Flourless Nutella Brownies

Cooking with Rocco
by Cooking with Rocco
16 Brownies
1 hr

If you never want to miss a recipe, make sure you subscribe to my FREE newsletter! It's a monthly newsletter filled with links to detailed recipes, tips, tricks, and more! Click Here to Subscribe!

These are probably the best brownies I ever made. They’re not only the best nutella brownies, they’re the best flourless nutella brownies.

In my opinion, this is the probably the best gluten free dessert recipe you'll find on the internet.

These brownies have it all, they’re fudgy, they’re soft, they’re light, and they’re full of flavor. You’ll never know they’re flourless. By whisking the egg whites to stiff peaks, this allows for the brownie batter to be extra airy and soft. It's almost as if you're eating a cloud of chocolate.

Add the egg yolks to a stand mixer with the whisk attachment, and whisk until medium-stiff peaks form.

Gently fold in the whipped egg yolks to the remaining batter and pour into an 8x8 baking dish. Bake at 325º for about 50 minutes.

Let the brownies cool in the pan completely. Once cooled, remove and cut into squares of desired size. Service with an optional coating of powdered sugar.

Flourless Nutella Brownies
Recipe details
  • 16  Brownies
  • Prep time: 10 Minutes Cook time: 50 Minutes Total time: 1 hr
Show Nutrition Info
Hide Nutrition Info

  • 100g chocolate (good quality - 70% cocoa)
  • 150g Nutella (about 1/2 cup)
  • 1/2 cup butter
  • 1/2 cup sugar
  • 5 eggs, separated
  • 1 tsp vanilla paste
  • 1 tsp almond extract
  • 2 tbsp cocoa powder
  • 1/2 tsp salt

Line an 8x8 baking pan with parchment paper, and preheat your oven to 325º.
In a microwave safe bowl, add the chopped chocolate, Nutella, and butter. Microwave in 30 second intervals, stirring in between, until the chocolate is fully melted. Set aside to slightly cool.
While the chocolate slightly cools, add the egg whites to a stand mixer fitted with the whisk attachment. Whisk on medium-high while slowly adding the sugar. Continue whisking until medium to stiff peaks form. Then set aside.
One at a time, whisk the egg yolks into the melted chocolate. Then whisk in the vanilla paste, almond extract, cocoa powder, and salt.
Gently fold the egg whites into the chocolate mixture until no white streaks remain. Transfer the batter to the baking pan and bake for 40-50 minutes, or until a toothpick inserted into the middle of the brownies comes out dry.
Let the brownies cool completely before removing them from the pan and slicing.
Cooking with Rocco
Want more details about this and other recipes? Check out more here!
  • Barbara Barbara on Jul 07, 2022

    Underneath your pictures it tells you to whip the egg yolks. That could confuse someone if they did not read the whole recipe. Thankfully I did.