Flourless Dark Chocolate Brownies

By: Cassy Joy Garcia

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These flourless dark chocolate brownies are a rich and fudgy treat that are easier to make than you think and perfect for a special occasion dessert!

flourless dark chocolate brownies cut into squares

These flourless dark chocolate brownies taste like the definition of decadence. Each bite is rich, fudgy, intensely chocolatey, and makes you feel like you're eating some kind of very-indulgent, took-hours-to-make dessert. But, I've got good news! These brownies contain no flour and are made from a base of dark chocolate, eggs, butter, and a touch of coconut sugar. Even better? You don't need to be a pastry chef to make this incredible dessert, it comes together in just a few simple steps!

I'll be honest, the first time I made these flourless dark chocolate brownies, I was somewhat skeptical. I couldn't quite wrap my head around how it was possible to make a brownie without any flour! So, I was very pleasantly surprised when I opened the oven to find that the brownies had that classic shiny crust on top and a dense, yet still somewhat cake-like texture. Then, I took a bite. The rich, dark chocolate flavor was perfectly balanced with just a hint of sweetness from the coconut sugar and a bit of salt and made me want to keep going back for more.

flourless dark chocolate brownies stacked on top of one another on top of parchment paper on a marble surface

How are flourless brownies different from regular brownies?

Flour is a staple ingredient in brownies, right?! Flour is a staple ingredient for baking in general, really. Here’s the deal, though: we decided to go rogue and take the flour out of these brownies, and they turned out to be the FUDGIEST, most delicious brownies ever. Besides the fact that removing this (typically) essential ingredient made these brownies naturally gluten-free, it also resulted in the softest, gooiest, fudgiest, richest brownies (that still have a nice, crisp crust), and that, my friends, is what makes these flourless brownies different from regular brownies.

Flourless Brownie Ingredients

For being such a delicious, decadent dessert, it’s pretty amazing that these brownies only call for 7 ingredients (4 of which – butter, sea salt, eggs, and vanilla extract – you more than likely have in your kitchen already!). Here’s what you’ll need to pull this easy recipe together: 

  • Dark Chocolate – to start, you’ll need 9 ounces of 60-70% dark chocolate. The darker the chocolate you use, the more intense the flavor will be.
  • Butter – 8 tablespoons (or 1 stick) of melted butter really adds to the richness of these brownies!
  • Sea Salt – there’s just something about dark chocolate and sea salt, isn’t there?! A ½  teaspoon of coarse sea salt cuts the sweetness just a tad and gives these brownies some real depth!
  • Eggs – you’ll also need a few basic baking ingredients: 3 large eggs, beaten,…
  • Vanilla Extract – …1 teaspoon of vanilla extract, and…
  • Sugar – …a ½ cup of granulated sugar (white sugar, brown sugar, or coconut sugar all work great here).
  • Cocoa Powder – to finish everything off (and take the rich, chocolatey flavor up a notch), you’ll need a ¼ cup of cocoa powder.

How to Make Flourless Brownies

These brownies are a cinch to make! Here’s what you’ll need to do (from start to finish) to get these brownies on the table:

  1. Prep – first, preheat your oven to 350°F, and line a square (an 8-inch square pan works great) baking dish with parchment paper.
  2. Melt the Chocolate – if you’re working with a block or bar of dark chocolate (as opposed to chocolate chips), cut the chocolate into small ½-inch sized pieces. Next, melt the chocolate via one of the two methods below:
    1. Double-Boiler Method: place the chocolate in a medium-sized glass bowl that can rest on top of a pot without falling in. Fill the pot with a couple of inches of water, place the bowl of chocolate over top, and bring the water to a boil. Use a spatula to constantly stir the chocolate until it's melted and smooth.
    2. Microwave Method: place the chocolate in a medium-sized microwave-safe bowl and microwave it in 20-second increments, stirring well between each spell, until it's melted and smooth.
  3. Add the Butter, Salt, and Vanilla – once the chocolate is melted, add the butter, sea salt, and vanilla. Continue to stir until it's fully incorporated. Note: if the mixture starts to seize up, it means the chocolate isn't warm enough. Place the mixture back over the double-boiler or back in the microwave long enough so that the butter can melt and incorporate into the chocolate.
  4. Stir in the Eggs, Coconut Sugar, and Cocoa Powder – whisk the eggs into the chocolate mixture. Once fully incorporated, stir in the coconut sugar and cocoa powder.
  5. Pour + Bake – pour the batter into your parchment paper-lined baking pan and bake for 20-25 minutes, or until a toothpick inserted in the center of the brownies comes out clean.
  6. Let Cool + Enjoy!

flourless dark chocolate brownies cut into squares sitting on a piece of parchment paper

Variations

As amazing as these brownies are on their own, here are a few ideas on how you can take them to the next level:

  • Add Espresso Powder – add 2 tablespoons of espresso powder to the mix for dark chocolate espresso brownies!
  • Make a Berry Sauce – make a simple berry sauce following this recipe to spoon on top of the brownies. The acidity and sweetness help to cut through the richness of the chocolate and add another layer of flavor!
  • Add More Sea Salt – sprinkle flaky sea salt on top for a more salty-sweet vibe.
  • Add Caramel – drizzle this best-ever caramel over top.
  • Frost with Ganache – if you're the kind of person who can never have too much chocolate, frost these with hard cider ganache.
  • Add Peppermint Extract – for a chocolate peppermint spin on these brownies, reduce the amount of vanilla extract in the recipe to a ½ teaspoon, and add in a ½ teaspoon of peppermint extract!

