Wholesome Cook

The Best Chewy Flourless Chocolate Brownies

The Best Chewy Flourless Chocolate Brownies – chewy on the inside with just the right thin layer of almost crispy crust. They truly are one of the best brownies I’ve ever tried. 

I have recently made good friends with a girl, {N}, who is gluten free. She loved my rendition of Manna from Heaven‘s lemon polenta cakes, which we shared over a morning tea one day and so when I popped around her place a week later,  she treated me to a delicious home-baked brownie. It was so lovely and chewy and rich… I was surprised it was gluten free and made from a packet mix!

We sat in the afternoon sun, indulged in the brownies and chatted about life and gluten free living – I recommended Petra’s blog to {N} as a good source of all things gluten free. Incidentally, she said she’d heard of it on the radio that morning!

As I drove home,  the rich taste of choc brownies kept lingering on my lips and I decided to find a gluten free brownie recipe I could make from scratch for our random brunch catch ups. I dug through my cookbooks thinking perhaps I could adapt a flourless cake recipe accordingly, but before I did, I thought I’d consult the queen of decadence and the domestic goddess herself, Nigella Lawson.

Her flourless chocolate brownie recipe was there, already researched, and frankly, it sounded perfect! And perfect it was – the best chocolate brownie I’ve ever had!

Print Recipe Pin Recipe
5 from 1 vote

The Best Chewy Flourless Chocolate Brownies

Adapted from Nigella Lawson's flourless chocolate brownies recipe. I have substituted walnuts for macadamias in this recipe because that's the only nuts I had on hand. They also make the brownie a little more Australian. You could use walnuts, hazelnuts or , indeed, macadamias. A nice splash of orange zest oil would also make a delectable addition to this scrumptious treat. Makes 16 squares
Prep Time25 mins
Cook Time35 mins
Total Time1 hr
Servings: 8


For The Best Chewy Flourless Chocolate Brownies:

  • 225 g dark chocolate
  • 225 g butter
  • 2 tsp vanilla extract
  • 100 g brown sugar
  • 100 g white sugar
  • 3 eggs beaten
  • 150 g almond meal
  • 100 g chopped macadamias // or walnuts // or hazelnuts


To make The Best Chewy Flourless Chocolate Brownies:

  • Melt butter and chocolate in a medium saucepan over low heat, stirring occasionally. Remove from heat.
  • Add sugar and vanilla extract. Mix to combine and allow to cool for 15 minutes.
  • Using a whisk, beat in the eggs into the chocolate mixture.
  • Add almond meal and chopped nuts. Mix thoroughly.
  • Spoon into the brownie tin and bake in a pre-heated oven for around 30 minutes, or until the brownie is set on top and still a little soft to the touch in the middle. Allow to cool on a wire rack before removing from the tin.

To serve:

  • Cut brownie slice into even squares or rectangles and serve on its own or with some vanilla ice cream.
Tried this recipe?Mention @wholesomecook or tag #wholesomecook



Meal brownie | Divine1travele July 21, 2011 at 10:02 am

[…] The best chewy flourless chocolate brownies « Wholesome Cook […]

lateraleating July 21, 2011 at 11:25 am

Awesome looking brownies. I’ll try the recipe substituting the sugar with dates and honey.

Wholesome Cook July 21, 2011 at 7:32 pm

Oh yay, good idea – I love sugar substitutions!

eatmarvin July 21, 2011 at 6:04 pm

Awesome recipe Martyna! I absolutely love chewy Chocolate Brownies! I could probably eat a whole tray.

Wholesome Cook July 21, 2011 at 7:31 pm

Haha! Thanks Marvin! To be honest I did “try” 2 just to make sure they were good enough to share :-P

Rufus' Food and Spirits Guide July 21, 2011 at 10:51 pm

Sounds great. I love macadamias!

Maureen July 23, 2011 at 1:41 pm

Amazing chewy brownies!! Love the nuts too.

Kate@FudgyGoodness August 4, 2011 at 9:34 pm

Brownies with almond meal… what a wonderful combination, love it! Thanks for sharing ;)

Wholesome Cook August 5, 2011 at 9:51 pm

You’re welcome, they are great!

Wendy @ obesebaby September 7, 2011 at 6:54 am

That brownie looks light & flaky , never thought can do a flourless one

sunny September 19, 2011 at 11:50 am

Definitely the best! Tried them yesterday and it tasted so chocolate-y it melts in your mouth! I used 70% dark chocolate, which I think made it a winner! Rich and decadent! I’m now more courageous to try more gluten-free recipes!

Thanks for this!

Wholesome Cook September 19, 2011 at 11:57 am

Thanks Sunny! It definitely agree that gluten free recipes can be surprisingly tasty and uncomplicated to make! Glad you enjoyed and thanks for the 70% cocoa chocolate tip!

sunny September 21, 2011 at 9:53 am

This recipe is so good, I’m actually looking for one with flour (since I have so much at home, but there isn’t one that is similar to this!). The Jamie Oliver one calls for more sugar than necessary. Do you have any suggestions on how much flour I should substitute for the almond meal in this recipe?


Wholesome Cook September 21, 2011 at 10:26 am

Hi Sunny, you will probably be safe going up to half half in this recipe. You may need to add 1/4 tsp of baking powder just to help it lift a little. Bear in mind I haven’t tested this. The texture will also change slightly. I’ll do some more research and get back to you if I find a more educated guess.

sunny September 21, 2011 at 11:04 am

Thanks for the tip. It is frustrating that, as brownie is originally American, most of the measurements are not in metric! Planning to bring this as a gift when visiting my friends tomorrow. Might just stick to this recipe and then experiment some more when I’ve got time XD
I can see loads of brownies for breakfast, lunch and dinner in the next few weeks!

littlechefmeals September 22, 2011 at 12:23 pm

One of my dear friends is Coeliac and I’m always looking for more recipes to maker for her. I made a yummy gluten free banana cake the other day. It was almost as well received as your brownies were! Can’t wait to try this…

Emilie Turgeon November 4, 2011 at 9:44 am

Has anyone tried cutting down the sugar and substituting with honey or maple syrup or dates? I have been looking for a nice chewy brownie that is not as sweet as the conventional kind (just too sweet for me, I’ve lost the habit), but I have found that between using whole wheat flour and reducing the sugar, my brownies tend to come out dry dry dry.

Jenny February 11, 2012 at 4:45 pm

Awesome recipe. Looks like it would be delicious :) Thanks so much for sharing.

Here is brownie recipe you might like.


Miss Kimbers @ Fruit Salad and Mixed Veg March 13, 2012 at 10:09 pm

Wow these look so wonderful! I am on a grain and sugar free diet until March 25 (to see how I feel after a month)….I am thinking I could make these this weekend, it’s grain free…. :| *cry*

Sylvia Cary May 18, 2013 at 1:49 pm

Hi Martyna thanks I’m baking now,
I often use White plate blog recipe ideas ( it’s in polish actually)
From Polish -Canadian Sylwia :)

Chocolate Macadamia Nut Butter Spread PLUS 6 Other Macadamia Recipes | Wholesome Cook March 29, 2014 at 2:52 pm

[…] use and, once shelled, are easy to use too. They are high in omega-3 fatty acids and go well in brownies, ice creams, crusted onto fish and, as I found out at the Australian Macadamia season launch on […]

Mary October 23, 2017 at 1:07 am

I ate a flourless brownie from a Belgian cafe whilst visiting Covent Garden. Without doubt it was the best ever. Am going to try yours, Martyna but will add vanilla paste; which is the secret ingredient that makes authentic American brownies special. Thank you for posting this recipe!


Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.