Miracle Flourless Cocoa Brownies

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

Miracle Flourless Cocoa Brownies

Miracle Flourless Brownies are the easiest brownies you will ever make. Simple ingredients, quick prep and extra indulgent.

Print Pin

Course: Dessert, Snack

Cuisine: American, australian

Keyword: baked, baking, brownies, chocolate, dessert, flourless, Gluten Free, Paleo, treat

Prep Time: 5

Cook Time: 20

Servings:

Calories: 170kcal

Author: Allison Jones

Equipment

Mixing bowl
Sifter
Digital scales
Whisk
Spatula
Measuring spoons
Baking pan - either a 20cm x 20cm (8" x 8") square pan for standard size or 22cm x 17cm (8.5" x 7") glass dish for the small batch
Baking/parchment paper
Cooling rack

Ingredients

Standard Size Batch

180 grams brown sugar
65 grams coconut oil, ghee or olive oil melted
4 large eggs at room temperature
102 grams cacao powder
¾ teaspoon gluten free baking powder
⅓ teaspoon cooking salt

Instructions

Preheat oven 170C/340F (or 145C fan forced).
If your eggs aren’t at room temperature, you can add them to a bowl of hot water for a few minutes before cracking them open.
Line your baking dish with baking paper.
Mix the eggs, sugar and melted oil/fat - mix well with a whisk until the eggs aren’t visible.
Sift the dry ingredients in to the wet and mix well until there are no dry spots or lumps in the batter. Ensure you are mixing the ingredients at the bottom of the bowl too. Add mix-ins if using.
Pour the batter into the baking dish, push into corners and even out the top. You can shuffle the dish around to help.
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

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.
If you prefer a less bold-flavoured brownie, you can replace some of the cacao powder with almond flour - eg. use 72 grams cacao powder and 30 grams almond flour for the full size batch and use 54 grams cacao powder and 23 grams almond flour for the small batch

Small Batch Ingredients

Use a 22cm x 17cm (8.5" x 7") Pyrex glass dish (or even a metal loaf pan) for the small batch. Follow the baking instructions as per the regular batch.

135g brown sugar
43g melted coconut oil, ghee or olive oil
3 L eggs (not XL), at room temperature
77 grams cacao powder
½ tsp gluten free baking powder
3 generous pinches of cooking salt
Optional: 2-3 tablespoons of mix-ins such as hazelnuts, sour cherries, dried ginger

-----------

Hello! The photos of this recipe and the content above are copyright protected.

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!

Nutrition