These flourless brownies are irresistibly fudgy with chewy edges and delicate crinkly tops. Made in just one bowl with six simple ingredients, they deliver deep chocolate flavor without any flour or grains. Perfect for when you need a quick dessert that feels indulgent yet is naturally gluten-free.

Why You’ll Love This Recipe

Gluten-free and grain-free. These brownies are made without any flour, making them perfect for those avoiding gluten.

Only 6 ingredients. No complicated steps or hard-to-find items required.

One-bowl recipe. Less mess means quicker cleanup and more time to enjoy dessert.

Perfect texture. Crisp, crinkly tops with soft, gooey centers and chewy edges.

Rich chocolate flavor. A combination of melted chocolate and cocoa powder creates intense chocolate goodness.

Beginner-friendly. Simple steps make this recipe foolproof even for new bakers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/4 cup + 2 tablespoons coconut oil or unsalted butter (90 grams total)

1 cup semi-sweet chocolate, finely chopped (170 grams)

3/4 cup white sugar or coconut palm sugar (150 grams)

2 large eggs, room temperature

2 tablespoons Dutch-processed cocoa powder (14 grams)

3 tablespoons arrowroot powder (24 grams), or cornstarch or tapioca starch

Directions

Step 1: Preheat the oven to 180°C (350°F). Line an 8 x 8-inch (20 x 20 cm) baking pan with parchment paper, leaving some overhang for easy removal. Lightly grease the paper.

Step 2: In a microwave-safe bowl or using a saucepan over low heat, melt the chopped chocolate together with the coconut oil or butter. Stir until smooth and fully combined. Remove from heat.

Step 3: Add the sugar to the melted chocolate mixture and whisk well. Add the eggs one at a time, whisking thoroughly after each addition.

Step 4: Sift in the cocoa powder and arrowroot powder. Whisk very well until the batter becomes smooth and glossy with no grainy texture.

Step 5: Pour the batter into the prepared baking pan and spread evenly.

Step 6: Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out mostly clean. Do not overbake, as the brownies will continue to set while cooling.

Step 7: Allow the brownies to cool completely in the pan before slicing into 9 squares.

Servings and timing

Servings: 9 brownies

Prep time: 10 minutes
Cook time: 20–25 minutes
Total time: 30–35 minutes

Variations

Add vanilla flavor. Stir in 1 teaspoon of vanilla extract for extra depth.

Sea salt topping. Sprinkle flaky sea salt over the batter before baking for a sweet-salty finish.

Extra chocolate. Fold in 1/3 cup dark chocolate chips before baking.

Lower sugar option. Use sugar-free chocolate and a granulated sugar substitute suitable for baking.

Nutty addition. Add 1/3 cup chopped walnuts or almonds for crunch.

Espresso boost. Add 1/2 teaspoon instant espresso powder to enhance the chocolate flavor.

Storage/Reheating

To store at room temperature: Keep brownies in an airtight container for up to 3 days.

To refrigerate: Store in a sealed container for up to 2 weeks. They become even chewier when chilled.

To freeze: Wrap individual brownies tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 6 months. Thaw overnight in the refrigerator.

To reheat: Warm a brownie in the microwave for 10–15 seconds for a freshly baked texture.

FAQs

Are flourless brownies gluten-free?

Yes, since they contain no wheat flour or grains, they are naturally gluten-free.

Why do my brownies look underbaked?

Flourless brownies often appear slightly soft in the center when removed from the oven. They firm up as they cool.

Can I use only brown sugar?

You can, but using white sugar helps create the classic crinkly top. A mix gives the best texture.

Can I substitute the arrowroot powder?

Yes, cornstarch or tapioca starch works well as a substitute.

Can I make this dairy-free?

Yes, use refined coconut oil instead of butter and ensure your chocolate is dairy-free.

How do I get a gooey center?

Bake closer to 20 minutes and remove the brownies once the edges are set.

How do I make them more cake-like?

Bake for up to 30 minutes until the center is more fully set.

Can I double the recipe?

Yes, but for best results bake in separate 8-inch pans rather than one large pan to maintain texture.

Why are my brownies not crinkly on top?

Make sure you whisk the sugar thoroughly into the warm chocolate mixture and do not reduce the sugar amount.

Can I add mix-ins?

Absolutely. Chocolate chips, chopped nuts, or a swirl of nut butter can be added before baking.

Conclusion

These flourless brownies prove that you do not need flour to achieve a rich, fudgy, bakery-style treat. With just six simple ingredients and one bowl, you can create decadent brownies that are chewy, chocolatey, and completely satisfying. Whether you enjoy them warm and gooey or chilled and chewy, this easy recipe is guaranteed to become a favorite in your kitchen.

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