Flourless Brownies Recipe (Fudgy & Easy)

Name: Flourless Brownies Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 large eggs; ¾ cup creamy almond butter ((192g) unsalted); ¼ cup applesauce (unsweetened or sweetened (room temperature)); ¼ cup maple syrup (room temperature); ⅓ cup coconut sugar; 1 tsp pure vanilla extract; ⅓ cup cocoa powder ((26g)); ½ tsp baking soda; ½ cup chocolate chips (optional)

These flourless brownies are rich, fudgy, and made without any flour. Naturally sweetened and ready in under 30 minutes, they taste just like a classic chocolate brownie-no one will guess they're a lighter version.

Fudgy flourless brownies with gooey chocolate center and crinkle tops.

A Quick Look At The Recipe

✅ Recipe Name: Flourless Brownies (Fudgy & Easy)
🕒 Ready In: ~30 minutes
👪 Serves: 9 brownies
🍽 Calories: ~200 per brownie
🥣 Main Ingredients: Almond butter, cocoa powder, eggs, maple syrup, coconut sugar, applesauce
📖 Dietary Info: Gluten-free, dairy-free, refined sugar-free, healthy dessert
⭐ Why You'll Love It: Rich, fudgy, and made without any flour, these brownies have a classic chocolatey texture with a healthier twist-naturally sweetened and still taste like a real brownie.

SUMMARIZE & SAVE THIS CONTENT ON

Brownies have always been my go-to dessert, and this was actually one of the first recipes I ever shared-still one of the most popular on my site today, next to my fudgy oat flour brownies.

I originally wanted a flourless brownie that didn't taste "healthy" or dry, and after testing this version over and over, this is the one I keep coming back to. The almond butter and maple syrup give them that rich, fudgy texture you expect from a classic brownie-just without the flour or refined sugar.

It's one of those recipes where people take a bite and immediately ask for it-not even realizing it's a lighter version. These don't taste "healthy" at all-they're just as rich and fudgy as a classic brownie.

If you love these brownies, you should also try my flourless brownie skillet and almond flour chocolate cake. They use a similar naturally sweetened approach, but still taste like a true dessert.

Jump to:

A Quick Look At The Recipe
Why You'll Love This Recipe
Why This Flourless Brownie Recipe Works
Ingredients You'll Need
Easy Substitutions & Variations
How to Make Flourless Brownies (Step-by-Step)
1 Minute Video Tutorial (Step-by-Step)
Expert Tips
Troubleshooting Guide
Frequently Asked Questions
How to Store and Freeze Flourless Brownies
More Healthy Brownie Recipes You'll Love
📖 Recipe
💬 Comments

⭐️⭐️⭐️⭐️⭐️

These are absolutely amazing!!! SO fudgey, gooey, and rich. You'd never know that they weren't from a Ghirardelli box mix 😉 I will definitely be making these again…. and again!

- Anna

Why You'll Love This Recipe

Super fudgy, soft texture: Soft centers with just-set edges-no dry or cakey brownies here.
Made without any flour: Naturally gluten-free and perfect if you're out of flour.
Healthier, but you won't taste it: Naturally sweetened and made with better-for-you ingredients that still taste like a real brownie.
Easy to make: Just mix everything together and bake; no melting chocolate or complicated steps.
Ready in under 30 minutes: Quick enough for when you want something sweet fast.
Made with simple ingredients: Almond butter, cocoa powder, maple syrup-nothing weird or hard to find.

Why This Flourless Brownie Recipe Works

This recipe is designed to give you that classic fudgy brownie texture-just without using any flour.

Almond butter replaces flour and butter: Adds richness while helping hold the brownies together.
Applesauce keeps them soft and moist: So they stay fudgy instead of drying out.
Maple syrup + coconut sugar: Create a gooey center while still helping the brownies set.
Cocoa powder builds deep chocolate flavor: So they taste like a true brownie, not a "healthy" one.
Eggs provide structure: Keeping everything cohesive without flour.

Ingredients You'll Need

All ingredients for flourless brownies including almond butter, cocoa powder, maple syrup, eggs, and coconut sugar.

