The deepest, darkest, fudgiest flourless brownies you’ve ever had – made with toasted pecan butter and dark chocolate chips. A totally decadent gluten free, grain free, and dairy free dessert!
If you’re a serious chocolate fanatic like me, these super fudgy flourless brownies are a must-try.
These are the deepest, darkest, richest, fudgiest flourless brownies you’ve ever had…And I’m not given to hyperbole, so there’s zero exaggeration in that statement. 😉
In fact, multiple taste testers told me these were the best brownies they’d ever eaten, and I have to agree. Especially when you add a scoop of ice cream on top!
What Makes these Fudgy Flourless Brownies SO Good?
- Toasted Pecan Butter – When I discovered how incredible toasted pecans were as a base for gluten free, grain free desserts like these Salted Chocolate Chunk Cookies, I knew I had to try them in a brownie recipe! Yes, it takes 10 extra minutes to toast the pecans and a few minutes to blitz them into pecan butter using the food processor but, I’m telling you – the depth of flavor it adds makes ALL the difference!
- Double chocolate – cacao powder plus dark chocolate chips make these incredibly decadent.
- Extra fudgy – 3 eggs, plenty of sugar, and a touch of maple keep these brownies super fudgy…especially that middle square! 🙂
How to Make Fudgy Flourless Brownies, Step by Step
Toast the pecans in the oven, then pulse in a food processor until pecan butter forms. Mix with the other wet ingredidents, then add the dry.
Sprinkle reserved pecans and chocolate chips on top, then transfer the batter into a 9×9″ baking dish and bake.
Sprinkle the baked brownies with flaked sea salt (optional), and let cool completely before serving topped with ice cream!
Note: This post contains affiliate links. By making purchases through these links, you pay the same amount for products, but a small portion of the sale will be sent my way to help support the mission of Back To The Book Nutrition. Thank you!
Tips for Making Fudgy Flourless Brownies
- If you like nutty brownies, stir in extra chopped pecans to the batter before baking.
- Walnuts or almonds could be substituted for the pecans.
- For a lighter chocolate version, use half the cacao powder and substitute milk or semi-sweet chips.
- I use a 9×9″ glass baking dish – if you’re using a metal baking pan, it may cook faster so watch closely so you don’t overbake!
- The toothpick inserted in the center won’t be totally clean, but nearly so. They’ll firm up a bit more as they cool.
- Top with a scoop of ice cream for an added treat!
Fudgy Flourless Brownies (GF/DF)
Equipment
Ingredients
- 2 3/4 cup raw pecan halves
- 3/4 cup organic sugar (can sub coconut sugar)
- 1/4 cup pure maple syrup
- 3 large eggs
- 2 tsp pure vanilla extract
- 1/4 cup raw cacao powder (can sub cocoa powder)
- 3 Tbsp coconut flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 cup dark chococolate chips (divided - 2/3 cup stirred into batter + 1/3 cup sprinkled on top; can sub milk or semi sweet chocolate chips)
Optional topping
- Flaked sea salt
Instructions
- Preheat oven to 350 degrees. Once the oven is heated, spread the pecans on a rimmed baking sheet and and roast for 5-8 minutes. Watch them closely so they don't burn!
- In a small mixing bowl, stir together the cacao powder, coconut flour, baking soda, and salt and set aside.
- Once the pecans are done, crumble or chop 1/4 cup of them and set aside. Then transfer the remaining 2 1/2 cups to the food processor, then pulse until the mixture resembles nut butter (it will be a similar texture to natural nut butters, with tiny specs of nuts, not totally smooth). Stop and scrape down the sides of the food processor with a spatula occasionally if needed. If you have a very small processor, you may need to do this in two batches.
- Whisk the sugar, maple, eggs, vanilla, and 1 cup of the pecan butter in a large mixing bowl. If you have extra pecan butter, store it in a container for another use.
- Add the dry mixture of cacao powder, coconut flour, baking soda, and salt to the wet ingredients and stir to combine. Last, fold in 2/3 cup of the chocolate chips.
- Line a 9x9" square baking dish with parchment paper. Transfer the batter to the pan, then sprinkle with the reserved 1/4 cup crumbled pecan halves and 1/3 cup chocolate chips.
- Bake for 28-30 minutes or until a toothpick inserted in the middle is almost clean. Check them after 20 minutes or so - If the edges are browning more than you'd like, cover with foil and return to the oven to bake. Don't overbake! **Note: I use a glass baking dish - I've not used a metal pan, but I would guess it might cook more quickly.**
- If you're adding the flaked sea salt, sprinkle that on as soon as the brownies come out of the oven.
- Place the dish on a wire rack to cool completely (at least 20 minutes) before slicing.
Notes
- If you like nutty brownies, stir in extra chopped pecans to the batter before baking.
- If you're using pecan pieces or chopped pecans instead of pecan halves they will toast more quickly so be sure to watch them closely!
- Walnuts or almonds could be substituted for the pecans.
- For a lighter chocolate version, use half the cacao powder and substitute milk or semi-sweet chips.
- I use a 9x9" glass baking dish - if you're using a metal baking pan, it may cook faster so watch closely so you don't overbake!
- The toothpick inserted in the center won't be totally clean, but nearly so. They'll firm up a bit more as they cool.
- Top with a scoop of ice cream for an added treat!
Check out these other sweet recipes!
Salted Chocolate Chunk Cookies (Gluten free, dairy free)
10 Minute Baked Apples
I made these the other day and they taste absolutely amazing! I love how there was a bit of fudge to them and overall the taste was amazing, Thank you for sharing this recipe!
I’m glad you loved them Ramona, and thanks for the 4 star review!
I love pecans – how wonderful they must be as the base for these flourless brownies – I will try them right away. Do walnuts work the same way? And I will definitely stir extra pecans into the mix.
I haven’t tried it with walnuts, but I don’t see why they wouldn’t work!
YUMMMM!!! THis fudgy recipe came together perfectly! I love these brownies and so did my family. Great variation!
Yay!! 🎉
I love how fudgy these are! Definitely a decadent treat to have for any chocolate lover! Making these this weekend!
Love these fudgy flourless brownies (that’s a bit of a tongue twister!) I made a batch yesterday and they’ve already disappeared! Will be repeating soon!
Such delicious and healthy brownies and this will be gone in a minute once you serve this.
The toasted pecan butter was a game changer….scrumptious!
Right?! So glad you loved them!
Your brownies were easy to make and OMG delicious! The coconut flour gave a nice flavor to the brownies
Thanks for the great review, Dennis!
This is fudgy deliciousness! I cannot wait to make these flourless brownies for Valentine’s Day as a special treat for my hubby!
I love this healthier brownie recipe! This one does not skimp on taste or texture! DIVINE!!