Best Flourless Brownies (Gluten-Free, Paleo)

Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

This easy, healthy & fudgy Flourless Brownies recipe is made with 8 ingredients and ready in 25 minutes! They are truly the best gluten-free brownies and are also paleo & dairy-free!

front view of a stack of four Paleo Flourless Brownies


Hi, My name is Laura, and I am a brownie addict.

{Hi Laura}

But for real, I have said it before and I’ll say it again, brownies are my absolute favorite dessert! These Paleo Flourless Brownies are THE winners if you’re looking for a healthier brownie that doesn’t taste healthy at all (like not in the slightest).

Yes, I already have a super healthy paleo & vegan brownie recipe that is knock your socks off good, but it doesn’t taste like “normal” brownies {in my husband’s words lol}! This one does. 

In my opinion, a spectacular brownie needs to be insanely fudgy and irresistibly chocolatey {cakey brownies need not apply}. These flourless brownies are all that and more. Plus they have a beautifully crunchy crinkly top that is to die for.

Overhead view of 9 Paleo Flourless Brownies cut into squares

Flourless Brownies: Ingredients & Substitutions

As always, let’s chat about the ingredients in this flourless brownie recipe, as well as possible substitutions!

Overhead view of the ingredients in this Paleo Flourless Brownies recipe
  • Coconut oil/butter: I have used both with great success! I think we prefer butter over coconut oil, but they both produce the best fudgy flourless brownies ever! And coconut oil is a great dairy-free option!
  • Granulated sugar: You can substitute any granulated sugar of your choice, just make sure it complies with your dietary needs. For a paleo version, use coconut sugar.
  • Tapioca starchFor another paleo substitution use arrowroot starch. For an easy and delicious (but not paleo) option, use cornstarch.
  • Chocolate chips: If you are not concerned about making this paleo, then I recommend Ghirardelli 60% dark chocolate chips. They are my absolute favorite. If you’re concerned about your chocolate being paleo friendly, simply substitute the chips for unsweetened, chopped chocolate...however you may need to taste the batter and increase the amount of coconut sugar. Here are some paleo/healthier chocolate options:

Paleo Chocolate Chips & Bars

front view of one Paleo Flourless Brownie with a bite taken out of it

How to make Flourless Brownies

Ok people pay very close attention, because the method matters in this flourless brownie recipe. If you want those beautiful shiny, crinkly brownie tops with a gooey fudgy center, then read on carefully!

Melt the chocolate and butter/coconut oil 

The first step in making these flourless brownies is to melt the butter (or coconut oil) and chocolate together. It’s important to do this first because the mixture needs to cool slightly before adding it to the batter. This can be done in two ways:

  1. In the microwave. Put the butter & chocolate in a microwave-safe bowl and warm until just melted (about 60-90 seconds). Start by warming for 60 seconds, stirring, and then warming in 30 second increments stirring after each until the mixture is melted and smooth.
  2. On the stovetop over medium-low heat. You can also gently melt the butter and chocolate together in a small saucepan on the stovetop over low heat. Be sure to stir consistently and remove the pan from the heat as soon as the mixture is smooth.

The important thing about this step is that the final melted mixture should be shiny and glossy.

Beat the eggs

An important factor in achieving that perfect crinkly top is to beat the eggs on high speed for 60 seconds until they are frothy and a little bit thick. I recommend using a standing mixer fitted with the wire whip attachment or a hand-held mixer to make this flourless brownie recipe.

two overhead photos showing How to Make Flourless Brownies - melting chocolate and beating eggs

Add the sugar and beat again. 

Next, add the coconut sugar (or granulated sugar) and beat on high for an additional 60 seconds. The mixture will be slightly thick and frothy.

two overhead photos showing How to Make Flourless Brownies - beating in sugar

Add melted chocolate & vanilla

Once the eggs and sugar are combined, add the rest of the wet ingredients to the paleo flourless brownie batter. At this point beat the mixture until everything is just combined (about 15 seconds). Scrape the sides and beat again if necessary!

Mix in dry ingredients

Next, add the dry ingredients into the wet ingredients and beat on low speed (to avoid any ingredients spilling out of the mixer), until the batter is smooth.

two overhead photos showing How to Make Flourless Brownies - adding melted chocolate and dry ingredients

Add chocolate chips

As you can see, the batter should be nice and thick before adding the chocolate chips! Give everything a good stir by hand until the chips are evenly distributed in the flourless brownie batter.

two overhead photos showing How to Make Flourless Brownies - stirring in chocolate chips

Bake

Pour the flourless brownie batter into an 8×8″ baking pan and bake for 18-25 minutes!

I like to add a few extra chocolate chips to the top of the flourless brownie batter, just for good measure (and for looks)!

overhead view of Paleo Flourless Brownies batter in a baking pan before baking

How do you know when flourless brownies are done?

You will know these flourless brownies are finished baking when the top and sides are barely set and the brownies are just slightly “jiggly.” The top will be crackly and shiny as well.

Overhead view of two hands (one with a pot holder and one with a towel) holding a pan of Paleo Flourless Brownies that has just been removed from the oven after baking

Cool slightly & Serve

Let the brownies cool in the pan for at least 10 minutes, cut and serve.

For easier removal, line the baking pan with aluminum foil or parchment paper. Then after the paleo brownies have cooled slightly, you can easily lift them out of the pan and cut them on a cutting board!

Overhead view of nine Paleo Flourless Brownies cut into squares arranged in 3 rows of 3

FAQs about these Flourless Brownies

Here are a few answers to some commonly asked questions about making these flourless brownies!

Are flourless brownies gluten-free? 

Yes! As long as you choose gluten-free chocolate (which most varieties are), and follow the recipe, these flourless brownies are gluten-free!