Almond Butter: This is what replaces both flour and butter. It adds richness and helps hold the brownies together-go for creamy, unsweetened almond butter for the best texture.
Eggs: Essential for structure in a flourless recipe. They bind everything together so the brownies stay fudgy but don't fall apart.
Applesauce: Keeps the brownies soft and moist without needing oil. I use this trick in a lot of my lighter baking recipes, like my healthy coffee cake, because it adds moisture without making things heavy.
Maple Syrup: Naturally sweetens the brownies while adding a subtle depth of flavor. I prefer pure maple syrup for the best taste-just like I use in my protein chocolate chip cookies for that soft, chewy texture.
Coconut Sugar: Adds a deeper, almost caramel-like sweetness and helps the brownies set properly.
Cocoa Powder: This is where all the chocolate flavor comes from. Use a good-quality cocoa powder-it really makes a difference here.
Baking Soda: Gives the brownies a slight lift so they're not too dense.
Vanilla Extract: Enhances the chocolate flavor and rounds everything out.
Chocolate Chips (Optional): For extra gooey pockets of chocolate. I always add them-it makes the brownies feel more like a true dessert.

Scroll to recipe card for quantities!

Easy Substitutions & Variations

Flourless brownie recipes are more sensitive to substitutions, so for the best results, make them as written the first time. That said, here are a few tested options:

Almond butter: You can use peanut butter or sunflower seed butter instead. Peanut butter will add a stronger flavor, while sunflower seed butter keeps the brownies nut-free. Use creamy, unsweetened for the best results.
Maple syrup substitute: Maple syrup gives the best flavor and texture in this recipe. You can use honey or agave if needed, but honey will make the brownies slightly denser (not a bad thing, just the science of baking), while agave can make them a bit softer.
Make them vegan: If you're looking for a vegan option, you can try my healthy chickpea brownies-they're just as rich and chocolatey.
Coconut sugar substitute: Brown sugar is a great swap if you don't need these to be refined sugar-free. It will create a softer, more classic brownie texture.
Nut-free option: Use sunflower seed butter in place of almond butter for a fully nut-free version with the same fudgy consistency.
Mix-ins: Stir in chocolate chips, chopped walnuts, or pecans for extra texture and richness.

double chocolate chip healthy flourless brownies

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How to Make Flourless Brownies (Step-by-Step)

Thick and fudgy flourless brownie batter in a mixing bowl.

Step 1: Preheat your oven to 350°F. In a large bowl, mix together all the wet and dry ingredients until smooth.

Flourless brownie batter in baking dish before baking.

Step 2: Pour the batter into a lined or greased baking pan. Sprinkle a few extra chocolate chips on top if you want extra gooey pockets of chocolate.

Baked flourless brownies in baking dish.

Step 3: Bake at 350°F for 20-25 minutes. I like baking mine for about 22 minutes for a fudgy, gooey center. For a cakier brownie, bake a few minutes longer.

Slicing flourless brownies after cooling.

Step 4: Let the brownies cool completely before slicing. Cutting them too early can make them crumbly instead of fudgy.

1 Minute Video Tutorial (Step-by-Step)

Expert Tips

Use creamy, drippy almond butter: If it's too thick or dry, the batter won't mix smoothly, and the brownies turn out less fudgy.
Slightly underbake for the best texture: The center should still look soft at around 22 minutes-that's what gives you that gooey, fudgy middle once they cool.
Let them cool longer than you think: Flourless brownies set as they cool. If you cut them too early, they'll be softer and may fall apart.
Cocoa powder really matters here: Since there's no melted chocolate in the base, a good-quality cocoa powder makes a big difference in flavor.
The batter will be thicker than normal: That's expected with almond butter-just spread it evenly in the pan before baking.

Troubleshooting Guide

I've tested these flourless brownies many times-here are the most common issues and how to fix them:

Brownies are too soft or falling apart: They were underbaked or cut too early. Let them cool completely-they firm up as they set.
Brownies turned out dry: They were overbaked. Check around 20-22 minutes-the center should still look slightly soft.
Batter is too thick to spread: Your almond butter was too thick, or your ingredients were too cold. Use smooth, drippy almond butter and room-temperature ingredients.
Brownies lack deep chocolate flavor: Use a high-quality cocoa powder. Since there's no melted chocolate, it makes a big difference.
Brownies don't hold together: Make sure you used the full amount of eggs-they provide structure in a flourless recipe.
Texture feels off (too dense or gummy): This usually comes from ingredient swaps. Flourless recipes are more sensitive, so follow the recipe as written.

