These 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 light 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 lighter than most brownie recipes. As much as I love holiday baking, I do try to make recipes that are wholesome, too, like these Gluten-Free Valentine’s Day Chocolate Chip Cookies.
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 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.
Ingredients You’ll Need
All ingredient amounts are listed in the recipe card at the bottom of this post.
Instructions To Make This Recipe
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!
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 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.
Flourless Brownies Recipe
Ingredients
- 1 16 ounce jar almond butter
- 2 eggs
- ¾ cup of honey
- 1 tbsp vanilla extract
- ½ cup cocoa powder
- 1 tsp baking soda
- ½ tsp kosher salt
- 1 cup sugar-free chocolate chips
Instructions
- 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!
Notes
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
Follow @primaverakitchen on Instagram, snap a photo, and tag it #primaverakitchen. We’d love to see your recreation.
Glad you like them! Thanks for coming by 😉
What type/size pan do you use?
It was 9 1/2″square. Please, let me know if you have any more questions. Thanks for your question 😉
These look so fudgy and decadant! I remember a flour-less chocolate cake a few years ago at a restaurant was one of the best desserts I ever had, so I definitely need to try this!
Please, try it. I am sure you would love it 😉
These look fantastic… so moist! do you think the recipe would still work of a little whey or egg protein powder were added?
Adam, I’ve never tried with egg protein powder, but I think it can works fine. Give me your feedback if you try it 😉
Do you know if you can use Cacao instead of Cocoa?
Thanks!
Both cacao and cocoa are highly nutritious. But, if you want more nutrients, I would suggest you choose cacao, but if you want less calories and more antioxidants, then go with cocoa.
How many much is 500 grams converted to cups lol? I’m not familiar with grams at all.
It is about two cups, Malak! Thanks for your question.
Most post are about how good these LOOK, but no one has made them and commented on the TASTE. These are wonderful! I had to cook them a little longer than 30 min, but they turned out great! Super fudgey-gooey and got two thumbs up from my kids! This particular recipe is a keeper, I will definitely make these again!
So glad you and your kids enjoyed this recipe! Thanks for your sweet comment 😉
Gald you enjoyed it!!
Hi. Does anyone know the nutrition facts for this recipe ?
Thank you !
I just added the nutrition facts on the recipe box for you 😉