Healthy Flourless Brownies (nut-free + gluten-free)

January 28, 2020

Healthy Flourless Brownies made with all nut-free, paleo and gluten-free ingredients. They are the most fudgey and delicious brownie recipe to bake!

healthy brownies no flour


Apologies for the all caps. But really…these brownies are about to change your brownie eating lifestyle for the better.

The most FUDGEY brownies that are flourless, nut-free, paleo and they are SO easy to bake.

I constantly find myself craving brownies lately. All day, everyday, ya girl just wants a thick brownie that melts in my mouth when it is warmed up. You know when the chocolate is oozing out and it’s almost too fudgey to even stay together? Ya, that kind of brownie is what we are baking today.

Now don’t get me wrong, I love all my brownie recipes. Especially those chocolate chip cookie brownies. Butt these are next level.

Probably because they require basically no ingredients (but really only 6 key ingredients are needed) and because my favorite dark chocolate is involved.

Hu Kitchen Dark Chocolate Gems! Now there is a reason that they call these bad boys gems. They live up to the name too. And let me tell you – you won’t even realize they have no refined sugar in them. They are the healthiest baking and snacking chocolate you could imagine. Sweetened with coconut sugar. Made with all organic ingredients (you know the drill with my Hu fam). Plus the gems melt so perfectly in these brownies, it is basically like eating a lava cake.

Oh and don’t forget to sprinkle some on top after the brownies bake!

Key ingredients needed to bake these flourless brownies:

  1. Creamy tahini. I use tahini in these brownies to make them nut-free and because it is more of a subtle flavored nut/seed butter. Feel free to use whatever nut butter you desire!
  2. Maple syrup. For a little sweetener here in combination with coconut sugar. Sub honey if you prefer!
  3. Coconut sugar. I love baking with coconut sugar. It adds the best sweetener and best consistency to these brownies. Plus it helps keep them refined sugar-free.
  4. Pasture-raised eggs. I haven’t tested flax eggs here. If you do and it works, let me know!
  5. Cacao powder. They key ingredient for all brownies besides the extra dark chocolate of course.
  6. Hu Kitchen Dark Chocolate Gems. My obsession. My forever baking addition. These melt SO perfectly in the brownies!! Code RACHL for free shipping ya’ll!

Once you have your gems in the pantry, here are a few of my other favorites to bake with them: Almond Flour Chocolate Chip Cookies (paleo + vegan)The Best Gluten-free Chocolate Chip Monster Cookies and Healthy Gluten-free Cheesecake Brownies (grain-free)

flourless brownieseasy fudgey brownies with no flour


Healthy Flourless Brownies (nut-free + gluten-free)

Healthy Flourless Brownies made with all gluten-free, paleo, nut-free and dairy-free ingredients. No flour needed! These are the best FUDGEY brownies ever!

  • Author: Rachel
  • Prep Time: 5 mins
  • Cook Time: 22 mins
  • Total Time: 27-30 minutes
  • Yield: 9 brownies 1x


  • 1 cup tahini*
  • 1/4 cup maple syrup
  • 1/2 cup coconut sugar
  • 2 pasture-raised eggs*
  • 1 teaspoon vanilla extract
  • 1/3 cup + 2 tablespoons cacao powder
  • 1 teaspoon baking powder
  • 1/2 cup Hu Kitchen Dark Chocolate Gems (code RACHL for free shipping)


  1. Preheat oven to 350 degrees and line an 8×8 baking dish with parchment paper and grease well
  2. Cream together the tahini, maple syrup, coconut sugar, eggs and vanilla
  3. Mix in the cacao powder and baking powder until well combined (it will be thick!)
  4. Fold in dark chocolate gems then add batter to baking dish
  5. Bake in oven for 22-25 minutes (or until toothpick comes out clean when you poke the brownies)
  6. Allow the brownies to cool for a few minutes (this is key so they set!) then slice and enjoy!


*Can sub another nut butter

*I haven’t tested flax egg

**Store leftovers in airtight container for 5 days or freezer for longer

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177 Responses

  1. I knew these brownies were going to be delicious when the batter was almost too good to leave alone! They taste just like any decadent brownie would. Super fudgy and soft! 10/10 and I will absolutely be making these more often!!

  2. just made a second batch! these are incredible and my new go-to brownie recipe. they are fudgy, rich, and delicious!!

      1. Amazing! I was super skeptical because there was no flour, in fact I was expecting this recipe to have almond flour in it. However these are the most moist chewy brownies ever. I would never have baked with tahini like this before. I’ve definitely learned something new here!

          1. flourless brownies

            isn’t tahini flavor overpowering? any substitution for coconut sugar?

