The best fudgy flourless chocolate brownie recipe

by purelytwins

The BEST BROWNIES ever!  Rich and fudgy flourless dark chocolate brownies with NO EGGS and low in sugar!! Paleo and gluten-free brownies that are so simple to make and made with plantains! Looking for a simple brownie recipe made with REAL ingredients? Make these delicious paleo and gluten-free brownies that are decadent and irresistible!

Best Brownies Ever! Grain-fee and Low-Sugar brownies that are egg-free too! These are a crowd pleaser! Looking for a simple brownie recipe made with REAL ingredients? Make these delicious paleo and gluten-free brownies that are decadent and irresistible!

We love rich, dense brownies.  During college our favorite place to get a really good brownie was a restaurant called the Corner Bakery.  Where we lived didn’t have it but whenever we traveled we would make sure to find these brownies. Plus we were big Duncan Hines brownies. Those were our go-to quick brownies to make growing up.

But over the years our tastebuds have changed and the ingredients we like to enjoy. So we had to create a brownie that satisfied us just like those brownies did. This recipe takes brownies to a whole new level.

Since we have flourless recipes on our minds we felt it was time to share our newest brownie obsession. Seriously these are now our go-to brownies!!

This brownie recipe is fabulous and oh sooo tasty. Did we just use fabulous to describe our brownies?!? We sure did.

They really are.

Flourless fudgy brownie recipe that are grain-free gluten-free vegan legume-free and nut-free! Paleo friendly too!

We hope you enjoyed the video! Please share it with your brownie loving friends.

It was hard for us to share these brownies. As we wanted them all for ourselves. Can you blame us?

No one will believe these are healthy brownies! They are not too sweet. Have the perfect balance of chocolate flavor and moistness.

The type of brownie that you will want to have 2 or more slices of, and the best part is that you can! We did!

These flourless fudgy brownies are naturally gluten-free, grain-free and made without beans and eggs! Brownie recipes that are chewy and irresistible!

The BEST Flourless Fudgy Chocolate Brownies - naturally gluten-free, grain-free and made without beans and eggs! Brownie recipes that are chewy and irresistible! These moist, dense and fudgy Flourless Plantain Brownies will convert you even if you aren’t grain free!

These moist, dense and fudgy plantain brownies will convert you even if you aren’t grain free!

You will love these soft, rich flourless brownies as much as we do. If not, shame on you. KIDDING.

We love all styles of brownies from cake-light to super chewy to dense like this one, even raw brownies. To us all brownies are perfection.  Okay… maybe not all brownies. But pretty darn close.

Easiest & Best Brownies EVER!! Seriously the easiest and best brownie recipe you will ever make! These fudgy chocolate brownies are made with 8 ingredients and naturally gluten-free, grain-free, vegan and paleo!

Now do yourself a favor go make these now! And don’t forget to send us some!

Brownies are always a great answer.


fudgy flourless chocolate brownie recipe

Healthy rich flourless chocolate fudgy brownie recipe. Easiest & Best Brownies EVER!! Seriously the easiest and best brownie recipe you will ever make! These are naturally gluten-free, grain-free, vegan, legume free and paleo.

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: makes 8 inch pan 1x


  • 1 small/medium ripe plantain (200g or 7oz after being peeled)
  • 2/3 cup raw cacao powder or cocoa (2 1/2oz)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 tablespoon vanilla extract
  • 1/3 cup applesauce (2 3/4oz)
  • 2 tablespoon maple syrup (1 1/2oz)
  • 1/4 cup coconut oil (2oz), liquid
  • 2 tablespoons coconut butter (1 1/4oz)


  1. Preheat oven to 350 degrees.
  2. Lightly grease with coconut oil a 8in baking pan. (you could bake in a cupcake ban as individual brownies)
  3. Peel plantain.
  4. Place into a food processor (or blender) and blend until smooth.
  5. In a large bowl, place raw cacao powder, baking soda, baking powder, vanilla, applesauce and maple syrup. Stir.
  6. Add in plantain puree.
  7. Next add in coconut butter (could use a nut butter) and coconut oil.
  8. Stir until all combined.
  9. Batter should be smooth and might have a slight oily look to it.
  10. Pour batter into pan and bake from about 15 minutes. If using a cupcake pan the baking time maybe shorter. Bake until toothpick comes out slightly clean, as you don’t want to over bake them to keep them fudgy.
  11. Let cool.
  12. Slice and enjoy.
  13. Store in refrigerator for a few days or freezer for longer shelf life.


