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Small Batch Flourless Brownies are rich, fudgy chocolate brownies made without any flour and baked in a small pan so you get just the right amount. They’re naturally gluten-free and come together in one bowl with no mixer needed.
What Makes These Chocolate Brownies So Good
Honestly, these are some of my favorite chocolate brownies to make. There’s no flour, no mixer, and just one bowl to wash. The almond butter acts as the base of the batter and gives these brownies a dense, chewy texture that’s hard to get from a traditional recipe.
What I love most is the double chocolate element. Cocoa powder goes into the batter itself, and then real chocolate pieces get folded in right before baking. When they come out of the oven, the top has that slight crinkle and the inside is rich and fudgy, with little pockets of melted chocolate in every square.
Since this is a small batch recipe, there’s no pressure to finish a full pan. You bake just enough, and every piece gets eaten while it’s still at its best.
If you love these brownies, here are a few more brownie recipes to try:
Small Batch Brownies – a classic, flour-based small batch brownie.
Oreo Brownie – fudgy brownie topped with Oreo cookies.
Deep Dish Brownie – thick, rich, and extra fudgy.
Brookie Recipe – the best of both worlds, brownie and cookie in one.
Ingredients
This recipe skips the flour entirely. The almond butter, egg, and cocoa powder work together to give the brownies enough structure and that dense, fudgy texture.
If you have any ingredients leftover from this small batch brownies recipe, check out our Leftover Ingredients Recipe Finder.
- Egg: Use one large egg at room temperature. It holds the brownies together and gives them enough structure so they don’t fall apart when you slice them.
- Almond butter: This takes the place of flour and is what makes these brownies so dense and fudgy. Use smooth almond butter and give the jar a good stir before you measure it, especially if it’s been sitting for a while.
Peanut butter works just as well if that’s what you have on hand.
If you need a nut-free option, sunflower seed butter is a good substitute and works as a straight swap. - Brown sugar: Use light or dark brown sugar, either one works fine. It sweetens the batter and adds a little warmth that tastes really good with chocolate.
- Maple syrup: Use pure maple syrup for the best flavor. It adds sweetness and just enough moisture to keep the brownies from drying out after they cool.
If you have maple syrup left over, try it in my small batch butter pecan granola or small french toast casserole. - Unsweetened cocoa powder: This is what gives these double chocolate flourless brownies their deep chocolate flavor. Natural or Dutch-process cocoa powder both work well in this recipe.
- Melted butter or oil: Avocado oil is my top pick for this recipe. It keeps the brownies moist and has a very mild flavor that doesn’t compete with the chocolate. Olive oil works well too. If you prefer the classic brownie flavor, melted butter is a great option. To keep this recipe fully dairy-free, stick with avocado oil or olive oil.
- Vanilla extract: Use pure vanilla extract. It enhances the chocolate flavor in a way that makes a real difference in the finished brownie.
- Kosher salt: Salt balances the sweetness and makes the chocolate really come forward in every bite.
- Baking soda: A small amount helps the brownies puff up slightly as they bake.
- Chocolate: Folding real chocolate pieces into the batter is what makes these brownies truly double chocolate. The pieces soften as they bake and leave little pockets of melted chocolate in every square. Semi-sweet or dark chocolate both work well here.
If you want to keep this recipe fully dairy-free, Enjoy Life chocolate chips are a great option and what I’ve used in this recipe. Dark chocolate is often dairy-free but not always, so always check the label before using.
Leftover chocolate can be used in a chocolate pot de crème, a chocolate soufflé, or a chocolate lava cake.
How To Make Flourless Brownies
The photos below walk you through each step. This is a simple one-bowl brownie recipe and goes quickly once you have everything measured out. See the recipe box below for ingredient amounts and full instructions.
- Preheat the oven and prepare the pan. Heat the oven to 325°F (163°C). Lightly grease or butter the inside of a 5×5-inch baking dish, then line it with two overlapping sheets of parchment paper, leaving some overhang on two sides. The grease helps the paper stay in place, and the overhang is what you’ll use to lift the brownies out after baking.
- Mix the batter. Add the egg, almond butter, brown sugar, maple syrup, cocoa powder, melted butter or oil, vanilla, salt, baking soda, and 2 tablespoons of water to a bowl. Stir until everything is smooth and combined. The batter will be thick.
- Fold in the chocolate. Add the chocolate pieces or chips and use a rubber spatula to fold them in until every part of the batter has chocolate in it.
- Pour into the pan. Scrape the batter into the lined baking dish and spread it into an even layer.
- Bake. Bake for 25 to 30 minutes. The top should look puffed, and a toothpick inserted in the center should come out with a few moist crumbs on it. Moist crumbs are exactly what you want. A clean toothpick means they’ve gone a little too long. Wet batter means they need more time.
- Cool and slice. Use the parchment overhang to lift the brownies out onto a cutting board. Let them cool for at least 10 minutes before slicing into squares. They’ll firm up as they sit, so don’t rush this part.
