Flourless Fudgy Brownies

By Brian Levy

Updated March 20, 2026

  • Armando Rafael for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Ready In
1 hr 50 min
(50 min, plus 1 hr cooling)
Rating
5(206)
Comments
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For the ultimate chewy-fudgy, one-bowl brownies, skip the flour (which can yield cakey brownies due to its starch content) and instead opt for almond flour, which gives this bake all the structure it requires. The key is to make sure your ingredients are no cooler than room temperature, so your batter remains easy to mix and spread. As difficult as it is, it’s worth waiting until the brownies have cooled completely to enjoy them at peak chewiness and sliceability.

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Ingredients

Yield:12 servings

  • ¼ cup/50 grams olive oil, plus more for greasing

  • ⅔ cup/115 grams semisweet chocolate chips or chopped dark chocolate (preferably 68 to 72 percent)

  • 1 cup/200 grams sugar

  • 2 large eggs, at room temperature (see Tip)

  • 2 teaspoons vanilla extract

  • ½ teaspoon fine salt

  • ¾ cup plus 1 tablespoon/80 grams fine almond flour

  • ⅔ cup/60 grams unsweetened cocoa powder

  • ½ cup/55 grams chopped walnuts or pecans (optional)

  • Flaky salt (such as Maldon), for sprinkling (optional)

Ingredient Substitution Guide

Preparation

    1. Step 1

      Heat the oven to 350 degrees. Lightly brush an 8-inch square metal baking pan with oil and line the bottom and two opposite sides with a sling of parchment for easy removal. (You’ll thank yourself later.) Brush the parchment with more oil.

    2. Step 2

      Place the chocolate in a large heatproof bowl set over a saucepan of barely simmering water. (The bottom of the bowl should not be touching the water.) Heat, stirring occasionally, just until completely melted. (Alternatively, melt the chocolate in a microwave-safe bowl in the microwave on low power in 10-second increments, stirring periodically.)

    3. Step 3

      Whisk the sugar and olive oil into the melted chocolate until evenly combined. (It will still be grainy at this point.) Then whisk in the eggs, vanilla, salt and 2 tablespoons of warm tap water until evenly combined. Add the almond flour and cocoa powder, and mix with a flexible spatula or wooden spoon until well combined. Finally, if you’re including chopped nuts, mix them in just until they are evenly distributed.

    4. Step 4

      Scrape the batter into the prepared pan and spread it into an even layer. If you wish, lightly sprinkle flaky salt on top. Bake for 25 to 30 minutes, until glossy, barely set in center and starting to crack along the edges. 

    5. Step 5

      Let the brownies cool in the pan completely on a wire rack, about 1 hour.  Once the brownies have fully cooled, use the parchment sling to transfer to a cutting board and cut into pieces. Keep in an airtight container for up to 4 days at room temperature or up to a month in the freezer. (If frozen, thaw overnight at room temperature.)

Tip

  • To quickly bring cold eggs to room temperature, place them in a bowl of hot tap water for a couple of minutes.

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Ratings

5 out of 5
206 user ratings
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Comments

asheville neighbor

I make all my gluten-free baking recipes, including brownies, with nut oils, like roasted hazlenut or walnut. Olive oil in baking seems to make things greasy, to my mind. Also, the nut oils complement the almond flour. In addition, for brownies, I remove two tablespoonsful of any oil called for in the recipe, and add 2 of melted butter for flavor. Butter and sugar caramelize, which is, I think, what gives the chocolate in brownies its delightfully complex flavor.

cmmincanada

Made as written, with the exception of cutting sugar to 125grams. Delicious and fudgey and not overly sweet (will be served with ice cream). Cooked for just 20 minutes, and that was ample, as this is a thin, rich brownie. Lost one star only because if I had made it as written, it would have been too sweet for my taste.

Rich B

Followed the recipe EXACTLY and the brownies came out as described. They ARE VERY sweet and they ARE fudgy so you won't be unhappy with the results if that's the type of brownie you prefer. Although you can cut these after a 1 hour wait I found the job was easier and crumbled less with a longer wait time.

Francisco Canestri

I followed the recipe, and because my daughter is allergic to walnuts, we substituted them with dark chocolate chips and added two teaspoons of instant espresso to enhance the chocolate flavor. They turned out great—soft inside, chewy, and intensely chocolatey, but they were too sweet for me. Next time, we will reduce the sugar.

Randi

I made this with coffee instead of water, and added heaping half cup of nuts. I also used 88% chocolate instead of what was recommended. It was still plenty sweet. Delish and will make this recipe on repeat.

cg

OMG this recipe should come with a warning label...it is soooo crazy good that even though you tell yourself to walk away and NOT have another bite, you simply cannot help yourself. I am not a big dessert person but this was just AMAZING!!!

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