shiny tops. Brown sugar = fudgy centers.
• Eggs: Room temperature is best—they blend in better and help everything come together smoothly.
• Cocoa powder: Go for a good-quality Dutch processed cocoa. It gives the brownies that deep, bold chocolate taste.
• Arrowroot powder: This keeps the brownies from collapsing since we’re skipping the flour. Cornstarch or tapioca starch also works in a pinch.

How I Make These Flourless Brownies

Here’s the simple process I follow:

Step 1: Prep your pan

Preheat your oven to 350°F (175°C). Line an 8-inch square pan with parchment paper and give it a light grease so nothing sticks.

Step 2: Melt the chocolate

In a heat-safe bowl, melt together the baking chocolate and coconut oil (or butter). You can do this in short microwave bursts or over a saucepan of simmering water. Stir until smooth.

Step 3: Mix in the good stuff

Whisk in the sugars, then crack in the eggs and stir until glossy. Add the cocoa powder and arrowroot powder and mix just until everything is combined and smooth.

Step 4: Bake it up

Pour the batter into your lined pan and smooth the top. Bake for around 25–30 minutes—just until a toothpick comes out with a few moist crumbs. Cool completely in the pan before slicing.

Tips from My Kitchen

• Stick to the ingredients: This recipe is all about balance. Swapping things might mess with the texture.
• For gooier brownies: Pull them out closer to the 25-minute mark.
• For a cakier version: Let them bake a little longer, around 30–32 minutes.

Tweak It Your Way

• Boost the flavor: Add a splash of vanilla or a sprinkle of flaky sea salt on top before baking.
• Double the chocolate: Stir in a handful of chocolate chips for an extra hit of chocolate in every bite.
• Make it low-carb: Swap in sugar-free chocolate and sweeteners, and use tapioca starch instead of arrowroot.

Storing Leftovers

• On the counter: These keep well in an airtight container for 2–3 days.
• In the fridge: They’ll last up to 2 weeks chilled.
• Freezer-friendly: Wrap individual squares in foil and freeze for up to 6 months. Perfect for sneaky midnight snacks.

Frequently Asked Questions

Are flourless brownies gluten-free?

Yes, completely. Since there’s no wheat or grains in the recipe, they’re naturally gluten-free.

Are flourless brownies healthier?

They’re not necessarily “health food,” but they skip the refined flour and rely on wholesome ingredients like cocoa, eggs, and good fats. So, it’s a treat you can feel a little better about.

Try other brownie recipes:

• Eggless Chocolate Brownie
• Fudgy Brownies Without Cocoa Powder
• Chocolate Brownie Pie