  • Serving Size: depending on size 10-12 brownies

Pure bliss in every bite.

Brownies made simple.

This is the perfect brownie recipe for those like us, who cannot tolerate a lot of beans or legumes, or even grains. It is not about if these things are healthy or not. But more about being able to enjoy some brownies without any stomach pains or issues.

You won’t believe that these thick, moist and fudgy brownies are gluten-free, egg-free, grain-free, AND paleo--- The king of all brownies! Made from 8 simple ingredients!

We believe food should be enjoyed fully.

 What style of brownie do you like? What would you top these brownies with?




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Meg @ A Dash of Meg October 11, 2013 - 9:51 am

mmmmm these sound amazing, girls!!!!! i really don’t eat brownies all that often as i don’t have much of a sweet tooth! but i think a denser browner would be my preference instead of cakey!

purelytwins October 11, 2013 - 11:53 am

thanks sweetie the denser the better for us 😉

Lisa October 11, 2013 - 10:42 am

Now I have another recipe added to my must make list from you guys. Seriously, I don’t know which one to pick first!
I’m thinking those pumpkin bars from yesterday will be my first attempt followed by these.
My favourite brownies are always super soft in the middle, I love when they are a little undercooked.

purelytwins October 11, 2013 - 11:53 am

mmmm undercooked, same here 🙂 hugs beautiful!

Laura @ Sprint 2 the Table October 11, 2013 - 12:38 pm

It was only a matter of time. Chocolate + plantains, FTW!!! I cannot wait to try this. In 5 weeks. 🙂

purelytwins October 11, 2013 - 1:08 pm

oh yes it will be worth the wait sweetie hugs

Ashley @ My Food N Fitness Diaries October 11, 2013 - 1:16 pm

I’m all about fudgy chocolate brownies – these look fabulous! YUM!

purelytwins October 11, 2013 - 2:09 pm

wahoo for fudgy brownie love hugs

The Delicate Place (@misathemeb) October 11, 2013 - 2:20 pm

um yummmmmm! making asap! i’d top them with well…pumpkin of course haha only fitting right? if it was another season maybe a drizzle or maple?

purelytwins October 11, 2013 - 3:13 pm

pumpkin oh yes 🙂

Amanda Spoden October 11, 2013 - 3:00 pm

To say I am obsessed with chocolate would be an understatement. I’m so excited to try these! Thanks for the recipe!

purelytwins October 11, 2013 - 3:13 pm

🙂 hope you like them Amanda HUGS

Allison October 11, 2013 - 3:00 pm

WOW! These look fabulous!

purelytwins October 11, 2013 - 3:13 pm

thank you Allison 😉

diane October 11, 2013 - 4:34 pm

what can you sub for the plantain?

purelytwins October 11, 2013 - 5:52 pm

not really sure, you can try any gf flour or gf flour blend. if you want to use almond meal we would recommend an egg to help hold it together

diane October 13, 2013 - 1:12 am

I found plantains and they turned out AWESOME!!!! So moist and full of chocolaty. Was just curious if you could sub bananas, sweet potato, or pumpkin for the plantain. Thanks for the recipe 🙂

purelytwins October 13, 2013 - 9:00 am

so happy to hear it Diane, we are unsure if you could sub out the plantains with those as they are not as starchy as plantains, but you could always give it a try

tessah February 1, 2014 - 7:18 am

I’ve used bananas to make this twice now and it works well with 2 of them (1 is NOT enough), but I don’t know if the outcome is the same because I have not tried the plantain. So far, this is my favourite flourless brownie recipe though!

purelytwins February 1, 2014 - 9:13 am

awesome Tessah so happy to hear it, and so happy it works with bananas!

