• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The BakerMama logo

Nav Social Menu

  • Facebook
  • Pinterest
  • Instagram
  • Twitter
  • YouTube
  • Nav Social Menu

    • Facebook
    • Pinterest
    • Instagram
    • Twitter
    • YouTube
  • Home
  • About
    • About
    • Contact
    • faq
    • Subscribe
    • Work With Me
  • Recipes
    • Recipes
    • Basics
    • Tips & Tricks
  • Cookbook
  • Boards by The BakerMama
    • Shop Boards
    • Board Inspiration
  • Shop
    • Amazon Favorites
    • Boards
    • Board Accessories
    • In The Kitchen
    • Cookbooks
    • Around the House
    • Everyday Essentials
    • Mama’s Favorites
    • Dada’s Favorites
    • Kiddos Favorites
    • Holiday Favorites
    • Shop All

March 17, 2017

5-Ingredient Flourless Brownies

Jump to Recipe

5-Ingredient Flourless Brownies ready to go in the oven in just 5 minutes baking to fudgy, crackly-topped brownie perfection!

Happy Friday, y’all! Let’s celebrate with brownies!

All I know is come 8pm tonight, once my kiddos are snuggled in their beds, I’ll be pouring a glass of wine and settling in with it and the biggest square I can cut out of a pan of these freshly baked warm FLOURLESS brownies. Can you hear my “Ahhhhh” all the way from where you are?! 😉

It’s been a busy week with the boys on Spring Break. We decided to stay put this year with no plans but to just have fun! We’ve taken our time getting up and going in the mornings, but once we did, we went non-stop until the sun went down. From one park to the next, from one play date to the next, from one Chick-fil-A to the next, from one movie night in to the next… It’s certainly been a week full of fun, but whew, this mama is tired. I need a brownie…

They’re the real deal. You’d never believe they’re made with just 5 ingredients and none of which are flour.

They’re super fudgy in the middle with the most perfect crackly crust on top. Seriously, if you follow the instructions, they turn out perfect every single time.

That’s what I love about simple recipes. They’re actually hard to screw up.

5-Ingredient Flourless Brownies

Just look at the texture going on in these brownies. You’d never believe they’re gluten-free!

It was about time I created a good brownie recipe that I can bake for my gluten-free friends and this one literally WOWs! them. I always hate it when I have friends over or take dessert to a party and forget that someone eats gluten-free and they can’t have dessert because all I brought was a big glutenous cake or a platter of gluten-filled cookies. I feel so bad as I eat dessert in front of them, so now I make a point to at least bring something gluten-free for those friends to enjoy.

I already have my amazing Flourless Oatmeal Chocolate Chip Cookie recipe and now I have this incredible flourless brownie recipe. Both are such easy recipes and they get rave reviews from everyone, whether they eat gluten-free or not.

Here’s to the weekend and flourless brownies that are the bomb diggity, no doubt.

Enjoy!

xoxo,

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

5-Ingredient Flourless Brownies

★★★★★ 4.8 from 6 reviews
  • Author: Maegan - The BakerMama
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Yield: 9
  • Category: Dessert
Print Recipe
Pin Recipe

Description

5-Ingredient Flourless Brownies ready to go in the oven in just 5 minutes baking to fudgy, crackly-topped brownie perfection!


Ingredients

  • 1/2 cup (1 stick) unsalted butter
  • 1 cup chocolate chips (semi-sweet or dark)
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1/4 cup unsweetened cocoa powder

Instructions

  1. Preheat oven to 350°F. Lightly grease an 8×8-inch baking dish or pan with non-stick cooking spray and set aside.
  2. Place the butter and chocolate chips in a large microwave-safe bowl. Heat in the microwave for about 2 minutes, stirring every 30 seconds, until the chocolate chips are melted and smooth. Remove from microwave. Whisk in the sugar then the eggs one at a time until batter is smooth. Add the cocoa powder and stir until well incorporated.
  3. Spread the batter evenly into the prepared baking dish. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely in pan.

Did you make this recipe?

Tag @thebakermama on Instagram and hashtag it #thebakermama

Recipe by Maegan Brown/Photography by Madison Mentesana

You may also like

  • 4-Ingredient Flourless Nutella Cookies4-Ingredient Flourless Nutella Cookies
  • 4-Ingredient Flourless Chocolate Chip Banana Bread4-Ingredient Flourless Chocolate Chip Banana Bread
  • Flourless Oatmeal Chocolate Chip CookiesFlourless Oatmeal Chocolate Chip Cookies
  • Flourless Chocolate Banana BreadFlourless Chocolate Banana Bread
  • Healthy Flourless Peanut Butter & Jelly Cookie SandwichesHealthy Flourless Peanut Butter & Jelly Cookie Sandwiches

Sharing is caring!

