These are simply The Best Flourless Brownies I’ve ever made! I’ve been tinkering around with them for 8 years now and I know you’re going to love these. They’re deeply fudgy, super easy to make, and just over the top delicious with a touch of flaked sea salt!
When I’m craving a brownie, what I’m after is a fudgy, ultra chocolatey experience. A little bit of chewiness and a lightly crackling top are also necessary part of the package. No fluffy or cakey brownies to be found here.
I found the perfect ‘better than the box’ recipe a few years ago. And I would make it from time to time for the occasional guilty indulgence. It was straight up white sugar, white flour, and all things processed though.
These days, I’m still wanting all that yumminess, but without the processed ingredients and loads of sugar. Now you might not think that would be possible, but I have the pictures to prove it most definitely is.
I originally saw the idea to use nut butter for baking from Elana’s Pantry. And ever since I baked my first brownies with nut butter, I’ve been using it to make all sorts of things ever since!
Nut butter acts as a ‘flour’ of sorts in baked goods. And I’ve had good success with everything from muffins to brownies and cakes. They’re all made with nut butter, and I’ve included them all below!
Now let’s jump in and talk about the ingredients for The Best Flourless Brownies!
- Nut butter – Each nut butter I’ve tried has produced a different texture in these brownies. But you will have success with whatever one you choose. I’ve even had reviews from those who have made these with sunflower butter to avoid nuts altogether and had great results. My favorite ever nut butter to use is raw cashew butter. It will give you the best crackly top, and it has a lighter flavor to let the chocolate really shine through. It tends to be a bit more expensive, so I stock up every time it comes on sale. These brownies also work really well with roasted cashew or roasted almond butter as well which is a bit more accessible. Peanut butter is my last choice for brownies because it has the most assertive flavor. But check out my brownie recipes below for the peanut butter cheesecake ones if you want a peanut butter cup experience! Be sure that any nut butter you’re using is plain nut butter, (no sugar, oil, salt, etc. added).
- Maple syrup – provides both a bit of liquid and acts as the sweetener here.
- Egg – binds both the nut butter and cocoa powder together to create the right chewy texture.
- Avocado oil – is my choice to keep these dairy free. And it also creates a great texture, especially with the raw cashew butter. I’ve also used melted salted butter, and melted ghee in this recipe as well. I’ve have used melted coconut oil, but it does add a coconut flavor which is why it’s my last choice here.
- Baking soda – provides just a touch of leavening to keep these brownies fudgy, but not completely dense.
- Cocoa powder – works together with the nut butter to provide structure. It works like a ‘flour’ in this recipe. And of course it’s also responsible for the chocolate flavor here. It also means you get to make brownies without any refined sugar at all which is a nice bonus!
- Vanilla – just a touch of vanilla always enhances chocolate, and is a must in brownies.
Ok… let’s make The Best Flourless Brownies step by step in just minutes!
Start by measuring out all of the ingredients.
Then add all of the ingredients to a medium sized mixing bowl.
Next mix until the brownie batter comes together and no nut butter lumps remain.
Step 3 & 4:
Finally spread the brownie batter evenly into a prepared pan. Then bake until puffed in the middle and just done, about 20-25 minutes.
Tips & Tricks:
- To get deep dish super thick brownies, make a double batch and bake them in a 11″x7″ deep dish baking pan. It will take about double the cooking time, around 45 minutes. You’ll end up with brownies that are about 3″ deep and oh so fudgy!
- If you want to be able to slice the brownies and put them on a serving plate, you’ll need to line your baking dish. The ones you see pictured below are a single batch baked in an 8″ baking dish. Line the baking dish with 2 strips of parchment paper. Then after the brownies have baked, let them cool on a wire rack until they’re firm enough you can lift the out of the pan. Or turn the pan to a 45º angle and carefully slide them out with the parchment paper.
- These freeze really well in an airtight container. If you want to stack them together in your container without them sticking, freeze them in a single layer first. Slice the cooled brownies, them set them apart on a parchment lined baking sheet. Freeze them until solid, then transfer them to a container where they’re keep for at least a month.
And finally some more flourless baked goods, all made from nut butter!
I hope you enjoy these as much as we have! If you do make them, I hope you’ll leave me a comment/rating below, I always love hearing from you here.
- Preheat the oven to 325F.
- Lightly grease a 8" baking pan. Or cut 2 strips of parchment paper the width of the baking pan and place them into the pan crosswise if you want to be able to lift the brownies out of the pan.
- Add all of the ingredients listed into a medium sized mixing bowl. Mix until completely combined, then spread it evenly into the prepared baking dish.
- Bake until puffed in the center and just done but still fudgy, about 20-25 minutes.
- Let the brownies cool completely on a wire rack before attempting to carefully lift them out. Otherwise let cool as long as you'd like before slicing and diving right in!
This recipe was originally published in 2013, but has been updated in 2021 to include more tips, new information, and brand new photos.