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. Hi Melissa, First off thank you for another Amazing recipe!! My husband had been bugging me for something chocolatey all week & since I stopped buying "snacks" from the store bcuz of all the unwanted junk they contain as you so graciously taught me all about. ( Ty wink wink) ) I had all the ingredients and the recipe looked so easy, so I thought I would try these. Well, correction, I didn't have macadamia butter but I did have cashew butter lol... Now I must say, I hate changing anything in your recipes bcuz I'm a firm believer in, that when you write the ingred for a recipe as is,it's for a reason, bcuz it works! haha... I hate it when people change your recipes and sub this & that bla bla & then leave a comment like "this recipe was horrible" It just kills me... Anyhow back on track...My husband as well as my 2 girls (13 & 3) absolutely loved these! I even sent one to school for my daughters teacher who also adored them. So thank you Melissa for all that you do and for yet another super amazing recipe!!!
    1. You are so welcome Wendy!! When it comes to this recipe, any nut butter will work. I bet it was awesome with the cashew butter! Yum!
  2. I know you posted this once before and one of your recipes but I don't remember which one it was and I have forgotten how to make a flaxseed egg substitute. Thank you for this website I would really love it it's an encouragement to me to cook healthy for my family. This recipe looks amazing! Also I have a ninja and I tried to grind some flaxseeds the other day they were frozen and they wouldn't grind up now I'm not sure if they're too old or what I'm going to try using my magic bullet see if that will grind. Otherwise I'll just have to go buy some flax meal.
    1. This is how you make the flax egg. If the flax is old, it may not absorb the water well. https://mywholefoodlife.com/advice/how-to-make-a-flax-egg/
  3. Great recipe! I loved the zucchini concept and had a ton in the fridge but wanted to make a cakier brownie to hold up in school lunches, so I made a few additions and it worked beautifully. I followed your recipe to the letter and then added 1 & 1/2 cup almond meal, 1 more T cacao, and 1 more tsp baking powder. Instead of using parchment (which I was out of which was another reason I opted for cakey), I greased the pan with coconut oil and dusted with almond meal. Hope you don't mind my improvisation, it turned out so well, I wanted to share!
  4. Melissa these are SOOO good! Thank you for a great dessert recipe! They taste amazing it is hard to believe the ingredient list really made these savory, rich brownies! You are very talented!
  5. These brownies are just as amazing as u had promised! Super fudgy, chocolatey and the outside was chewy!!! I am a little sad that only 1 piece remains and i have to give it to hubby for morning tea at work :( lol. I think next time i will try with coconut butter as suggested above, as the macadamia nuts are a bit expensive and i wouldn't be able to make this very often. I will post again after i try. I even gave my non paleo friend a try, she has never eaten food like this before and eats loads of unhealthy and processed foods, she had a bite and loved it, then i told her what was in it and she couldn't believe that something so delicious could also be nourishing. Since then she has been hanging on my every word when i talk about food and asking more questions about what i eat and why. I am so happy that these brownies may be the turning point for my friend to start making better decisions for herself, so thank you. Xx
  6. Love all your recipes, but this one is one of your best!!!! So good and fudgy. Thank you for make healthy eating so easy and fun. :)
  7. Melissa, will these freeze well? I have a day to bake and create (rare these days)...would like to make a few treats and freeze for later.

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