Flourless Brownies

By Avera

These delightful flourless brownies can satisfy your chocolate craving with only 3 grams of carbs per serving.

 Flourless Brownies
photographer: Nikki Sheriff
Ingredients
  • 2 oz unsweetened chocolate squares

  • 1 cup unsalted butter

  • 1 1/2 cups Splenda

  • 4 lg eggs

  • 4 lg egg yolks

  • 1 tbsp vanilla

  • 6 tbsp cocoa powder

Directions
  1. Preheat oven to 350°F

  2. Melt chocolate and butter over VERY low heat.

  3. Let cool for 10 minutes.

  4. Beat eggs until light.

  5. Gradually beat in Splenda until fluffy.

  6. SLOWLY drizzle chocolate mixture into egg mixture, beating constantly.

  7. (Mixture will get VERY thick) Beat in sifted Cocoa until smooth.

  8. Spread batter into a GREASED 12x16 jelly roll pan.

  9. Bake for 50 minutes, or until top is puffed and cracked and tester comes Out with MOIST crumbs attached.

  10. Cool for 1 hour.

  11. Cut into 2 inch squares.


Nutritional Facts

Servings
1
Servings 48
Calories
84
Fat
9g
Protein
2g
Carbohydrate
3g
Dietary Fiber
1g
Cholesterol
44mg
Sodium
7mg
0 Lean Meat
1 1/2 Fat.

dessert low carb desserts bake gluten free

51 replies

Facslori
Facslori 2016-11-18 23:00:50 -0600 Report

Not very good. They are sweet is all I can say. The picture is obviously not the recipe. Ate one, throwing the rest away. Really not worth wasting the calories on. Sorry.

sherlocked221b
sherlocked221b 2016-07-09 23:38:11 -0500 Report

I really don't understand all the bad reviews - I made this almost exactly like explained up above. My brownies are super light, fluffy and perfectly chocolately!

used 5 whole eggs and one more egg yolk (that's all I had in the fridge) and I used 3 TBS cocoa powder + 1TBS butter in exchange for 1 ounce of unsweetened chocolate (so I doubled this). I also used a 9x9 glass pan, and I baked for 20 minutes and they were *perfect*. Just as good as any other brownie I've ever eaten!

Kansasjack
Kansasjack 2016-04-09 15:18:55 -0500 Report

yeek! I think their oven is broken or missing an element. Batter was super thin and I was able to roll it to spread in the too big 12x16 pan. I was skeptical because of the lack of baking powder but decided to let it go. It was done in 20 minutes, not 50 and was a gigantic chocolate colored crepe. I say "chocolate colored" because there was no chocolate taste. Your 8 eggs, 2 sticks of butter and time are best spent on something else.

annamesa92
annamesa92 2016-02-14 00:47:51 -0600 Report

I made this recipe as I am following a low-carb diet. My product turned out delicious; however, after reading reviews, I made some changes to the original receipe. Here is what I did:
Ingredients:
- 4 eggs (separated)
- 3/4 c. Truvia Baking Blend
- 1 tsp vanilla
- 1 oz unsweetened chocolate baking squares (I used Ghirardelli)
3 tbsp. unsweetened cocoa powder
1 stick salted butter
Directions:
- Preheat oven to 350 degrees
- Melt 1 oz unsweetened chocolate baking squares and 1 stick salted butter over stove (I did medium temp) let cool when done melting
- whip egg whites until peak is stiff (this creates volume)
- in another bowl, mix egg yolks, Truvia, and vanilla
- Then, slowly but thoroughly, add egg whites to egg yolk mixture
- After, add melted chocolate and butter to mixture
- Then, add 3 tbsp. unsweetened cocoa powder, mix thoroughly
- Pour in greased ( I used vegetable shortening) 9x13 pan
- Bake at 350 for 22 minutes
- Let cool

When I made the brownies this way, they tasted amazing for flourless and low-carb brownies. My friends and family ate them up!

ashleyij
ashleyij 2016-02-03 12:35:53 -0600 Report

I'm really sorry to say, but this was the worst brownie I've ever had in my life. Really, it's so bad I put some chocolate syrup on it but it didn't help. Really, don't waste your time and money. I'm throwing the whole pan out.

Dorthydriggers
Dorthydriggers 2015-06-30 20:39:44 -0500 Report

This was terrible! Recipe is way off. Way to much sweetener and you bake at a fraction of time they suggest. They have a terrible flavor and texture. Do not make this recipe! It is a waste of time and money.

