These gluten-free Flourless Brownies are moist, fudgy, and so decadent! They’re made with creamy almond butter, rich cocoa powder, and sweetened with honey. They’re a healthy dessert that’s still indulgent and delicious!
This Flourless Brownie recipe may be my favorite brownie recipe ever! I love chocolate desserts, so that says a lot about how delicious they are. I thought these gluten-free brownies would be the perfect Valentine’s Day dessert because they’re rich and delicious, but healthier than most brownie recipes. As much as I love holiday baking, I do try to make recipes that are wholesome and healthy too, like these Gluten-Free Valentine’s Day Chocolate Chip Cookies. If you’re looking for more ideas and inspiration for healthy holiday treats, be sure to check out these 10 Healthy Valentine’s Day Desserts.
The base of these gluten-free brownies is almond butter instead of flour, which adds extra protein and gives them such a nice fudgy texture. They’re also sweetened with honey, so they’re free of refined sugar too! This recipe only takes 5 minutes to prep, so it’s perfect for weeknight dinners. It’s also decadent enough for date night or any special occasion.
How To Make Flourless Brownies
- Almond butter — Since it’s the base of the recipe, I recommend a good all-natural almond butter.
- Eggs — I always bring the eggs to room temperature, so they incorporate better.
- Honey — The honey lends a nice sweetness and helps with the fudgy texture.
- Vanilla extract — I use a tablespoon of vanilla extract but feel free to adjust the amount to your preference.
- Cocoa powder — I highly recommend using good quality cocoa powder, since this is what determines the flavor of the brownies.
- Baking soda — A little baking soda makes the brownies light, but still fudgy.
- Salt — Don’t skip the salt! It balances the sweetness and enhances the flavor of the chocolate.
- Chocolate chips — I prefer to use sugar-free chocolate chips, but you can also use any chocolate chip of your choice!
Mix the almond butter and brownie batter:
- Before you begin, pre-heat your oven to 325°F. Then, grease a 9×9 baking pan with cooking spray, butter, or coconut oil, and set aside.
- Pour the almond butter into a large bowl and mix it well with a hand blender or spatula until it’s smooth.
- Add all the remaining ingredients to the bowl with the almond butter, except for the chocolate chips.
Fold in the chocolate chips:
- Mix the ingredients well to combine but be careful not to overmix the batter.
- Then, gently fold in the chocolate chips until they’re well incorporated.
Pour the batter into the pan and bake:
- Pour the batter into the prepared baking pan.
- Place it in the preheated oven and bake for 30 minutes, or until the brownies are cooked through.
Cool and cut into squares:
- Remove the brownies from the oven and allow them to cool.
- Cut into even squares and enjoy!
- I recommend bringing any cold ingredients, like eggs, to room temperature first, so they’re easier to mix in the batter.
- For a nice smooth texture, I like to sift the cocoa powder to remove any lumps.
- This recipe is super versatile! Feel free to swap the chocolate chips for white chocolate, dark chocolate, or mini chocolate chips.
- Be careful not to over-mix the batter, as it’ll lead to a dense and dry brownie. I mix it just enough to incorporate everything, and then stop.
- The key to beautiful, clean-cut brownies is to run a knife under hot water between each slice.
How To Store Leftovers
- To Store: These flourless brownies definitely don’t last long in my house! But if you do have leftovers, place them in an airtight container and store them in the fridge for up to 5 days.
- To Freeze: This recipe is super freezer-friendly, just place the brownies in a freezer-safe bag and freeze for up to 3 months. For easy, grab-and-go servings, I suggest wrapping the brownies individually in plastic wrap and then storing them in a freezer-safe bag or container.
What To Serve with Flourless Brownies
- Date night dinner: What date night dinner is complete without dessert? Decadent flourless brownies would be the perfect pairing for any of these Date Night dinner ideas.
- Ice cream: I can’t resist brownies a la mode, especially when they’re still warm from the oven. You can even make your own ice cream to go with it! My healthy blender raspberry ice cream or dairy-free strawberry ice cream are both super easy and delicious.
- Fresh fruit: When I want something on the lighter side, I’ll serve brownies with fresh berries or a quick and easy fruit salad.
- Mix-ins: This recipe is really versatile, so feel free to have fun with any mix-ins! I love adding chopped nuts, like these sugar-free fudgy brownies with walnuts. You could also try adding dried fruit, crushed cookies, or toffee bits.
- Festive sprinkles: When I make these for a holiday or celebration, I like to add festive sprinkles or decorations for the occasion. For inspiration, check out these gluten-free Halloween brownies, or gluten-free peppermint brownies.
- Extra flavor: I like to top these brownies with flaky sea salt to enhance the flavor. You can also get creative with spices, like cinnamon or even cayenne if you like a little kick.
- Sweetener: I prefer the flavor and texture of honey for this recipe, but agave or maple syrup would both be great substitutions and equally delicious. For an extra hint of sweetness, you can also use a natural sweetener such as xylitol, like this low carb flourless chocolate cake recipe.
- Baking pan: I use a 9×9 baking pan for this recipe, which makes about 16 servings.
- Large bowl: To prepare the batter, I recommend a nice large mixing bowl.
- Mixing tools: I like to use a spatula or wooden to mix the batter and to fold in the chocolate chips.
Frequently Asked Questions
Yes, this batter should be thick and smooth, but not so thick that it’s hard to mix or pour into the pan. The thick batter is what makes the brownies so fudgy and delicious!
I prefer almond butter because it gives the best flavor and texture. You can substitute it with other nut butter, like peanut or cashew. Just be sure to use a good quality all-natural kind with a similar texture to almond butter.
These flourless brownies are definitely healthier than boxed or store-bought brownies. They’re made with just a handful of simple ingredients and have no preservatives or refined sugars, but they’re still rich, fudgy, and so delicious!
- Pre-heat oven to 325˚F.
- Grease a 9 x9 baking pan with cooking spray, butter or coconut oil. Set aside.
- In a large bowl, pour almond butter and mix well with a hand blender or spatula until smooth.
- Add all the remaining ingredients, except the chocolate chips and mix well to combine.
- Fold in chocolate chips.
- Pour the batter into the prepared baking pan.
- Bake for about 30mins or until the brownies are cooked through.
- Allow to cool before cutting into squares. Enjoy!
- Bring cold ingredients, such as eggs, to room temperature before mixing to combine. This helps them mix better into the batter.
- You can sift the cocoa powder beforehand if it’s lumpy.
- Feel free to change the chocolate chips to your favorite chips such as white chocolate chips, milk chocolate chips, or dark swirled chips.
- Be careful not to over-mix the batter, as it’ll lead to a dense and dry brownie.
- For beautiful, clean-cut brownies, run a knife under hot water between each slice.
- To store: Place brownies in the fridge in an airtight container for up to 5 days.
- To freeze: Place brownies in a freezer-safe bag and freeze for up to 3 months.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
So, I hope you enjoy this Flourless Brownies recipe and try to make some in your own kitchen today. If you like this recipe, please share with your friends and family. Do you want to taste more? Subscribe to my newsletter and follow Primavera Kitchen on Twitter, Pinterest, Instagram, and Facebook for all delicious recipes updates. As always, I really appreciate you stopping by.