Flourless Chocolate Brownies

Flourless Chocolate Brownies


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


servings 224 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • 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.


  • *Substitution: You can use 2/3 cup almond flour in place of the 1/2 cup whole almonds.
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  1. 79 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 c...

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...

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 ...

Amazing and awesome crackle-top brownies! My almonds weren't very finely minced, though, which made the texture a bit grainy. Next time, I'll substitute in almond butter for the almond meal. ...

This is truly a fool proof recipe. I've made them countless times with variations and they always come out perfect. The original recipe calls for 3/4 cup of sugar which was too sweet for my tast...

I have to say that I had to cook this in a convection microwave oven, so it took me more like 45 minutes vs the 20-25 that the recipe says it will and I added a cup of white chocolate chips inst...

Quite nice. On the fudgey side. Doesn't carry the gluten-free stigma because they are delicious.

For gluten free, this is definitely a 5 star! I'm not used to cutting out gluten at all, and it still was a very tasty and moist brownie.

These had good flavor, but they didn't have the texture I was after. I probably won't be making these again. They crumbled too easily for our taste.