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The Best Flourless Brownies Recipe

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Flourless Brownies - www.ohlardy.com

I am on a bit of a grain free kick right now.  I do not normally follow a strict grain free diet, but I have been having so much fun experimenting with different grain free desserts recently.  

This recipe flourless brownies has become one of my favorites over the past few months.  I honestly can't even tell you how many times I have made these.  They are becoming my go-to dessert!

This recipe comes from a wonderful grain free cookbook, Indulge: 70 Grain Free Desserts, written by Carol Lovett who blogs over at Ditch the Wheat.

These flourless chocolate brownies are deliciously rich and decadent and are made with nourishing ingredients and are so easy to make.  I would definitely consider these Real Food!  

I like to serve this alongside homemade whipped cream for even more yummy goodness!

It is funny how so many people think of treats like brownies as ‘off limits' in a real food world but if they are made with the right ingredients, these are very nourishing indeed!

The Best Flourless Brownies

Carol Lovett



  • Preheat oven to 350
  • Mix ingredients in a bowl until velvety smooth
  • Pour into a parchment lined 8x4 loaf pan
  • Bake 25-30 minutes
  • Brownies will be soft in the middle and have a nice jiggle.
  • Let cool at least 5 hours before slicing (or put in the refrigerator to speed this along).


I have had success doubling this recipe and baking in an 8x8 pan.
Using 3/4 cup maple syrup instead of coconut sugar is a good substitution too! Makes it more gooey!
Adapted from Indulge


Indulge - Ditch the Wheat - Grain Free Cookbook

There are so many delightful recipes in this book.  There are a variety of cookies, pies, cakes and more!  I can't wait to try the magic cookie bars, the raspberry bars and raspberry fudge…AND the banana loaf, chocolate truffle cake, mini blueberry pies and lemon tart pictured below!

Seriously if you are on a gluten or grain free diet and are still craving some delicious, yet nourishing, treats, you need to give this e-book, Indulge: 70 Grain Free Desserts, a shot!


All photos courtesy of Carol Lovett @ Ditch the Wheat


Flourless Brownies - www.ohlardy.com

This post shared at these awesome blog carnivals:  Real Food Wednesday, Frugal Days Sustainable Ways, Whole Foods Wednesday, Party Wave Wednesday, Wildcrafting Wednesday, Simple Lives ThursdayThank Your Body ThursdayTasty Traditions, Fresh Bites Friday, Link Love, Simple Meals Friday, Natural Living Friday, Old Fashioned Friday, Small Footprint Friday, Fight Back Friday, Weekend Whatever, Sunday SchoolMake Your Own Monday, More the Merrier Monday, Homestead Barn Hop, Thank Goodness It’s Monday, Fat Tuesday, Scratch Cooking Tuesday, Slightly Indulgent Tuesday, Traditional Tuesdays, Family Table Tuesdays, Tuned In Tuesdays


      1. Could I use organic cane sugar instead of coconut palm sugar? Really want to try these, but cane sugar is all I have right now.

    1. I followed the recipe exactly *except* used sucanat. They were awful! I’d advise sticking to the original recipe.

      1. Sucanat has a much more crystallized texture. It will work in most recipes as a sub for brown sugar or coconut sugar as it has a similar flavor profile, but it does not dissolve easily because of it’s structure. In order to break it down, you have to grind the crystals smaller in the blender or a coffee grinder first, then you’re good to go ? Good Luck!

  1. Thank you for this recipe! I made these brownies for a small dinner party and everyone loved them. No one asked or guessed about them being “healthy.” They truly are delicious, the best grain free brownies I’ve made thus far! How do you suggest storing the leftovers? Are they okay in an airtight container at room temp, or should I store them in the fridge? Thanks again!

  2. THESE ARE ABSOLUTELY THE WORST THING IVE EVER COOKED!!! Save your ingredients, time and energy and do not make these! There has to be some kind of typo on this recipe because I followed it EXACTLY as instructed.

  3. Hey, Tamara, my inner child would like to know what’s up with the five hour cooling off/wait period? She wants to just cut into them right out of the oven:). Seriously, why the long wait time?

  4. I made this and at first, I didn’t like them at all. I made them with a quality coconut oil and that means a strong coconutty taste, something I’m not wild about in my brownies. I want my brownies to taste like chocolate. However, I tried them this morning after they sat overnight and they were VERY good. The coconut taste had dissipated and they were good and moist.

  5. These are absolutely WONDERFUL. Hands down the best brownies I’ve ever made! I definitely recommend using the full 3/4 cup of maple syrup as a sugar substitute. It gives the perfect amount of moisture and sweetness.
    Thank you for sharing!!

