These Flourless Brownies are rich, fudgy, chocolatey and so easy to make in one bowl without any flour, eggs or dairy. A healthy gluten free and grain-free brownie recipe that uses simple to find pantry ingredients.
Fudgy Healthy Brownies
Can’t find any flour and craving a batch of delicious brownies now that you’re at home and baking more? If your family loves rich, chocolaty and fudgy brownies, these flourless brownies are just what you need! They are easy to make in under 30 minutes and come together in just ONE bowl!
These vegan brownies are made with simple to find wholesome ingredients you probably already have in your kitchen! The best part is you won’t need any all purpose flour, butter, eggs, granulated sugar or dairy! They’re perfect any time you’re craving something sweet and so much better for you than a box mix brownie!
Ingredients you need
- Bananas: (the spottier the better for sweeter brownies)
- Cashew butter or nut / seed butter / tahini of choice
- Unsweetened cocoa powder or cacao powder
- Maple syrup or liquid sweetener of choice, optional but highly recommended if you prefer a sweeter brownie
- Vanilla extract
- Baking powder
- Chopped chocolate / chunks / chips of choice (dairy-free or regular)
How to make Flourless Brownies
- Preheat the oven to 350 F.
- Line a small square pan / baking dish (about 5-6 inches – can also use a 9” loaf pan – the smaller pans give you thicker brownies) with parchment paper, leaving a slight overhang for easier removal. Set aside.
- In a bowl, add the bananas and mash very well – alternatively, you can blend them in a small blender until smooth for best results.
- Add the cocoa powder, nut butter, maple syrup and vanilla. Mix until very well combined.
- Fold in the chocolate. Pour the mixture evenly into the baking pan, smoothing out with a spatula as needed. Sprinkle the top evenly with a generous layer of chocolate chips or chocolate chunks.
- Bake for 17-20 minutes, or until a toothpick comes out clean when inserted in the center.
- Allow the brownies to cool in the pan completely. Use the parchment paper to remove the brownies from the pan and cut into even sized squares. Serve and enjoy.
VARIATIONS AND SUBSTITUTIONS
- Maple syrup: Can I use honey or another liquid sweetener instead? Honey is slightly thicker and sweeter than maple syrup so you may have to adjust the amount. Lakanto sugar free maple syrup, agave or another liquid sweetener can also be substituted but just keep in mind that you may have to adjust the amount depending on the texture and taste.
- Almond butter. Can I use another nut butter or seed butter? Yes, if you don’t have any casehw butter on hand, use almond butter or even peanut butter if you’re not paleo. Sunflower seed butter will also work but you may have to increase the amount of sweetener depending on the brand.
- Baking soda. I have not tested this brownie recipe with baking powder so can’t guarantee that your brownies will turn out the same
- Chocolate chips. If you’re not a chocolate chips fan, you can swap them out for chopped nuts like: pecans, walnuts or slivered almonds for an added crunch. You can even try adding freeze-dried fruit or chopped dates, apricots if you like.
- Non-paleo add-ins: chopped candy bars, sprinkles or M&M’s are some fun additions if you want to take these to a party or a barbecue
Storage Instructions
If you want your brownies to stay nice and fluffy, be sure to store them in an airtight container on the counter overnight or in the refrigerator for up to 3 days. My husband actually loves chilled brownies better than warm gooey brownies.
How to Freezer
We freeze these flourless brownies all the time. Place them in an air tight container and store them in the freezer for up to 3 months. When you’re ready to eat and want to thaw out your brownies, place them in the refrigerator overnight.
Then warm them up in the oven at 350F for 10 minutes or in the microwave on high for 30 seconds to 1 minute.
More fudgy brownie recipes you might like:
These Flourless Brownies are rich, fudgy, chocolatey and so easy to make in one bowl without any flour, eggs or dairy. A healthy gluten free and grain-free brownie recipe that uses simple to find pantry ingredients.
- 4 large ripe bananas (the spottier the better for sweeter brownies)
- 2/3 cup drippy cashew butter or nut / seed butter / tahini of choice
- 2/3 cup unsweetened cocoa powder or cacao powder
- 1/4 cup maple syrup or liquid sweetener of choice optional but highly recommended if you prefer a sweeter brownie
- 1 tsp vanilla extract
- ⅓ tsp baking powder
- 1/3 cup chopped chocolate / chunks / chips of choice dairy-free or regular
- Preheat the oven to 350 F.
Line a small square pan / baking dish (about 5-6 inches - can also use a 9” loaf pan - the smaller pans give you thicker brownies) with parchment paper, leaving a slight overhang for easier removal. Set aside.
- In a bowl, add the bananas and mash very well - alternatively, you can blend them in a small blender until smooth for best results.
- Add the cocoa powder, nut butter, maple syrup and vanilla. Mix until very well combined. Fold in the chocolate. Pour the mixture evenly into the baking pan, smoothing out with a spatula as needed. Sprinkle the top evenly with a generous layer of chocolate chips or chocolate chunks.
- Bake for 17-20 minutes, or until a toothpick comes out clean when inserted in the center.
- Allow the brownies to cool in the pan completely. Use the parchment paper to remove the brownies from the pan and cut into even sized squares. Serve and enjoy.
Recipe Video
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