Flourless Brownies

Flourless Brownies

 The Spruce / Kristina Vanni 

Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 16 servings
Yield: 1 pan (8 x 8)
Nutrition Facts (per serving)
151 Calories
10g Fat
14g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 16
Amount per serving
Calories 151
% Daily Value*
Total Fat 10g 13%
Saturated Fat 6g 29%
Cholesterol 51mg 17%
Sodium 50mg 2%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 4%
Total Sugars 11g
Protein 2g
Vitamin C 0mg 0%
Calcium 13mg 1%
Iron 1mg 8%
Potassium 74mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you are looking to bake a beautiful batch of gluten-free brownies, there's no need to turn to alternative flours. In fact, a perfect brownie can be baked without any flour at all. These flourless brownies are rich and decadent. The best part is, the batter is all mixed together in just one bowl, so cleanup is a snap when you use this recipe.

The brownies can be enjoyed plain or decorated with a light dusting of powdered sugar for lovely presentation. These brownies are perfect to serve guests when you aren't sure of any allergies or dietary restrictions. They are naturally gluten-free, and don't taste like like any special ingredients have been used or any accommodations have been made. They are simply rich and delicious brownies that everyone can enjoy.

"Reminiscent of actual fudge, these brownies are the definition of decadence. No need to worry about expensive flour substitutes here because they are naturally gluten-free." —Lauryn Bodden

A Note From Our Recipe Tester


  • Cooking spray, for the pan

  • 1/2 cup (1 stick) unsalted butter

  • 1 cup semisweet or dark chocolate chips

  • 1/2 cup granulated sugar

  • 1/4 teaspoon salt

  • 3 large eggs

  • 1/2 teaspoon pure vanilla extract

  • 1/4 cup unsweetened cocoa powder

  • Confectioners' sugar, optional, for garnish

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 350 F. Grease an 8 × 8-inch baking pan. Or cover with nonstick foil allowing at least 2 inches of foil to hang off the sides; lightly spray the foil with cooking spray and set aside.

    Flourless Brownies
     Kristina Vanni
  2. Place the butter and chocolate chips in a large microwave-safe bowl. Heat in the microwave for about 2 minutes, stirring every 30 seconds, until the chocolate chips are melted and smooth. Carefully remove the bowl from the microwave using a towel or oven mitts as the bowl will be quite hot.

    Flourless Brownies
     Kristina Vanni
  3. Stir in the granulated sugar and salt.

    Flourless Brownies
     Kristina Vanni
  4. Add the eggs one at a time until batter is smooth. Then mix in the vanilla extract.

    Flourless Brownies
     Kristina Vanni
  5. Add the cocoa powder and stir until well incorporated.

    Flourless Brownies
     Kristina Vanni
  6. Spread the batter evenly into the prepared baking dish. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

    Flourless Brownies
     Kristina Vanni
  7. Let the brownies cool completely in the pan.

    Flourless Brownies
     Kristina Vanni
  8. Lift the brownies out of the pan using the foil handles and slide the brownies on to a cutting board. Lightly dust with powdered sugar to decorate, if desired. Cut into 2-inch squares to serve.

    Flourless Brownies
     Kristina Vanni


  • For added ease of cleanup, line the 8 x 8-inch baking pan with nonstick foil and leave a few inches of overhang. When the brownies are cooled and ready to cut, you can use these foil "handles" to easily lift the brownies out of the pan and slide them onto a cutting board.
  • Don't over-bake brownies. This helps keep them nice and moist and fudgy. Use the toothpick test and take them out when there is no liquid batter coating the stick. A few moist crumbs are okay.
  • Note that a glass baking pan can affect the cook time, so keep a close eye on the brownies. We recommend a metal baking pan for this recipe.
  • This brownie recipe can be made using an 8 x 8, 9 x 9, or even a 9 x 13 pan. An 8 x 8 pan will make thick brownies, while a 9 x 13 will make very thin brownies. Because of the batter thickness, the 8 x 8 pan will take the longest to bake. For a 9 x 13, double the recipe and adjust the time as needed.

Recipe Variations

  • Add up to 1 cup of chopped, toasted nuts like walnuts or pecans.
  • Add up to another 1/2 cup chocolate chips for extra chocolatey brownies.
  • Add up to 1/2 cup dried fruit like sweet cherries.
  • Top the brownies with a sprinkle of flaky sea salt.

How to Store and Freeze

  • To store cooled, leftover brownies, cover and leave at room temperature for up to 3 days. If you prefer them cold, they can be kept in the fridge for up to 5 days.
  • Brownies can also be frozen. Let cool, slice, and wrap individual brownies in plastic wrap. Place in a zip-top freezer bag and freeze for up to two months. Defrost in the fridge before enjoying.

How does flour affect brownies?

The more flour in a brownie recipe, the more cakey the result; less flour will yield fudgier and denser brownies.