These flourless chocolate brownies are thick, fudgy, moist and delicious! All the chocolatey brownie goodness without the gluten and sugar.
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Flourless Chocolate Brownies
When I think of dessert, I almost always think of brownies first. Warm, fudgy brownies wth toppings galore.
Brownies are great for an individual treat, family treat or even a large gathering treat. You can use a plate and put some tasty ice cream over a warm brownie. Or pick one up and walk around while eating it.
A perfect, versatile dessert.
How to Make Flourless Chocolate Brownies
Preheat oven to 350 degrees. Line a 9×9 baking dish with parchment paper. You can use a 9×9 or a 9×13 depending on what thickness you want your brownies to be. Spray parchment paper with nonstick spray.
Add chocolate morsels, butter, and peanut butter to a microwave safe bowl. Heat for about 1 minute, stirring at 30 seconds so it doesn’t burn.
Remove from the microwave and add sweetener, cocoa powder, and salt. Combine well.
In a separate, small bowl, whisk eggs and add vanilla.
Add egg mixture to chocolate mixture. Transfer batter to prepared baking dish. Spread evenly.
Bake for 35-40 minutes in a 9×9 baking dish or 30 to 35 minutes in a 13×9 baking dish.
You’ll want the middle of the brownies to be slightly soft when you remove from the oven. Cool completely in the pan.
Lift brownies using the parchment paper, slice and serve.
How Do You Know When Brownies Are Done?
I generally determine if my brownies are done in 2 different ways:
The first way is with a toothpick test.
I will poke the middle of the brownie with a toothpick. The way that I like it to took is to have a small amount of batter on the toothpick. A SMALL amount. If the toothpick is totally clean, chances are you’ve overcooked them, especially if you like fudgy brownies.
If the toothpick is dripping with batter then the brownies are most definitely not done.
The second way I can determine if my brownies are done is to jiggle the pan a bit. If the entire pan of brownies jiggles then they are not done. If there is no jiggle, it is more than done. BUT, if the center is just a tiny bit jiggly then that is when I know they are done!
Do You Need to Use Flour in Brownies?
Surprisingly, no. Flourless baking is rather unique and not everything will turn out. But if you use the right combination of ingredients, then you definitely don’t need any kind of flours in brownies such as these flourless brownies!
How to Store Flourless Chocolate Brownies
In order for these chocolate low arb brownies to stay fresh, you will want to keep them cool in the refrigerator. I like to let them cool completely before packaging them up for storage.
Speaking of packaging them up, they keep the best when in an airtight container.
Other Gluten Free Desserts You Might Like
Gluten Free Chocolate Chip Blondies
Flourless Chocolate Brownies (Gluten Free, Low Carb)
Equipment
Ingredients
- 2 cups semi sweet chocolate chips for low carb, I use ChocZero or Lily’s
- 8 tablespoons butter
- 1/2 cup natural peanut butter
- 1/2 cup sweetener for low carb, I use Besti
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 4 eggs
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350 degrees. Line a 9×9 baking dish with parchment paper. You can use a 9×9 or a 9×13 depending on what thickness you want your brownies to be.
- Spray parchment paper with nonstick spray.
- Add chocolate morsels, butter, and peanut butter to a microwave safe bowl. Heat for about 1 minute, stirring at 30 seconds so it doesn't burn.
- Remove from the microwave and add sweetener, cocoa powder, and salt. Combine well.
- In a separate, small bowl, whisk eggs and add vanilla.
- Add egg mixture to chocolate mixture.
- Transfer batter to prepared baking dish. Spread evenly.
- Bake for 35-40 minutes in a 9×9 baking dish or 30 to 35 minutes in a 13×9 baking dish.
- You'll want the middle of the brownies to be slightly soft when you remove from the oven.
- Cool completely in the pan.
- Lift brownies using the parchment paper, slice and serve.
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.
Can you use Sunflower butter in place of peanut butter?
I don’t see why not! But I haven’t tried it, so I can’t verify.
Can the butter be replaced by coconut oil or canola oil?
I haven’t tried it with these. I would probably stay away from the canola oil, but give the coconut oil a try and see!