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Home » Recipes » Brownies/Bars » 5-Ingredient Flourless Brownies

Published on March 17, 2017 | Updated on April 15, 2022 by The BakerMama

5-Ingredient Flourless Brownies

Jump to Recipe

Ready to go in the oven in minutes, these 5-Ingredient Flourless Brownies bake into fudgy, crackly-topped brownie perfection every time!

Flourless Brownies That’ll Make You Melt

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…

The Real Deal

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

How to Make 5-Ingredient Flourless Brownies

Preheat oven to 350°F. Lightly grease an 8×8-inch baking dish or pan with non-stick cooking spray and set aside.

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 to the mixture and stir until well incorporated. 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. Store in an airtight container for up to five days.

5-Ingredient Flourless Brownies

Watch for More

Step into my kitchen and see how easy it is to make these delicious flour-free brownies!

Here’s to the weekend and flourless brownies that are the bomb diggity, no doubt. If you make these 5-Ingredient Flourless Brownies, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. ???? I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!

xoxo,

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5-Ingredient Flourless Brownies

★★★★★ 4.9 from 9 reviews
  • Author: Maegan - The BakerMama
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Yield: 9
  • Category: Dessert
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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

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Reader Interactions

Comments · 101

  1. Annie 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. Michelle says

    July 29, 2017 at 4:59 am

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

    Reply
    • Maegan 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
    • Adrienne 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. Quinn 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
    • Maegan 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
    • Lucy says

      May 11, 2018 at 12:07 pm

      Is this gluten free?

      Reply
      • Maegan 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. Mike 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. Siena 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
    • Maegan 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
      • Hani says

        April 20, 2021 at 1:05 pm

        Hi Maegan
        Can I get the measurements in grams or ounces? My cups and spoons may differ from yours.

      • The BakerMama says

        April 21, 2021 at 10:32 am

        Hi, Hani! You can try this converter here: https://www.asknumbers.com/tablespoon-to-ounce.aspx Enjoy!

    • Mack 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. Erin 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
    • Maegan 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
      • SANDRA WEINBERG says

        April 11, 2022 at 3:14 pm

        Hi,
        Since you told her she could try it with canola oil do, you think I could try it with ‘I can’t believe it’s not butter’?
        Thx,
        Sandra

      • The BakerMama says

        April 12, 2022 at 10:07 pm

        Hi Sandra! I’ve never baked with I Can’t Believe It’s Not Butter, so I could say for sure. I’m not familiar with that product enough to know how it would work in this recipe. So sorry!

    • SANDRA WEINBERG says

      April 11, 2022 at 3:15 pm

      Hi Erin
      Did you try the canola oil instead of butter?

      Reply
  7. Sabrina says

    November 5, 2017 at 6:15 pm

    Can these brownies be frozen after baking? TIA!

    Reply
    • Maegan 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. M. De stefano says

    November 13, 2017 at 10:28 am

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

    Reply
    • Maegan 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. Jhoann says

    January 26, 2018 at 10:16 pm

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

    Reply
    • Maegan says

      January 27, 2018 at 9:03 pm

      Absolutely! Enjoy!

      Reply
  10. PK 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. Izzy 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
    • Maegan says

      March 14, 2018 at 12:36 am

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

      Reply
  12. Ellie says

    March 22, 2018 at 5:33 am

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

    Reply
    • Maegan 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. Mischa 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
    • Mischa Josephs says

      April 17, 2018 at 6:26 am

      *Thank you

      Reply
  14. Lara 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
    • Maegan 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. Susan 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
    • Maegan 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. Jackie says

    June 24, 2018 at 10:03 pm

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

    Reply
    • Maegan says

      June 25, 2018 at 12:22 pm

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

      Reply
  17. Sheryl 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
    • Maegan 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. Mashal 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
    • Maegan 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. Sheralyn 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
    • Maegan says

      July 16, 2018 at 1:47 pm

      So great to hear, Sheralyn! Enjoy!

