• Prep Time: 10 minutes
  • Cooking Time: 25 minutes
  • Serves: 12

Fudgy Flourless Brownies

  • Recipe Submitted by on

 Ingredients List

  • For the brownies
  • 10 ounces dark chocolate, chopped
  • 4 tablespoons (56 g) unsalted butter, chopped (Paleo option: replace with virgin coconut oil)
  • 3/4 cup (150 g) granulated sugar (Paleo option: replace with coconut palm sugar)
  • 3 eggs (150 g, weighed out of shell), at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/4 cup (20 g) unsweetened cocoa powder (Dutch-processed is preferred)
  • 1/4 teaspoon kosher salt
  • For the chocolate ganache
  • 6 ounces dark chocolate, chopped
  • 1/2 cup (4 fluid ounces) heavy whipping cream (Paleo option: replace with coconut cream)
  • 2 ounces dark chocolate chips, for scattering (optional)


First, make the brownies. Preheat your oven to 350°F. Grease and line an 8-inch square baking pan with unbleached parchment paper that overhangs the sides of the pan, and set it aside.

In a double boiler or a medium-sized microwave safe bowl, melt the chocolate and butter or coconut oil until melted and smooth. To melt the chocolate in the microwave, heat in 30-second increments at 70% power, stirring in between intervals, taking care not to burn the chocolate. To the melted chocolate and butter mixture, add the sugar, mix to combine well, then set the bowl aside. In a separate, large bowl, place the eggs and vanilla, and beat with a hand mixer on medium-high speed until frothy (about 1 minute). Add the cocoa powder and salt to the eggs, and beat on low speed until the cocoa powder is absorbed (about 1 minute). Add the chocolate and butter mixture to the large bowl, and beat on medium-high speed until the mixture is smooth and glossy (2 to 3 minutes).

Pour the mixture into the prepared baking pan, spread it into an even layer and tap the pan on a flat surface to break any large air bubbles. Place the pan in the center of the preheated oven and bake until set in the center (22 to 25 minutes). Do not overbake. Remove the pan from the oven, place it on a wire rack and allow to cool completely.

To make the chocolate ganache, place the chopped chocolate in a medium-size, heat-safe bowl. Heat the heavy cream or coconut cream in a small, heavy-bottom saucepan just until it begins to simmer. Pour the hot cream over the chopped chocolate and allow the mixture to sit for about 30 seconds, or until the chocolate beings to melt. Stir until the chocolate is melted and the mixture is smooth. Pour the ganache over the top of the cooled brownies, still in the pan. Scatter with the optional chocolate chips, pressing them down gently to adhere. Refrigerate the brownies in the pan until the ganache is set (about an hour). Remove the brownies from the pan by the overhung parchment paper, place on a cutting board and slice the brownies into 9 or 12 equal parts with a sharp, wet knife. Serve chilled or at room temperature.

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