10 Easy Chocolate Brownies with No Chocolate Chips

Sometimes you just want a classic, fudgy brownie without chocolate chips stealing the show. These 10 easy recipes prove you don’t need them for pure chocolate bliss. Grab your cocoa and let’s bake!

Fudgy Cocoa Powder Brownies

A truly fudgy brownie doesn't need melted chocolate—just good cocoa powder and the right technique. These ultra-fudgy cocoa powder brownies are dense, rich, and intensely chocolatey, with a crackly top and a moist, almost gooey center. Perfect for when you want a quick, no-fuss chocolate fix.

Serving: 16 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup unsweetened natural cocoa powder, sifted
• 1/2 cup all-purpose flour
• 1/4 teaspoon fine sea salt

Instructions

1. Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two opposite sides for easy lifting.
2. In a large mixing bowl, combine the melted unsalted butter and granulated sugar. Whisk until smooth and well incorporated.
3. Add the room-temperature eggs and vanilla extract. Whisk vigorously for about 30 seconds until the mixture becomes pale, slightly thick, and glossy. This step helps create a shiny crackly top.
4. Sift the cocoa powder over the butter mixture to remove any lumps. Then add the all-purpose flour and fine sea salt. Fold gently with a rubber spatula, scraping the bottom and sides, until just combined. Do not overmix—stop when no flour streaks remain.
5. Pour the batter into the prepared pan and spread evenly with the spatula. Tap the pan gently on the counter to release any air bubbles.
6. Bake for 20 to 25 minutes, or until the edges look set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The center should still feel slightly soft when lightly pressed.
7. Place the pan on a wire rack and let the brownies cool completely in the pan, about 1 hour. Gently lift the parchment to remove the block, then cut into 16 squares using a sharp knife.

Let the brownies cool completely in the pan before slicing—this allows the fudgy texture to set properly. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer keeping. These brownies are delicious on their own, but a scoop of vanilla ice cream takes them over the top.

Flourless Almond Butter Brownies

Simply stated, these flourless almond butter brownies are a gluten-free marvel. They achieve a fudgy, dense texture without any flour or chocolate chips, relying entirely on rich almond butter for moisture and flavor. Perfect for those seeking a decadent yet simple dessert.

Serving: 9 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 1 cup creamy unsalted almond butter (use a well-stirred, natural brand)
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt

Instructions

1. Preheat your oven to 350°F (177°C). Line an 8-inch square baking pan with parchment paper, leaving overhang on two opposite sides for easy removal. Tip: Parchment helps prevent sticking and makes lifting brownies out a breeze.
2. In a large mixing bowl, combine 1 cup creamy unsalted almond butter, 1/2 cup granulated sugar, and 1/2 cup packed light brown sugar. Stir vigorously with a spatula until the mixture is smooth and homogeneous.
3. Add 2 large eggs, one at a time, stirring well after each addition. Then mix in 1 teaspoon pure vanilla extract. The batter should become glossy and slightly thick.
4. Sprinkle 1/2 teaspoon baking soda and 1/4 teaspoon fine sea salt over the batter. Fold gently until just combined; do not overmix, as this can reduce airiness, so fold just until incorporated.
5. Pour the batter into the prepared pan and spread it evenly with the spatula. The batter will be thick; take your time to level it.
6. Bake for 18-22 minutes, or until the edges are set and the center is just slightly soft when gently pressed. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter. Tip: For fudgy brownies, err on the side of underbaking slightly.
7. Let the brownies cool in the pan on a wire rack for at least 15 minutes. Then use the parchment overhang to lift out the entire block. Transfer to a cutting board and slice into 9 squares.

Bite into one of these brownies and you'll experience an impossibly fudgy, dense texture with a rich nutty flavor. They pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. Store leftovers in an airtight container at room temperature for up to 3 days—if they last that long.

