Flourless Classic Brownies (Grain-Free, Nut-Free, White Sugar-Free)


These are not healthy brownies. These are sugary, delicious, albeit minimally-processed, fudgey goodness brownies. Sometimes ladies human beings are in need of some chocolately heaven, without the stipulation of being “healthy.” This is not to say I have anything against avocado brownies or other nutrient-dense fudgey desserts, but sometimes you just need that classic brownie to dive right into. On this overcast Sunday afternoon, Andrew and I are relaxing after attending a funeral yesterday and both recovering from a minor cold. And by relaxing, I mean having a brownie ice cream sundae brunch and watching a DVR’d marathon of How To Get Away With Murder. This. Is. The. Life. Adulthood, yessss.

These brownies are minimally processed in that they use coconut palm sugar and unfiltered honey for the sugar, and arrowroot starch instead of flour. But like I said, they aren’t healthy, because they are about 80% sugar. So with that knowledge, it’s probably best to either share these bad boys, or make them last several days. But hey, sometimes you just need to bake up some brownies. And these are the ones that will satisfy that craving. Dense, fudgey, chewy… just the way brownies should be if you ask me!


Sinful. But not quite as sinful as they used to be.

I adapted this recipe from Life Made Simple. You can find the original recipe here.

Flourless Classic Brownies

  1. Preheat the over to 350 degrees F.
  2. Grease the bottom of an 8×8 glass baking dish with coconut oil or butter. (I learned from Betty Crocker that you should only grease the bottom of the pan when baking brownies. If you grease the sides, the brownies sink in the middle and rise on the sides, resulting in uneven brownies.)
  3. In a double broiler over medium-high heat (boiling water), melt the butter. When the butter is melted, add the coconut palm sugar and honey to the butter, still in the double broiler.
  4. Once the coconut palm sugar and honey are melted into the butter, add the chocolate chips. Stir to combine and allow the chocolate chips to melt as well. Once the chocolate chips are melted, remove the pot from the boiling water.
  5. Add the room temperature eggs (If you’re impatient like me and can’t wait for them to come up to room temperature, you can crack the eggs into a separate bowl, and temper the eggs by added a small amount of the warm chocolate mixture to the eggs, bringing up the temperature of the eggs without cooking them. Add some of the chocolate mixture, stirring each time you add more, until the eggs are no longer cold. Then pour this mixture back into the original chocolate batter.)
  6. Add the salt and vanilla to the batter.
  7. Sift in the cocoa powder and arrowroot starch, and stir until well combined.
  8. Pour the batter into the greased pan, and bake at 350 degrees for 25-30 minutes, or until an inserted toothpick comes out clean.



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