  3. I had to go pretty much completely paleo about a year ago for medical reasons, and I have been searching for a recipe that reminded me of my gluten filled sugary brownies ever since. THESE ARE IT. I’ve made them a couple of times now, and they are ALWAYS hit. No one can believe they are made with tahini! (Don’t let the tahini deter you from making these) Seriously so amazingly fudgy and delicious and the perfect amount of sweetness! Thank you, Rachel!!!

  4. Will be making again. The fiance approves, and he is not a fan of most healthy treats I make. These are so good, fudgy and soft! Taste like a good old Betty Crocker box mixed brownie. Sprinkle some Maldon flaky salt and you’ll be in heaven! 🙂

  5. These brownies are literally so good! If I didnt make them myself, you couldnt convince me they didnt have any flour in it. The texture is great and the taste is amazing. Very filling too! I used natural peanut butter instead of tahini. I added a tbsp of evaporated milk, and I used milk chocolate chips. So good!

    1. RUN DON’T WALK TO YOUR KITCHEN TO WHIP THESE UP NOW. They take literal minutes to throw together and are worth every second. So rich and chocolately and fudgey. They will have anybody fooled that there is not any flour in them. I am not sure I’ll ever bake another brownie recipe again.

  6. Just came out of the oven and OMG They are amazing! Took literally no time to make. Easiest things ever and they are Fudge City! Didn’t have to go out and buy anything either which was awesome. 10/10 will make again.

  7. Just made this!! Followed the recipes instruction and the batter was Soooo yummy
    Definately will be making this again as I ? dark chocolate. Is there a way to find calories in this recipe? X

  8. These are incredible. I followed the recipe exactly as written. I was skeptical about the tahini, but DON’T BE! The entire family loved them and had no idea they were healthy (and we love brownies).

  9. Just made with flax eggs and they are amazing! .. can’t stop eating

    I also did half tahini and half PB. Plus forgot that I had broken my 8×8 pan so I made muffin tin brownies (lol) – still amazing ?

    ?? ♥️

  10. Soooo gooey!! They’re so yummy I’m so glad I had all the ingredients on hand during the quarantine to make them!

  11. Soooo gooey!! They’re so yummy I’m so glad I had all the ingredients on hand during the quarantine to make them!

  12. First time making brownies with out a box and I was pretty impressed! The flavor from the tahini is really mild and the texture is good!

    1. I want to make these but I wan to use honey or maple syrup instead. Would that work? And how much should I use?

  13. I prefer these to normal brownies! The tahini makes them have a nice nutty flavor, which balances nicely with the sweetness. The texture is unreal. Made these for friends for Valentine’s Day, and they all loved them!

  14. These brownies are everything and more, seriously I have searched high and low for a healthy gluten free brownie recipe and this is the one. With such easy ingredients too, that everyone has as staples!

  15. SO good! I used almond butter instead of the tahini and it turned out amazing! Rich flavor and fudgy texture…they were gone within a day at my house!

  16. I was so excited to try these because of how much I love chewy fudgey brownies, and I love the idea of being able to satisfy my craving without being too unhealthy. They were DELICIOUS. Made some substitutions which allowed me to finish a bunch of almost-empty nut butters, so I did mostly tahini, some Trader Joes mixed nut butter, and a bit of peanut butter. I also didn’t have coconut sugar so I used raw turbinado sugar since it has a similar consistency. One small mistake I made was that I accidentally used corn starch instead of baking powder (whoops, both cans looked the same!), so they may not have risen as much as they would have, but still tasted incredible. Next time I plan on adding walnuts too 🙂

  17. Made these brownies during quarantine; my boyfriend and I ate them in 2 days (that says it all right?!) Ok well if not- these are SO good. The perfect brownie. I couldn’t stop thinking about them after they were gone either!

    Instead of tahini I used unsalted almond butter. Thank you Rachel you brownie queen!!

  18. Made these brownies as a flourless dessert for passover, SOO GOOD! This will absolutely be my go to recipe for brownies from now on

  19. Was intrigued by the tahini. Specifically went out and got it to try this, have heard it’s a great nut butter sub. I am quarantined with my parents and they loved it ????. So fudgey and rich. Hu gems definitely make everything better too ?

  20. I can’t even tell you how many times I’ve made these brownies now! At least once, or twice a week. We love them!!! I have the recipe memorized now and they are absolutely my go to. They’re so decadent!

  21. THESE BROWNIES ARE LITERAL HEAVEN!!! By far my fav recipe by you!!! They are so rich and fudgey and pure happiness. Thank you Rachel!!

  22. Just made these and added some fresh chopped strawberries to the better and it took them to the next level! Sooo yummy and will definitely be making them again very soon!

  23. RUN DON’T WALK TO YOUR KITCHEN TO WHIP THESE UP NOW. They take literal minutes to throw together and are worth every second. So rich and chocolately and fudgey. They will have anybody fooled that there is not any flour in them. I am not sure I’ll ever bake another brownie recipe again.