Erik December 12, 2014 - 10:26 am

I’ve heard people say they have subbed sweet potatoes for ripe plantains. If the issue is with startchiness, then I’d think that under-ripe bananas would probably compare with ripe plantains.

purelytwins December 12, 2014 - 11:28 am

you are right, not ripe bananas (green bananas) are the best sub

Susy October 11, 2013 - 4:52 pm

oooh, want to make for the kiddo! Can i use grass fed butter instead of coconut butter? In case i can’t find it

purelytwins October 11, 2013 - 5:53 pm

ya we think that would be fine.

Susy October 11, 2013 - 5:56 pm


Louise October 11, 2013 - 5:14 pm

I’ve never heard of Plantain so had to google it. Hmmm not sure if we can get that in Australia. Have you substituted it with banana before or can you suggest an equivalent substitution?

purelytwins October 11, 2013 - 5:53 pm

we have no tried banana in this recipe before, not sure how well it would do as it is not as starchy as plantains.

Brooke October 11, 2013 - 5:43 pm

Oh YUM! I don’t have any coconut butter right now, but am seriously considering indulging in a jar just so I can make these. I like fudgy, gooey brownies, especially the corner pieces. Ooooh, my mouth is watering….

Laura @ Mommy Run Fast October 11, 2013 - 8:26 pm

Heaven, pure and simple- that sounds about right! Pinning!

Cat October 12, 2013 - 12:22 pm

This is the perfect recipe for me! I made them this afternoon (I couldn’t resist!) and I can attest they are absolutely delicious. And I love how simple the ingredient list is! So. Very. FUDGY! Thanks again for another wonderful recipe 😉

purelytwins October 12, 2013 - 12:39 pm

Cat sooooo happy to hear that you loved the recipe 🙂 HUGS

Brittany @ Delights and Delectables October 13, 2013 - 3:37 pm

Flourless and EGG FREE! I love you girls! xoxo

Tracy October 15, 2013 - 8:42 pm

I do a ton of cooking/baking just like you gals. I am comfortable changing recipes in the areas of flavor (sugar, spice) but not on constitution (how much flour, eggs, baking soda, etc.) How did you learn how to do that? I’m wowed by how you figured out that you can add plantains to a recipe to create something really yummy and healthy. I really want to learn to make my own recipes, too! I’m guessing it takes a lot of trial and error, but did you do any studying to learn this skill? Thanks for all you do.

purelytwins October 15, 2013 - 9:41 pm

Tracy we are self taught 😉 we grew up with a family of bakers so over the years we continue to love creating recipes. We still have failures. Hope this helps.

Colleen October 17, 2013 - 12:39 pm

WOW. Just made these this morning, and I can’t believe how good they are. I can actually feel good about making these for my son! This is definitely a winner, girls!

purelytwins October 17, 2013 - 7:05 pm

awesome Colleen so happy to hear it 🙂

Hannah R. December 5, 2013 - 11:50 pm

Finally got around to making these! I enjoyed one for dessert tonight. It was delicious! Thanks for a yummy healthy treat:)

purelytwins December 6, 2013 - 7:35 am

so happy to hear it Hannah 🙂 hugs

Kelly January 31, 2014 - 4:53 pm

Can you substitute the applesauce for another puree? And what color exactly should the ripe plantain be?

purelytwins January 31, 2014 - 5:23 pm

you can use banana puree or sweet potato puree, the final texture might be slightly different and flavor. The plantain should be yellow with a little brown.

Casey February 13, 2014 - 4:32 pm

Hey ladies!

Wowzas! I just made 60 of these for a fundraiser party for children in the US in America that I am co-hosting tonight and they are AMAZING! It’s a Valentine’s theme so these are just perfect. An incredible recipe, thank you!

I would love to make something similar to these for myself another time without any chocolate as I don’t feel good on cacao (I made an exception to try these babies!)…any ideas for how they could make a brownie, cupcake or something else sweet or savory without the cacao powder?

I can’t think what would make a good powdery/dry aspect to add to the plantains….maybe coconut flour? Any ideas?