10031shares

Reader Interactions

Comments · 89

  1. AvatarAnnie says

    March 20, 2017 at 11:26 am

    Oh my gosh I need these in my life right now! If we weren’t out of sugar I’d be making these today!

    Reply
  2. AvatarMichelle says

    July 29, 2017 at 4:59 am

    Hi, can I make these brownies with a slab of 90% dark choc?

    Reply
    • MaeganMaegan says

      July 31, 2017 at 2:20 pm

      Hi Michelle! Yes, just make sure you have about 6 ounces and chop it up before melting with the butter. Enjoy!

      Reply
    • AvatarAdrienne says

      November 28, 2019 at 2:12 pm

      Made these today. Super quick and delicious. Thank you so much for this recipe! When they came out of the oven, I topped them with more chocolate chips. Amazing. Thank you!

      Reply
  3. AvatarQuinn says

    August 6, 2017 at 6:57 pm

    I’m pregnant with fraternal twin boys (love following you, fellow twin mom!), and these were the last thing I ate before I was diagnosed with gestational diabetes. 5 more weeks and these babies will be mine again!! Thanks for the great recipe!

    Reply
    • MaeganMaegan says

      August 7, 2017 at 11:22 pm

      Awww, Quinn, CONGRATS!! How exciting! Twin boys are so fun and wild 😉 Best wishes for a safe rest of your pregnancy and a smooth delivery. I’m excited for you to get to snuggle those sweet boys soon and enjoy as many of these brownies as you want. Because trust me, you’ll need them! 😉

      Reply
    • AvatarLucy says

      May 11, 2018 at 12:07 pm

      Is this gluten free?

      Reply
      • MaeganMaegan says

        May 12, 2018 at 5:35 pm

        Hi Lucy! They are as long as you ensure all the ingredients you are using are made gluten-free.

  4. AvatarMike says

    September 9, 2017 at 7:09 pm

    I I need a recipe for a relatively thin flourless brownie and this looks like just the ticket. I’m going to try making them in a jelly roll pan.

    Reply
  5. AvatarSiena says

    October 9, 2017 at 4:50 pm

    I am 9 years old and GF. I made these brownies all by myself and they were DELISH! Thank you!

    Reply
    • MaeganMaegan says

      October 9, 2017 at 5:58 pm

      Hi Siena! I love hearing this. So awesome that you baked them all by yourself! Way to go! Enjoy! 🙂

      Reply
    • AvatarMack says

      June 15, 2018 at 9:03 pm

      SAME! IM GLUETEN FREE, A LITTLE OLDER THEN YOU, and goin to make these now! 😛

      Reply
  6. AvatarErin says

    October 27, 2017 at 7:57 pm

    Can I substitute canola oil for the butter? I am trying to make this recipe dairy free.

    Reply
    • MaeganMaegan says

      October 28, 2017 at 3:00 pm

      Hi Erin! I haven’t tried it, but I think replacing the butter with oil should still turn out great. I don’t think you’ll need as much oil as butter though. Maybe try just 1/3 cup oil instead of a 1/2 cup. And start by just melting 1 tablespoon with the chocolate chips until they’re melted and then whisk in the remaining oil. Enjoy!

      Reply
  7. AvatarSabrina says

    November 5, 2017 at 6:15 pm

    Can these brownies be frozen after baking? TIA!

    Reply
    • MaeganMaegan says

      November 6, 2017 at 1:53 pm

      Hi Sabrina! Absolutely, just make sure you let them cool completely before putting them in the freezer. I would recommend cutting them and placing them in single layers with parchment paper between each layer in an airtight container to store them in the freezer. Enjoy!

      Reply
  8. AvatarM. De stefano says

    November 13, 2017 at 10:28 am

    Please, how many calories and carbs in your recipe for flourless chocolate brownies?

    Reply
    • MaeganMaegan says

      November 14, 2017 at 12:44 am

      Hello! I don’t provide nutritional information because everyone uses different brands of ingredients which often have differing nutritional values. I would recommend plugging the ingredients you use into a free online nutrition calculator like: http://www.myfitnesspal.com/recipe/calculator Hope this helps. Enjoy!

