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Small batch flourless brownies that are fudgy and rich with a deep chocolate flavor. Naturally gluten-free and made in one bowl with just a few pantry ingredients.
Quick Look
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 35–40 minutes
- Equipment: 5×5-inch baking dish
- Cook Method: Oven-baked
- Servings: 4 brownies
- Difficulty: Easy
- Flavor Profile: Deep chocolate flavor from cocoa powder and melted chocolate pieces, with a subtle nuttiness from almond butter and warm caramel-like notes from maple syrup and brown sugar.
These gluten-free flourless brownies are dense and chewy with warm pockets of melted chocolate in every square.
Why This Flourless Brownie Recipe Works
These flourless brownies have a texture like chocolate fudge. Dense, fudgy, and rich in a way that almond butter delivers better than flour.
The batter is double chocolate. Cocoa powder builds the base flavor and real chocolate pieces get folded in before baking. As they bake, the chocolate softens into warm, melted pools throughout the center while the top develops that thin, crinkled crust that cracks when you press it.
I’ve made these with both almond butter and peanut butter, and both produce a fudgy brownie with the same dense texture.
The batter mixes in one bowl, bakes in a 5×5-inch dish, and makes 4 gluten-free brownies that are best eaten within a couple of days.
If you’re looking for a classic brownie made with flour, our small batch brownies are the one to try. For a warm brownie you eat with a spoon straight from a ramekin, our single serve brownie is a different experience entirely. And our mini flourless chocolate cake takes the same gluten-free approach with a richer, denser result.
Ingredient Notes
If you have any ingredients leftover from this double chocolate flourless brownies recipe, check out our Leftover Ingredients Recipe Finder.
Egg: One large egg at room temperature. It holds the brownies together and gives them enough structure to slice cleanly without flour. Set the egg on the counter about 15 minutes before you start, or place it in a bowl of warm water for 5 minutes.
Almond butter: This takes the place of flour and is what makes these brownies dense and fudgy. Use smooth almond butter and give the jar a good stir before measuring since the oil separates over time. Peanut butter or sunflower seed butter both work as straight swaps.
Brown sugar: Light or dark both work. It sweetens the batter and adds a warm, caramel-like depth that pairs well 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 our small batch butter pecan granola or small french toast casserole.
Unsweetened cocoa powder: This is the base chocolate flavor in the batter and works with the almond butter to give these brownies their structure since there’s no flour. Natural or Dutch-process both work here. Don’t use hot cocoa mix, which has sugar and milk powder already added.
Avocado oil, olive oil, or melted butter: Avocado oil is my top pick. It keeps the brownies moist and has a 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. Using oil with dairy-free chocolate makes these brownies both gluten-free and dairy-free.
Vanilla extract: Use pure vanilla extract. It rounds out the chocolate and adds warmth to the finished brownie.
Kosher salt: Salt balances the sweetness and makes the chocolate really come forward.
Baking soda: A small amount gives the brownies a slight rise during baking.
Chocolate: Semi-sweet or dark chocolate both work, and chopped bar chocolate or chips are both fine. The pieces soften during baking and leave melted pools of chocolate in every square. For a dairy-free option, Enjoy Life chocolate chips are a good choice, but always check labels since not all dark chocolate is dairy-free.
Leftover chocolate works well in a chocolate pot de crème, a chocolate soufflé, or a chocolate lava cake.
Recipe Variations
These small batch gluten-free brownies are easy to customize without changing the base recipe.
Peanut butter swirl flourless brownies. Use peanut butter in place of the almond butter, then drop an extra tablespoon in small spoonfuls over the batter in the pan and swirl it through with a knife before baking.
Espresso flourless brownies. Add 1/8 teaspoon of instant espresso powder to the batter before folding in the chocolate. It deepens the chocolate flavor without making the brownies taste like coffee.
Frosted flourless brownies. Let the brownies cool completely, then spread a thin layer of small batch chocolate frosting on top before slicing.
How To Make Small Batch Flourless Brownies
These flourless brownies with cocoa powder and real chocolate come together in one bowl. Full ingredient amounts are in the recipe card below.
- Heat the oven to 325°F (163°C). Lightly grease the inside of a 5×5-inch baking dish, then line it with two overlapping sheets of parchment paper. Leave some overhang on two sides so you can lift the brownies out after baking. The grease keeps the paper in place.
- 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. The water loosens the almond butter batter so it spreads evenly. Stir until smooth and combined. It will be thick.
- Fold in the chocolate pieces or chips with a rubber spatula until they are evenly distributed through the batter.
- Scrape the batter into the lined baking dish and spread it into an even layer.
