If you have a serious chocolate craving but want to skip the flour, you’re going to fall head over heels for this Flourless Dark Chocolate Brownies Recipe. These brownies boast an irresistibly rich, fudgy texture with deep chocolate flavor that melts in your mouth. The beauty of this recipe lies in its simplicity: a handful of wholesome ingredients transform into a decadent treat that’s naturally dense and indulgent without any flour. Whether you’re gluten-free or just in the mood for something intensely chocolatey, this recipe is guaranteed to become one of your favorites.
Ingredients You’ll Need
Gathering the right ingredients is the secret to nailing these brownies. Each one plays a crucial role in crafting the perfect balance of texture, richness, and flavor, turning a simple recipe into a luxurious dessert.
- Dark chocolate (100g, 70% cocoa or sugar-free): This provides the deep, complex chocolate base for the brownies, ensuring a robust flavor.
- Unsweetened applesauce (50g or ¼ cup): Acts as a natural binder and adds moisture without extra fat, keeping the brownies tender.
- Coconut sugar (100g or ½ cup, or erythritol): Brings a subtle caramel sweetness that complements the chocolate perfectly while keeping it natural.
- Large eggs (2): Eggs lend structure and richness, helping everything come together beautifully.
- Vanilla extract (1 tsp): Just a hint brings out the chocolate’s depth and adds warmth to the flavor profile.
- Fine sea salt (¼ tsp): A pinch balances sweetness and intensifies the chocolate notes.
- Unsweetened cocoa powder (30g or ¼ cup, sifted): Amplifies the chocolate flavor and contributes to the fudgy texture.
- Almond flour or unflavored protein powder (1 tbsp, optional): Adds a little body and nuttiness without overpowering the chocolate.
How to Make Flourless Dark Chocolate Brownies Recipe
Step 1: Preheat and Prepare the Pan
Start by preheating your oven to 175°C (350°F). Line an 8×8-inch square baking pan with parchment paper, making sure to leave an overhang on the sides. This will make it a breeze to lift the brownies out after baking, ensuring clean cuts and easy serving.
Step 2: Melt the Chocolate
Place the chopped dark chocolate in a heatproof bowl set over simmering water. Stir gently until completely melted and smooth. Remove from heat and let it cool just a bit—this step is key to avoid scrambling the eggs later when you combine everything.
Step 3: Whisk Eggs and Sugar
In a mixing bowl, whisk together your coconut sugar and eggs vigorously for 2 to 3 minutes. You want the mixture to lighten in color and become slightly frothy, which helps in creating a lovely texture for the brownies.
Step 4: Add Wet Ingredients
Now, stir in the vanilla extract, sea salt, and the unsweetened applesauce until the mixture is smooth and uniform. The applesauce is the secret ingredient that keeps these brownies moist without a drop of oil or butter.
Step 5: Combine with Chocolate
Slowly pour the cooled melted chocolate into the egg mixture while whisking continuously. This helps maintain a sleek, smooth batter without lumps or cooked egg, ensuring every bite is silky smooth.
Step 6: Fold in Dry Ingredients
Sift together the cocoa powder and, if using, your almond flour or protein powder. Gently fold these dry ingredients into the wet mixture just until combined. Avoid overmixing to retain that perfect fudgy texture.
Step 7: Bake the Brownies
Pour the batter evenly into your prepared pan and spread it out. Bake in your preheated oven for 20 to 25 minutes until the center is set but still slightly moist. When a toothpick inserted comes out with a few sticky crumbs, you know they are ready.
How to Serve Flourless Dark Chocolate Brownies Recipe
Garnishes
These brownies are incredibly rich on their own, but a light dusting of powdered sugar, a sprinkle of chopped toasted nuts, or a dollop of fresh whipped cream adds an elegant finish and a hint of texture contrast.
Side Dishes
For a truly indulgent experience, serve these brownies alongside a scoop of vanilla ice cream or a swirl of fresh berry compote. The cold creaminess or tart fruit balances the intense chocolatey richness beautifully.
Creative Ways to Present
Cut the brownies into bite-sized squares and serve them on a dessert platter with fresh mint leaves for a pop of color. Or stack them with layers of sliced strawberries and mascarpone for a quick and stunning brownie trifecta that’s sure to wow guests.