      Reply
  9. AvatarJhoann says

    January 26, 2018 at 10:16 pm

    Can i use unsweetened chocolate instead of semi sweet or dark chocolate?

    Reply
    • MaeganMaegan says

      January 27, 2018 at 9:03 pm

      Absolutely! Enjoy!

      Reply
  10. AvatarPK says

    February 28, 2018 at 10:01 am

    I usually don’t leave comments but we were blown away by how delicious these are! And flourless to boot. I substituted half the butter for coconut oil and it worked wonderfully well. Thanks for the brilliant recipe!

    Reply
  11. AvatarIzzy says

    March 8, 2018 at 6:05 pm

    Hi I am izzy 12 years old I love cooking and these turned out the best brownies in the world they were delicious and soft just like I like them!! Thank you so much for making this recipe

    Reply
    • MaeganMaegan says

      March 14, 2018 at 12:36 am

      Yay! I love hearing that, Izzy! Continue to enjoy. 🙂

      Reply
  12. AvatarEllie says

    March 22, 2018 at 5:33 am

    Do you have the recipe in grams/oz. I don’t know cup measurements

    Reply
    • MaeganMaegan says

      March 24, 2018 at 10:23 am

      Hi Ellie! I don’t, but if you google “recipe measurement convertor”, you’ll find several charts you can reference that will convert the ingredient measurements for you. Hope this helps. Enjoy!

      Reply
  13. AvatarMischa Josephs says

    April 17, 2018 at 6:26 am

    I made these last night and omw yes best ever! That know you for this recipe

    Reply
    • AvatarMischa Josephs says

      April 17, 2018 at 6:26 am

      *Thank you

      Reply
  14. AvatarLara says

    May 7, 2018 at 8:43 am

    Hi Maegan, I made these this morning and wanted to share them with friends who are also dairy free. I followed your suggestion in the comments (October 2017) and substituted 1/3 cup of coconut oil for the butter, and made sure I used dairy free chocolate. They worked really well! Thanks a lot. I’ll make them again…. maybe tomorrow?!

    Reply
    • MaeganMaegan says

      May 7, 2018 at 6:49 pm

      That’s so great to hear, Lara! Thanks for sharing and continue to enjoy the recipe! 🙂

      Reply
  15. AvatarSusan says

    May 25, 2018 at 12:21 pm

    Hi! Have you ever experimented with substituting some of the sugar or butter for applesauce or a carrot puree? I’m trying to get as much “good” stuff in to the kids. I was going to play around with it this afternoon but if anyone has tried I would love the input.

    Reply
    • MaeganMaegan says

      June 3, 2018 at 9:42 am

      Hi Susan! I haven’t tried it with this recipe, but I’ve made brownies with mashed banana, applesauce, pumpkin or avocado before and they definitely tasted different, but still good. Good luck experimenting!

      Reply
  16. AvatarJackie says

    June 24, 2018 at 10:03 pm

    I absolutely reccomend using dark coco powder. AMAZINGGG. Makes them so chocolatey.

    Reply
    • MaeganMaegan says

      June 25, 2018 at 12:22 pm

      Great recommendation, Jackie! I love dark cocoa in my brownies too! Mmmm…enjoy!

      Reply
  17. AvatarSheryl Jacob says

    July 2, 2018 at 2:41 am

    I was definitely perplexed when I read that I don’t need flour and I wasn’t aware that I was making soup! The batter remained a liquid until it boiled to a bark in the oven

    Reply
    • MaeganMaegan says

      July 2, 2018 at 4:26 pm

      Hi Sheryl! Sounds like something went wrong with the way you made the recipe. The batter should not have been liquidy. Did you use all of the exact ingredients called for in the recipe? Did you follow the instructions exactly? Did you bake the batter in a 8×8 inch baking dish? I make this recipe often and it has never turned out the way you have described. Would love to help you figure out what went wrong.

      Reply
  18. AvatarMashal Arbab says

    July 2, 2018 at 7:24 am

    I made these brownies today and they’re such a disappointment. I used baking chocolate instead of chocolate chips and cut it into small chunks. I also used 3 tablespoons of oil with the butter because it wasn’t 1/2 a cup. They taste like eggs. I’ve never experienced a bigger baking disaster than this. I don’t know why and how this recipe has such good reviews.