  24. Literally AMAZING! I subbed the tahini for almond butter and I still cannot believe how good they taste! They taste like if I bought a box of Betty Crocker brownies mix. Wow, forever my fav, forget about store bought mixes!

  25. CRAZY good!!! Thank you!!! I had all the ingredients and a huge Hu fan so this was perfection!!

  26. These came out great, and I usually have low expectations for gluten free brownies – I was really happy with these!! I used brown sugar instead of coconut sugar and it was totally fine. I almost wish they had more of an intense chocolate flavor and next time I might try to sub some of the cocoa powder with espresso powder to bring out that flavor? But I would definitely recommend making these and I will make these again!!!

  27. My house smells heavenly! In used almond butter bc I ran out of tahini. Being that we are not nut free, I added some crushed walnuts! Deeeeeelicious! Thanks for your ahhhh-mazing recipes! I love every one! P.S. I just got your cookbook, too!! You go girl!! Lol Hugs!!

  28. This recipe is AMAZING! so freaking fudgy in the middle. My dad isn’t one to eat ” healthy” desserts and would rather just do the real thing but he gave this a 10/10. Will be making these nonstop.

  29. THESE BROWNIES ARE TRULY LIFE CHANGING!!! Honestly taste better than any other brownie I’ve ever eaten.

  30. Made these last night and I’m SHOCKED that these are flourless! I was too chicken to use tahini because I’m not a huge fan of the taste so I used almond butter. They taste amAAAAzing!!!!!Thank you so much for sharing!

  31. Amazing! Subbed peanut butter and cane sugar. My husband loved them too and he’s not always a fan of my healthier desserts. 🙂

  32. These are friggin amazing!! So fudgy and gooey and a little crunchy on the outside (possibly because I left them in the oven a bit too long, oopsie). Also, I used a flax egg instead, and that seemed to be perfectly fine.

    1. Followed the recipe exactly, using flax instead of the eggs. They are so delicious! Thanks for a recipe that works for the whole family (GF, vegan, and nut free)!

  33. I was really excited to make this recipe, but I recently learned of an egg allergy. Do you think substituting a gelatin egg would work? Really hopeful to try these brownies!!

  34. These brownies were so so good – perfectly sweet and fudgy, one bowl ?, and just a few minutes to whip up. I will make this again and again!

  35. LOVED! followed the recipe exactly except used honey instead of maple syrup. I might have used more chocolate chips as well 🙂 thank you!!

  36. And she does it again! These are a complete win and easy to make! I am a brownie fiend and these usually win out over the other recipes I’ve tried in the past.


    sooo good and fudgey! My fav brownie recipe and love they are made with just the good stuff 😉 (I love making them with peanut butter sub for tahini!)

  38. RUN, DON’T WALK to make this brownie recipe. Broke my whisk making them because they are so thick and gooey – I’m not even mad though because they are delicious! Looking forward to trying more of Rachel’s recipes.

  39. HOT DAMN. These are likely the best brownies I’ve EVER made, just to echo basically all of the comments here! As soon as I saw the reviews I knew I needed to make these and I was NOT disappointed! I am vegan, so I subbed the 2 eggs for 2 vegan egg replacer (bob’s red mill powder, not flax) and they turned out perfect. I also added a tiny bit less coconut sugar than it calls for. I can’t wait to make these again and again, and try different things, like diff nut butters/adding nuts/swirling PB on top… yum! Thank you for this!

  40. Just made these yesterday and they are amazing. Followed the recipe exactly and turned out perfect! Thanks for the recipe!

  41. These are the BEST! Used monk fruit instead of coconut sugar and added some sprinkles on top. Thanks for another amazing recipe!

  42. I love this recipe! I have made it three times and have tried different nut butters each time. Almond butter is my favorite!

  43. Just do it! Make these now. They are absolutely wonderful! You can even just eat the batter if you’re feeling impatient bc omg it’s amazing. I also made these with peanut butter and they were perfect

  44. These brownies are incredible!!! I prefer them to flour brownies. They are so decadent but don’t make you feel heavy or gross after. Thank you Rachel for sharing this recipe with us!!

  45. These are UNREAL! I almost couldn’t believe all the reviews saying these were better than any brownies out there but now I know they really are. Dangerously quick and easy to make. I LOVE THESE.

  46. Have made this recipe countless times with whatever nut butters I have on hand and is the absolute best!! Any chance you’d ever make a single serving “mug brownie” version?

  47. These are the real deal. SOOOO fudgy and chocolatey. Add some flaky sea salt , but otherwise perfect. i even did a half batch and microwaved in 2 mug cake ramekins and they turned out fantastic as well. Thanks Rachael

  48. Do you have the macros for any of your recipes? They all look amazing, but I’m counting macros and it would help me out tremendously. Thanks!

