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Flourless Gluten Free Brownies

Flourless Gluten Free Brownies

Gluten Free Flourless Brownies[pinit] I don’t know about you, but to me warm weather means brownies. I think they should be packed in every picnic lunch—whether on the beach, or just on the front lawn (or at the local pool!). These flourless gluten free brownies might just be the easiest brownies you ever make (mostly 1 bowl (another small bowl just for whisking together a few dry ingredients but I think that doesn’t count)), and seriously some of the best. Fudgy and tender, and without a speck of any sort of flour. It drives me kind of bonkers when they call something flourless but it has, like, almond flour in it. Almond flour is flour. It’s right there in the name! These are truly flourless. And a marvel of baking chemistry at that.

Flourless Gluten Free Brownies

I’m currently considering whether I should look into the fact that what is and is not properly defined as “flourless” seems to mean a whole lot to me.

Gluten Free Flourless Brownies

I tested these brownies with both smooth no-stir peanut butter and smooth no-stir almond butter and honestly? The chocolate flavor is so deep that I can barely tell the difference between the almond and peanut butter versions. If you can’t have any nuts and want to test these with something like Sunbutter, please do and let us know how it goes! But know this: once you make these and see how ridiculously quick and easy they are, you might just be ruined for any other brownie recipes. Except that Imma gonna be posting more brownie recipes this summer. ‘Cause it’s summer, and that’s what you do. Think of the picnics!

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Prep time: Cook time: Yield: 16 brownies

Ingredients

6 ounces unsweetened chocolate, chopped

8 tablespoons (112 g) unsalted butter, chopped

1 cup (256 g) smooth no-stir almond or peanut butter

3 eggs (180 g, out of shell) plus 1 egg yolk at room temperature, beaten

1/2 cup (100 g) granulated sugar

1/2 cup (109 g) packed light brown sugar

1/2 cup (40 g) unsweetened cocoa powder (natural or Dutch-processed)

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

2 teaspoons pure vanilla extract

Directions

  • Preheat your oven to 325°F. Grease and line an 8-inch square baking pan, leaving a 1-inch overhang of parchment paper all around the pan. Set the pan aside.

  • In a large, heat-safe bowl, place the chopped chocolate and butter, and either melt in the microwave in 30-second bursts or over a double boiler, stirring occasionally, until melted and smooth. Add the nut butter, and mix to combine. The mixture will begin to thicken. Add the eggs, egg yolk, granulated sugar and brown sugar, mixing to combine well after each addition. In a small bowl, whisk together the cocoa powder, baking soda and salt. Add the dry ingredients and then the vanilla to the large bowl of wet ingredients, and mix to combine. The batter will be thick. Transfer the batter to the prepared pan, and spread into an even layer with a wet spatula.

  • Place in the center of the preheated oven and bake until just set and mostly firm to the touch (a toothpick may still come out a bit wet), about 30 minutes. Remove from the oven, and place the pan on a wire rack. Allow the brownies to cool completely in the pan before using the overhung parchment to lift them out of the pan onto a cutting board. With a large knife, slice into 16 squares.

Love,
Me

 

P.S. If you haven’t yet, I hope you’ll consider picking up a copy of Gluten Free on a Shoestring Bakes Bread. Remember—we can bake gluten free bread in a crock pot, so your kitchen can stay cool this summer!

If you liked this recipe, you'll love my new book!

Gluten-Free Small Bites

100 irresistible one-bite recipes—for everything from parties to portable meals

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  • Lucy

    YUM! I think these would be a nice treat in school lunchboxes! and when the girls have their swimming lessons! Thank you, have a wonderful day! HUGS! :)

  • Jennifer S.

    drool.

  • Gaby Bautista

    Hi! I love this recipe and i want to try to do those brownies, but i can’t eat butter because it feels so heavy in my stomach, can i substitute the butter for olive oil? if i can, how much olive oil i need? thank you!

    • Leigh Rollins

      I don’t eat dairy either but when I subbed coconut oil for butter, it works really well and has a delighful hint of coconut flavor. Or try Earth Balance spread.

  • Got2bFree

    Just in time for Fathers Day BBQ!

  • lisclair

    Oh yay, no flour of any kind. Certain flours don’t agree with me, not even worth mentioning. But this is good! Making these. Thank you!

  • toni maddox

    Thanks.
    I made almond butter brownies with a very similar recipe last week, but my husband will love the addition of the chocolate!

  • Heather Owens simelaro

    Happy, happy food recipe! I can’t wait to make these! I don’t care whether these meet the definition of flourless or not, I think people get all in a twist about the definition of flourless, when what they really are talking about is being GRAINless. Grainless is awesome, because it means less on my hips!

  • Just Pam

    Woo! Finally a recipe that is true to it’s name! Drives me bonkers too when I see flourless or gluten free in the name and yet there is flour or grains still in the recipe. My teeth are going to be plastered in chocolately goodness tonight! =D

  • Anneke

    We were going to make these tonight, but it turns out we are out of peanut butter. How does that happen? A whole bunch of teenagers home for summer break, that’s how! Off to the store tomorrow, I guess!

  • For me, brownies are right up there with soup as one of those seasonless things to eat all year round. And I totally agree with you and Just Pam that almond flour doesn’t equal flourless. Where is the Flourless Brownie Enforcement Agency when you need it?

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  • Kelly Shunae Williams Dehait

    How bout a nut free version ?

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  • Cassidy Stauffer

    These look so delicious, I can’t wait to make them!!! Thanks :)

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  • Donna

    except almonds are not a grain so it really isnt a flour in the grand scheme of things more like a corn meal you can just grind it up to the consistency of real flour. I make my own almond milk and use the pulp after its been dried in the oven for everything…..Last n7ght I made chicken breasts coated in almond meal/flour and it was better than any oven fried chicken I’ve ever had.

  • Julia

    Calling Almond meal flour is the same as calling Rice milk, milk. All the same to me. At least it is not gluten, which, for me,
    is the important thing!

  • Amanda

    Do you have the nutrition information for these (i.e. how many calories per serving)? Thanks!

    • As I state in my FAQs, Amanda, I don’t provide that information. Please feel free to use any of the online nutrition calculators to do the math yourself!

  • Terry

    Would it be possible to switch dates for the sugar? It would probably change the texture, I’m sure, but wonder if you’ve ever tried a version with dates instead of sugar? Thanks! Looks great!

  • Achlee

    Would LOVE to know if someone made these without eggs as my daughter and I have a severe egg allergy! These are awesome though! Gluten free and I can make them vegan! Whooo!

  • Chelle

    Hi, can anyone tell me what ‘no stir’ almond or penut butter is (I have never seen it in the UK shops) and if normal peanut butter would be okay for the recipe? Many thanks!

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