Fudgy Flourless Chocolate Brownies

This flourless brownie recipe transforms simple pantry ingredients into rich, fudgy chocolate squares that satisfy even the most intense chocolate cravings. The nutty base creates a perfect foundation for these gluten-free treats that taste indulgent without the typical flour base.

I discovered this recipe during a late night chocolate emergency when I had no flour in the pantry. Now these brownies have become my go-to dessert for gatherings because everyone can enjoy them regardless of dietary restrictions.

Ingredients

• Nut butter 1 cup: Creates the foundation for these brownies providing structure and richness. Almond or cashew butter offer milder flavors while peanut butter adds a distinctive taste.
• Maple syrup 1/2 cup: Natural sweetener that adds moisture and caramel notes. Choose pure maple syrup for the best flavor.
• Egg 1: Provides binding and structure. Room temperature works best for even incorporation.
• Avocado oil 2 tbsp: Adds moisture without strong flavor. Its high smoke point makes it ideal for baking.
• Baking soda 1/2 tsp: Creates rise and tender texture. Fresh baking soda ensures proper leavening.
• Sea salt 1/4 tsp: Enhances chocolate flavor. Fine sea salt incorporates more evenly than table salt.
• Cocoa powder 6 tbsp: Delivers rich chocolate flavor. Dutch processed gives deeper color and smoother taste.
• Vanilla extract 1 tsp: Rounds out the chocolate flavor. Pure extract rather than imitation makes a noticeable difference.
• Flaked sea salt optional: Creates flavor contrast when sprinkled on top. Maldon or other large flake salt works beautifully.

Step-by-Step Instructions

Prepare Your Oven:

Preheat oven to 325°F ensuring your oven reaches the proper temperature before baking. A fully preheated oven helps the brownies rise evenly throughout the baking process.

Prepare Your Pan:

Lightly grease an 8-inch baking pan with a small amount of oil or butter. Alternatively create a parchment sling by cutting two strips of parchment paper the width of your pan and placing them crosswise with overhang on all sides. This makes removing the brownies intact much easier after baking.

Mix The Batter:

Add all ingredients to a medium mixing bowl working in order from wet to dry. Mix thoroughly until completely smooth and no streaks remain. The batter will be thick and glossy looking almost like a chocolate frosting when properly mixed.

Bake To Perfection:

Spread the mixture evenly into your prepared pan taking care to push it into the corners. Bake for 20 to 25 minutes until the center is just set but still slightly soft. The brownies will puff slightly in the center when done but should remain fudgy inside. Avoid overbaking as these flourless brownies can dry out quickly.

Cool Completely:

Allow brownies to cool fully on a wire rack before attempting to lift or cut them. The texture continues developing as they cool making patience worthwhile for the perfect fudgy consistency.

Pin it

The cocoa powder is truly the hero ingredient in this recipe. I once tried doubling it during an intense chocolate craving phase and created the most decadent brownies our family has ever tasted. My daughter now requests them for her birthday instead of cake.

Storage Tips

These flourless brownies stay fresh at room temperature for up to 3 days when stored in an airtight container. For longer storage refrigerate them for up to a week though the texture becomes more fudgelike when chilled. You can also freeze individual squares wrapped tightly in plastic wrap then placed in a freezer bag for up to three months. Thaw at room temperature for about an hour before serving.

Nut Butter Options

The type of nut butter you choose dramatically affects the final flavor profile of these brownies. Almond butter creates a neutral base that lets the chocolate shine while cashew butter offers incredible creaminess. Peanut butter delivers that classic chocolate peanut butter combination but with a stronger flavor presence. For those with nut allergies sunflower seed butter works beautifully as a substitute though it may turn slightly green due to a reaction with the baking soda no need to worry its perfectly safe to eat.

Pin it

Serving Suggestions

These brownies shine when served slightly warm with a scoop of vanilla ice cream melting into the fudgy interior. For an elegant dessert plate drizzle each serving with a small amount of warmed nut butter and fresh raspberries. These brownies also make excellent building blocks for dessert parfaits layered with whipped cream and berries in glass serving dishes. For a coffee shop experience warm a square for 10 seconds in the microwave and enjoy alongside your favorite espresso drink.

Frequently Asked Questions

→ What type of nut butter works best for these flourless brownies?

You can use any nut butter you prefer - almond, cashew, or peanut butter all work beautifully. For the most neutral flavor that lets the chocolate shine, try cashew butter. For a more distinctive flavor pairing, peanut butter creates a delicious chocolate-peanut combination.

→ Can I substitute the maple syrup with another sweetener?

Yes, honey or agave nectar work well as substitutes for maple syrup in equal amounts. If using a granulated sweetener like coconut sugar, your brownies might have a slightly different texture and you may need to add 1-2 tablespoons of milk to achieve the right batter consistency.

→ How can I tell when the brownies are perfectly baked?

The key to fudgy brownies is slight underbaking. Look for brownies that are puffed in the center and just set but still slightly soft. A toothpick inserted should come out with a few moist crumbs (not wet batter). Remember they continue cooking slightly as they cool.

→ How should I store these brownies?

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze beautifully - wrap individual brownies and freeze for up to 3 months. Thaw at room temperature or microwave for 15-20 seconds for a warm treat.

→ Can I add mix-ins to these brownies?

Absolutely! Chocolate chips, chopped nuts, or dried cherries make excellent additions. Fold about 1/2 cup of mix-ins into the batter just before spreading into the pan. For an extra decadent treat, try adding a swirl of extra nut butter on top before baking.

→ Why did my brownies turn out dry?

Overbaking is the most common cause of dry brownies. Since these lack flour, they bake faster than traditional brownies. Check them at the 18-minute mark to prevent overbaking. Also, different nut butters have varying oil content - some natural nut butters may require an extra tablespoon of oil if they're particularly dry.