Flourless Chocolate Brownies

Flourless Chocolate Brownies

Ghirardelli(R) 0

"You won't miss the gluten in these fudgy, gooey, nutty brownies."

Ingredients {{adjustedServings}} servings 224 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 224 kcal
  • 11%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 19g
  • 6%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 112 mg
  • 4%

Based on a 2,000 calorie diet

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  1. Preheat the oven to 325 degrees with a rack in the lower third of the oven. Line an 8x8-inch metal baking pan across the bottom and up two opposite sides with parchment paper.
  2. If using whole almonds, add them to a food process with the rice flour and pulse until the nuts are finely ground. If using almond flour, mix it with the rice flour. Set aside.
  3. Place the chocolate, butter and salt in the top of a large double boiler over barely simmering water. Stir frequently until the chocolate is melted and the mixture is smooth. Remove the bowl and let cool for 5 minutes. Stir in the sugar and vanilla. Stir in the eggs one at a time. Add the almond and rice flour mixture and stir until moistened, and then mix briskly about 40 strokes. Stir in the walnuts or pecans if using.
  4. Scrape the batter into the prepared pan and spread it evenly. Bake 20 to 25 minutes or until the brownies are slightly puffed all over and a toothpick inserted into the center comes out moist but clean. Cool the pan on a rack. Run a knife along the unlined sides of the pan to detach the brownies. Lift the edges of the parchment paper to remove the brownies. Cut into squares.
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  • *Substitution: You can use 2/3 cup almond flour in place of the 1/2 cup whole almonds.
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Reviews 65

  1. 78 Ratings


This is awesome. FYI: Ghirardelli is sold at Target at a good price! I used Almond meal (from Trader Joe's) & raw sugar and lower glycemic palm sugar and batter was a bit gritty looking, but came out fine. I used the brown rice flour as recipe called for, and was so good (I sometime use other gluten free flours, but this was just fine) and I sometimes cut sugar, don't do it here. I also used my metal kitchen aid mixer bowl to stack on top of a regular pan since I had no official double broiler. I have tried a couple recipes from Ghirardelli and it's ALWAYS wonderful!


Very good flavor, although the texture was off. I made them twice, and the first time I use almond meal. The brownies were mealy and developed a thick crust on top. The second time around, I did as another reviewer mentioned and used almond butter— it made a huge difference. The brownies were much smoother and didn't have the thick crust on top. Nobody could tell they were gluten free, and my GF friends were delighted. Four stars for the recipe as written, but if you use almond butter instead, this becomes a five star recipe.


Fabulous brownies! Not too sticky or sweet. They held their form. Cracked, shiny tops are also a good touch. I used semi sweet chocolate chips instead of bittersweet and Earth Butter instead of butter because my mum can't have milk fat (or gluten). I also recommend using light brown sugar instead of white sugar for brownies in general. Otherwise, I followed the directions to the word. The only issue I had with the recipe was that 25 minutes was not nearly long enough. I had to leave them in the oven for an extra 10 minutes.