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
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?! 😉
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…
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.
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.
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.
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!
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
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.
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.
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,
5-Ingredient Flourless Brownies
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 mins
- Yield: 9
- Category: Dessert
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
- 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 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.
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 😊
Quick question, how much do these rise.
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!
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!
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?
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!
Hi, can we use chocolate bar instead of chocolate chips?
Hi Jeri! Yes, just chop it to equal 1 cup. Enjoy!
how important r the eggs? i made a triple batch and only used 3 eggs coz it was too runny for more
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!
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.
When you doubled it, did you make in a 9×13?
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!
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 🙂
Could I use maple syrup instead of choc chips and add more cocoa powder?
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.
These brownies are easy to make and taste great. What is the best way to store them? Thanks.
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.
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!