Fudgy 5-Ingredient Flourless Brownies

5.0 from 3 votes


By Ollie Cartwright

Reading Time: 5 minutes

Gooey, chocolatey, decadent brownies with a chewy texture don’t have to involve a lot of time, effort, and weird ingredients. I’ve put together these tasty 5-Ingredient Flourless Brownies using a few common ingredients for the perfect chocolate fix.

5 Ingredient Flourless Brownies

And before you ask, I have not used a supermarket-bought boxed mix. That would be cheating, I’m afraid…

How to Make 5-Ingredient Flourless Brownies

A detailed recipe with full quantities can be found in the recipe card at the bottom of this page.

Step 1: Before you do anything else, preheat your oven to 180°C or 160°C fan and line a 20 x 20cm cake tin with parchment paper.

Step 2: Melt the chopped chocolate and butter together in a bowl over a pot of simmering water ensuring the bottom of the bowl is not touching the water. This should take 10 minutes or so.

You could also use chocolate chips here but they will take far less time to melt fully.

Melt Chocolate and Butter

Step 3: In a large mixing bowl, whisk the eggs and sugar together until it is foamy and pale. You want to get lots of air into the eggs to help with the rise.

Once the chocolate has cooled you can then mix this carefully into the eggs with ground almonds trying not to knock out the air. Do not use the chocolate when hot as you’ll end up with scrambled egg yolks.

Mix Eggs
Add Almonds
Why Did My Brownie Not Rise?

You may find you need to separate the eggs and then whisk the egg whites individually. Once they have formed stiff peaks, fold these into the mix. They will have a lot more air pockets helping with the rise.

Step 4: Tip the brownie batter into your prepared tin and then sprinkle over the remaining chocolate. This will help give you gooey pockets of chocolate! Pop them into the preheated oven and bake for around 25 minutes.

You want it to be cooked through but still have a slight wobble for the best brownies. This will firm up a little as it cools but will ensure you have fudgy brownies.

Bake Brownies

Step 5: This is the most painful step. You now need to wait for the brownies to cool completely. Once cooled, you can remove them from the tin and then slice into squares. If you do this when hot, you’ll end up squashing the brownies and won’t have sharp lines.

Wait for Brownies to Cool


Of course, you could just eat your brownie neat but here are a few ways I like to serve it:

  • With Cream or Custard: Make these brownies, serve them warm and pour over double cream or custard, or add a dollop of clotted cream – what could be more decadent?
  • Simple With Ice Cream: If you want to contrast the warm brownie with something cold then you can’t go wrong with a scoop of vanilla ice cream.
  • Make a Brownie Sundae: Got a sweet tooth? Layer up small cubes of these brownies with vanilla ice cream, chocolate ice cream, chocolate sauce and whipped cream for the ultimate chocolate ice cream sundae.

Don’t Waste Leftover Brownie!

Leftover brownies can be crumbled and used as a topping for ice cream, yoghurt, or pudding. Alternatively, you can repurpose them into brownie truffles, parfaits, milkshakes, or the base for a decadent bread pudding. Or you can freeze them.


These 5-ingredient flourless brownies are delicious as they are. Fortunately, you can tweak them and pimp them up as you see fit. Here are just a few ways I like to mix things up a little:

  • Add Chopped Nuts: A handful of chopped hazelnuts, pecans or walnuts mixed into the batter can give your brownies both texture and a nutty flavour.
  • Simply Include Vanilla Extract: This really is a simple recipe so if you want a basic tweak then add a few drop of vanilla extract to the batter.
  • Swirl In Peanut Butter: Chocolate and peanut butter are an obvious match made in heaven, so why not try stirring a spoonful or two of creamy peanut butter into the mix? You could use other nut butters, of course, such as almond butter.
  • Mix In Espresso Powder: If you love coffee, mixing in a teaspoon of instant coffee can give your brownie a subtle coffee flavour and elevate the chocolate.
  • Go Salty: A pinch of salt makes everything taste better. Just before baking, add a sprinkle of sea salt flakes to the top of the brownies.
  • Top With Marshmallows: If you want to take your brownie game to the next level, once baked, add mini marshmallows to the top of the brownies, then pop under the grill to create smores-brownies!
  • Stir In Cream Cheese: Turn basic brownies into cheesecake brownies by stirring a few spoonfuls of cream cheese when making the batter.

How to Store

Once you’ve made your brownies, you probably won’t want to eat them all in one sitting. Well, you might want to but you know you shouldn’t, at least! So, what’s the best way to store them?

Do 5-Ingredient Brownies Freeze Well? Yes

Can You Refreeze 5-Ingredient Brownies? No

Cupboard: Cool flourless brownies completely, then store them in an airtight container at room temperature. They should stay fresh for up to 4 days.

Refrigerate: Place cooled brownies in an airtight container and refrigerate. This can extend their freshness to about 1 week.

Freeze: If you need to store them longer, you can freeze brownies. After cooling, wrap individual brownies tightly in plastic wrap and put in a freezer-safe bag or container. They can be stored for up to 3 months.

Reheat: Thaw frozen brownies at room temperature, then warm in an oven preheated to 175°C for a few minutes until heated through. Enjoy warm or at room temperature.

5-Ingredient Flourless Brownies Recipe

5.0 from 3 votes
Course: Snacks, DessertCuisine: AmericanDifficulty: Easy


Prep time


Cooking time


Total time



This is my freezer-friendly 5-ingredient flourless brownie recipe

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  • 200 g 14 tbsp – Butter, Cubed

  • 250 g 1 3/7 cup – Dark Chocolate, Chopped

  • 225 g 1 cup – Caster or Soft Brown Sugar

  • 3 3 – Eggs

  • 150 g 1 1/3 cup – Ground Almonds


  • Get Prepared
    Preheat the oven to 180°C or 160°C fan. You’ll also need to line a 20 x 20cm square, 4cm deep tin. You want nice and deep brownies.
  • Melt Chocolate
    Place a heatproof bowl over a pan of simmering water and then add 200g of the chocolate and butter and slowly melt. You may need to stir it every so often to ensure they both melt evenly. Once melted, remove from the heat immediately and then cool for 10 minutes.
  • Make the Mix
    While the chocolate cools, whisk the eggs and sugar together until they are foamy. You can do this with an electric whisk or by hand. Once whisked, pour the chocolate mixture and almond into the bowl then stir to combine.
  • Bake
    Pour the mixture into the prepared tins and then sprinkle over the remaining 25g of chocolate. Pop into the oven for around 20 to 25 minutes or until just cooked.
  • Cut
    Leave the brownie to cool completely before removing it from the tin and then cutting into squares.

Recipe Video

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