Vegan Avocado Brownies

Vegan Avocado Brownies are the ultimate dairy-free treat that delivers incredible moisture without any chocolate chips. This methodical guide will walk you through every step to achieve a fudgy, rich brownie using ripe avocado as the secret ingredient.

Serving: 16 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 1 ripe, creamy avocado (about 1 cup mashed)
• 1/2 cup unrefined virgin coconut oil, melted
• 1 cup fine granulated sugar
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• 1/2 cup rich unsweetened cocoa powder
• 1/2 teaspoon aluminum-free baking powder
• 1/2 teaspoon fine sea salt
• 1/2 cup unsweetened almond milk

Instructions

1. Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, letting the edges overhang for easy removal.
2. In a large mixing bowl, mash the ripe avocado with a fork until completely smooth and creamy—no lumps allowed.
3. Add the melted coconut oil, granulated sugar, and vanilla extract to the mashed avocado. Whisk vigorously until the mixture is glossy and fully combined.
4. In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and fine sea salt. This step ensures even distribution of the leavener and prevents clumps.
5. Pour the dry ingredients into the wet mixture. Add the unsweetened almond milk. Fold gently with a spatula until just combined—do not overmix, or the brownies will become tough.
6. Transfer the batter into the prepared pan, spreading it evenly with the spatula. Tap the pan on the counter a few times to release air bubbles.
7. Bake for 22 to 25 minutes, until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). The edges should look set.
8. Let the brownies cool completely in the pan on a wire rack before lifting out and cutting into squares. This allows them to set into a fudgy texture.

Here's the delightful payoff: these brownies are incredibly moist with a rich, fudgy crumb that rivals any traditional recipe. The avocado lends a velvety texture without any dairy. For a decadent twist, serve them warm with a scoop of vegan vanilla ice cream.

Peanut Butter Swirl Brownies

Every chocolate lover needs a decadent brownie recipe that surprises, and these Peanut Butter Swirl Brownies deliver swirls of creamy peanut butter in a fudgy base — no chocolate chips needed.

Serving: 16 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 1/2 teaspoons pure vanilla extract, divided
• 1/3 cup unsweetened cocoa powder, sifted
• 1/2 cup all-purpose flour, spooned and leveled
• 1/4 teaspoon fine sea salt
• 1/2 cup creamy peanut butter (not natural, for best swirl)
• 1/4 cup powdered sugar

Instructions

1. Preheat oven to 350°F. Line an 8×8 inch baking pan with parchment paper, leaving overhang on two sides.
2. In a large bowl, whisk together melted butter, granulated sugar, eggs, and 1 teaspoon of the vanilla extract until smooth and glossy. This incorporates air for a fudgy texture.
3. Sift cocoa powder over the mixture, then add flour and salt. Fold with a rubber spatula until just combined — no streaks of flour remain. Do not overmix, or brownies will be tough; fold gently to avoid developing gluten.
4. In a small bowl, stir together peanut butter, powdered sugar, and remaining 1/2 teaspoon vanilla extract until smooth and spreadable.
5. Pour half of the brownie batter into the prepared pan and spread evenly. Dollop the peanut butter mixture in spoonfuls over the batter. Pour the remaining brownie batter on top, spreading gently to cover. Use a knife to swirl the two together in a figure-eight pattern.
6. Bake for 25-28 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake; the brownies will continue to set as they cool. The toothpick test with a few crumbs indicates perfectly fudgy brownies.
7. Let cool completely in the pan on a wire rack, about 1 hour. Then lift out using parchment overhang and cut into 16 squares.

Don't be surprised if these become your go-to brownie recipe. The rich cocoa flavor paired with the salty-sweet peanut butter ribbons creates a satisfying contrast. Serve with a tall glass of cold milk or a scoop of vanilla ice cream for an irresistible dessert.

Mint Chocolate Brownies

Gather your ingredients and preheat the oven because we're making mint chocolate brownies that are incredibly easy and bursting with refreshing flavor. These brownies skip the chocolate chips but double down on pure mint essence for a clean, cool taste.