      Reply
  20. Amy 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
    • Maegan 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. Tori 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. Joyce 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
    • Maegan 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. C 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. Jamie 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
    • Maegan says

      October 16, 2018 at 10:45 am

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

      Reply
  25. Jill says

    October 28, 2018 at 11:31 am

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

    Reply
    • Maegan 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. Erin 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. Katie 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. Brenda says

    April 15, 2019 at 12:59 pm

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

    Reply
    • Maegan 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. Marietta 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
    • Maegan 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. Cherissa 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
    • Maegan 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. Kelsie 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
    • Maegan 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. Christy 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. Joyce 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
    • Sharon says

      March 8, 2022 at 1:58 pm

      Could I use maple syrup instead of choc chips and add more cocoa powder?

      Reply
      • The BakerMama says

        March 10, 2022 at 7:55 am

        Hi Sharon! I don’t think replacing the chocolate chips with maple syrup would be a successful substitution. I would have to test the recipe with more cocoa powder and without chocolate chips to determine the ratios for success and then replace the sugar with maple syrup. It’s certainly worth a try, but would take some dedicated recipe testing.

  34. Naomi 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
    • Carla says

      April 5, 2020 at 7:48 pm

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

      Reply
      • The 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. kim 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
    • Maegan 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. Jeri says

    February 23, 2020 at 6:57 am

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

    Reply
    • Maegan says

      February 23, 2020 at 4:07 pm

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

      Reply
  37. Lisa 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 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. Kathryn 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. Emma says

    April 5, 2020 at 1:22 pm

    Quick question, how much do these rise.

    Reply
    • The 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. Natasha says

    April 12, 2020 at 12:56 pm

    Simple to make and I think better than the “floured” brownies I usually make as a definite fudgy texture to these! Saved the recipe to make many more times, thank you 😊

    Reply
  41. Amber says

    April 19, 2020 at 7:31 am

    I made these exactly according to your recipe with special dark cocoa in an 8×8 metal pan and they were amazing! So good. Thank you!

    Reply
  42. Alex says

    August 18, 2020 at 12:29 pm

    Making this right now! Such a simple recipe, the batter tastes great so I’m sure the brownies will come out amazing!

    ★★★★★

    Reply
  43. Leanne says

    August 29, 2020 at 12:07 pm

    This recipe sounds amazing! I’m going to try making them “sugarfree” using allulose sweetener, and instead of the chocolate chips I’m going to use unsweetened bakers chocolate and cacao butter wafers and melt them altogether. I’m planning on filling mini silicone baking cups. I’m pretty sure with the addition of cacao butter they will hold together? That’s my only worry that they would end up being a chocolate crumbly mess? Perhaps the eggs help with that too? I’m thinking of melting the butter with the sweetener first to make it somewhat a caramel and then add the chocolate and cacao butter to melt off the heat and then once all of it has melted it should be cool enough to add the eggs in one at a time without scrambling them?

    I know I’m changing your recipe up quite a bit but my hubby is a diabetic and I wanted him to be able to have one without it putting his sugars all out of whack. That’s also the reason why I am making them in two bite size to help him with portion control. I plan on storing them in the fridge and freezer. I’ll update if this allows and tell you how my experiment turns out

    ★★★★★

    Reply
  44. Mary says

    September 8, 2020 at 6:57 pm

    Hi
    Could i substitute honey for the granulated sugar (or maple syrup?)
    Thanks!

    Reply
    • The BakerMama says

      September 23, 2020 at 12:04 am

      Hi Mary! I haven’t tested the recipe with honey or maple syrup, but I think either one would work nicely. The texture and taste will change slightly, but they should still be really good. Enjoy!

      Reply
  45. Mary says

    September 15, 2020 at 1:29 pm

    Hello. Can i substitute honey for the granulated sugar?

