Gluten Free Flourless Brownie Recipe

I decided to play around with a new gluten free flourless brownie recipe. Instead of using almond meal flour I used ground walnuts, which I ground in my food processor. I topped it off with my chocolate ganache that I use on my cheesecake. This recipe is flourless, rich and chocolaty! Enjoy!

Gluten Free Flourless Brownie Recipe


Yield: Makes nine 3-inch brownies.

Gluten Free Flourless Brownie Recipe

Rich and chewy gluten free, flourless brownies. Want them lighter? - Use additional eggs! They're great with the optional chocolate ganache frosting.


    For the Brownies:
  • 2 Tablespoons filtered water
  • 1- 1/4 sticks unsalted butter
  • 1-1/2 cups gluten-free semi-sweet chocolate morsels. (Nestle's) (or use gluten-free milk chocolate with only 1/4 cup sugar)
  • 4 large eggs
  • 1/3 cup sugar (or sweetener of your choice)
  • 1 teaspoon pure vanilla extract
  • 1-1/4 cups walnuts, ground
  • Cooking oil, for baking pan (I like to use grape seed oil or extra virgin olive oil.)
  • For the Chocolate Ganache (Optional):
  • 4 Tablespoons (1/2 stick) unsalted butter
  • 1/4 cup gluten-free semi-sweet chocolate chips
  • 1/4 cup heavy whipping cream
  • 1/2 cup powdered sugar (or a little less)
  • 1/4 cup unsweetened gluten-free cocoa powder
  • 1/3 teaspoon pure vanilla extract


    To Make the Brownies:
  1. Preheat oven to 300°F.
  2. You can either oil your baking pan (and serve it from there), which I do when it's just family; or you can line the pan with aluminum foil and oil the foil, leaving a little aluminum foil over the edges for easy removal later on.
  3. In a food processor, add walnuts and cream into a butter. Leave in the food processor until it is later called for below.
  4. Melt water, butter and chocolate in a medium sauce pan and whisk towards the end until melted.
  5. While the chocolate is melting, beat eggs, sugar and vanilla in the bowl of your mixer until sugar is dissolved.
  6. Remove chocolate from stove top and add egg mixture, a little bit at a time, until throughly mixed. Make sure you continuously whisk as you are adding the egg mixture to prevent the egg from scrambling.
  7. Add in walnut butter and blend thoroughly.
  8. Add to a greased 9 x 9-inch baking pan and bake for 40 minutes or until end begins to firm. It's okay if it is a little jelly. It will firm up once in the refrigerator.
  9. Cool in refrigerator until firm, about 2-3 hours.
  10. Once cooled, either serve as is or make the chocolate ganache topping (recipe below).
  11. To Make the Chocolate Ganache:
  12. In a small sauce pan melt butter and chocolate chips, stirring until chocolate melts.
  13. Add sugar and stir until dissolved.
  14. Add whipping cream and cocoa powder; and stir until smooth.
  15. Pour over top of the brownies and refrigerate for about 1 hour or more until ganache is firm enough to cut.
  16. Once chilled, remove from pan and if using, peel away aluminum foil.

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