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!

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!

Flourless Brownies: Ingredients & Substitutions

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

• 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

• Hu Kitchen Chocolate Gems.
• Hu Kitchen Dark Chocolate Bars. or use chopped chocolate bars.
• Lily’s Dark Chocolate. They make chips and bars that are stevia sweetened, low carb, keto, etc.
• Enjoy Life Foods Dark Chocolate Chips are a good option that are vegan, dairy-free but not fully paleo.

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.

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.

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.

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!

Next, add the dry ingredients into the wet ingredients.

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

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.

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)!

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.

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.

Flourless Brownies Recipe FAQs

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