    Reply
    • The BakerMama says

      September 22, 2020 at 11:54 pm

      Hi Mary! I haven’t tried this recipe with honey instead of granulated sugar so I couldn’t say for sure how it would turn out. I think it’s certainly worth a try though. If you do get a chance to try it, please let us know how they turn out. Fingers crossed!

      Reply
  46. Michelle m Bagby says

    September 20, 2020 at 5:15 pm

    GIRL, this is your claim to fame!
    Who knew you didn’t need flour (or a grainy substitute)?
    These are the bomb diggity!
    We have one who is allergic to American flour and these are perfect.
    We have tossed ALL other recipes!
    I don’t know what your second trick is, but will hang around to find out!
    Mucho thanks with full glasses of milk!

    Reply
  47. Michelle m Bagby says

    September 20, 2020 at 5:19 pm

    OOOH, forgot to mention,
    my girl LOVES these…
    they will officially be her brownie ‘cake’
    for her 23rd bdy tomorrow!
    Thank you!

    ★★★★★

    Reply
  48. Melissa Renee says

    October 17, 2020 at 9:10 pm

    These were delicious! Only had salted butter on hand but added a little extra cocoa powder and used 3 normal eggs… perfectly cooked @ 30 mins, gooey on the inside, and crumbly on the outside! So glad to have tried this!

    Reply
  49. Samantha says

    December 21, 2020 at 6:23 pm

    Whoa.. Ok, I really wasn’t expecting these to turn out at all. But they came out so good! Since it’s four days until Christmas and I’ll be eating enough sweets then, I used an unsweetened chocolate bar and used pure stevia powder to sweeten the brownies. It was weird, the butter separated from the chocolate mixture and baked/boiled. Then when I took it out after 25 minutes, once it cooled a few minutes, the butter all absorbed back into the brownie. Making fudge-y goodness. I will be making these again! Thanks for the great recipe!

    ★★★★★

    Reply
  50. Samria says

    January 25, 2021 at 8:00 am

    These brownies are very easy to make, but the amount of sugar is way too much. They were so sweet that they tasted a lot more like store made. I’m going to try again with less sugar this time and probably sub out for some stevia.

    ★★★★

    Reply
  51. Jen says

    February 17, 2021 at 4:35 am

    These are amazing – I used date syrup, Hu Salty Chocolate Bar, and Guittard cocoa powder (used 4 oz chocolate bar as this was all I had, then upped the cocoa powder to 1/2 a cup.) Added a teaspoon of vanilla extract as well. Thank you so much – I am in love! XX

    ★★★★★

    Reply
  52. Stacey-Ann says

    March 28, 2021 at 9:40 pm

    Can you substitute regular sugar with date sugar?

    Reply
    • The BakerMama says

      March 29, 2021 at 10:47 pm

      Hi Stacey-Ann! Yes, it should work great as a substitute for granulated sugar in this recipe. Enjoy!

      Reply
  53. dani says

    July 13, 2021 at 1:38 pm

    Hi there! Can use cacao powder 1:1?

    Reply
    • The BakerMama says

      July 15, 2021 at 10:36 pm

      Hi Dani! I haven’t tried it so I couldn’t say for sure how it would turn out, but I think it’s certainly worth a try. The flavor will be more bitter so if you’re okay with that, go for it and let me know what you think! Enjoy!

      Reply
  54. Carol Allison says

    December 21, 2021 at 1:59 pm

    Thank you for this recipe, it is just what I was looking for! They came out great and got rave reviews.

    My only changes were to add some salt and vanilla.

    ★★★★★

    Reply
  55. Brenda Macander says

    February 25, 2022 at 11:50 am

    I substituted Lily’s Stevia sweetened milk chocolate chips and 1 cup of Swerve. They came out delicious. I only baked 25 minutes, but would recommend checking them at 20.

    ★★★★★

    Reply
  56. Patty Cake says

    March 11, 2022 at 12:02 pm

    Super easy. Heaven!! My new go-to brownie recipe.

