Best Flourless Brownies (Gluten-Free, Paleo)
Posted Feb 10, 2019, Updated May 14, 2024
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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!
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
Yes! As long as you choose gluten-free chocolate (which most varieties are), and follow the recipe, these flourless brownies are gluten-free!
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.
Using a mixer. The 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.
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Best Flourless Brownies (Gluten-Free, Paleo)
Ingredients
- 6 Tablespoons salted butter (or coconut oil)
- ¾ cup chocolate chips (unsweetened baking chocolate)*
- 2 large eggs lightly beaten
- ⅔ cup granulated sugar (or coconut sugar)
- 2 teaspoons pure vanilla extract
- ¼ cup unsweetened cocoa powder sifted***
- 3 Tablespoons cornstarch (or tapioca/arrowroot starch)
- ¼ teaspoon fine sea salt
- ½ cup chocolate chips (mix-in, optional)
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 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
- 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:
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these as directed with one change, I used monkfruit granulated sweetener instead of sugar. I was really hoping for the crackly tops, but wasn’t able to achieve them. I notice that my batter was very thick, so thick that it was like a paste and I couldn’t pour it into the dish but had to spread it. If I were to try again and attempt to make the batter a bit thinner what would you suggest I thin it with? I think it was due to the texture that it didn’t get crackly. I also live at 7000 ft, so that often makes things cool very different. Any tips?
Thanks!
Hey Kenall! I suspect the problem is in the sweetener. I don’t bake with sweeteners. The crackly top comes from the sugar in this recipe. The batter should be thick! I am at about 5,000 ft. and they turn out great! – Laura
Made these today with semi sweet chocolate chips and cut the sugar to 1/2 cup- will cut it more next time unless i use unsweetened baking squares! The are amazing! Might try them with diced up Reese’s next time instead of extra chocolate chips!
Has anyone tried this recipe using an egg substitute like Bob’s red mill?
I’m going to try these with apple sauce instead of oil. Mum always made normal brownies that way so I’m hoping it’ll work.
I do not recommend that substitution. Fat from the butter or coconut oil is very important to the fudgy texture and crinkly top!
Made them today. Serving them tonight! My variation: wanted to use stevia chocolate chips…Lily’s. Very good. Personally, I just don’t care for stevia. I used coconut palm sugar and the whole recipe came out great!
I added Maldon salt flakes and more chips on top. Love the look, texture of the brownie. Thanks for the development of this recipe Laura!! It is so easy and well worth the ingredients! And for all those that comment…appreciate all the tips!
Made them with cannibas butter and monk fruit sugar. Still, absolutely delicious. Great recipe. Thanks!
Outstanding! My whole family loved this recipe – definitely a keeper!
Woo hoo! Brownies are the best! So glad you all loved them!
Hi, Would xantham gum be ok to use on place of arrow root starch?
Hey Krissy! I do not recommend using xantham gum in place of arrowroot powder!
can i use apple sauce instead of butter?
I do not recommend that substitution in this recipe!
These look amazing. Going to give it a try with the coconut oil and see how they come out.