Flourless Chocolate Brownies

Flourless Chocolate Brownies

In this recipe:

based on 15 reviews
This Looks YUMMY!
20 min.
325 min.
16 brownies

Rich, decadent and oh-so-good, these moist chocolate flourless brownies topped with a layer of ganache will serve as the perfect treat after any meal.


  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
  • 3/4 cup (1 1/2 sticks) butter, cut into pieces
  • 2 tablespoons water
  • 1/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 4 large eggs
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup pecans, finely ground (optional)
  • 1/4 cup heavy whipping cream
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PREHEAT oven to 300º F. Line 9-inch-square baking pan with foil.
Grease bottom and sides.

HEAT 1 1/2 cups morsels, butter and water in medium, heavy-duty saucepan over low heat, stirring constantly, until morsels and butter are melted and mixture is smooth. Stir in cocoa until smooth. Remove from heat.

BEAT eggs and sugar in medium mixer bowl until thick, about 4 minutes. Stir in vanilla extract. Fold 1/3 of egg mixture into chocolate mixture. Fold in remaining egg mixture, one half at a time, until thoroughly incorporated. Fold in pecans. Pour into prepared pan.

BAKE for 35 to 40 minutes or until risen in center and edges start to get firm and shiny (center may still move and appear underbaked). Cool completely in pan on wire rack (center may sink slightly). Cover; refrigerate for 4 hours or overnight.

PLACE cream in small, uncovered, microwave-safe dish. Microwave on HIGH (100%) power for 25 to 30 seconds. Add remaining 1/2 cup morsels. Let stand for 2 to 3 minutes; stir until chocolate is melted.

SPREAD ganache over chilled brownie. Refrigerate for 30 minutes. Using two opposite sides of foil, carefully lift the entire brownie out of the pan and place on cutting board. Carefully peel away foil from brownie. Cut into bars. Store in tightly covered container in refrigerator.

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Hands down, these are the best brownies I have ever made and absolutely the best I've ever had! My whole family loves them. This recipe is definitely a keeper!

- Christina Paradise from CT

ridiculously devine!

lovely! who needs wheat with this combination of chocoate!

- andie b from haliburton


I made these brownies for Passover. They're good any time of year. They are rich, decadent, full of protein, limited sugar, and absolutely delicious. I would recommend doubling the recipe and using a larger pan.

- Michael Golden from Lake Tahoe


All I can say is that these brownies are AMAZING! I made them for my brother who is gluten-free and everyone loved them....very rich and decadent and hard to put down. Glad I came across this recipe.

- wendy l. from los angeles, CALIF.


I'm trying to cut gluten out of my diet and was a touch wary of trying these. Oh my goodness, they are WONDERFUL! Don't let all the eggs scare you. It's not eggy at all. It's rich and fudge and more decadent than a flour- based brownie. I couldn't stop eating them!

- Wendy Lewis from Lansing

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Nutrition Facts

Serving Size: 1/16 of Recipe

Servings Per Recipe: 16

  • Amount Per Serving

*Percent Daily Values are based on a 2,000 calorie diet.


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