Love to you both!

purelytwins February 13, 2014 - 5:22 pm

Casey so happy that you enjoyed our brownies 🙂 yay

you could try carob over the cacao.

Marisa February 14, 2014 - 10:02 am

Oh my god…can I please just tell you how amazing this recipe is???? I was a skeptic, I wont lie. But these are INCREDIBLE. I fed them to everyone I know and NONE of them could tell they were non-fudgy, crap filled brownies! You two are amazing and I will never doubt you again ;)!

purelytwins February 14, 2014 - 2:53 pm

Marisa this makes us so happy!! glad you enjoyed them 🙂

Kristina Walters @ Kris On Fitness February 14, 2014 - 12:56 pm

I am sooooo glad that Laura @ Mommy Run Fast posted this today. Following the Paleo lifestyle, it’s nice to get a little treat that falls in line with it. Thanks for sharing!

purelytwins February 14, 2014 - 2:55 pm

Kristina thanks for stopping by and enjoy the brownies.

AnneB April 22, 2014 - 5:38 pm

Not sure how I stumbled on this recipe but the 1st time I made them, they were so dry; I added almond milk to my batter to help but still wasn’t enough. Turned out that my plantain was NOT ripe enough. It was my 1st time using plantains so I’ve learned a bit after some research. Batch #2 just came out (10 days after 1st batch, same batch of plantains). WOW … These look amazing & my kids and their after school friends cannot wait for them to cool down. I used eggs instead of applesauce (all I had) and I tried sunbutter instead of the coconut butter – since the last batch was so dry. If the batter is any indication – these will be a huge hit this time ’round. Thanks for the awesome recipe.

Erin July 27, 2014 - 9:49 pm

I just got around to making these and I must admit I had a few too many. Oh well, they tasted delicious and just like I remember brownies tasting before I was gluten-free and vegan! I made them with some vanilla coconut chia pudding and had a healthified brownie sundae type of deal. It was divine. I’m a huge fan of these recipes!

purelytwins July 28, 2014 - 8:30 am

Erin so happy to hear this!! Enjoy 🙂

Luna March 31, 2015 - 9:15 am

if you used flour instead of the plaintain for this recipe-how much would you use?
thanks so much!

purelytwins March 31, 2015 - 9:28 am

if you follow the other recipe that we mentioned in the post about using plantain flour we suggest around 1/4 cup flour

kelly brock May 27, 2015 - 11:46 am

i make these all the time!!! I finally made my own coconut butter so I am making these today with it. Usually I use almond butter. TO die for!

purelytwins May 27, 2015 - 10:04 pm


SmarteCookie July 16, 2015 - 11:26 pm

Am so keen to make these, as I’m no dairy or gluten these days; however, I cannot eat coconut. At all. Not even a little coconut oil in a recipe. Makes me get a bit more creative! Any suggestions on what to sub for coconut? Thanks!!!

purelytwins July 18, 2015 - 10:30 am

you can try olive oil or grapeseed oil to replace the coconut.

SmarteCookie July 18, 2015 - 9:15 pm

For both the coconut oil and coconut butter?

purelytwins July 19, 2015 - 8:17 pm

for the coconut butter we suggest using a nut or seed butter for that

C September 27, 2017 - 4:04 am

Non – hydrogenated palm oil is the closest sub for coconut oil. Cocoa butter might work too, and add extra chocolateyness!

Carolyn Walden February 29, 2016 - 5:06 am

Absolutely positively amazing! Topped with coffee coconut milk ice cream and a drizzle of coconut butter….I may be in love. Thank you!!!! xoxoxoxxooxoxoxo

purelytwins February 29, 2016 - 10:00 pm

So glad to hear you enjoyed the brownies!!

Lizzy April 23, 2016 - 11:01 am

I tried this recipe with using mashed Avocado and Banana instead of the applesauce last night and they turned out awesome! I also added a pinch of salt to bring out all the flavors.

I love how fudgey but yet fluffy these brownies are at the same time. Everyone commented on their unique texture and loved them.