Make Ahead and Storage
Storing Leftovers
Keep your leftover brownies fresh by storing them in an airtight container at room temperature for up to 3 days. This ensures they stay moist and fudgy, perfect for an after-dinner treat.
Freezing
If you want to save these beauties for later, wrap the cooled brownies tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge when ready to enjoy.
Reheating
To bring back that just-baked warmth, gently microwave your brownie slices for 10 to 15 seconds. This softens the texture and intensifies the chocolate aroma for a freshly baked sensation.
FAQs
Can I use a different sweetener in this Flourless Dark Chocolate Brownies Recipe?
Absolutely! Coconut sugar adds a lovely caramel note, but you can swap it with erythritol or even maple syrup for a natural alternative. Just remember that liquid sweeteners might alter the batter’s consistency slightly.
Can I substitute the dark chocolate with milk chocolate?
While you can, dark chocolate is recommended for its deeper cocoa flavor and lower sugar content. Milk chocolate might make the brownies sweeter and less rich, but it still works if you prefer a milder taste.
Why is there no flour in this Flourless Dark Chocolate Brownies Recipe?
This recipe is designed to be flour-free, making it gluten-free and super fudgy. The eggs and applesauce provide the necessary structure and moisture, so no flour is needed to hold everything together.
Can I make these brownies vegan?
This particular recipe uses eggs and dark chocolate that may contain dairy, so it’s not vegan as is. However, you could experiment with egg replacers and vegan dark chocolate to get close to the same effect.
How can I tell when these brownies are done baking?
Look for a set center that’s just firm but still slightly soft to the touch. A toothpick tested in the middle should come out with a few moist crumbs attached — this ensures they stay fudgy rather than cakey.
Final Thoughts
I can’t recommend this Flourless Dark Chocolate Brownies Recipe enough if you want a simple, wholesome dessert that packs a powerful chocolate punch. With just a handful of ingredients and minimal effort, you’ll end up with the perfect fudgy brownies every single time. Give it a try, and I promise this recipe will become a favorite you’ll return to again and again!
Print
Flourless Dark Chocolate Brownies Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 9 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These flourless brownies are a rich and fudgy treat made without any flour, using dark chocolate and natural sweeteners for a healthier twist. Perfect for those avoiding gluten or looking for a decadent dessert that’s simple to prepare.
Ingredients
Main Ingredients
- 100g dark chocolate (70% cocoa or sugar-free), chopped
- 50g (¼ cup) unsweetened applesauce
- 100g (½ cup) coconut sugar (or erythritol)
- 2 large eggs
- 1 tsp vanilla extract
- ¼ tsp fine sea salt
- 30g (¼ cup) unsweetened cocoa powder, sifted
- 1 tbsp almond flour or unflavored protein powder (optional)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 175°C (350°F) and line an 8×8-inch (20×20 cm) square baking pan with parchment paper, leaving an overhang for easy removal.
- Melt the Chocolate: In a heatproof bowl over simmering water, melt the chopped dark chocolate, stirring until smooth. Remove from heat and set aside to cool slightly.
- Whisk Eggs and Sugar: In a medium mixing bowl, whisk the coconut sugar and eggs together for 2 to 3 minutes until the mixture becomes lighter in color and slightly frothy.
- Add Wet Ingredients: Stir in the vanilla extract, sea salt, and unsweetened applesauce until fully incorporated.
- Combine with Chocolate: Gradually pour the cooled melted chocolate into the egg mixture while whisking constantly to maintain a smooth texture and avoid curdling.
- Fold in Dry Ingredients: Sift in the cocoa powder and optional almond flour or protein powder. Gently fold until just combined without overmixing.
- Bake the Brownies: Transfer the batter into the prepared pan, spreading it evenly. Bake for 20 to 25 minutes until the center is just set and a toothpick inserted comes out with a few moist crumbs.
Notes
- You can substitute coconut sugar with erythritol for a lower-calorie and diabetic-friendly version.
- Using parchment paper with an overhang makes removing the brownies from the pan easier.
- Do not overmix the batter after adding dry ingredients to keep the brownies tender and fudgy.
- If you want extra protein, use unflavored protein powder instead of almond flour.
- Allow the brownies to cool completely before cutting for cleaner slices.