Note: It’s normal for flourless brownies to puff up in the oven and then settle a bit as they cool. This is expected and doesn’t mean anything went wrong.
Tips
- Stir your nut butter before measuring. Almond butter and peanut butter separate in the jar over time. If the top looks oily and the bottom is dry and stiff, give it a good stir before you measure it. Using nut butter that isn’t fully mixed can affect how the brownies turn out.
- Take them out with moist crumbs on the toothpick. This is the most important step to get right. Flourless brownies should never bake to a clean toothpick. Moist crumbs mean fudgy brownies. If you wait for a clean toothpick, they’ll be dry.
- Let them cool before you cut them. The brownies come out of the oven feeling very soft. That’s normal. Give them at least 10 minutes on the cutting board before slicing. They’ll firm up as they cool.
- Grease the pan before adding the parchment. A light coating of butter or oil on the inside of the pan keeps the parchment sheets in place while you work. Leave an overhang on two sides so you can lift the brownies out cleanly after baking.
Serving Suggestions
These brownies are delicious on their own, but if you want to take them a little further, here are a few ideas:
- Single Serving Vanilla Ice Cream – a scoop on top of a warm brownie is hard to beat
- Small Batch Whipped Cream – light, simple, and ready in just a few minutes
- Single Serving Hot Chocolate – a warm drink alongside a fudgy brownie is a really nice combination
- Small Batch Caramel Sauce – a drizzle on top makes these brownies feel a little more special
Frequently Asked Questions
Yes. There is no flour in this recipe so these double chocolate flourless brownies are naturally gluten-free. If you have a sensitivity, double check your cocoa powder and chocolate since some brands are processed in facilities that also handle wheat.
Insert a toothpick in the center of the pan. It should come out with a few moist crumbs on it. Wet batter means they need more time. A clean toothpick means they’ve baked a little too long.
This is completely normal. Flourless brownies puff up during baking and then settle as they cool. The inside will still be dense and fudgy.
Yes. Use the same amount of creamy peanut butter. The brownies turn out just as fudgy with a slightly nuttier flavor.
This usually means they baked a little too long. Pull them out when the toothpick comes out with moist crumbs. If they still seem cakey next time, try reducing the bake time by a few minutes.
Yes. Double all of the ingredients and bake in a 6×8-inch baking dish or divide the batter between two 5×5-inch baking dishes. Keep an eye on them starting around the 25 minute mark and pull them out when the toothpick comes out with a few moist crumbs.
Yes. Let them cool completely, then wrap individual squares in plastic wrap and store them in a freezer bag for up to 2 months. When you’re ready to eat them, just leave them on the counter for about 30 minutes.
Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. They actually get a little fudgier after sitting overnight.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you try this small batch double chocolate flourless brownie recipe, or any recipe on One Dish Kitchen, I’d love to hear what you think. Please leave a rating and a comment below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Flourless Brownies
Equipment
Ingredients
- 1 large egg
- ½ cup almond butter
- ¼ cup brown sugar
- 2 tablespoons maple syrup
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons avocado oil or olive oil, or melted butter
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- ⅛ teaspoon baking soda
- 2 tablespoons water
- 2 ounces chocolate -chopped (⅓ cup)
Instructions
- Heat the oven to 325°F (163°C). Lightly grease a 5×5-inch baking dish and line it with two overlapping sheets of parchment paper, leaving an overhang on two sides.
- Add the egg, almond butter, brown sugar, maple syrup, cocoa powder, oil or melted butter, vanilla, salt, baking soda, and 2 tablespoons of water to a bowl. Stir until smooth and combined.
- Fold in the chocolate pieces or chips with a rubber spatula until evenly distributed through the batter.
- Scrape the batter into the prepared pan and spread it into an even layer.
- Bake for 25 to 30 minutes, until the top is puffed and a toothpick inserted in the center comes out with a few moist crumbs attached.
- Use the parchment overhang to lift the brownies onto a cutting board. Cool for at least 10 minutes before slicing into squares.
Notes
- Stir your nut butter before measuring. Almond butter and peanut butter separate in the jar over time. If the top looks oily and the bottom is dry and stiff, give it a good stir before you measure it. Using nut butter that isn’t fully mixed can affect how the brownies turn out.
- Take them out with moist crumbs on the toothpick. This is the most important step to get right. Flourless brownies should never bake to a clean toothpick. Moist crumbs mean fudgy brownies. If you wait for a clean toothpick, they’ll be dry.
- Let them cool before you cut them. The brownies come out of the oven feeling very soft. That’s normal. Give them at least 10 minutes on the cutting board before slicing. They’ll firm up as they cool.
- Grease the pan before adding the parchment. A light coating of butter or oil on the inside of the pan keeps the parchment sheets in place while you work. Leave an overhang on two sides so you can lift the brownies out cleanly after baking.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Outstanding recipe. Thank you.