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a single flourless brownie on a plate next to three flourless chocolate brownies and a red napkin.
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5 from 1 vote

Small Batch Flourless Brownies

Small Batch Flourless Brownies are rich, fudgy double chocolate brownies made without any flour and naturally gluten-free. Everything comes together in one bowl with no mixer required.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free, , Low Lactose, Vegetarian
Keyword: brownies, chocolate brownies, dairy free brownies, double chocolate brownies, double chocolate flourless brownies, flourless brownies, flourless chocolate brownies, gluten free brownies
Servings: 4 brownies
Author: Joanie Zisk

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)
US - Metric

Instructions

  • Heat the oven to 325°F (163°C). Lightly grease a 5x5-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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
 
If doubling the recipe, double the ingredients and bake in either two 5x5 inch baking dishes or one 6x8 inch baking dish.

Nutrition

Serving: 1brownie | Calories: 428kcal | Carbohydrates: 36g | Protein: 10g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 115mg | Potassium: 371mg | Fiber: 5g | Sugar: 28g | Vitamin A: 68IU | Calcium: 144mg | Iron: 2mg

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