    ★★★★★

    Reply

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13 stripes, one EPIC cheese tray! 🇺🇸🤩 Thi 13 stripes, one EPIC cheese tray! 🇺🇸🤩 This stunning patriotic platter makes for the perfect July 4th appetizer. It's super easy to make, complete with red, white, and blue cheeses, meats, fruits and accompaniments. 😍 Click the link in my profile @thebakermama for all the details and more inspiration. 🇺🇸❤️ #BoardsByTheBakerMama #TheBakerMama #BeautifulBoardsCookbook

https://thebakermama.com/recipes/american-flag-cheese-tray/
said “YESSS” to the new @safeandfair Wedding C said “YESSS” to the new @safeandfair Wedding Cake Drizzled Popcorn! 💍💘 It was LOVE at first bite! Tastes just like classic vanilla wedding cake but in popcorn form. 🧁🍿💖 Irresistible! Love the crunch of popcorn with the creamy flavor of buttercream icing and sparkly natural blue sprinkles. A delicious addition to this beautiful Engagement Ring Dessert Board that would be perfect to serve at an engagement party, bachelorette party, bridal shower, anniversary celebration or wedding, of course! 💍😍
 
Safe + Fair kettle-popped popcorn is clean label, gluten-free, non GMO, vegan, kosher AND allergy friendly! I love all of their products, but especially this new popcorn flavor. It’s a must try! 😋✨
 
Click the link in my profile or stories to easily order Wedding Cake Drizzled Popcorn and use the discount code BAKERMAMA10 for 10% off your order! Perfect for a special day or any day! #BoardsbyTheBakerMama #safeandfair #weddingwednesday #sponsored
🍓Grilled Brie with Strawberries🍓 is one of o 🍓Grilled Brie with Strawberries🍓 is one of our favorite summer appetizers! The smokiness of the gooey Brie with the sweetness of the fresh strawberries and the tang of the balsamic vinegar is love at first bite. A taste of summer you’ll want over and over again! 🧀🍓🤤 Here's the recipe:

https://thebakermama.com/recipes/grilled-brie-with-strawberries/

Ingredients:
• 1 (8 ounce) wheel soft-ripened brie cheese
• 1 cup diced strawberries
• 2 teaspoons balsamic vinegar
• 2 teaspoons olive oil, plus more for brushing
• 2 teaspoons honey, plus more for drizzling
• 1 tablespoon chopped fresh mint leaves, for garnishing
• sea salt, for garnishing
• crackers, for serving

Instructions:
1. Heat the grill to medium and brush the grates with oil.
2. While the grill is heating up, wash and dice the strawberries.
3. In a medium mixing bowl, whisk together the balsamic vinegar, olive oil and honey. Add to the strawberries and gently stir to combine. Set aside.
4. Brush one side of the wheel of brie cheese with olive oil and place the oiled side down on the heated grill. Brush the other side of the brie with olive oil while the bottom side is grilling. Grill for the 2-3 minutes on each side.
5. Remove the grilled brie with a spatula and place on a serving plate. Top with the strawberry balsamic mixture.
6. Drizzle with honey. Sprinkle with chopped fresh mint and sea salt.
7. Serve warm with crackers.

ENJOY! #TheBakerMama
4th of July is just one week away! Here are some f 4th of July is just one week away! Here are some fun & festive board and tray ideas that are perfect for a patriotic party! 🇺🇸😋🎉❤️

🇺🇸 Cheese Tray 🧀
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🇺🇸 Pancake Board 🥞
🇺🇸 Caprese Salad 🍅
🇺🇸 S’mores Tray 🔥
🇺🇸 Star-Spangled Sweets Board 💥

I hope y’all are gearing up for a fantastic 4th weekend! Click the link in my profile for more details to recreate these show-stoppers! 🇺🇸😋🎉💥 #BoardsByTheBakerMama #TheBakerMama

https://thebakermama.com/recipes/fun-and-festive-4th-of-july-recipes/
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