    Reply
    • MaeganMaegan says

      July 2, 2018 at 4:22 pm

      Hi Mashal! Sounds like the adaptations you made to the recipe were not successful. Maybe your baking chocolate was not of good taste, texture or quality. The chocolate flavor should definitely come through from the semi-sweet or dark chocolate chips and cocoa powder. And I would not recommend adding oil to the recipe as it was created using all butter. Sorry it didn’t work out the way you made it.

      Reply
  19. AvatarSheralyn says

    July 13, 2018 at 12:11 am

    Omg I made these today and they are perfect!
    I subbed the sugar for coconut sugar and it was soooooo good.

    Thank you for this recipe. You’ve made my day.

    Reply
    • MaeganMaegan says

      July 16, 2018 at 1:47 pm

      So great to hear, Sheralyn! Enjoy!

      Reply
  20. AvatarAmy K says

    July 19, 2018 at 11:08 pm

    Are the chocolate chips necessary in the recipe? I don’t have any on hand and I was wondering if the recipe would still work if I just melted butter and added it in with the dry ingredients.

    Reply
    • MaeganMaegan says

      July 22, 2018 at 12:00 pm

      Hi Amy! Yes, they contribute to the texture and most of the chocolate flavor of the brownies. Not sure how they would hold up without them.

      Reply
  21. AvatarTori says

    July 21, 2018 at 12:21 pm

    Hi I am 11 years old and I loveeee baking these brownies look and smell amazing and the taste is stunning ????

    Reply
  22. AvatarJoyce says

    August 4, 2018 at 10:31 pm

    Yum…great thank you
    Can you tell me how many calories are in a small piece
    Thank you
    Joyce

    Reply
    • MaeganMaegan says

      August 7, 2018 at 3:53 pm

      Hi Joyce! I don’t provide nutritional information at this time because everyone uses different brands of ingredients which often have differing nutritional values. I would recommend plugging the ingredients you use into a free online nutrition calculator like: http://www.myfitnesspal.com/recipe/calculator Hope this helps. Enjoy!

      Reply
  23. AvatarC says

    September 2, 2018 at 8:11 pm

    These were pretty good. The texture was soft rather than the chewy brownie i like, and i could taste the eggs a little too much and the chocolate not quite enough, but they sliced well and looked nice.

    Reply
  24. AvatarJamie Anderson says

    October 14, 2018 at 4:52 pm

    Came across this when searching for flourless brownies, since I was out of flour. Awesome recipe! They turned out amazing. This is my go-to recipe for brownies from here on out. Thanks for sharing.

    Reply
    • MaeganMaegan says

      October 16, 2018 at 10:45 am

      Yay Jamie! That’s so great to hear! Continue to enjoy 🙂

      Reply
  25. AvatarJill says

    October 28, 2018 at 11:31 am

    Can I make this in a 9” round ceramic dish?
    Thank you,
    Jill

    Reply
    • MaeganMaegan says

      October 31, 2018 at 2:38 pm

      Hi Jill! Yes, they might just bake a few minutes quicker in the slightly larger pan. Enjoy!!

      Reply
  26. AvatarErin says

    January 20, 2019 at 9:35 pm

    These are delicious!!! I added 1 tsp of vanilla because I know that always makes things taste great, but otherwise followed the recipe and they are moist and full of flavor!

    Reply
  27. AvatarKatie says

    March 17, 2019 at 9:42 am

    Omg these were amazing i didn’t have chocolate chips so I used Nutella and 50ml of cream and it worked perfectly! When I took a bit it was like I was in a chocolate dream haha????. I will definitely be making these again next week!

    Reply
  28. AvatarBrenda says

    April 15, 2019 at 12:59 pm

    How long are these good for if I keep them in the refrigerator till Passover.

    Reply
    • MaeganMaegan says

      April 19, 2019 at 3:41 pm

      Hi Brenda! Sorry I’m just seeing this. They’ll stay great in the fridge for up to 5 days. Hope you enjoy!

      Reply
  29. AvatarMarietta says

    July 27, 2019 at 11:59 am

    Hi,
    I would like to ask if I make this in a round tin -as a cake- will I be able to cut it into layers or it going to crumble?

    Reply
    • MaeganMaegan says

      August 11, 2019 at 9:14 am

      Hi Marietta! It should work great as a layer cake as long as you don’t overbake them which would dry them out and make them crumble. Enjoy!

