Flourless Brownie Bites

  • Author: Dana Gerard
  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Total Time: 45 mins
  • Yield: 20 - 24 1x
  • Category: Dessert
  • Cuisine: American
Flourless Brownie Bites

Unsweetened Cocoa replaces flour and nuts replace the oil/butter in this gluten free brownie. Make in muffin tins or as drop cookies.


  • 1 heaping cup pecan halves, (130 gm) + 24 extra pecan halves for decoration (optional)
  • 1 1/2 cups powdered sugar (180 gm)
  • 1/4 cup + 2T unsweetened dark or regular cocoa powder (35 gm) (Use a mixture of the two for best flavor and color.)
  • 1/8 teaspoon salt
  • 2 large egg whites at room temperature
  • 1 1/2 teaspoons vanilla extract or almond extract


  1. Preheat oven to 350 F. Line a baking sheet with parchment or a silicone mat.
  2. Toast the pecans: Spread pecans on the baking sheet and bake for 9 -10 minutes until golden brown. Let cool, place on a cutting board and chop finely.
  3. In a large mixing bowl, mix together powdered sugar, cocoa and salt. Using a rubber spatula, stir in chopped nuts. Then add egg whites + vanilla and stir gently just until batter is completely moistened.
  4. Use a small ice cream scoop or tablespoon to place batter into mini cupcake liners on a baking sheet or into greased mini muffin tins. ( Makes 20-24 minis or cookies.)
  5. To make cookies, use a lined baking sheet and space one tablespoon mounds of batter 2″ apart.
  6. Optional: place a pecan half in the center of some or all of the cups or cookies.
  7. Bake for 18 – 20 minutes, until tops of cups or cookies are shiny, slightly cracked and firm to the touch. Let cool before serving.


Adapted from Francois Payard’s Fudgy Chocolate Walnut Cookies