Are you team cakey brownies or fudgy/gooey brownies?! I’m both, depends on the day. So I’ve included baking instructions for both. These flourless brownies are a healthier alternative for when your chocolate craving strikes.
And, this recipe uses simple, real ingredients like peanut butter, eggs, ghee, and coconut sugar. Add some extra chocolate chips for more melty goodness. Who knew a flourless brownie could be SO satisfying?!
so how do flourless brownies work?
Well, traditionally flour is the binding agent within the brownies along with the eggs. But in this case, the eggs along with the creamy peanut/almond butter works to hold the brownie together.
Flour and sugar both influence the consistency of the brownie. Since we are using coconut sugar in these, the texture of the brownie still holds up great. The flour is typically used to make a brownie more or less cakey, so in this case it doesn’t really change the texture all too much-especially if you like a gooey brownie!
Trust me, I was skeptical at first too- but these brownies are incredibly tasty and you don’t even miss the flour! Clean ingredients + a tasty dessert = a happy Lexi!
what’s in these?
Coconut sugar: a delicious, nutrient-dense substitute for regular sugar (more specifically, brown sugar).
Ghee: Simply put, ghee is clarified butter. Ghee is butter, but with the lactose and casein removed, making it dairy-free. But ghee is still made from animal products, so it is not vegan. See my favorite brand, here.
Raw Cacao: Cacao is where we get that amazing chocolate flavor. Did you know that cacao has TONS of nutrients, too? See my favorite brand, here.
The Rest: almond butter, baking soda, dark chocolate chunks, and salt!
flourless double chocolate brownies
Ingredients
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a baking dish (6×6/8×8 square or a small rectangular pan) with parchment paper.
- In a large bowl, beat together 3 eggs. Add coconut sugar and melted ghee. Once mixed, add peanut butter. If your peanut butter is too thick, melt it just slightly or beat it into the batter really well.
- In a separate bowl, mix cacao, baking soda, and salt. If the cacao is too clumpy, use a sifter when adding it to the other bowl.
- Combine the dry ingredients with the wet ingredients. Add about half of the chocolate chips/crushed chocolate bar to the batter, and save the other half for the topping.
- Add the batter to the lined dish. The batter will be very thick. This is good! The eggs will expand when combined with the other ingredients. Spray a rubber spatula or spoon with some non-stick cooking spray to spread it evenly.
- Gently bang your pan on the counter a few times to even out the batter. Add the remaining 20g of crushed dark chocolate/chocolate chips to the top of the batter (optional).
for cakier brownies:
- Bake for 15-20 minutes or until a toothpick comes out clean, or the brownies easily separate from parchment paper.
- Top with flakey sea salt, more chocolate, or whatever your heart desires! Enjoy π
for fudgey brownies:
- Bake for about 12-15 minutes or until done to your likeness. Let the brownies cool completely so the brownies fully set. They won't seem done if you don't let them cool for long enough π
- Top with flakey sea salt, more chocolate, or whatever your heart desires! Enjoy π