Serving: 16 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

For the Brownie Base

• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup granulated sugar
• 2 large farm-fresh eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure peppermint extract
• 1/2 cup all-purpose flour
• 1/3 cup Dutch-processed unsweetened cocoa powder
• 1/4 teaspoon salt

For the Mint Glaze

• 1 cup powdered sugar
• 2 tablespoons milk
• 1/4 teaspoon pure peppermint extract
• 2 drops green food coloring (optional)

Instructions

1. Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a large bowl, whisk together the melted butter and granulated sugar until well combined. Tip: Avoid overmixing at this stage to prevent a cakey texture.
3. Add the eggs one at a time, whisking after each addition until just incorporated. Then add the vanilla extract and 1/2 teaspoon peppermint extract; whisk until smooth.
4. In a separate medium bowl, whisk together the all-purpose flour, cocoa powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Tip: Overmixing develops gluten, resulting in tough brownies, so stop as soon as no streaks of flour remain.
6. Pour the batter into the prepared pan and spread evenly to the corners. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: Start checking at 25 minutes to avoid overbaking.
7. Let the brownies cool completely in the pan on a wire rack before glazing.
8. In a small bowl, whisk together the powdered sugar, milk, 1/4 teaspoon peppermint extract, and green food coloring (if using) until smooth and pourable. If too thick, add a few more drops of milk.
9. Pour the glaze over the cooled brownies and spread evenly. Let the glaze set at room temperature for about 30 minutes, or until firm.
10. Lift the brownies out of the pan using the parchment overhang, place on a cutting board, and cut into 16 squares using a sharp knife. For clean cuts, wipe the knife between each cut.

Biting into these brownies, you get a fudgy, rich chocolate base followed by a cool, refreshing mint finish. The glossy glaze adds a lovely sheen and an extra minty punch. Serve with a tall glass of cold milk for the ultimate treat.

Coconut Oil Brownies

Venturing into the world of brownies made with coconut oil is a delightful twist. These brownies are subtly coconutty, with a tender crumb and rich flavor, without any chocolate chips. Perfect for those who love a hint of tropical warmth in their desserts.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 1/2 cup melted and cooled virgin coconut oil
• 1 cup fine granulated sugar
• 2 large farm-fresh eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1/3 cup rich unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon baking powder

Instructions

1. Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
2. In a large bowl, whisk together the melted and cooled virgin coconut oil and fine granulated sugar until well combined. Tip: Ensure the coconut oil is cooled to room temperature so it doesn't cook the eggs later.
3. Add the large farm-fresh eggs, one at a time, whisking thoroughly after each addition. Then add the pure vanilla extract and whisk until smooth.
4. In a separate medium bowl, sift together the rich unsweetened cocoa powder, all-purpose flour, fine sea salt, and baking powder. Tip: Sifting prevents lumps and ensures even distribution.
5. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Do not overmix, as that can make brownies tough. Tip: Stop when no streaks of flour remain; a few small lumps are fine.
6. Pour the batter into the prepared pan and spread evenly with the spatula.
7. Bake in the preheated oven for 22-25 minutes, until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Tip: Start checking at 22 minutes; oven temperatures vary.
8. Let the brownies cool completely in the pan on a wire rack, about 30 minutes, before lifting out using the parchment paper.
9. Cut into 12 squares using a sharp knife, wiping the blade clean between cuts for neat edges.

Just a few minutes of cooling yields a fudgy, tender interior with a delicate coconut fragrance. Serve these brownies warm with a scoop of vanilla bean ice cream, or dust with powdered sugar for a simple finish.

Espresso Brownies

Deeply rich and intensely caffeinated, these espresso brownies deliver a bold coffee flavor without any chocolate chips to distract. Using high-quality espresso powder ensures a deep, roasted note that complements the fudgy texture. They're perfect for coffee lovers who want a dessert with a kick.