  6. I have never used coconut oil before so I picked some up at the store to make this recipe. It’s in a solid state (like shortening). Do you use it as a solid or melt it down to a liquid? I think “oil” and I think “liquid.” I’m confused! Please help!

  7. Hi Tamara – these look great but I only have an 8×8 pan so plan to double the recipe. Do I really use 8 eggs? Seems like a really eggy recipe! Thanks!

  8. These are so delicious! I following the directions exactly (substituting cocoa for cacao) and they are so yummy. Mine are a bit crumbly. I’ve been storing them in the refrigerator, so I suspect that may be why. Do you find that if left at room temp for a bit they hold together better? Thanks! 🙂

  9. what is the nutritional breakdown? We would use maple syrup rather than the coconut palm sugar
    Thanks!! 🙂

  10. I’ve never used coconut palm sugar. Is it a powder? If it’s a powder, how can 3/4 cup maple syrup, a liquid, be a substitute for it? Seems like the texture would be completely different?

  11. I made them today. I like them. They aren’t going to taste like a reg brownie but I like the dark chocolate taste it has. Next I’m going to try it with maple syrup.

  12. Hello:

    These look amazing! I’m wondering if using just the yolks of the eggs would work? I seem to only tolerate the yolks right now:(

  13. hi! Can I use something other than coconut oil? I’m intolerant to coconut unfortunately. I see lots of subs already for the coconut palm sugar so I wondered about the oil. Thanks!

    1. Click on coconut palm sugar in the recipe and it will link you to where I purchase. You can substitute any sweetener you wish. I have used maple syrup before too and it turned out nicely.

  14. I don’t know how you feel about silicone baking trays, but I just did this in a mini muffin tin and it worked out great (a little too much batter for 12 mini muffins, 2/3 full). They had to cool a little and then they pulled away from the sides with a bit of wiggling and could be eaten still warm. I’ll use this recipe again 🙂

  15. These were SO SO SO good. Brought to our friends’ home for a dinner party. Used pure maple syrup as suggested for a sweetener substitution. My timer accidentally got turned off so I may have overcooked them a bit, but they were a perfect consistency for our tastes. Big hit and I’ll definitely be making them again!! I love that there are no special flours nor nut butters needed (some paleo brownies recipes call for them) as they can be pricey and hard to find where I live. Thanks!!

  16. Excellent!!! I substituted the sugar for 1tsp liquid stevia and 1/3 cup Greek yogurt for moisture. So good will make again. For more sweetness you could add 3 packets coconut palm sugar!! Loved it!!

  17. I am on journey to increase my clean eating lifestyle and was searching for an easy and healthy dessert for my meal prep. My brownies are baking now and I can’t wait for them to come out of the oven. The only substitution I made was dark chocolate cocoa powder because that was what I had on hand. Thank you so much for sharing!

  18. Do you think Earth Balance would be a good replacement for the coconut oil? My mother is really sensitive to it.

  19. I was very skeptical reading the ingredients, but these were actually super yummy! I made them for my husband who is on a low-carb diet but he refused to even taste them because it was still too many carbs for him, as I had subbed in maple syrup for the coconut sugar. Maybe that type of sugar has less carbs? Regardless, now they are all for me and work great for my grain-free diet. Thanks so much for sharing this.

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  21. First of all the recipe is really great, BUT… The temperatur wasn’t right. 350 of what? I took celsius and to be honest my oven doesn’t even have that high temperatur, so I decided to make it up to 250 celsius and what happened? The crust burned and was black. At least you could make die t away and try it from the inside but more than half i had to throw away. What was really sad because it was really delicious 🙁 so my question how mmuch degree do I have to take make it work? Because now my kitchen does have this ugly burned dien smell -.-

  22. I love this recipe. I used maple syrup since I didn’t have coconut sugar. For my birthday, I doubled and baked in an 8×8″ pan (note — don’t bake too long or it will be dry), turned it out onto a plate, and drizzled with melted dark and white chocolate, topped with fresh strawberries. Perfect!

  23. I subbed the coconut oil for half an avacado since I was fresh out of coconut oil and it worked perfectly.

    Just a tip for those wondering what they can use in place of coconut oil!

  24. These were amazing, they tasted just like regular brownies couldn’t even tell the differences. Thanks so much for this recipe

  25. Mine aren’t cooking well. I’m using a halogen oven but after baking them for 15 minutes at 175 C°, they’re still liquidus. Followed the exact ingredients, so could it be the halogen oven that’s not cooking it properly?

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