Kirbie's Cravings

2 Ingredient Flourless Brownies (No Flour or Butter)

These rich chocolate flourless brownies are just 2 ingredients! They don’t contain any flour or butter. They are a quick shortcut brownie recipe for when you may be missing an ingredient for making traditional brownies.
a stack of four brownies.

Usually making brownies require flour and butter. But even if you are out of one of those ingredients, you can still make these brownies. The flourless brownies have a very rich chocolate flavor and are gluten-free. They are cakey brownies (not at all fudgy) and have a shiny crackly top.


  • Eggs
  • Semisweet chocolate chips

Semisweet chocolate chips can be replaced with semisweet chocolate bars that are roughly chopped. I chose to use semisweet chocolate chips because it’s one less thing to do (chopping the chocolate) and you use exactly one 10 oz bag for this recipe.

Eggs are needed to create the structure for these brownies so I don’t think an egg substitute will work. What I really love about this recipe is that you do not need to separate the egg whites from the egg yolks.

How to Beat the Eggs

The eggs are beaten at high speed until they become pale in color and are very thick, almost like a meringue. The egg volume should also more than triple in size. You can do this with a stand mixer or hand mixer. I prefer a stand mixer because it frees up your hands to do other stuff while the eggs are beating. This is what your eggs should look like when you are done beating them:
whipped eggs in a bowl.

Brownie Texture

These brownies have a cakey texture. They don’t taste fudgy at all. Normally I like my brownies to be fudgy but I liked these even though they are cakey. They have such a rich chocolate taste and the shiny crackly surface layer really makes these taste like brownies rather than a cake.

a stack of flourless brownies.
overhead photo of brownies.

More Easy Dessert Recipes

2 Ingredient Flourless Brownies

Servings: 16 brownies
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
These rich chocolately brownies are just 2 ingredients and don't require any flour or butter. They are an easy shortcut brownie recipe.
4.75 from 12 votes


  • 4 large eggs
  • 10 oz semisweet chocolate chips


  • Preheat oven to 350°F. Line an 8 x 8 inch baking pan with parchment paper.
  • In the bowl of a stand mixer (you can also do this with a hand mixer), add eggs. Using the wire whisk attachment, beat eggs until frothy. Increase mixing speed to highest setting and continue to beat eggs for about 8 minutes. You want to beat the eggs until they change color (they will become a very pale eggshell yellow), the egg mixture becomes more than triple in volume and the egg mixture becomes very thick. To check if your mixture is ready, lift up your beater and watch the egg mixture that drizzles down from your beater back into the bowl. It should sit on the surface of your mixture for several seconds and not immediately sink in. See photo in post for reference.
  • While your eggs are beating (if you are using a hand mixer you can do this after), melt your chocolate. You can do this in the microwave or on the stove. If using microwave, melt at 30 second intervals (this should take around 2 minutes total), stirring in between, until chocolate is completely melted and smooth.
  • Let chocolate cool slightly so it's no longer too hot to touch. You don't want the chocolate to cool completely because then it won't be melted anymore. Add in 1/3 of the egg mixture. Fold in the egg mixture using a spatula until egg is completely incorporated. Repeat with another 1/3 and then remaining 1/3. Towards the end, your chocolate may start getting a little stiff. That is okay. Break up any chocolate clumps using your spatula.
  • Pour batter into prepared pan. Bake for about 25-30 minutes or until a toothpick inserted comes out clean. The surface of the brownies should also be firm. Let brownies cool before cutting and serving.


  • 10 oz is weighted ounces. It is a little more than 1 1/2 cups of chocolate chips but you should measure out the weight for best results. If you don't have a scale, most chocolate chip packages are sold in 10 oz packages so just use a 10 oz bag.
  • You can also make this using chocolate bars. You would need to roughly chop the chocolate down to the size of chocolate chips.


Serving: 1brownie, Calories: 120kcal, Carbohydrates: 9g, Protein: 3g, Fat: 8g, Saturated Fat: 4g, Sodium: 20mg, Fiber: 1g, Sugar: 7g, NET CARBS: 8

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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Recipe Rating

74 comments on “2 Ingredient Flourless Brownies (No Flour or Butter)”

  1. I wonder if this would work with allulose chocolate chips?

  2. Do you think it’s possible to make these if beating the eggs by hand?

  3. Hi, I’m from England and I have a gas cooker, what number should I set the oven to please? Can’t wait to make these for my hubby, due to health problems he’s just gone gluten free.
    Looks so easy, thank you!

