Name: 6-Ingredient Flourless Fudge Brownies
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 1 1/2 cups almond butter (smooth, unsweetened); 1/2 cup unsweetened cocoa powder; 3/4 cup coconut sugar (or brown sugar); 2 large eggs; 1/2 teaspoon baking soda; 1/2 cup chocolate chips

Why You’ll Love 6-Ingredient Flourless Fudge Brownies Recipe

If you love brownies with a dee6-Ingredient Flourless Fudge Browniesp chocolate flavor and a chewy, fudgy texture, this recipe will quickly become a favorite.

First, it’s naturally gluten-free since there’s no flour involved. Instead, a small amount of starch keeps the structure intact while maintaining that signature dense texture.

Second, it uses only six ingredients, all of which are easy to find and budget-friendly. No complicated steps or special equipment are required.

Finally, the preparation is quick and straightforward. Everything comes together in one bowl, making cleanup just as easy as baking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

coconut oil or unsalted butter
semi-sweet baking chocolate or chocolate chips
granulated sugar (or a mix of white and brown sugar)
large eggs
unsweetened cocoa powder
arrowroot powder (or cornstarch or tapioca starch)

Directions

Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper and lightly grease it.
In a microwave-safe bowl or using a double boiler, melt the chocolate together with the coconut oil or butter until smooth. Stir until fully combined.
Add the sugar to the melted chocolate mixture and whisk well.
Add the eggs one at a time, whisking thoroughly after each addition until the batter becomes glossy.
Sift in the cocoa powder and arrowroot powder. Gently fold everything together until smooth and fully incorporated.
Pour the batter into the prepared pan and smooth the top.
Bake for 20–25 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
Allow the brownies to cool completely in the pan before slicing into squares.

Servings and timing

Servings: 9 brownies

Prep time: 10 minutes
Cook time: 20–25 minutes
Total time: approximately 30–35 minutes

Variations

For extra richness, fold in a handful of chocolate chips before baking.

Add a teaspoon of vanilla extract for enhanced flavor.

Sprinkle flaky sea salt on top before baking for a sweet-and-salty finish.

For a dairy-free version, use coconut oil instead of butter and ensure your chocolate is dairy-free.

Chopped nuts such as walnuts or pecans can be added for extra texture.

Storage/Reheating

Store the brownies in an airtight container at room temperature for up to 3 days.

For longer storage, keep them in the refrigerator for up to 2 weeks. Allow them to come to room temperature before serving for the best texture.

To freeze, wrap individual slices tightly and store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator or at room temperature.

To reheat, warm a slice in the microwave for 10–15 seconds to restore its soft, fudgy center.

FAQs

Are these brownies really flourless?

Yes, this recipe contains no wheat flour or grain-based flour. A small amount of starch provides structure while keeping the texture fudgy.

Are flourless brownies gluten-free?

Yes, as long as all ingredients used are certified gluten-free, these brownies are suitable for a gluten-free diet.

Can I use only chocolate chips instead of baking chocolate?

Yes, chocolate chips work well. Choose good-quality chips for the best flavor and texture.

Why do these brownies have shiny, crinkly tops?

The combination of sugar and properly whisked eggs creates a glossy surface that forms the classic crinkle as the brownies bake.

How do I know when the brownies are done?

The edges should look set while the center remains slightly soft. A toothpick inserted should come out with a few moist crumbs, not wet batter.

Can I reduce the sugar?

You can slightly reduce the sugar, but keep in mind that it affects both sweetness and texture.

What can I use instead of arrowroot powder?

Cornstarch or tapioca starch are excellent substitutes and will provide a similar structure.

Can I double this recipe?

Yes, you can double it and bake in a 9×13-inch pan. The baking time may need slight adjustment.

Why are my brownies too dry?

Overbaking is the most common cause. Remove them from the oven once the center is just set to maintain a fudgy texture.

Can I add mix-ins like nuts or caramel?

Absolutely. Nuts, chocolate chunks, or even a swirl of nut butter can be added for extra flavor and texture.

Conclusion

These 6-ingredient flourless fudge brownies prove that you don’t need flour or a long list of ingredients to create a truly indulgent dessert. With their rich chocolate flavor, dense texture, and simple preparation, they are perfect for weeknight treats, special occasions, or anytime you’re craving something sweet and satisfying.