Flourless Chocolate Brownies (Gluten Free)

Gluten-free brownies! These little things make me so happy! They are a perfect combination of brownie flavor and fudge-like texture. Plus, when I bake them, the whole house smells like chocolate! Garnish with confectioners' sugar to make them extra pretty and serve with a cold glass of milk or vanilla almond milk. MMM!

Prep Time:
15 mins
Cook Time:
52 mins
Additional Time:
3 hrs 30 mins
Total Time:
4 hrs 37 mins
16 brownies


  • 1 teaspoon unsalted butter

  • 1 ½ teaspoons unsweetened cocoa powder

  • 2 (4 ounce) bars dark chocolate (60 to 65% cocoa), chopped

  • ¼ cup unsalted butter, diced

  • ¼ cup coconut oil

  • 5 eggs

  • cup white sugar

  • 2 teaspoons vanilla extract

  • ¼ teaspoon instant espresso powder

  • 1 pinch salt

  • 1 tablespoon confectioners' sugar for dusting (Optional)


  1. Preheat oven to 325 degrees F (165 degrees C).

  2. Grease an 8-inch baking pan with 1 teaspoon butter. Add cocoa powder; move pan around to spread evenly. Turn pan upside down over the sink; tap gently to remove excess cocoa. Place baking pan inside a larger baking pan.

  3. Place chocolate, 1/4 cup butter, and coconut oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is almost completely melted, 4 to 5 minutes. Remove from heat.

  4. Bring 4 cups water to a simmer in the same saucepan from the double boiler.

  5. Whisk eggs and sugar together in a large bowl. Mix vanilla extract and espresso together in a separate bowl until espresso is dissolved. Pour vanilla extract mixture into egg mixture. Add salt. Stir in cooled chocolate mixture.

  6. Pour chocolate batter into the prepared 8-inch pan. Pour simmering water into the larger baking pan to create a hot water bath.

  7. Bake brownies in the water bath in the preheated oven until a toothpick inserted into the center comes out mostly clean, with a few crumbs attached, 52 to 55 minutes.

  8. Remove 8-inch pan carefully from the hot water bath. Invert onto a wire rack lined with parchment paper. Cool for 30 minutes. Refrigerate until firm, about 3 hours. Cut into squares and sprinkle with confectioners' sugar.

Cook's Note:

For a flourless chocolate cake, pour batter into a 9-inch cake pan that has been buttered and dusted with cocoa powder. Place in a deep baking pan. Fill pan with 4 cups hot water. Bake at 325 degrees (160 degrees C) until a toothpick inserted into the center out mostly clean, about 1 hour 12 minutes. Remove cake pan from the hot water bath and flip cake onto a wire rack lined with parchment paper. Cool completely. Refrigerate until firm, about 3 hours. Serve cold with your favorite ice cream.

Nutrition Facts (per serving)

190 Calories
13g Fat
17g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 190
% Daily Value *
Total Fat 13g 16%
Saturated Fat 6g 31%
Cholesterol 67mg 22%
Sodium 33mg 1%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 4%
Total Sugars 16g
Protein 3g
Calcium 10mg 1%
Iron 0mg 2%
Potassium 26mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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