• Prep Time: 5 minutes
  • Cooking Time: 30 minutes
  • Serves: 16

Flourless Chocolate Brownies

  • Recipe Submitted by on

 Ingredients List

  • 6 ounces unsweetened chocolate, chopped
  • 8 tablespoons (112 g) unsalted butter, chopped
  • 1 cup (256 g) smooth no-stir almond or peanut butter
  • 3 eggs (180 g, out of shell) plus 1 egg yolk at room temperature, beaten
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (109 g) packed light brown sugar
  • 1/2 cup (40 g) unsweetened cocoa powder (natural or Dutch-processed)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 2 teaspoons pure vanilla extract


Preheat your oven to 325°F. Grease and line an 8-inch square baking pan, leaving a 1-inch overhang of parchment paper all around the pan. Set the pan aside.

In a large, heat-safe bowl, place the chopped chocolate and butter, and either melt in the microwave in 30-second bursts or over a double boiler, stirring occasionally, until melted and smooth. Add the nut butter, and mix to combine. The mixture will begin to thicken. Add the eggs, egg yolk, granulated sugar and brown sugar, mixing to combine well after each addition. In a small bowl, whisk together the cocoa powder, baking soda and salt. Add the dry ingredients and then the vanilla to the large bowl of wet ingredients, and mix to combine. The batter will be thick. Transfer the batter to the prepared pan, and spread into an even layer with a wet spatula.

Place in the center of the preheated oven and bake until just set and mostly firm to the touch (a toothpick may still come out a bit wet), about 30 minutes. Remove from the oven, and place the pan on a wire rack. Allow the brownies to cool completely in the pan before using the overhung parchment to lift them out of the pan onto a cutting board. With a large knife, slice into 16 squares.

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