      Reply
  30. AvatarCherissa says

    September 3, 2019 at 6:56 pm

    I am doing the keto diet so I can’t use the regular sugar that this recipe calls for. Do you know if it would work the same using erythritol (which is a sugar alcohol, in case you didn’t know) or another artificial sweetener like monkfruit? Thanks!

    Reply
    • MaeganMaegan says

      September 4, 2019 at 1:43 pm

      Hi Cherissa! Unfortunately, I don’t have experience baking with sugar substitutes or monkfruit so I couldn’t say for sure how the brownies would turn out. Sorry I couldn’t be of help.

      Reply
  31. AvatarKelsie says

    September 14, 2019 at 1:33 pm

    I don’t have and chocolate chips so I was wondering if I didn’t have to use them and I could still make the brownies.

    Reply
    • MaeganMaegan says

      September 14, 2019 at 2:15 pm

      Hi Kelsie! The chocolate chips are key to the consistency of these brownies. I’m afraid they would not bake into brownies without them. I haven’t tested it so I couldn’t say for sure, but you could try increasing the cocoa powder to 3/4 cup to hopefully make them more chocolatey without the chocolate chips. I hope they turn out great!

      Reply
  32. AvatarChristy says

    October 17, 2019 at 3:36 pm

    These brownies are easy to make and taste great. What is the best way to store them? Thanks.

    Reply
  33. AvatarJoyce says

    November 18, 2019 at 2:14 am

    It’s simple to do and fail proof! I used dark chocolate and 75ml of Canola oil in replacement of butter. It’s not too sweet and super super dark chocolatey taste. I even folded in dark choc chips (I admit I am biased towards dark chocolatey goodness). This is a go to for Christmas!! Thanks for sharing your recipe 🙂

    Reply
  34. AvatarNaomi Sorrwar-Randall says

    January 5, 2020 at 7:08 pm

    I’ve made this recipe twice and second time, I doubled the recipe. Got rave reviews both times. I’m going to make another double recipe using creme de menthe chips and topping them with mint M & Ms.

    Reply
    • AvatarCarla says

      April 5, 2020 at 7:48 pm

      When you doubled it, did you make in a 9×13?

      Reply
      • The BakerMamaThe BakerMama says

        April 7, 2020 at 1:40 pm

        Hi Carla! I would definitely recommend a 9″ x 13″ baking pan dish or pan if doubling the recipe. They’ll be slightly thicker, but still turn out great! Enjoy!

  35. Avatarkim says

    February 12, 2020 at 2:57 pm

    how important r the eggs? i made a triple batch and only used 3 eggs coz it was too runny for more

    Reply
    • MaeganMaegan says

      February 12, 2020 at 10:50 pm

      Hi Kim! The eggs definitely contribute to the fudgy texture. I couldn’t say for sure what would happen if you only used 1 egg per batch. I hope they turn out great for you!

      Reply
  36. AvatarJeri says

    February 23, 2020 at 6:57 am

    Hi, can we use chocolate bar instead of chocolate chips?

    Reply
    • MaeganMaegan says

      February 23, 2020 at 4:07 pm

      Hi Jeri! Yes, just chop it to equal 1 cup. Enjoy!

      Reply
  37. AvatarLisa Janusz says

    March 5, 2020 at 5:33 pm

    I made these and they didn’t hold up – I couldn’t get them out of the pan and they came apart (although they were delicious). I used a glass baking dish – is that what you meant by dish? Have you tried making them in a glass dish before?

    Reply
    • The BakerMamaThe BakerMama says

      March 20, 2020 at 1:07 pm

      Hi Lisa! Did you spray the glass dish with non-stick cooking spray or grease it with butter or oil? It sounds like the brownies didn’t have enough protection from sticking to the dish. You could also try using parchment paper to line the dish and easily pull the brownies from the dish once they’re cooled. Hope this helps. Enjoy!

      Reply
  38. AvatarKathryn says

    April 5, 2020 at 9:41 am

    My daughter made these and they were delicious! My husband was very surprised they didn’t have flour, but that’s exactly why we chose this recipe. Thank you!

    Reply
  39. AvatarEmma says

    April 5, 2020 at 1:22 pm

    Quick question, how much do these rise.

    Reply
    • The BakerMamaThe BakerMama says

      April 5, 2020 at 4:58 pm

      Hi Emma! They don’t rise very much as there is no rising ingredient in them other than the eggs that will make them rise a bit. Enjoy!

      Reply
  40. Avatar