Fudgy Flourless Brownies (Vegan and Gluten Free)

Melissa King Healthy Brownies and Bars, Recipes

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.

Looking for more flourless recipes?

 

Fudgy Flourless Brownies

Fudgy Flourless Brownies

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

These super moist and rich brownies are secretly healthy!

Ingredients

Instructions

  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.

by

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. I don't think using butter would work very well. The nut butters are of a solid substance, and gives the brownies a solid base. Butter is an oily, liquid substance and will likely not set up when baked. These sound so good, & I have been avoiding flour for about a year now. Hope I can try these soon!
    Reply
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  3. I was super excited to try these but they were not what I expected. They are tasty but I don't think they are gonna curb my brownie craving. They are super moist! But I would describe them as more cake-like than fudgy. I am a pretty strict brownie critic, though. With that said, I think my two year old will adore them as she doesn't have an expectation as to what a brownie should be like. I think I will call them chocolate cake squares and that will help my brain.
    Reply
  6. Just made these and I desperately WANT them to be amazing... but for some reason, even after multiple additions to the cooking time, they are still gooey- they do not hold any shape. What could have gone wrong? I followed your recipe exactly...
    Reply
    1. I am sorry you had that problem. A lot of people liked them better straight out of the fridge. You can try doing that.
      Reply
  7. Made these for a play date yesterday. Delicious!!! I used almond butter and put it all in the vitamix. Everyone loved them! My picky eater even had 2. Keep up the good work :)
    Reply
  8. Made these brownies tonight and they are awesome! My 3-year-old loves them, too. We'll definitely be making these again. Thank you for sharing the recipe!
    Reply
  9. When I saw this I was expecting a bean-based recipe - not that bean-based recipes aren't amazing, but I've just already tried quite a few of them. I'm a firm believer of the power of courgettes in desserts, and am absolutely delighted to find a recipe not just featuring them as a "secret" add-in, but hanging the entire recipe upon them! Cannot WAIT to try these and see how it works:D
    Reply
    1. Let me know how you like them! I really enjoy this recipe. :) I will be making some chocolate zucchini muffins tomorrow!
      Reply
  11. Let me preface by saying that my #1 brownie recipe is Brooke's Bombshell from Allrecipes.com, which if I recall has 1 c butter 3 c sugar, 1 c cocoa powder, etc. And they are to die for. I have never bothered making "healthy" brownies because they usually sound like a lame imitation that will drive me right into making real brownies anyway. :) This recipe was quite surprisingly very good. The base itself isn't very chocolatey, but has just the right texture for a fudgy brownie. But when you combine a right-texture base with amazing chocolate chip bursts in your mouth, you are tricked into thinking it is a very guilty treat. We used mostly PB and then cashew butter when the PB ran out, and about 1/2 semi and 1/2 60% Ghirardelli chips. I don't recommend this without good quality chips, (or chips at all), but I really enjoyed them. I used thawed shredded zucchini (about 3 cups before freezing last summer), squeezed all of the thawy water out, and the 3 cups well squeezed seemed to be excellent. I'd probably use 2c fresh zucch if it's what I had. Oh, and be sure to spread the batter pretty flat, as it did not spread at all while baking.
    Reply
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  15. I just stuck these in the oven. Can't wait to taste them. I did lick the spoon, LOL, and my only think is that it taste really strong of peanut butter. I don't have any macadamia nuts or butter and it is so expensive. I think the next time I won't use as much PB. And I might try adding some dates in with it. We will see how they taste when cooked.
    Reply
    1. Let me know what you think. I used macadamia butter because of it's mild flavor. Almond butter may be another good option.
      Reply
      1. They taste great! My granddaughter really likes them so did my hubby. Daughter wasn't thrilled with them but I think it was the PB taste she didn't like, it was too strong. Can't wait to make them again and add dates to them to see how that taste and less PB or maybe try the almond butter, Granddaughter said I had to make more, lol. Love finding things that are healthy and less or no sugar in them.
        Reply
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  17. Which of the nut butters is the least nutty tasting in these brownies? I used almond nut butter because it's what I had and I love them, but dd who doesn't like nuts wasn't crazy about them. Is macadamia nut butter less nutty flavored?
    Reply
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