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Miracle Flourless Brownies freshly cut in a diamond shape and sprinkled with sea salt

Miracle Flourless Brownies {Regular Sized Batch}

Miracle Flourless Brownies are the easiest brownies you will ever make. Simple ingredients, quick prep and extra indulgent.
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Course: Dessert, Snack
Cuisine: American, australian
Keyword: baked, baking, brownies, chocolate, dessert, flourless, Gluten Free, Paleo, treat
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 9
Calories: 170kcal
Author: Allison Jones


  • 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


  • 77 grams cacao powder or cocoa 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)


  • 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.


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.
If using coconut oil, measure it out and heat it gently to liquid form - set aside to cool.
Small Batch Ingredients
Use a 22x17cm (8.5x7") Pyrex glass dish for the small batch. Follow the baking instructions as per the regular batch. 
  • 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
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Please do not use the photos without prior written permission from Allison Jones. If you wish to share this recipe, please provide a link back to the recipe on my website - social media sharing sites like Pinterest will do this automatically. If you make significant changes to the recipe, please rewrite the recipe in your own unique words and provide a link back here for credit. Thank you!


Serving: 1slice | Calories: 170kcal | Carbohydrates: 19g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Cholesterol: 62mg | Sodium: 157mg | Potassium: 157mg | Fiber: 3g | Sugar: 15g