Brownie recipes are a dime a dozen, but with a super short ingredient list and extra simple to make, these 5 Ingredient Flourless and Nut-Free Miracle Brownies really are a miracle of baking. Praise be, indeed. If you're looking for a killer reward:effort ratio, these are your brownies.
Sometimes the simple recipes actually take a bit longer to get just right. Most flourless brownies or flourless baking recipes actually use almond flour...while it’s technically not a flour, it is a bit cheeky. This recipe doesn’t sneak any of that. I love the simplicity of these brownies...less ingredients also means a more intense chocolate hit!
As with many of my recipes, these flourless brownies are gut microbiome friendly! You can also check out more of my microbiome friendly recipes.
🍫 Here’s what you’ll love about these Miracle brownies:
- 1 bowl
- No special equipment
- 5 simple ingredients you most likely already have
- Fuss free - just dump and mix!
- Gluten free, Nut free*, dairy free
- Minimal sugar - these brownies are sweet but certainly not overpowering so the cacao really shines
- Flourless - actually flourless!
- Chewy and a bit fudgey
- Only 5 minutes prep
- A small batch option has been provided in the Notes of the recipe card below
*unless you mix in nuts 😉
For the full instructions, head to the recipe card further below.
🥣 Ingredients you'll need
- Cacao powder - for that chocolate flavour!
- Raw sugar (aka turbinado, demerera) - for the perfect amount of sweetness
- Gluten free baking powder - for just a little lift
- Cooking salt - complements the chocolate flavour and the sugar...don't leave it out!
- Olive oil- olive oil is amazing in chocolate recipes with its fruity notes
- Large eggs (not XL), at room temperature - eggs give us some rise and chewy results
- Optional: 2-3 tablespoons of your favourite mix-ins such as hazelnuts, sour cherries, dried ginger
💡 How to get the best results from this recipe
- Always use room temperature eggs
- Getting the best results in baking often requires using the weight measures as it's more accurate, especially for a recipe with a short ingredient list.
- Don’t cut the brownies until completely cool! I warned you! You can steal a little from the tray before they’ve cooled, but don’t try cutting the whole tray. I prefer to put my brownies in to the fridge still in the pan after 20 minutes on the bench. After an hour or so, they’re usually ready to cut.
- Since they freeze so well without losing taste or texture, I highly recommend making the larger batch. No one ever regrets making more brownies.
- I don't recommend changing any of the ingredients since this recipe has been tested for best results. If you do want to change the sugar, I recommend using the weight measurements and coconut sugar requires extra oil as it can be drying. Melted coconut oil may be used in place of olive oil - again, best to use the weight measures.
- Have fun and feel free to turn up the song above while making your Miracle Brownies!
🧁 Since you're here, check out some of my other baking recipes...
Spiced Pecan Banana Bread with no added sugar!
Two Ingredient Pistachio Biscuits/Cookies
Gluten Free Baked Pancake with Fig, Blueberry and Pistachios
Miracle Flourless Brownies {Regular Sized Batch}
Equipment
- Mixing bowl
- Digital scales
- Whisk
- Spatula
- Measuring spoons
- Baking pan - either a 22x17cm (8.5x7") glass dish for the small batch or a 20x20cm (8x8") square pan for larger size
- Baking/parchment paper
- Cooling rack
Ingredients
- 77 grams cacao powder ¾ cup
- 135 grams raw sugar (aka turbinado, demerera) ⅔ cup + 6 teaspoons
- ¾ teaspoon gluten free baking powder
- 3 pinches cooking salt
- 70 grams olive oil ¼ cup + 3 teaspoons
- 3 large eggs not XL, must be at room temperature
Instructions
- Preheat oven 180C /350F.
- If your eggs aren’t at room temperature, you can add them to a bowl of warm water for a few minutes before cracking them open.
- Line your baking dish with baking paper.
- Add the dry ingredients to bowl, whisk together until everything is well combined.
- Add eggs and oil - mix well with a large spoon until the eggs aren’t visible and there are no dry spots or lumps in the batter. Add mix-ins if using.
- Pour in to the baking dish, push batter in to corners and even out the top.
- Bake for 10 minutes, turn and bake for a final 10 minutes.
- Remove from oven, let cool in the pan for 20 minutes, then transfer to the fridge to set for an hour or so, uncovered.
- Brownies are easiest to cut when they are completely cool (trust me) and the knife is hot. Pour boiled water on to the knife, shake off excess water and push the knife down in to the brownies in one movement to cut. This minimises waste.
- If you like your brownies with some extra chew, you can store the brownies uncovered in the fridge.
- Brownies can be stored in the fridge for up to a week and also freeze perfectly. Defrost at room temp or heat up in the microwave.
Notes
- 51 grams cacao powder ½ cup
- 90 grams raw sugar (aka turbinado, demerera) ⅓ cup + 3 teaspoons
- ½ teaspoon gluten free baking powder
- 2 pinches cooking salt
- 45 grams olive oil 3 US tablespoons + 2 teaspoons / OR 2 AU tablespoons + 3 teaspoons
- 2 large eggs not XL, must be at room temperature
Nutrition
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Yummy! This looks so delicious and yummy! Can’t wait to give this a try!
Thank you! I hope you like them 🙂
The small batch was PERFECT!! Thanks for sizing down this recipe. It was so good and fresh and had the best brownie texture.
Glad you enjoyed it! I've started putting a couple of different sizes in all my recipes now to cater to more people.
Your photos make me want to dive right into these brownies! Yes a dime a dozen but if yours are oven baked to perfection they will be the million dollar brownies, haha! Can't wait to try the recipe.
thank you! I hope you like them 😀
These brownies look so light and fudgey. I can't wait to try them.
thanks! they really are 😀