Best Flourless Brownies (Gluten-Free, Paleo)

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These fudgy flourless brownies are easy to make with 8 ingredients in 25 minutes! They are truly the best gluten-free brownies and can easily be made paleo & dairy-free!

front view of a stack of four Flourless Brownies


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

Brownies are my favorite dessert, and these flourless brownies are the best if you’re looking for a gluten-free brownie that doesn’t taste healthy at all (not in the slightest).

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!

Overhead view of 9 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 photo of the labeled ingredients in this flourless brownies recipe
  • Salted Butter. coconut oil is a great dairy-free substitute, unsalted butter also works well.
  • Granulated sugar: White sugar, organic cane sugar, and coconut sugar (paleo) are great choices.
  • Cornstarch. arrowroot and tapioca starch are great (paleo) substitutes.
  • Chocolate chips: choose your favorite variety. Here are some paleo options:

Paleo Chocolate Chips & Bars

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

How to Make Flourless Brownies

As with all brownie recipes, the method really matters. Don’t forget to watch the video.

The first step in making these flourless brownies is to melt the butter (or coconut oil) and chocolate together – either in the microwave or on the stovetop. . It’s important to do this first because the mixture needs to cool slightly before adding it to the batter.

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

How to Make Flourless Brownies - melted chocolate & butter in a glass bowl with a white spatula

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.

How to Make Flourless Brownies - eggs being beaten with a hand mixer in a glass bowl

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

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

How to Make Flourless Brownies - adding melted chocolate to the egg mixture

Next, add the dry ingredients into the wet ingredients.

How to Make Flourless Brownies adding dry ingredients to the wet mixture

Then, beat on low speed (to avoid any ingredients spilling out of the mixer), until the batter is smooth.

How to Make Flourless Brownies batter after beating in dry ingredients.

Then, stir in the chocolate chips by hand. The batter should be thick.

Adding chocolate chips is optional, you can omit them and still make delicious brownies.

How to Make Flourless Brownies final batter with chocolate chips in a glass bowl

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

You will know the flourless brownies have 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.

flourless brownies in a baking dish after baking

Cool & 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!

Store

Store in an airtight container in the refrigerator for up to 1 week. To return the fresh-from-the-oven taste simply reheat in the microwave for 10 seconds.

Freeze

Individually wrap the flourless brownies, then store them in an airtight container in the freezer for up to 2 months.

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

Flourless Brownies Recipe FAQs

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.

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

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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.
  • In a small bowl, stir together cocoa powder, cornstarch and salt. Set aside.
  • Melt ¾ cup chocolate chips and butter (or coconut oil) together either on the stovetop over low heat, or in the microwave, until smooth and glossy.
  • Add eggs, to the bowl of your standing mixer fitted with the wire whisk 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 granulated sugar to the eggs and beat on medium-high speed for an additional 1 minute. The mixture will be a little thick. 
  • Add the melted butter/chocolate mixture and vanilla and beat until combined.
  • Then, add the dry mixture and beat until smooth and there are no lumps.
  • Stir in ½ cup chocolate chips (if desired).
  • Pour the batter into the prepared baking dish. Bake in the preheated oven for 18-25 minutes, or until the top is set and a toothpick inserted in the center comes out with wet crumbs.
  • Cool for at least 15 minutes on a wire cooling rack before cutting and serving. I recommend cooling completely for easier cutting.

Video

Notes

Ingredient Substitution Notes
  • Salted Butter. coconut oil is a great dairy-free substitute, unsalted butter also works well.
  • Granulated sugar: White sugar, organic cane sugar, and coconut sugar (paleo) are great choices.
  • Cornstarch. arrowroot and tapioca starch are great (paleo) substitutes.
  • Chocolate chips: choose your favorite variety. Here are some paleo options:
Paleo Chocolate Chips & Bars
Store
Store in an airtight container in the refrigerator for up to 1 week. To return the fresh-from-the-oven taste simply reheat in the microwave for 10 seconds.
Freeze
Individually wrap the flourless brownies, then store them in an airtight container in the freezer for up to 2 months.

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.

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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