  49. I made these last week and am still enjoying them straight from the freezer. They seem to be even more delicious a few days after baking! When they were fresh, the tahini flavor was strong, so my son was not a fan, but a few days later, the tahini flavor is barely there … just chewy brownie goodness!

    I love your “real food” philosophy. I have a sweet tooth and your dessert recipes make me feel like I can indulge with less guilt. 🙂 After enjoying your instagram feed for a while now, I decided it was time to order your cookbook! Can’t wait to receive it!

  50. I made these brownies exactly as is and have decided it’ll be my go-to brownie recipe from now on! They’re deliciously chocolatey and fudgey without being overly sweet! I added a bit of sea salt on top because I’m a sucker for anything sweet and salty and my fiancé and I had to stop ourselves from finishing the whole pan! Thank you for this AMAZING recipe!!

  51. These were delicious!! Moist and just enough sweetness. Will definitely make it again!

  52. I make this brownie recipe about twice a month. I am the ‘weird healthy eater’ of the family, and nobody ever eats my concoctions. But damn. This recipe is INSANE, my sugar addicted family goes crazy for it. The more maple syrup the fishier the consistency is. So delicious. Rachel god bless.

  53. These brownies are so good! I will be making them forever from now on. I made them when guests came over for coffee and nobody even noticed that this was a “healthier” treat. They taste better than all recipes I’ve ever tried.

  54. Just made these brownies and they were so bomb!!! Probably my favorite nut free paleo version out there. Do you have the nutrition info on these brownies? Trying to log calories, protein, carb, sugar per serving. Thanks for the amazing nut free paleo recipe!

  55. I just made these brownies tonight and loved the taste, but they came out very cakey and not fudgy at all. I subbed the tahini for RX vanilla almond butter but followed the recipe exactly as written, although I did use mini chocolate chips versus Hu gems since I do not have the gems. I had to take the brownies out of the oven sooner since they were already quite hard at around 16 minutes, and have continued to firm up after cooling. Have any idea where I went wrong? Thanks for the great recipe, maybe I’ll have to add more liquid next time to get the right texture.

      1. I tried again with regular almond butter and they turned out PERFECTLY!! Also added Hu gems which came in the mail today (yes, I ordered them for these brownies and I have no regrets lol). Absolutely loved these, thanks for a great recipe!!!

  56. These brownies are delicious! I only used 1/4 cup of coconut sugar because that was all I had in and I decided to skip the chocolate chips and replace with chopped walnuts. So easy to make and so delicious!

  57. Unreal! These are insanely good. Cannot believe they are flourless and no white sugar! Thank you!

  58. Another amazing recipe–thank you! I have made a number of your sweet and savory recipes, and they are all excellent and come together just as you describe. I totally trust in your recipes, and it is such a relief to have found you as I was really struggling to make quality gf baked goods, which was really frustrating (and expensive). For this recipe, I used 1/2 tahini and 1/2 almond butter, and I baked them in a muffin pan because I don’t have an 8×8 pan–they are fudgy and moist and pair perfectly with a glass of (almond) milk! All of the stars!

  59. SO scrumptious! I have hidden them in the corner of the refrigerator so no one else easts them, lol. Are there macros to this?

  60. I’ve made these twice now (1/2 tahini, 1/2 pb), and I think they’re the best brownies I’ve ever had. Unreal recipe.

  61. I made this and used flax eggs and also added a scoop of chocolate collagen! Turned out so good!!

  62. HOLY COW! Never buying boxed brownies again. These were SO delicious, and fudgey, and EASY. How many is too many for one sitting? #help

  63. Has anyone tried using carob powder instead of cacao? If I eat this at night I cant sleep. Very sensitive to caffeine!

    1. Yes if you don’t mind/ like the taste of carob powder then it works fine! I prefer cacao over carob but I know carob is better for my body

  64. Hi

    I originally tried recipe with tahini, not that crazy about flavor. This time tried peanut butter. Flavor much better. Both times seemed a little dry and I took out earlier this time. Also mine are much darker and not as thick as on photo

  65. Is there anything I can sub for tahini… I can not have nuts or seeds…only pumpkin seeds..would love to make these… hard to find recipes since allergic to soy, wheat, rice, and corn

  66. This is a great & easy recipe! The brownies are chocolatey and thick with the right amount of sweetness. I used this recipe recently to make birthday cupcakes. So I added an extra egg to the recipe & excluded the hu gems. Once the cupcakes were cool I melted the hu gems and dipped the top of the cupcakes in it & added a strawberry on top. They looked & tasted amazing. We are paleo and my child has developed a serious nut allergy. I’m so so glad to have found this recipe since so many paleo treats have almond flour. One question- any idea how these are after being frozen?

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