These super fudgy, rich double chocolate flourless brownies are the perfect healthier dessert recipe—no flour needed. They’re refined sugar-free, and ready in under 30 minutes. The best brownies!
Brownies have always been my favorite dessert—rich, chocolatey, and a guaranteed crowd-pleaser. These flourless brownies were my FIRST recipe and still my MOST POPULAR, right behind this Flourless Brownie Skillet. And now, they’re back with fresh, updated photos!
They’re ready in under 30 minutes and taste way better than boxed brownies. Plus, they’re gluten-free, dairy-free, refined-sugar-free, and actually healthy. My brothers, friends, and boyfriend are always asking for more!
What makes them so special? They’re super fudgy and made with simple ingredients like almond butter, applesauce, maple syrup, and coconut sugar—no flour or white sugar. You need to try them!
Why you’ll love this recipe:
- No Flour Needed: Simple, flourless goodness!
- Super Fudgy: Thick, gooey, and melt-in-your-mouth delicious.
- Healthier Indulgence: Guilt-free brownies that taste amazing.
- Naturally Sweetened: Sweetened with maple syrup and coconut sugar.
- Quick & Easy: Made and ready in under 30 minutes.
The ingredients
These fudgy, double-chocolate flourless brownies are made with simple, healthy ingredients. They’re gluten-free, dairy-free, and refined-sugar-free. Here’s what you’ll need:
- Eggs: Help the brownies hold together.
- Almond Butter: Makes them extra fudgy without any butter or oil. Go for creamy, unsalted almond butter.
- Applesauce: Keeps the brownies soft and moist. Unsweetened is best, but sweetened works, too.
- Maple Syrup: Naturally sweetens without refined sugar.
- Coconut Sugar: Adds just the right amount of sweetness.
- Vanilla Extract: A little splash for extra flavor.
- Cocoa Powder: Instead of flour. Use ⅓ cup of good-quality cocoa powder like Ghirardelli for the best flavor.
- Baking Soda: Helps the brownies rise a little. Don’t swap it with baking powder—they’re not the same.
- Chocolate Chips (optional): For double the chocolate goodness. Use your favorite brand!
How to make flourless brownies from scratch
You don’t need flour to make these rich, fudgy double chocolate brownies! Follow these easy steps, and you’ll have them ready in under 30 minutes. Full measurements are in the recipe card below.
Preheat your oven to 350°F and mix the batter by mixing the wet and dry ingredients.
Pour the batter into the prepared baking pan and sprinkle a few extra chocolate chips on top for some added chocolatey goodness.
Bake for 20–25 minutes. I love baking mine for about 22 minutes for a fudgy, gooey brownie. If you want them a bit more cakey, bake a little longer.
Let your brownies cool completely before slicing. If you cut them while they’re warm, they might crumble a bit.
Top Tips
- Use High-Quality Cocoa Powder: For the richest chocolate flavor, opt for a premium cocoa powder like Ghirardelli. It’ll give your brownies a smooth, deep flavor. Skip lower-quality brands, which can lead to a chalky texture.
- Stick to the Recipe: Flourless recipes can be a bit finicky, so try not to swap ingredients unless you’re sure it’ll work. Follow the recipe for the best results.
- Let Brownies Cool Before Slicing: Give your brownies at least 1 hour to cool before cutting. Cutting them while they’re still warm can make them crumbly, and you want that perfect fudgy texture!
Equipment
- 8×8″ baking pan
- Parchment paper
- Medium mixing bowl
- Whisk
- Spoon or spatula
Substitutions & Variations
- Almond Butter Substitute: Swap for peanut butter or sunflower seed butter if you prefer.
- Coconut Sugar Substitute: You can substitute with brown sugar (light or dark).
- Maple Syrup Substitute: Honey or agave syrup can be used as a sweetener alternative.
- Nuts: Add chopped walnuts, almonds, or pecans for crunch.
- Chocolate Chips: Stir in extra chocolate chips for more gooeyness.
- Peanut Butter: Swirl in peanut butter for a rich flavor.
- Dried Fruit: Add dried cherries or cranberries for a tangy twist.
- Sea Salt: Sprinkle a little sea salt on top for a sweet-salty balance.
- Mint Chocolate: Add mint extract and chocolate chips for a refreshing twist.
- Espresso: Mix in a teaspoon of instant coffee for a mocha flavor.
- Orange Zest: Add orange zest for a citrusy kick.
How to Store
Storage: Keep leftovers in an airtight container at room temperature for up to 4 days, or store them in the fridge for a bit longer.
Freezing: To freeze, let the brownies cool completely, cut into squares, and wrap each piece in plastic wrap. Then, place them in a freezer-safe bag and freeze for up to 3 months.
Frequently Asked Questions
You can swap almond butter with peanut butter, cashew butter, or any other nut or seed butter you like.
These brownies aren’t naturally nut-free since they contain almond butter. However, you can substitute almond butter with sunflower seed butter (sun butter) or tahini if you have a nut allergy.
I pull my brownies out when they look just a bit underdone. The top should be crinkly, and the edges should be set. They’ll continue cooking as they cool, so don’t wait until they’re fully firm in the oven.
Your brownies might be crumbling because you overbaked them, added too much baking soda, or didn’t spoon and level the cocoa powder, which could have led to using too much.
Yes! These brownies are already dairy-free, but be sure to use dairy-free chocolate chips if you want to keep them completely dairy-free.
More brownie recipes!
Looking for other recipes like this? Try these:
- Healthy S’mores Brownies
- Gooey Flourless Brownie Skillet
- Fudgy Healthy Brownies
- Oat Flour Brownies
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Flourless Brownies Recipe
Pin Recipe
Ingredients
- 2 large eggs
- ¾ cup creamy almond butter, (192g) unsalted
- ¼ cup apple sauce, unsweetened or sweetened (room temperature)
- ¼ cup maple syrup, room temperature
- ⅓ cup coconut sugar
- 1 teaspoon pure vanilla extract
- ⅓ cup cocoa powder, (26g)
- ½ teaspoon baking soda
- ½ cup chocolate chips, optional
Instructions
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Preheat oven to 350°F and lightly grease and line an 8×8” baking pan with parchment paper.
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In a medium bowl, whisk the eggs, almond butter, apple sauce, maple syrup, coconut sugar, and vanilla extract together.
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Add the cocoa powder and baking soda. Mix until just combined, then hand-fold in the chocolate chips.
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Pour the batter into greased baking pan and top with a handful of additional chocolate chips.
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Bake for 20 – 25 minutes, depending on how fudgy you want them. I usually do 22 minutes for a denser/gooier brownie. If you want more cakey brownies, bake them on the longer side.
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Cool completely before slicing!
Notes
Coconut Sugar: You can also use brown sugar.
Use good quality cocoa powder. This is my #1 baking tip for brownies, especially these flourless ones. Make sure to use a high-quality cocoa powder like Ghirardelli for the best-tasting brownies. If you use a poor-quality brand like Trader Joe’s or Hersey’s, your brownies will lack the chocolate flavor and can be chalky.
Nut-Free: Since there is almond butter in these brownies, they are not naturally nut-free. Feel free to substitute the almond butter for sun butter or tahini if you have a nut allergy.
Storing: For best results, store any leftovers in an airtight container at room temperature or in the refrigerator for up to 4 days.
Freezing: You can freeze these brownies for up to 3 months. Simply let them cool for at least 1 hour, cut them into squares, and then wrap each piece in plastic wrap. Finally, add them to a freezer-safe bag and freeze them for up to 3 months.
Nutrition
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