  4. I’ll try your recipe as instructed.


  5. Very delicious and easy to make.
    I kind of wish the recipe made more but it’s
    ok , I could always just double the recipe next
    time. I would greatly recommend trying it.

  6. Did I miss the oven temperature for baking? Thanks.

  7. These brownies were delicious!! I will be making them again soon. My daughter diet is gluton free so they were perfect for he and we all loved them.

  8. What about chocolate chips with stevia?  Just make sure there’s 10 oz?

    • We’ve tried the recipe with Lilly’s sugar-free chocolate chips made with stevia and the recipe didn’t work – they make the brownies very dry.

  9. I made this recipe using for farm fresh eggs and one 12 oz bag of milk chocolate pieces and quarter cup of crushed pecans, and I bake them in a 6-in cast iron skillet…absolutely delicious!!!

  10. Quick, easy and delicious gluten-free and dairy free brownies 

  11. Can you use sugar free chips

  12. I am planning on making these for my dtr who is gluten free. So glad I found the recipe. I was wondering if it still works with add in such as white chocolate chips, or nuts?

    • We haven’t tested the recipe with those add-ins so can’t say how much you would need or how they will turn out. If you tried it, please let us know how it went!

  13. Hi, 
    I made these the other day but they came out fudgy. I used 10 Oz dark chocolate morsels they melted but had a thick fudgy dry consistency not the regular melted chocolate liquid look. I mean they tasted good but I just want to know why they didn’t come out cake like, like yours? 

    • It sounds like the chocolate might have seized when you melted it. This can happen if there is even a small amount of water or other liquid in the bowl or on the spoon or spatula that you use to stir the chocolate.

    • The OP said the dark chocolate makes them dry and she recommends milk or semi-sweet chocolate. 

  14. doesn’t say what size pan or how many servings which is important for calorie or carb watchers.

  15. How many eggs?

  16. Could the semi-sweet chips be substituted with a brand like Lily’s chips for a more low carb version?

  17. Can you use sugar free chocolate chips

  18. So, I was skeptical about this recipe, but only having two ingredients had me so intrigued I decided to try it. When the whole eggs didnt get to stiff peaks after 8 minutes, I worried again, but I stuck with it. I was very surprised how good this came out. I made half a recipe and cooked it in a mini pan in my air fryer. I even didn’t miss the fact that there was no added sugar. It was still sweet enough and fudgey enough to resemble a cakey-brownie (or a fudgey cake). Looking forward to trying it with other types of chips, like butterscotch. Thanks for the recipe. Definitely will be making again.

  19. beautiful brownies

  20. Oh my gosh, I just made this! It was soooooo good and probably fattening too but worth it. I did add in a few tbsp of cocoa powder as it was a but too sweet for my liking.

  21. These turned out excellent! I was a little short on unsweetened so subbed a few tbsps of the choc chips for milk choc chips. It took longer than 8 minutes to get the eggs beaten at the right consistency with the stand mixer but it was worth it. I added a tsp. of caramel extract, yum! Also, instead of using parchment, I greased the glass pan with unsalted butter. They also took a bit longer in this oven than 30 mins. ?

  22. Could you use Hershey’s chocolate syrup?

    • We can’t recommend using the syrup – it will have a different effect on the recipe and it may not turn out right. It’s better to use chocolate chips.

  23. Easy to learn and make. Thanks for the recipe

  24. Would .ike to receive more 2 ingredient recipes

  25. Would this work with sugar free chocolate chips such as Lily’s brand?

  26. I am gonna make the night had an idea. Could you add a tablespoon of cocoa powder to the eggs before you whip them. The more chocolate for me the better. I also thought about adding half of a Starbucks Via instant coffee packs to make mocha brownies?

  27. Do you think sugar free chocolate will work? I’m looking for keto sweets to bake.

  28. This is 5 star recipe I would like to rate just because it’s a brownie and simple 2 ingredients recipe.

  29. My husband is hooked on chocolate. So anything that is chocolate, he will really like.

  30. Hi I am vegan and I have been trying to bake with soda water and it worked wow
    No eggs no batter no oils in cake mixes
    And you can add other ingredients to it to

  31. I love the fact that you work magic with so little ingredients.??


  33. Could I use Lily’s keto friendly chocolate chips? Thanks