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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    Please rate this recipe!

  • Reply
    Tricia Buice
    April 11, 2013 at 1:04 am

    Oh you are so bad … or is it so good? Who cares if they crumble, all that “collateral damage” can easily be covered with a giant scoop of ice cream. I mean really Sue – this is outstanding. Such are the desires of a girl on a diet!

  • Reply
    Rosita Vargas
    April 11, 2013 at 12:11 am

    Hola Sue realmente es como un exquisito souflé un pastel irresistible y genial,hugs,hugs.

  • Reply
    Pat @ Mille Fiori Favoriti
    April 10, 2013 at 4:44 pm

    They look fantastic to me! Chocolaty and fudge-like — the way I like brownies.

  • Reply
    April 10, 2013 at 11:40 pm

    Three words:

    Putting these on the weekend agenda!

  • Reply
    La Table De Nana
    April 10, 2013 at 11:18 pm

    PS I bought dark seedless grapes today:)

  • Reply
    April 10, 2013 at 10:45 pm

    Just the kind of hot mess that is perfect. Thanks Sue my kids are going to go crazy for this, oh MrBP too. Friday night dessert all planned!

  • Reply
    [email protected]
    April 10, 2013 at 9:33 pm

    Well I think they look pretty…even if you do describe them as a “hot mess”…I’m pretty sure they taste heavenly!

  • Reply
    La Table De Nana
    April 10, 2013 at 8:35 pm

    I am not a chocoholic..but my family is..I have made very similar to this and it was a chocoholic hit:)
    They look great!

  • Reply
    April 10, 2013 at 6:35 pm

    Oh yeah. I make a cake like that….cracks when you look at it. 🙂 Who cares? The flavor is divine, even though I’m not a chocolaholic. Love that yours have some almond flour in it..I’m addicted.

  • Reply
    My Little Bungalow
    April 10, 2013 at 5:26 pm

    Ah, heaven! They look amazing.

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