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front view of fudgy flourless brownie with dark chocolate and sea salt, topped with scoop of ice cream
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Fudgy Flourless Brownies (GF/DF)

The deepest, darkest, fudgiest flourless brownies you've ever had - made with toasted pecan butter and dark chocolate chips. A totally decadent gluten free, dairy free dessert!
Course Dessert
Cuisine American
Keyword Brownie, chocolate, dairy free, Gluten free
Prep Time 10 minutes
Cook Time 25 minutes
Time to Toast Pecans 8 minutes
Total Time 48 minutes
Servings 9 brownies

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!
Adapted from Ambitious Kitchen