Can these be made dairy-free?

They can! To make this recipe dairy-free, simply substitute coconut oil for the butter.

Can these be made sugar-free?

Sure! For refined sugar-free, use coconut sugar, and for completely sugar-free brownies, try using monk fruit or erythritol.

How to Store Brownies

These fudgy dark chocolate brownies are best stored in an airtight container in the fridge. Stored this way, they’ll last for 3-4 days. Enjoy a cold brownie right from the fridge or pop it in the microwave for about 20 seconds to enjoy warm!

Can you freeze flourless brownies?

YES! We love the idea of making a double batch of these flourless brownies and freezing the 2nd batch for later enjoyment! If you’re going this route, we recommend cutting your brownies into individual portions before freezing and then popping them all in an airtight container (or gallon size freezer bag) to store. To enjoy, simply let your brownie sit in the fridge to thaw for a few hours, or pop the frozen brownie in the microwave for 30 seconds to warm and soften!

We hope you love this flourless brownie recipe as much as we do!

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Flourless Dark Chocolate Brownies

flourless dark chocolate brownies stacked on top of one another on top of parchment paper on a marble surface

These flourless dark chocolate brownies are rich, fudgy, lightly-sweetened, and naturally gluten- and grain-free!

  • Author: Amber Goulden
  • Prep Time: 00:15
  • Cook Time: 00:25
  • Total Time: 40 minutes
  • Yield: 16 brownies
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Ingredients

9 ounces 60-70% dark chocolate (the darker the chocolate the more intense the flavor will be)
8 tablespoons butter (1 stick), melted
1/4 teaspoon coarse sea salt
3 large eggs, beaten
1 teaspoon vanilla extract
1/2 cup white sugar, brown sugar, or coconut sugar
1/4 cup cocoa powder

Instructions

  1. Preheat the oven to 350 F and line a square cake pan with parchment paper.
  2. Unless you're working with chocolate chips, cut the chocolate into small 1/2-inch sized pieces. Next, melt the chocolate via one of the two methods below:
    • A. Double-boiler method: place the chocolate in a medium-sized glass bowl that can rest on top of a pot without falling in. Fill the pot with a couple inches of water, place the bowl of chocolate over top, and bring the water to a boil. Use a spatula to constantly stir the chocolate until it's melted and smooth.
    • B. Microwave method: place the chocolate in a medium-sized glass bowl and microwave it in 20-second increments, stirring well between each spell, until it's melted and smooth.
  3. Once the chocolate is melted, add the butter, sea salt, and vanilla. Continue to stir until it's fully incorporated. Note: if the mixture starts to seize up, it means the chocolate isn't warm enough. Place the mixture back over the double-boiler or back in the microwave long enough so that the butter can melt and incorporate into the chocolate.
  4. Once it has cooled slightly, stir the eggs into the chocolate mixture. Once fully incorporated, stir in the coconut sugar and cocoa powder.
  5. Pour the mixture into your parchment paper-lined pan and bake for 20-25 minutes, or until a toothpick inserted in the center of the brownies comes out clean.
  6. Let cool slightly and enjoy!

Notes

  • For Dairy-Free: Substitute coconut oil for the butter
  • For Paleo: Use coconut sugar for the sweetener and use ghee or coconut oil in place of the butter

Keywords: brownie, gluten free brownie, flourless brownie

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Recipe rating

  1. Jessica says:

    Could I use Monk fruit sweetner in place of the coconut sugar? Trying to see if I can make these Keto friendly 🙂

  2. Jennifer McCoy says:

    Any chance of using ghee instead of butter?

  3. Jennifer Argondizza says:

    What size pan would work best for this? I don’t have a square pan.

  4. Sarah says:

    Do you have any recommendations for subbing out the eggs? Flax egg, applesauce…? What would be the best substitute?

  5. Sunil Dogra says:

    I love brownies. Looks so yummy. Will have to try this for my family. Thanks for sharing your recipe.

  6. Julia says:

    Just made these for the second time! They are so delicious and fudgy! And easy to make! Delicious with vanilla ice cream! Thank you for this awesome recipe Cassy!

  7. Jessica Flory says:

    Ahhhh darn. I used pure maple syrup instead of coconut sugar and these turned out pretty grainy and weird… Still alright tasting though!

  8. Kate C says:

    Would coconut oil work instead of butter?

  9. Michal says:

    Just made these using monk fruit and chocolate chips, and they look & smell perfect! Haven’t tested them on my picky family yet but I’ll report back. I baked for 20 minutes.

    1. Brandi Schilhab says:

      That’s great, Michal! Can’t wait to hear how they turned out!

  10. Dara says:

    My eggs seemed to start cooking when I poured them into the chocolate butter mixture and the whole thing got weird.