Fudgy Flourless Brownies (Vegan and Gluten Free)

Fudgy Flourless Brownies that are vegan and gluten free.  O.M.G you guys!  These brownies are awesome! I have made my Super Moist Flourless brownies in the past and those were great. Well these healthy brownies are amazing!

These fudgy vegan flourless brownies go to the next level of awesomeness.  They are flourless thanks to a secret ingredient.  I will give you a hint.  It’s not beans!


Fudgy Flourless Bownies - My Whole Food Life P


These flourless brownies are so rich.  Imagine a crisp outer layer with a gooey inside.  Almost as if they were under done.  This recipe is an adaptation of Delighted Momma’s Zucchini Brownies.

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Fudgy Flourless Brownies

Fudgy Flourless Brownies

Prep Time 5 min Cook Time 45 min Serves 9 squares     adjust servings

These super moist and rich brownies are secretly healthy!



  1. Preheat oven to 350.
  2. In a food processor , combine all the ingredients and mix well.
  3. Pour the batter into a parchment lined pan. I used an 8x8 glass baking dish .
  4. Bake for 45 minutes.
  5. Let the brownies cool completely before removing them from the pan.
  6. Store them in an airtight container in the fridge.
  7. They should last 1 week in the fridge.
  8. You can also freeze them.


Recipe Notes

A few things to note: These brownies will almost seem like they are underdone. Once they have finished cooking,let them cool completely and put them in the fridge and they will firm up nicely. I used macadamia nut butter because I like the buttery texture and taste of it. If you want to use it, just take 2 cups raw macadamia nuts and blend them in the a blender or food processor. I used my Blendtec with the twister jar and it took only 2 minutes. You can also sub another nut butter if you wish. Store these in the fridge in an airtight container. I like to put a layer of parchment paper in between each brownie, so they don't stick together.

fudgy flourless brownies

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128 thoughts to “Fudgy Flourless Brownies (Vegan and Gluten Free)”

  1. Oh I'm very excited about these, since the black bean brownies didn't turn out that great. I once baked a potato chocolate cake....moist and nice
    1. Thanks Melissa! I hope you enjoy the recipe. I also have several recipes for zucchini pasta if you are interested. :)
  2. Thank you for this fantastic recipe! I can't wait to try it out. I don't suppose you know the cal count per brownie do you? I can try to ballpark it but thought I would ask you first. Thank you! :)
    1. You are so welcome! I'm sorry I don't know. You can figure it out by going to www.caloriecount.com. I got 9 squares out of my batch.
  3. I'm going to try regular butter and stevia to sweeten as we are having to count carbs here. Will also omit the chocolate chips.
  4. I'm a type 1 diabetic. I made these last night using peanut butter (what i had on hand) and the turned out awesome! I've made black bean brownies twice and these are uber better! My last batch of black bean brownies were a failure, I tried using a xylytol/eurithrytol blend (diy) and the brownies began to harden as soon as they began to cool. With in minutes those brownies were rock hard. This time I stuck with maple syrup ( easy enough to account for with a small addition of insulin) and the brownies did not create a blood sugar spike and they stayed soft. YEY! Though I'm sure I could have used stevia leaf too, the amount of maple syrup is very small per square. I also used Enjoy Life chocolate chips, real cold-pressed cocoa powder and added a T of Maca powder. Thanks for the recipe Melissa :)
    1. You are so welcome Linda! I am so glad you were able to enjoy them. I do think they would turn out well with stevia as well. :)
  5. Ok so I made these today and I have mixed emotions so I need some guidance :) this is my first time trying anything "healthy" as far as a brownie goes...I've always just cooked the ole fashioned fattening brownie and since we've been trying to change what we eat I decided these. So obviously drastic flavor change...but I had almond and peanut butter so I used some of both and then the only chocolate chips I had were semi sweet chips. Would that alter the taste. These were not "sweet" at all but knowing what they were made of I can't say they were awful either!! So did I go from one drastic end to the next? Was their another brownie recipe in between that I should have tried first?!? I will say this though my son ate them up which made me smile bc he never eats vegetables so knowing he was eating something ok for him I was ok with it :). Thanks for your input since I'm a newbie to this healthy stuff :)
    1. I think they may not have been sweet enough due to the semi sweet chips? I used sweetened chips. I also think that maybe a good stepping stone for you would be to use sweetened chips and even add a couple more tablespoons of maple syrup? Then each time you make them, you can use a little less sweetener? Just a thought.
  6. Do you have any suggestions about a food processor substitute? I have a ninja, stand mixer and hand mixer. Think any of those methods would work?
  7. Hey there, glad I found this. We are trying to eat healthier, and there has been a recent diabetes diagnosis in the family here (not me thank goodness). But can I bake this for our dessert and let them have some? I *think* it would be ok. Do you know? I was going to try some black bean ones, but this looks more tasty (the ingredients i mean )
    1. I am not 100% sure it's diabetic friendly. I would advise you to use sugar free chocolate chips. They make some sweetened with stevia that are probably okay for diabetics.
    2. I am not 100% sure it's diabetic friendly. I would advise you to use sugar free chocolate chips. They make some sweetened with stevia that are probably okay for diabetics.
    3. I am diabetic myself and these are much more carb friendly than the bean ones. Zucchini is low in carbs as are the macadamia nuts (as long as you they don't have added sugar). Cut down on the maple syrup some and use the stevia chips like Melissa recommended. Without added chocolate chips each bar is going to be roughly 15 carbs (I ran it through a recipe counter). You can also go with some low sugar dark chocolate. Your diabetic can easily incorporate this into allotted carbs per meal. I stay away from the artificial sugars, including stevia, and just plan accordingly.
      1. Stevia isn't an artificial sugar, its 100% plant, 0 calories and carbs, has medicinal uses also. I use it as my main sugar source. Beware of the "Brand" name stevia products, they do have some added sugar.
        1. You have to be careful with Stevia products though because many of them use a large amount of chemicals to process them down to the sugary form you see.

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