Paula G
Paula G 2015-05-08 10:05:40 -0500 Report

I cut the recipe in half and baked in an 8" round pan for 25 minutes. The brownies were dry, but the flavor was pretty good. Next time, I'll bake them for 20 minutes or less to see if that helps with the dryness.

#1stonemasonwife
#1stonemasonwife 2015-03-19 20:23:51 -0500 Report

I'm not an official baker but I am a scientist and love to experiment in the kitchen. I read the feedback and decided to try this—thought it came out great, but agree the directions need improvement. This is what I did:
Separate the 4 eggs. Whip the whites until firm. Mix yolks with vanilla, sweetener. Gently but thoroughly blend in whites. Add melted butter (salted!) and chocolate, then cocoa. Batter was not firm—more like cake batter. I put in a pan about half the size of a jelly roll pan but larger than 9x9. Baked for about 30 minutes and tested done as in original recipe. Personally I think there's a bit too much chocolate—does leave a slight bitter aftertaste. Plan to try 1oz melted chocolate next time. My husband was willing to eat them, which says they were a huge success!

Anonymous
Anonymous 2015-02-28 07:18:13 -0600 Report

I used only 4 whole eggs with this recipe. Although they came out a little thin, these are absolutely incredible.
I would also suggest only cooking for 20-30 minutes, since after 25 minutes mine were completely done and not "gooey" like I hoped. Besides that, I am in love with these brownies and am going to have to make quite a lot.

Nottus62
Nottus62 2015-02-15 15:00:41 -0600 Report

I made this the other night. Although it smelled great while cooking, i threw it away. Unpalatable! This was terrible.

Steboweave
Steboweave 2015-02-06 11:14:53 -0600 Report

since baking is a science, we need a bakers suggestions. That is not me for sure. I don't want to try this and throw it out. What are someones thoughts as to using some almond flour to had some body and texture to it. Has anyone tweeked it enough to give us some updates

Steboweave
Steboweave 2015-02-06 11:13:44 -0600 Report

since baking is a science, we need a bakers suggestions. That is not me for sure. I don't want to try this and throw it out. What are someones thoughts as to using some almond flour to had some body and texture to it. Has anyone tweeked it enough to give us some updates

Michael1966
Michael1966 2015-02-01 14:06:01 -0600 Report

Epic fail on this one - please do not use a stock photo and pass that off as what to expect from this recipe - I followed the recipe exactly as written and my brownies turned out wafer thin and dry as cardboard - the only thing I did not do was bake as long as suggested - I took out of oven after 40 min - and still a major disappointment - had I left them in the oven for the suggested 50 min I'm afraid I would have had nothing left but a burnt pan. I didn't expect a completely satisfying traditional brownie but this wasn't even close - skip this recipe. So frustrating!!

eyafanel
eyafanel 2014-12-31 22:16:12 -0600 Report

I really don't understand what gives this brownie it's texture. I apologize to the creator, but it sounds like your making chocolate scrambled eggs. Someone tell me your experience.

jcoahum
jcoahum 2014-10-26 11:15:38 -0500 Report

I made the recipe as directed. The problem is, with such a large pan, the batter spreads out extremely thin, and yet the recipe says to cook for 50 minutes. I cooked it for 30 minutes, and it was still overdone. Next time I will put in either a 9x9 or a 9x13 pan and cook carefully in order to avoid over-cooking it. Other than that, it's chocolatey, which covers a multitude of sins. It's extremely low-carb, which is great. There just isn't any way to create a brownie with only three carb grams that's going to taste like a normal brownie. Flour and sugar taste better than no flour and Splenda. It is what it is. This isn't terrible.

Hfite
Hfite 2014-10-24 17:49:49 -0500 Report

This is a good recipe, however you need to tweek it some and I did, always taste your batter if the batter is bitter the whatever your baking will be too. I used 5 eggs only and 1/4 c heavy whipping cream with the unsweetened Chocolate, then I used 2 cups splelnda instead of 1 1/2 cups. The unsweetened Chocolate needs more splenda to make it sweet that would be where the bitter is coming from and I over poured with the 1tablespoon vanilla also I used 8 tablespoons cocoa powder. In my oven it took 45mins at 350 ovens vary so I would check it after 35 mins. It does taste like more of a chocolate cake, but it is good and it fixed my sweet tooth yum also you can put a whipped topping on it. I make my own with heavy whipping cream and a little vanilla and splenda and it is good, you can put that on the brownie and its very good that way too. So follow the recipe and add the things I did and you will love them…They do not taste like the flour brownies but dang close and so good. Enjoy…