Flourless Chocolate Brownies

Decadent flourless brownies are gluten free and unimaginably rich!

Flourless Chocolate Brownies ~ these decadent gluten free brownies are designed to make the most of the star ingredient ~ chocolate! This easy chocolate dessert is guaranteed to be popular!

gluten free and decadent flourless chocolate brownies

If you’re a type-A chocoholic, you might want to bypass these Flourless Chocoate Brownies. They’re definitely messy. The crackly crisp outer crust will shatter at the mere mention of a knife. I found a pizza cutter caused the least amount of collateral damage, but either way there will be moist shards of brownie everywhere.

So what if these look like a train wreck when you try to cut them? That just goes with the territory, and there are rewards aplenty awaiting you if you can get past your issues.

Made with just chocolate, sugar, eggs, and a mere 4 tablespoons of almond meal, these brownies are almost souffle like. They puff up in the oven and then fall back down as they cool, leaving a rugged landscape of cracks and crevices. You can peer through cracks in the paper thin crust into the rich (but surprisingly fluffy) chocolate interior.

You definitely won’t get nice clean edged squares out of these babies, and they might even qualify for the term ‘hot mess’. But hey, you can always serve these in a bowl loaded up with ice cream or whipped cream for camouflage.

Let’s just say, if you’re having the boss and her husband over for dinner, you might want to skip these and opt for a nice, predictable cookie or truffle.

But otherwise, what are you waiting for?

How to toast pecans ~

  • To toast the pecans, lay them out on an ungreased baking sheet and toast at 350F for about 10 to 15 minutes, shaking the pan often. Watch them carefully, they can burn.
  • I used pecan halves, if you are using chopped pecans, the time may be shorter.


gluten free and decadent flourless chocolate brownies
5 from 3 votes

Flourless Chocolate Brownies

Flourless Chocolate Brownies ~ these decadent gluten free brownies are designed to make the most of the star ingredient ~ chocolate!  This easy chocolate dessert is guaranteed to be popular!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
resting 30 minutes
Yield 9 -12 servings
Author Sue Moran


  • 9 ounces bittersweet chocolate cut in pieces
  • 1 cup 2 sticks unsalted butter,cut in large pieces
  • 1 1/3 cup sugar
  • 4 Tbsp almond meal
  • 5 large eggs beaten
  • 1 heaping cup toasted pecans*


  • Set oven to 325F
  • Put the chocolate and the butter in a microwavable bowl and heat for 1 minute. Take out and stir. If it is not completely melted, put it back for 30 seconds, and stir again. Let the heat of the mixture melt the remaining chocolate chunks. If necessary zap it again for 15 seconds.
  • Add the sugar and almond meal to the eggs and blend.
  • Add the eggs and stir well to incorporate the eggs completely.
  • Set aside at room temperature for 30 minutes.
  • Fold in the nuts, then spread the mixture in a greased 8x12 pan. I used a pan with a removable bottom. If you don't have that size pan, use an 8x8 or 9x9 square baking pan and make a few cupcakes with the rest of the batter.
  • Bake for about 40-45 minutes. The top will be crackly and firm. You can use a toothpick, but don't worry if it comes out with moist crumbs clinging to it. (If you are using a smaller pan, check it carefully as the time will differ.)
  • Cool on a rack before "cutting" 😉
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Other decadent chocolate desserts to try ~


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  • Reply
    April 15, 2020 at 9:39 am

    Sue- I made the Belgian chocolate cake for the holidays, (Easter and Passover) and it was great. I am making the flourless brownies now and used a 9×9 inch pan and they don’t seem to be setting. How long would you expect them to take in this size pan. Thank you.

    • Reply
      April 15, 2020 at 9:45 am

      These brownies are very soft and moist, even baked in the pan I used Gerry, so I imagine in the 9×9 they would take longer. They will never be fully ‘set’ like a regular brownie, but the surface should be firm. Maybe an extra 10 minutes?

  • Reply
    February 22, 2015 at 8:20 pm

    I think you are too hard on yourself. These look perfect. They are also perfect for those of us to celebrate Passover. I like to make desserts that are naturally flourless – so I will be testing them soon before Passover comes in April. thanks so much!

  • Reply
    shannon weber
    April 19, 2013 at 1:14 am

    i am BIG into these; flourless chocolate and i are having a moment right now. I made gluten free chocolate cookies on the fly to take to a party (as i knew one of the kids has Celiacs) and they were phenomenal. I may have made an extra batch for myself. these look just like them, only brownies, which could even be more amazing.

  • Reply
    Heather Schmitt-Gonzalez
    April 12, 2013 at 12:56 am

    Mmmmm…hot mess brownies. My favorite 😉

  • Reply
    SavoringTime in the Kitchen
    April 11, 2013 at 9:40 pm

    Beauty is in the eye of the beholder and these look beautiful to me!!!

  • Reply
    April 11, 2013 at 4:09 pm

    yeah, so maybe those gluten-free folks don’t have it so bad after all. 🙂

  • Reply
    Ciao Chow Linda
    April 10, 2013 at 11:55 pm

    I’ll take these anyday, with cracks on top and all.

  • Reply
    Averie @ Averie Cooks
    April 10, 2013 at 8:46 pm

    moist shards of brownie everywhere and not having clean cuts is a-okay by me! The best kind of brownie is one that’s gooey, barely held together, and totally fudgy 🙂 These are that!!

  • Reply
    April 10, 2013 at 7:51 pm

    They look amazing!!

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