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

5 Ingredient Flourless Brownies by The BakerMama

Flourless Brownies That’ll Make You Melt

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 5-Ingredient FLOURLESS brownies. Can you hear my “Ahhhhh” all the way from where you are?! 😉

5 Ingredient Flourless Brownies by The BakerMama

Watch Me Make Flourless Brownies

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

Take a Brownie Break

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…

5 Ingredient Flourless Brownies by The BakerMama

More Easy and Delicious Flourless Recipes

The only thing easier than making these Easy and Delicious Flourless Recipes is falling in love with them. Made without flour and packed with flavor, these flour-free alternatives are sure to become family favorites.

Flourless brownies, flourless apple bread, flourless chocolate cake and flourless peanut butter cookies.

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. 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 terrible. So now I make a point to at least bring something gluten-free for those friends to enjoy.

5 Ingredient Flourless Brownies by The BakerMama

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.

5 Ingredient Flourless Brownies by The BakerMama

More of The Best Brownies and Bars

From chewy and fudgy to nutty, chunky, chocolatey, no-bake and flourless. My collection of the Best Brownies and Bars has something everyone will love!

Flourless fudge brownies, no-bake snack mix bars, monster cookie bars, no-bake chocolate peanut butter bars.

What Do I Need to Make 5-Ingredient Flourless Brownies?

  • Unsalted butter
  • Chocolate chips (semi-sweet or dark)
  • Granulated sugar
  • Eggs
  • Unsweetened cocoa powder
  • 8×8 baking dish
  • Non-stick cooking spray
  • Whisk
5 Ingredient Flourless Brownies by The BakerMama

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. 
5 Ingredient Flourless Brownies by The BakerMama
  • Spread the batter evenly into the prepared baking dish.
5 Ingredient Flourless Brownies by The BakerMama
  • Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely in pan.
5 Ingredient Flourless Brownies by The BakerMama

How to Store Flourless Brownies

Store leftover brownies in an airtight container on the counter for up to five days.

To freeze, I recommend wrapping them individually in plastic wrap then putting in a freezer-safe container or in individual freezer-safe baggies. To defrost frozen brownies, let them set at room temperature, uncovered, so they don’t absorb too much of the moisture.

5 Ingredient Flourless Brownies by The BakerMama

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!


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5 Ingredient Flourless Brownies by The BakerMama

5-Ingredient Flourless Brownies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 12 reviews
  • Author: Maegan – The BakerMama
  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Yield: 9
  • Category: Dessert


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


  • 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


  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.

About The BakerMama

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


    1. Hi Natalie! I’m afraid I’m not really an expert on sugar substitutes (and I’ve never made this recipe with monk fruit). BUT from what I understand, you use half the amount of monk fruit that you would sugar (i.e. half cup monk fruit for every one cup of granulated sugar). Hope this helps! Enjoy! ❤️

  1. I have used this recipe for years and it’s my go-to brownie recipe. every time. rich and decadent… plus gluten-free.

  2. Hi Bakermama,
    i really love this recipe, my frineds love it and they really do love it. thank you so much for creating this homey comforting fudgy brownie recipe.
    thank you!

  3. Sooo good! Added 1/4 c. Chopped pecans, 1/4 c. Coconut, and 1/2 tsp. Vanilla. These are a perfect flourless brownie.

    1. Hi, Sharon! Ooooh, those are great additions. Sounds delicious. I’m so glad you enjoyed them!

  4. This recipe blew my mind. Couldn’t believe how great it turned out. I thought I would taste the eggs for sure like in some choc recipes but boy was I wrong. I couldn’t tell that there was no flour in it. This will be my go to recipe going forward.

  5. 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.

  6. 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.

    1. 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!

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

  7. 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

  8. 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.

  9. 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!

  10. 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!

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

  12. 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!

    1. 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!

    1. 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!

  13. 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

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

  15. 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!

  16. 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 😊

    1. 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!

  17. 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!

  18. 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?

    1. 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!

    1. 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!

  19. 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.

      1. 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!

  20. 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 🙂

      1. 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.

  21. 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.

    1. 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!

  22. 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!

    1. 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.

  23. 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?

    1. 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!

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

  24. 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!

  25. 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!

  26. 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.

  27. 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.

    1. 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: Hope this helps. Enjoy!

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

  29. 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.

    1. 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.

  30. 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.

  31. 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.

    1. 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.

  32. 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

    1. 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.

  33. 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.

    1. 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!

  34. 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?!

    1. 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!

  35. 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

  36. 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!

    1. 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!

    1. 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!

      1. 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’?

      2. 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!

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

  37. 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.

  38. 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!

    1. 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! 😉

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

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

    2. 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!