- Bake for 25 to 30 minutes. The top should look puffed and set. A toothpick inserted in the center should come out with a few moist crumbs attached, not wet batter. Moist crumbs mean fudgy brownies. A clean toothpick means they’ve overbaked.
- 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 firm up as they sit, so don’t cut too early.
Note: Flourless brownies puff up in the oven and settle as they cool. This is normal and doesn’t mean anything went wrong.
Expert Tips
Stir your almond butter before measuring. Almond butter separates in the jar over time. If the top is oily and the bottom is dry and stiff, the measurement will be off and the brownies won’t hold together. Give it a thorough stir before scooping. This applies to peanut butter and sunflower seed butter too.
Pull them out at moist crumbs. This is the most important step. Flourless brownies should never bake to a clean toothpick. Moist crumbs on the pick mean fudgy brownies. A clean toothpick means they’ve overbaked and will be dry. Start checking at 25 minutes.
Let them cool completely before slicing. Flourless chocolate brownies come out of the oven feeling very soft. That’s normal. They firm up as they cool. Give them at least 10 minutes on the cutting board. Cut too early and they’ll fall apart.
Line the pan with parchment paper. Grease the 5×5-inch baking dish first, then lay two overlapping sheets of parchment with overhang on two sides. The grease holds the paper in place, and the overhang lets you lift the whole slab out for cleaner slicing. Without parchment, flourless brownies can stick because there’s no flour to create a dry surface against the pan.
Troubleshooting
If your flourless brownies aren’t turning out quite right, here is how to fix common issues like crumbly texture, dry edges, or brownies that stick to the pan.
Why are my flourless brownies crumbly and falling apart?
The almond butter wasn’t mixed well before measuring. Stir the jar thoroughly so the oil is fully incorporated before scooping. Also make sure the brownies have cooled completely before slicing.
Why are my flourless brownies dry?
They baked too long. Start checking at 25 minutes. Even a few extra minutes can dry out flourless brownies since there’s no flour to hold moisture.
My flourless brownies stuck to the pan. How do I prevent that?
Line the pan with parchment paper. Flourless brownies stick more than regular brownies because there’s no flour to create a dry surface against the pan. Grease the dish first to hold the parchment in place, and leave overhang on two sides so you can lift the whole slab out after cooling.
Frequently Asked Questions
Yes. This flourless brownie recipe uses almond butter, egg, and cocoa powder instead of flour. The almond butter provides the structure and richness that hold the batter together, and the egg binds everything. The result is a denser, fudgier brownie than most flour-based recipes.
A toothpick inserted in the center should come out with a few moist crumbs attached. Wet batter means they need more time. A clean toothpick means they’ve overbaked.
Yes. There is no flour in this recipe, so these brownies are naturally gluten-free. If you have celiac disease or a serious sensitivity, check your cocoa powder and chocolate labels since some brands are processed in facilities that handle wheat.
Yes. Use the same amount of creamy peanut butter. The brownies turn out just as fudgy with a slightly nuttier flavor. Sunflower seed butter works for a nut-free option.
Yes. Double all ingredients and bake in a 6×8-inch baking dish or two 5×5-inch baking dishes. Start checking for doneness at 25 minutes.
No flour. Regular brownies use all-purpose flour for structure. These brownies use almond butter instead, which makes them denser, fudgier, and naturally gluten-free. The texture is closer to chocolate fudge than a traditional flour-based brownie.
Yes. Let them cool completely, wrap individual squares in plastic wrap, and store in a freezer bag for up to 2 months. Thaw on the counter for about 30 minutes before eating.
Yes, when made with oil and dairy-free chocolate. The recipe lists avocado oil as the first option, so the dairy-free version is the default. Enjoy Life chocolate chips are a good dairy-free choice.
Almond butter adds fat and moisture, making brownies dense and fudgy. Almond flour absorbs moisture and produces a lighter, more cake-like texture. They are not interchangeable in this recipe.
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 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.
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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 , 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 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 until evenly distributed.
- Scrape the batter into the prepared baking dish and spread 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
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.
Could I use mini chocolate chips in place of the chocolate?
Mini chocolate chips can work in place of the chopped chocolate. Use the same amount called for in the recipe and fold them into the batter just as you would the chopped chocolate.
I really don’t like maple syrup — can honey be a substituted? If not, what else would work? Thx
I prefer using maple syrup in this recipe and haven’t tested it with other substitutions, but honey or agave should work. Just keep in mind the flavor may be a little different.
Chocolate frosting will take this brownie to the next level.
Absolutely! And our small batch chocolate recipe is the perfect amount for this brownie – https://onedishkitchen.com/chocolate-frosting-recipe/
Outstanding recipe. Thank you.