My flourless brownies are perfect for when you are craving something sweet! Rich, chocolatey, and delicious down to the last crumbs. This easy chocolate brownies recipe is a must make to have in your back pocket.
Flourless Brownies Recipe – Low Carb, Keto, Gluten-Free, Grain-Free, Dairy-Free, THM S
These are very rich and chocolatey. I like them with a cup of decaf coffee for dessert (or with a cup of regular coffee for breakfast!). These flourless brownies are sugar-free, gluten free, grain free, low carb, paleo, THM-S, and flourless. The best part of all is you can’t even tell that they don’t have flour and are sugar-free!
How Can You Make Brownies without Flour
When I first heard of flourless brownies, it had me intrigued! Would it work? Will it taste like true brownies? With a few ingredients, you mix it up, pour into dish and bake. They cooked perfectly, and I am proud to say, they tasted like brownies!
Ingredients for Flourless Brownies
85% Dark Chocolate – This dark of a chocolate bar is naturally low carb because it has such a high percentage of cocoa. There is only a little room left for other ingredients. If you would rather use unsweetened chocolate you may want to increase the amount of sweetener to balance the bitterness.
Sugar-Free Sweetener – I like to use a blend of xylitol, erythritol, and stevia in my recipes. By using a combination of sugar alcohols and stevia you can use half the amount required of regular sugar. You can purchase this pre-mixed from the Trim Healthy Mama website or mix your own according to my recipe. Since these sweeteners can be more expensive this helps with my food budget.
Cocoa Powder or Cacao Powder – I’m currently using raw cacao powder which can be used for cocoa powder. I like the flavor in my baked goods. Costco has Navitas Cacao Powder for a good price.
Vanilla – With the price of vanilla going up so high I started using a Mexican vanilla extract and have been happy with the results. It is much much cheaper than other vanilla extracts.
Coconut Oil – I prefer to use refined coconut oil in recipes that I don’t want a coconut flavor like these brownies.
Sugar-Free Chocolate Chips – I use Lily’s Chocolate Chips most of the time.
Xanthan Gum – xanthan gum replaces the texture of gluten from flour in flourless recipes. It works as a thickener and binding agent. When I first bought xanthan gum many years ago it was hard to find and very expensive. Now it’s easy to find and much cheaper. Amazon has multiple choices for 6-8 oz bags for under $7.
How To Make Flourless Brownies
Start by lining your 5×7 pan with foil. Then grease the aluminum foil to ensure it doesn’t stick. Then grab a microwave safe bowl and add your chocolate and coconut oil. Microwave and stir until the mixture is completely melted and smooth.
Then pour in your sweetener, egg, vanilla, cocoa powder, salt, and xanthan gum. Stir until nice and smooth. Then with a spatula fold in chocolate chips, and pour into your baking dish.
Bake and then remove from oven and allow to cool for an hour. Once done lift out of pan and slice and serve. It is fantastic how easy these brownies they are.
How to Keep Brownies From Sticking In Pan
Feel free to line your pan with aluminum foil or even parchment paper. Once your brownies are cooled, lift on the edges of the foil and the brownies will pull right out of the pan. Then slice and serve, perfectly cut brownies.
How Do You Know When Flourless Brownies Are Done
The best way to tell when the flourless brownies are done is by looking at the sides. They will have a slight jiggle when you wiggle the pan. The top of the brownies could show a little crackle and offer a shine. You don’t want to overbake these easy flourless brownies, or they will dry out fast.
Why Do Flourless Brownies Need To Cool An Hour
Cooling of flourless brownies will help them stay together for that brownie-like texture. It will be hard to resist the urge to slice into them warm, but trust me, they are worth the weight.
What Makes Brownies Cakey Or Fudgy
The most significant difference on a fudgy or cakey style brownie is how it is made. Cakey style brownies generally have a higher flour ratio. Fudge brownies have a higher ratio of fat in the recipe, just like this flourless brownie recipe.
I love the fudgy style brownie, that is why our family can’t resist this recipe.
Can I Half This Flourless Brownies Recipe
Sometimes an 8×8 pan of brownies is just too big. These are healthy if (big IF) you don’t eat the whole tray. I decided to come up with a brownie recipe that will work in a smaller batch to avoid the temptation. The 5×7 size pyrex baking dish is perfect for a small batch.
Halfing this recipe makes 8 brownies. I brought 7 of them to my women’s prayer group last night and they were a success. The 8th I taste tested before I left. I *had* to make sure they were edible, after all. It is a very good thing there are only 7 women in my group.
How Long Will Flourless Brownies Last
You can store your flourless brownies for around three to four days before they will begin to dry out and need to be tossed. If I know I won’t eat them fast enough; I would toss them in the freezer once they cooled. But, we always gobble them right up.
As you can see with just a few ingredients and a little time, you can create a flourless fudgy brownie that will win over anyone. Add a scoop of ice cream or a dollop of homemade whipped cream and grab that spoon! You can thank me later.
Will These Flourless Brownies Freeze
If you don’t want to share or eat all the brownies at once, feel free to freeze the brownies. We haven’t tried freezing them, but I don’t see why they wouldn’t hold up well.
Just place in an airtight container or freezer bag and store up to three months in the freezer. Thaw before serving!
Have you ever made a flourless brownie before?
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Ingredients
- 6 tbsp refined coconut oil
- 7 oz 85% dark chocolate chopped
- 2/3 cup Trim Healthy Mama Gentle Sweet or my sweetener
- 2 egg
- 1 tsp vanilla
- 3 tbsp cocoa powder
- 2 tbsp xanthan gum
- pinch of salt
- 1/2 cup sugar free chocolate chips
Instructions
- Preheat oven to 350. Line an 8 x 8 baking dish with foil and grease it with coconut oil.
- In a microwavable bowl combine the coconut oil and chocolate. Microwave in 30 seconds intervals, stirring after each until it is completely melted.
- Whisk in the gentle sweet. Add the egg, vanilla, cocoa powder, xanthan gum, and salt. Stir until smooth. Fold in the chocolate chips. Pour into the prepared baking dish.
- Bake at 350 for 25-30 minutes. The top should not jiggle. Do not overbake or they get crumbly.
- Cool for an hour. (I know it’s hard to wait but they really need time to cool and set). Lift out the foil and put the foil layer and brownies on a cutting board. Cut into 16 pieces.
Notes
To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.
Nutrition
Originally Published February 4, 2016. Revised and Republished April 26, 2019.
