Healthy One-Bowl Fudgy Flourless Chocolate Chip Brownies
Yields: 16 brownies
These brownies are absolutely incredible! They’re incredibly rich, similar to 72% dark chocolate, and they literally taste like giant squares of fudge. These brownies are so quick and easy to make too! Leftovers will keep for at least 5 days if stored in an airtight container in the refrigerator (if not longer!), and they freeze really well too!
  1. Preheat the oven to 300°F, and coat an 8”-square pan with nonstick cooking spray.
  2. In a large bowl, stir together the olive oil, vanilla, and salt. Stir in the unsweetened applesauce. Stir in the coconut sugar. Stir in the milk. Pour in the oat flour and cocoa powder, and sprinkle the baking powder over the top (to prevent it from clumping!). Stir in the oat flour, cocoa powder, and baking powder until just incorporated. Stir in 2 ½ tablespoons of miniature chocolate chips.
  3. Spread the mixture into the prepared pan. Gently press the remaining miniature chocolate chips on top. Bake at 300°F for 17-21 minutes (17 minutes for the fudgiest brownies, 21 minutes for firmer and slightly cakier brownies). Cool completely to room temperature in the pan, and let the brownies rest for at least 8 hours once at room temperature for the best taste and texture before slicing and serving.
Notes: This is my favorite store-bought oat flour (or this for a gluten-free version!). I also show you how to make your own here.

Remember to measure the flour and cocoa powder correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much oat flour and cocoa powder in the brownie batter will make your brownies dry and crumbly, rather than chewy and fudgy. Too much cocoa powder will also make your brownies taste bitter, rather than rich and chocolaty.

White whole wheat flour, whole wheat pastry flour, regular whole wheat flour, and all-purpose flour can all be substituted for the oat flour.

For a non-oat-flour gluten-free option, I recommend the following: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (15g) brown rice flour, and ¼ teaspoon xanthan gum. Many store-bought gluten-free flour blends (like this!) will also work, if measured like this.

I do not recommend substituting Dutched or special dark cocoa powder for the regular unsweetened cocoa powder (this kind). Both Dutched and special dark cocoa powder have a different acidity level, which can affect the taste and texture of your brownies.

Any oil may be substituted for the olive oil. (If using coconut oil, make sure to melt it first!) Regular butter and vegan butter that have been melted will also work.

To make life as easy as possible for you, I designed this recipe to use exactly one single-serving sized container of unsweetened applesauce (like this!). That’s why the tablespoon + teaspoon measurement is so weird! If you only have sweetened applesauce, that will also work.

Brown sugar may be substituted for the coconut sugar.

Any milk may be substituted for the unsweetened vanilla almond milk.

These are my favorite vegan miniature chocolate chips!

The brownies are ready to come out of the oven when the edges look firm but the center still looks glossy and underdone! The heat from the pan continues to cook the center while they cool. If the edges of the brownies pull away from the edges of your baking pan within 10 minutes of pulling them out of the oven, then you’ve baked them for long enough!

If you’re too impatient to wait for 8 hours once your brownies are at room temperature, then you can stick the pan in the refrigerator for 1-2 hours once they’ve reached room temperature to speed up the process!

{gluten-free, vegan, dairy-free, egg-free, clean eating, low fat}
Recipe by Amy's Healthy Baking at