Serving: 16 | Prep Time: 15 minutes | Cooking Time: 28 minutes

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup all-purpose flour
• 1/3 cup Dutch-process cocoa powder
• 2 tablespoons instant espresso powder
• 1/4 teaspoon fine sea salt

Instructions

1. Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a medium saucepan, melt the unsalted butter over low heat. Once melted, remove from heat immediately to avoid browning.
3. Add the granulated sugar, large eggs, and pure vanilla extract to the melted butter. Whisk vigorously until the mixture is smooth and slightly thickened, about 1 minute.
4. In a separate bowl, sift together the all-purpose flour, Dutch-process cocoa powder, instant espresso powder, and fine sea salt. Sifting ensures no lumps and even distribution of espresso powder.
5. Pour the dry ingredients into the wet mixture. Fold gently with a rubber spatula until just combined—stop as soon as you see no streaks of flour. Overmixing will develop gluten and make brownies cakey.
6. Transfer the batter to the prepared pan and spread it evenly with the spatula. Tap the pan on the counter a few times to release air bubbles.
7. Bake for 25 to 30 minutes, rotating the pan halfway through. The brownies are done when the top is set and a toothpick inserted into the center comes out with a few moist crumbs clinging to it. If the toothpick is wet with batter, bake for another 2–3 minutes.
8. Place the pan on a wire rack and let the brownies cool completely in the pan, about 1 hour. For clean, crisp edges, refrigerate for 20 minutes before lifting out using the parchment sling and cutting into 16 squares.

Nothing beats the smell of these brownies baking—a rich coffee aroma fills the kitchen. The texture is dense and fudgy with a crackly top, and the espresso flavor is bold but not bitter. Serve them warm with a scoop of vanilla ice cream for an indulgent treat.

Salted Caramel Brownies

Every brownie lover knows the magic of that perfect fudgy bite, and today we're elevating it with a silky homemade salted caramel. Even if you've never made caramel before, this step-by-step guide will walk you through each crucial moment.

Serving: 16 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

• 1/2 cup (1 stick) unsalted butter, cut into cubes
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder, sifted
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup granulated sugar (for caramel)
• 3 tablespoons salted butter, at room temperature, cut into pieces
• 1/4 cup heavy cream, at room temperature
• Flaky sea salt for topping

Instructions

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy lifting.
2. In a medium saucepan, melt 1/2 cup unsalted butter over medium heat. Once melted, remove from heat and stir in 1 cup granulated sugar until combined.
3. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. Sift the cocoa powder over the wet mixture to avoid lumps, then add flour and salt. Fold gently with a spatula until just combined. Do not overmix.
5. Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, until a toothpick inserted in the center comes out with moist crumbs (not wet batter). Let cool completely in the pan.
6. While brownies cool, make the caramel. In a clean heavy-bottomed saucepan, heat 1/2 cup granulated sugar over medium heat, stirring constantly with a heatproof spatula. The sugar will clump then melt into a deep amber liquid; this takes about 6-8 minutes. Watch carefully; caramel can burn quickly.
7. Immediately whisk in 3 tablespoons salted butter — the mixture will bubble vigorously. Once the butter is fully melted and incorporated, slowly drizzle in the heavy cream while whisking. Continue until smooth.
8. Let the caramel cool for 5 minutes, then pour over the cooled brownies. Spread evenly with an offset spatula.
9. Sprinkle flaky sea salt generously over the caramel. Let the caramel set at room temperature for at least 30 minutes before slicing into 16 squares.

For an extra indulgent treat, serve these brownies slightly warm with a scoop of vanilla bean ice cream. The combination of fudgy chocolate, buttery caramel, and salty crunch is simply irresistible.

