Flourless Brownies Recipe

Healthy, fudgy flourless brownies with gooey chocolate center.

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.

5 from 29 votes

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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!

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

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