Fudgy Flourless Brownies from Dolly and Oatmeal

I made these fudgy flourless brownies a week ago and I’m still thinking about them today. That probably means I should tell you about them.

I’m usually wary of recipes that turn standard baked goods into something else. For example, a recipe that subs in spelt flour, xanathan gum, and agave syrup for all-purpose flour, baking soda, and sugar, will probably result in a pastry that does not taste like the one you ate when you were five. It’s the cold, hard truth.

However, I do stay open-minded about recipes that make small substitutions with more or less recognizable ingredients. Cue: these brownies.

This is one of the best brownie recipes I’ve tried, and I do not say that lightly. The brownies are fudgy, rich, chocolatey, and all around delicious. They taste great on their own, but they’re even better with a scoop of ice cream on top and some hot fudge. I guess the hot fudge and ice cream kind of defeats the purpose of the gluten-free, dairy-free aspect of this recipe, but I’m totally okay with that.

Some tips for making these brownies: Make sure to grease the bottom of the pan. This is key for removing the brownies later once they’re done baking (and not having one of those, “let’s use a butter knife to dig the brownies out of the pan,” situations…although that wouldn’t be the end of the world).

Also, make sure to take the brownies out of the oven when you insert a toothpick in the center and it comes out mostly clean. It took my brownies a little longer than the 20-22 minutes the original recipe called for, but it could just be my oven. Check and see to get the best results.

Here’s a song to get you started on your fudgy flourless brownie journey.

About Emily Wasserman

Bonjour! My name is Emily and I'm a writer based in St. Louis. I'm also a home baker with a small business, Amélie Bakery. I'm a self-proclaimed francophile and love French pastries and baking.
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