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Apr 6, 2015

Fudgy No-Butter No-Flour Brownies

Fudgy No-Butter No-Flour Brownies

These fudgy no-butter no-flour brownies are actually made with almond flour. They are really easy to make. All you need is one bowl.

I made these for Easter dessert, and knew that I would have to pass them off as regular brownies to my family, especially the kiddos. Thus, the reason for half being decorated with almond slivers, and the other half not.

Fudgy No-Butter No-Flour Brownies

Little did they know that they were eating "nuts" in the brownies as they picked off the almond slivers.

These brownies were definitely fudgy and amazing, considering the fact that they were untraditional. They are loaded with chocolate chips, which adds to their chocolatey-ness.

I used large chocolate chunks in the brownies, along with large chocolate chips. I topped the batter with mini chocolate chips and then sprinkled almond slivers over half of the dough.

Fudgy No-Butter No-Flour Brownies

These brownies are delicious. I served them with vanilla ice cream, which was the perfect contrast to their chocolatey-ness. My oldest grandson loved them mixed into the ice cream, kind of like cookies and cream.

Are these my new "go-to" brownies? No. I still prefer "regular" brownies. However, these are really good for those who want to go gluten free. If you want to go dairy free, check the ingredient list for your chocolate chips. Mine had "milk solids," so I'm assuming they were not dairy free.

I'm not exactly a gluten free person, as you can see by the number of bread recipes on my blog, so this was definitely an adventure. There's also a lot of controversy about the amount of water that almonds require to be produced, especially in drought prone California. Still, for those who are gluten intolerant, these brownies are perfection.... and, I fooled my grandchildren!!

Fudgy No-Butter Brownies {gluten-free, dairy-free (maybe)}


2 C (300 g) confectioner's sugar
2/3 C (56 g) unsweetened natural cocoa powder
2 C (200 g) ground almonds/almond flour
1/2 tsp salt
2 large eggs and one egg white at room temperature
2 T water
1 tsp vanilla
2/3 C (5 oz) bittersweet chocolate chips, plus more for topping
Slivered almonds for topping, optional


  1. Preheat the oven to 350 degrees F. Line an 8 inch square cake pan with parchment paper, with the paper hanging over the sides of the pan. 
  2. Run the sugar and cocoa powder through a strainer into a large bowl.
  3. Run the almond meal through the strainer into the flour mixture. 
  4. Add the salt and whisk.
  5. Add the eggs, egg white, water, and vanilla. Stir until smooth and combined. Add the chocolate chips to combine. 
  6. Add the batter to the pan and smooth the top. Sprinkle the top with more chocolate chips and the optional almond slivers. 
  7. Bake for 25 to 30 minutes, until shiny. Cool in the pan on a rack. 
  8. The brownies are best sliced when cool, and are more moist on the second day. 

Would you like to comment?

  1. I can imagine it was moist and very delicious!

  2. Haha. Funny how they picked off the almonds on top, not knowing there's tons of it in the brownie itself. I love your decoration on top. My post is finally up.

  3. At first I thought you had pomegranate seeds on top, and admired your courage ;) I remember well how to disguise ingredients in my children's food that would have been rejected if they had known they were in it.


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