Thanks for the recipe!

purelytwins April 24, 2016 - 12:54 am

Lizzy we are so happy to hear this 🙂 yay!! So glad you enjoyed our recipe xoxo

Victoria May 22, 2016 - 6:01 am

Thank you so much for this recipe! I’m on the AIP diet and though it’s working amazingly to help me deal with my autoimmune disorder, sometimes it feels like torture because of all the things I can’t eat. I was having a major chocolate craving and these were perfect! It’s a little ridiculous how happy they made me 🙂 To be able to eat a dessert this delicious and not feel sick as a result is a bi g deal for me, so THANK YOU for the time and effort you put into to creating it. I will be making these over and over again! (PS — My 7 and 3 year olds loved them too!)

purelytwins May 22, 2016 - 2:25 pm

yay! So glad you found it and enjoyed it. Love that your kids love it too. Happy dance. xoxo

jerris August 23, 2016 - 7:22 pm

what are the nutrition facts? They look good

Alexandra Hansen February 13, 2017 - 3:53 pm

These look so good! Question, when you say “coconut oil, liquid” am I to warm coconut oil to a liquid state or use liquid coconut oil (mct oil)?

purelytwins February 14, 2017 - 2:11 am

You could use either, as long as it is liquid. Enjoy.

Wai yee June 16, 2017 - 11:49 am

Hey ladies.
Thanks for this recipe. Its an awesome one. I have made this at least 10 times now. Its a favourite at parties and gatherings. And no one knows its grain free with no refined sugars. Making a batch now with wallnuts and raisins. Keep up the good work and thanks for what you do.

purelytwins June 18, 2017 - 1:53 pm

Wahoo! Awesome love hearing this 😉

KRYSTIN MARTIN April 5, 2018 - 3:26 pm

One tablespoon of vanilla extract?! Is that supposed to be one teaspoon? Really excited to make these!

purelytwins April 19, 2018 - 6:33 am

it is one tablespoon as we find it really helps balance out the flavors but you can also do 1-2 teaspoons instead

Tom Terrific April 26, 2018 - 2:19 pm

Love the “flourless” part of this recipe! However, “2/3 cup raw cacao powder” seemed overpowering, so I tried “1/4 cup raw cacao + 1/4 cup raw carob” and liked it better. Also tried “1/2 cup raw carob” and it was very similar to the previous version.
Aside from being the most difficult recipe to get out of the food processor (scrape, scrape, scrape with a nylon spatula) and into a baking pan, it’s GREAT.

Emily May 25, 2018 - 6:45 pm

I modified these to make them AIP by subbing carob powder for the cocoa, used olive oil instead of coconut oil, left out the coconut butter as I didn’t have it on hand, and added an egg yolk (aip reiintro), and they turned out AMAZING! Perfect balance of fudginess and cakey texture

purelytwins May 25, 2018 - 7:46 pm

YUM!So glad it turned out. Enjoy!

suzanne August 25, 2018 - 9:03 pm

Could I use an egg or 2 instead of applesauce?

imoni mitchell December 1, 2018 - 3:34 pm

how much does it serve

Katie February 21, 2020 - 7:59 pm

These were so good! I’m on tht AIP and was having a major sweet craving. I’ve made a few other AIP sweets over the past year, but typically stay away because of my coconut allergy (most AIP baked treats have coconut flour). I subbed avocado oil for the coconut oil, palm shortening for the coconut butter, and carob for the cocoa powder. I loved loved loved these and will definitely make them again. Thanks for the recipe!

Rachel May 16, 2020 - 1:40 pm

Girlfriends! THESE ARE AMAZING!!!! Well done :). Linking on my website. Seriously, I can’t believe how much the batter tastes like real brownie batter. So so good 🙂

purelytwins May 20, 2020 - 7:53 pm

So glad you enjoy them.

Anj November 2, 2022 - 6:02 pm

Any idea if the following subs might work:
– coconut milk instead of oil
– carob instead of cacao

purelytwins November 27, 2022 - 8:12 am

carob should be fine, not sure coconut milk will work as you need a fat in brownies, but you can always try it out

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