These flourless chocolate brownies come together in one bowl with melted chocolate, butter, brown sugar, eggs, almond meal, and a little rice flour, and they bake into squares that are fudgy in the middle with a thin, crackly top.
The batter takes about 10 minutes to mix, the oven does the rest, and the only tools you need are a microwave safe bowl, a spoon, and an 8 inch pan. Because the base is almond meal and rice flour instead of wheat flour, the squares suit people who avoid gluten, although it is always smart to check the labels on chocolate and baking ingredients.
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Why This Flourless Chocolate Brownies Recipe Works
Almond meal brings fat and moisture, while rice flour adds just enough structure to hold the squares together when you slice them. That pairing keeps the crumb dense and chewy without any wheat flour at all.
Melting the chocolate and butter together in the microwave means there is no double boiler to watch. A short rest before the eggs go in keeps the mixture from scrambling them and helps the top set into a shiny, thin crust.
The batch is small. A single 8 inch pan makes 9 generous squares, so it is easy to bake on a weeknight without leaving a whole tray of dessert behind, and the pan goes straight to the counter to cool.
Ingredients for Flourless Chocolate Brownies
- 1 cup dark chocolate chips or melts (semi-sweet works too)
- 6 tablespoons unsalted butter, cut into small cubes
- 1/4 teaspoon kosher salt
- 3/4 cup brown sugar (white sugar also works)
- 1 teaspoon vanilla extract
- 2 large eggs
- 2/3 cup almond meal (ground almonds or almond flour)
- 1/3 cup white rice flour
Dark chocolate chips. Chips or melts give the squares their deep flavor. Choose a bittersweet or semi-sweet style that you enjoy eating on its own, because chocolate is the main flavor here.
Unsalted butter. Butter adds richness and gloss. Using unsalted lets you control the salt level, and cutting it into small cubes helps it melt evenly with the chocolate.
Brown sugar. Brown sugar keeps the center soft and adds a faint caramel note. White sugar works if that is what you have, but the squares will be slightly less moist.
Almond meal. Ground almonds stand in for wheat flour and supply moisture and a tender crumb. Finely ground almond flour gives a slightly smoother texture than coarse meal.
Rice flour. A small amount of rice flour firms up the structure so the squares slice cleanly. Use plain white rice flour, not glutinous rice flour, which behaves very differently.
How to Make Flourless Chocolate Brownies
1. Heat the oven and line the pan Set a rack in the lower third and heat the oven to 325 degrees F. Grease an 8 inch square pan and line it with parchment paper, leaving a little overhang on two sides so you can lift the squares out later.
2. Melt the chocolate and butter Combine the chocolate, butter, and salt in a microwave safe bowl. Heat in three 30 second bursts, stirring between each, until the mixture is smooth and glossy.
3. Let the mixture cool briefly Let the bowl stand for about 5 minutes, then stir until fully combined. It should feel warm, not hot, so the eggs will not cook when you add them.
4. Add the sugar, vanilla, and eggs Stir in the brown sugar and vanilla, then crack in the eggs and mix until the batter looks thick and shiny. Do not taste the batter, since it contains raw eggs.
5. Fold in the dry ingredients Add the almond meal and rice flour and stir until no dry streaks remain. The batter is thick, so use a spatula to scrape the sides of the bowl.
6. Bake until just set Spread the batter evenly in the pan and bake for about 25 minutes, until the top is slightly puffed and a toothpick in the center comes out with a few moist crumbs but no wet batter.
7. Cool before slicing Cool in the pan for at least 30 minutes, lift out using the parchment, and finish cooling on a rack. Cut into 9 squares with a clean knife, wiping the blade between cuts.
How to Serve Flourless Chocolate Brownies
Serve the squares warm or at room temperature with a scoop of vanilla ice cream or a drizzle of chocolate sauce. For a dessert table, pair them with a slice of classic cheesecake, a tray of chocolate chunk brownies, or red velvet brownies, and finish with a cold berry kefir smoothie. Fresh raspberries cut through the richness nicely.
How to Store and Reheat Flourless Chocolate Brownies
Store the squares in an airtight container at room temperature for up to 3 days, or keep them in the refrigerator for up to a week. They also freeze well for up to 3 months. Wrap individual squares in parchment, freeze them in a container, and thaw at room temperature. Warm a square for about 10 seconds in the microwave to bring back the fudgy center.
Tips and Variations for Flourless Chocolate Brownies
Use a light colored pan. Dark pans bake faster and can dry out the edges, so check a few minutes early if yours is dark.
Do not overbake. The squares firm up as they cool, so pull the pan when the center still looks slightly soft.
Chop chocolate bars finely. If you use a bar instead of chips, chop it small so it melts evenly and quickly in the microwave.
Add flaky salt. A small pinch of flaky salt on top just after baking sharpens the chocolate flavor.
Try a nut swap. Hazelnut meal can replace almond meal with a similar texture and a slightly toastier flavor.
Stir in extras. Fold in chopped walnuts, dried cherries, or a few extra chocolate chips after the flours for more texture.
Check the labels. Chocolate, vanilla, and baking ingredients can be processed alongside wheat, so read labels if you need a strictly gluten free dessert.
Skip the raw batter. Batter that contains raw eggs should not be tasted, and Ohio State University Extension guidance on raw dough explains the reasons.
Frequently Asked Questions About Flourless Chocolate Brownies
Can I make flourless chocolate brownies without rice flour?
Yes, you can use a little more almond meal, but the squares will be softer and more delicate. Rice flour gives the structure that lets them slice cleanly, so the texture will change.
How do I know when flourless chocolate brownies are done?
Look for a slightly puffed top and a toothpick that comes out with a few moist crumbs. The center will look soft but will set as the pan cools.
Are flourless chocolate brownies really gluten free?
The base ingredients contain no wheat, but chocolate and other items can carry traces, so check each label if you follow a strict diet.
Can I double the batter?
Yes, use a 9×13 pan and start checking around 25 minutes, because the thinner layer bakes a little faster.
Can I freeze the batter?
It is better to freeze baked squares. Wrap them well and thaw them at room temperature.
Flourless Chocolate Brownies with Almond Meal
Equipment
- 8 Inch Square Baking Pan
- Parchment paper
- microwave-safe bowl
- Spatula
Ingredients
Main Ingredients
- 1 cup dark chocolate chips or melts (semi-sweet works too)
- 6 tbsp unsalted butter cut into small cubes
- ¼ tsp kosher salt
- ¾ cup brown sugar packed; white sugar also works
- 1 tsp vanilla extract
- 2 large eggs at room temperature
- ⅔ cup almond meal ground almonds or almond flour
- ⅓ cup white rice flour
Instructions
Cooking
- Prep. Heat the oven to 325 degrees F with a rack in the lower third. Line an 8 inch square pan with parchment, leaving overhang on two sides.
- Melt. Microwave the chocolate, butter, and salt in 30 second bursts, stirring each time, until glossy and smooth, about 90 seconds in total.
- Rest. Let the bowl stand 5 minutes, then stir. The mixture should be warm to the touch, not hot.
- Mix. Stir in the brown sugar and vanilla, then the eggs, until the batter is thick and shiny.
- Add the flours. Stir in the almond meal and rice flour until no dry spots remain.
- Bake. Scrape the batter into the pan, smooth the top, and bake about 25 minutes, until slightly puffed with a few moist crumbs on a toothpick.
- Cool. Cool in the pan 30 minutes, lift out, cool on a rack, and cut into 9 squares.
