Flourless Frosted Brownies

Flourless Frosted Brownies

This Flourless Frosted Brownies recipe is entirely made in the food processor and it’s the perfect treat for your weekend festivities.

For the brownies, this is what you’ll need.

Flourless Frosted Brownies

And these are the ingredients for the frosting.

Flourless Frosted Brownies

This yummy recipe is inspired by Ali Segersten’s great brownie recipe from her cookbook Nourishing Meals.

Both the brownies and the frosting are whipped up quickly.  Begin with grinding the roasted and cooled pecans.  They smell heavenly!

Flourless Frosted Brownies

In a matter of a few minutes, you’ve blended all of the ingredient (except for chocolate chips) together.  Pour into prepared 8 x 8 pan.

Flourless Frosted Brownies

Gently add the chocolate chips by sprinkling on top of batter and mix in carefully.

Flourless Frosted Brownies

Pop in a 350 degree oven and bake for 25 minutes, baked to perfection.

Flourless Frosted Brownies

While the brownies bake, make the frosting.  Clean up your food processor, add frosting ingredients, which yes…include a small, ripe avocado.

Flourless Frosted Brownies

Blend until smooth and creamy.

Flourless Frosted Brownies

These freeze well, just be sure to separate stacks with parchment paper.

Flourless Frosted Brownies

Make these for your holiday weekend and let me know how you like them.

Enjoy the sunshine!


Flourless Frosted Brownies (makes 16 servings)


2 cups pecans

1/3 cup cacao powder*

1/2 teaspoon baking soda

1/4 teaspoon sea salt

1/2 teaspoon cinnamon

2 large eggs

1/2 cup maple syrup

1 tablespoon vanilla

1/4 cup enjoy life chocolate chips


1 small avocado, peeled and pitted

3 tablespoons maple syrup

3 tablespoons cacao powder

1 tablespoon melted coconut oil

1 teaspoon vanilla

pinch of salt

pinch of cinnamon


Preheat oven to 350 degrees F.  Grease an 8 x 8 inch glass baking dish with coconut oil.  Line bottom and sides with parchment paper.

Place pecans on a baking sheet and roast for 8 minutes, stirring half way through.  Remove from oven and let cool.  You can do this step in advance.

Once the pecans are totally cool, place in a food processor with an “s” blade.  Pulse until finely ground before they turn into nut butter.  Add the cacao powder, baking soda and sea salt and pulse again to combine.

Add the rest of the ingredients except for the chocolate chips.  Process ingredients until you have a smooth, well blended batter.

Pour batter into prepared baking dish.  Sprinkle chocolate chips over the entire surface and gently mix into batter.

Bake on the center rack for 25 minutes.  Remove and let cool completely before frosting.

While the brownies bake, make the frosting.  This is also made in the food processor so clean it up for another round!

Place all of the ingredients for the frosting in a food processor with the “s” blade.  Process until smooth and creamy.  Transfer to a covered container and chill for 2 hours before frosting the brownies.

Once cooled, remove brownies carefully from pan.  Place on a serving tray, frost and cut in 16 pieces, cleaning your knife after each cutting stroke to get a nice clean-cut. Enjoy!

* Cacao and cocoa powder are interchangeable.  Cacao powder is less processed than cocoa powder. 

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