Side view of fudgy, thick flourless brownies with chocolate chips.

Frequently Asked Questions

Are flourless brownies gluten-free?

Yes! Since there's no flour in this recipe, these brownies are naturally gluten-free. Just make sure your cocoa powder and chocolate chips are certified gluten-free if needed.

Do flourless brownies taste different?

Not really. These brownies are still rich, fudgy, and chocolatey-most people don't even realize they're made without flour or refined sugar.

How do you know when flourless brownies are done baking?

Flourless brownies are done when the edges are set, but the center still looks slightly soft. A toothpick inserted should come out with a few moist crumbs, not wet batter. They will continue to firm up as they cool, which is what gives them that fudgy texture.

What can I use instead of almond butter?

You can use peanut butter or sunflower seed butter. Sunflower seed butter is the best option for a nut-free version and keeps a similar texture.

Why are my flourless brownies falling apart?

This usually means they were underbaked or cut too early. Let them cool completely before slicing, so they have time to set.

Are flourless brownies healthier than regular brownies?

It depends on the recipe, but this version is made without refined sugar and uses simple ingredients like almond butter and maple syrup, making it a lighter option.

How to Store and Freeze Flourless Brownies

Room temperature: Store brownies in an airtight container for up to 3-4 days. They'll stay soft and fudgy.
Refrigerator: Store in the fridge for up to 1 week. Let them come to room temperature before eating for the best texture.
Freezer: Let brownies cool completely, then slice and store in an airtight container or freezer-safe bag for up to 3 months.
To reheat: Warm in the microwave for 10-15 seconds to bring back that soft, gooey texture.

More Healthy Brownie Recipes You'll Love

If you loved these flourless brownies, here are a few more of my brownie recipes to try next:

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

Healthy, fudgy flourless brownies with gooey chocolate center.

Flourless Brownies Recipe

By: Tati Chermayeff

5 from 29 votes

Print Recipe Pin Recipe

Prep Time 5

Cook Time 25

Total Time 30

Serving servings

Ingredients

▢ 2 large eggs
▢ ¾ cup creamy almond butter, (192g) unsalted
▢ ¼ cup applesauce, 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

Prep: Preheat oven to 350°F and lightly grease and line an 8x8" baking pan with parchment paper.
Whisk Wet Ingredients: In a medium bowl, whisk the eggs, almond butter, applesauce, maple syrup, coconut sugar, and vanilla extract together.
Add Dry Ingredients: Add the cocoa powder and baking soda. Mix until just combined, then hand-fold in the chocolate chips.
Add to Bownie Pan: Pour the batter into the greased baking pan and top with a handful of additional chocolate chips.
Bake: 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.
Cool completely before slicing!

Video

Notes

Almond butter: You can substitute with peanut butter, cashew butter, or sunflower seed butter. Use creamy, unsweetened for best results.

Coconut sugar: Brown sugar works as a substitute if you don’t need these to be refined sugar-free. It will give a slightly softer, more classic brownie texture.

Use high-quality cocoa powder: This makes a big difference in flavor. Since there’s no melted chocolate, the cocoa is the main source of chocolate flavor—use a good-quality brand for the best results.

Nut-free option: Swap the almond butter for sunflower seed butter or tahini to make these brownies nut-free.

Storage: Store leftovers in an airtight container at room temperature for up to 3–4 days or in the refrigerator for up to 1 week.

Freezing: Let brownies cool completely, then slice and store in a freezer-safe container or bag for up to 3 months. For best results, place parchment between layers to prevent sticking.

Nutrition

Course Dessert

Cuisine American

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!

Recipe tested and developed by Tati Chermayeff, creator of Healthful Blondie-where classic comfort foods get a wholesome, everyday twist. A former collegiate athlete and recipe developer, Tati is known for turning classic desserts into balanced, feel-good favorites.

Comments

5 from 29 votes (7 ratings without comment)

A Quick Look At The Recipe

Why You'll Love This Recipe

Why This Flourless Brownie Recipe Works

Ingredients You'll Need