Gluten-Free Black Bean Brownies

Unexpectedly, the secret to fudgy, protein-packed brownies lies in a can of black beans. These gluten-free treats are rich without any chocolate chips, relying on cocoa powder and a touch of espresso for depth. Perfect for a healthier dessert that doesn't skimp on flavor.

Serving: 16 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 1 can (15 oz) creamy black beans, drained and rinsed
• 1/2 cup rich Dutch-process cocoa powder
• 1/3 cup virgin coconut oil, melted
• 2 farm-fresh large eggs
• 3/4 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon instant espresso powder

Instructions

1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. Rinse the black beans thoroughly under cold water—this removes any metallic taste and ensures a clean bean flavor.
3. Tip: Pat the beans dry with a paper towel to remove excess moisture, which helps achieve a denser, fudgier texture.
4. In a food processor, combine the drained black beans, melted coconut oil, farm-fresh eggs, granulated sugar, and pure vanilla extract. Process for 30 seconds until completely smooth, stopping to scrape down the sides once.
5. Add the Dutch-process cocoa powder, fine sea salt, baking powder, and instant espresso powder. Tip: Sift the cocoa powder to avoid lumps. Pulse 10–12 times until the batter is glossy and uniform.
6. Pour the batter into the prepared pan and spread it evenly with a spatula. The batter will be thick—smooth it gently without overworking.
7. Bake for 25 minutes at 350°F. The brownies are done when the top is set and a toothpick inserted into the center comes out with a few moist crumbs, not wet batter. Tip: If the toothpick is clean, you’ve overbaked; aim for fudgy.
8. Cool the brownies completely in the pan on a wire rack, about 45 minutes. For clean squares, refrigerate for 20 minutes before lifting out with the parchment and slicing into 16 pieces.

Rich and fudgy with a hint of coffee, these brownies will fool any chocolate lover. Serve with a dollop of whipped cream or a dusting of powdered sugar for an elegant finish. They store well in the fridge for up to a week.

Chewy Brownies with Walnuts

Often, brownies fall into two camps: fudgy or cakey. But today, we're aiming for that perfect chewy texture, studded with crunchy walnuts for a nutty contrast. This recipe skips chocolate chips to let the deep cocoa flavor and walnut crunch shine.

Serving: 16 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Brownies

• 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
• 1 cup granulated sugar
• 2 large farm-fresh eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1/3 cup unsweetened natural cocoa powder, sifted if lumpy
• 1/2 cup all-purpose flour, spooned and leveled
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon baking powder
• 1 cup coarsely chopped walnuts, toasted for extra flavor

Instructions

1. Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two opposite sides for easy lifting.
2. In a medium bowl, whisk together the melted butter and granulated sugar until thoroughly combined and slightly thickened.
3. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
4. In a separate small bowl, sift together the cocoa powder, flour, salt, and baking powder to remove any lumps. Tip: Sifting ensures a smooth, lump-free batter.
5. Pour the dry ingredients into the wet mixture. Using a rubber spatula, fold gently until just combined—no streaks of flour remain. Tip: Overmixing develops gluten, making brownies cakey instead of chewy.
6. Fold in the chopped walnuts until evenly distributed throughout the batter.
7. Scrape the batter into the prepared pan and spread it into an even layer with the spatula.
8. Bake for 20 to 25 minutes, until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs clinging. Tip: For chewy brownies, underbake slightly; they'll continue to set as they cool.
9. Let the brownies cool completely in the pan on a wire rack. Then use the parchment overhang to lift the entire block onto a cutting board. Slice into 16 squares.

Your brownies will have a shiny, crackly top and a dense, chewy interior with crunchy walnut pieces in every bite. For an extra indulgence, serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.

Conclusion

Longing for a simpler baking moment? This collection proves you don’t need chocolate chips for incredible brownies—just pantry staples and a little love. Give one a try this weekend! Which recipe caught your eye? Drop a comment below and share this roundup on Pinterest with a fellow brownie lover.

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.