How do you make fudgy brownies? (What makes brownies cakey or fudgy)? 

A cakey brownie usually has leavening agents and a higher flour : fat ratio. Fudgy brownies (like these flourless brownies) have a higher ratio of fat : dry ingredients and no leavening agents.

Do you need to use a standing mixer to make this Flourless Brownie Recipe? 

Using a mixerThe recipe calls for mixing everything in a standing mixer or a hand-held mixer. I truly believe this is important if you care about shiny, crackly brownie tops!
Mixing by hand. However, you can also mix everything by hand!  I recommend whipping the eggs by hand with a wire whisk, and then whipping them again after you add the sugar.
I have opted to make these the lazy way, with no whipping and just mixing as follows: melt the chocolate chips/butter (or coconut oil) together. Then add the other wet ingredients and stir until combined. Then add dry ingredients and stir! It’s easy, but usually ends in funky-looking tops but the brownies still taste amazing.

front view of a stack fo five Paleo Flourless Brownies, the top one has a bite taken out of it

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Best Flourless Brownies (Gluten-Free, Paleo)

Laura
This easy, healthy & fudgy Flourless Brownies recipe is made with 8 ingredients and ready in 25 minutes! They are truly the best gluten-free brownies and are also paleo & dairy-free!
5 from 27 votes
Course Dessert
Cuisine American
Servings 16 brownies
Calories 144.9
Prep Time5 minutes
Cook Time25 minutes
Cooling time20 minutes
Total Time30 minutes

Ingredients 
 

Instructions 

  • Preheat oven to 350 degrees F.
  • Grease an 8×8” square pan and set aside. (You can also line it with parchment paper for easy removal if you like)
  • In a small bowl, stir together sifted cocoa powder, tapioca starch and salt. Set aside.
  • In a microwave safe container or over the stovetop, melt butter (or coconut oil) and chocolate chips together and stir until smooth and glossy.
  • Add eggs, to the bowl of your standing mixer fitted with the wire whip attachment, and beat on medium-high speed for 1 minute. The eggs will be pale yellow, thicker and frothy. (You can also beat for 60 seconds with a hand-held mixer)
  • Add coconut sugar (or granulated sugar) to the bowl of your standing mixer and beat on medium-high speed for an additional 1 minute. The mixture will be a little thick. (You can also beat for 60 seconds with a hand-held mixer)
  • Add the melted butter/chocolate mixture and vanilla and beat until combined.
  • Add dry mixture and beat until smooth and there are no lumps.
  • Add ½ cup chocolate chips and stir by hand until they’re evenly distributed.
  • Pour batter into the prepared baking dish. Bake in your preheated oven for 18-25 minutes, or until the top is set and a toothpick inserted in the center comes out with wet crumbs!
  • Let sit for about 15 minutes. Serve warm or room temperature!
  • Store in an airtight container in the refrigerator. To return the fresh-from-the-oven taste simply reheat in the microwave for 10 seconds!

Video

Notes

Ingredient substitutions

    • Coconut oil/butter: I have used both with great success! I think we prefer butter over coconut oil, but they both produce the best fudgy flourless brownies ever! And coconut oil is a great dairy-free option!
    • Granulated sugar: You can substitute any granulated sugar of your choice, just make sure it complies with your dietary needs. For a paleo version, use coconut sugar.
    • Tapioca starchFor another paleo substitution use arrowroot starch. For an easy and delicious (but not paleo) option, use cornstarch.
    • Chocolate chips: If you are not concerned about making this paleo, then I recommend Ghirardelli 60% dark chocolate chips. They are my absolute favorite. If you’re concerned about your chocolate being paleo friendly, simply substitute the chips for unsweetened, chopped chocolate...however you may need to taste the batter and increase the amount of coconut sugar. Here are some paleo/healthier chocolate options:

    Paleo Chocolate Chips & Bars

Nutrition

Serving: 1brownie | Calories: 144.9kcal | Carbohydrates: 16.3g | Protein: 1.5g | Fat: 9.2g | Saturated Fat: 7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1.3g | Cholesterol: 23.3mg | Sodium: 43.5mg | Potassium: 68mg | Fiber: 1.1g | Sugar: 13.6g | Vitamin A: 40IU | Calcium: 8mg | Iron: 0.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

More Delicious Desserts 

I take my chocolate dessert making seriously! Here are some of my favorite desserts for serious chocolate lovers: 

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine!




latest recipes

Post a Comment or Ask a Question!

Your email address will not be published. Required fields are marked *

Recipe Rating




73 Comments

  1. 5 stars
    AMAZING! It is so incredible that these turn out so good! Made these for a friend who usually doesn’t prefer chocolate…she said she could eat the whole pan!! FIVE STARS!

  2. 5 stars
    I don’t think I’ll ever go back to brownies that include flour again. I love this recipe because it leaves them so chocolatey, soft, and chewy. There’s absolutely zero chance for these brownies to accidentally come out too “cakey”. I love it!

    1. Thank you Daphne! These are my favorites (just made a double batch on New Year’s Eve)! It always makes me so happy when other people enjoy them too!

  3. 5 stars
    Wow, these are amazing! I made the black bean brownies last week and thought those were delicious, but I made these ones for thanksgiving and ended up having to make two batches because they were such a hit! I’ve been on a gluten free/nut free/grain free diet for four years now and recipes that taste like “normal” food are so hard to come by. This one blew it out of the water! I also liked being able to substitute the coconut oil to make it dairy free for others in my family. Thank you for sharing this recipe with us!

    1. Thank you so much Jill! this is my favorite brownie recipe for all the reasons you shared! I am so glad you love them as much as we do! <3