Cakes

5-Ingredient Flourless Brownie Roll

4.29 from 45 votes
A rich brownie rolled up with a whipped cream filling, my 5-Ingredient Flourless Brownie Roll has all the Ghirardelli chocolate taste you love in an impressive new dessert!
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Hi Bold Bakers!

I am beyond proud to be partnering once again with Ghirardelli Chocolate to celebrate the Season of Spring! Whether you’re looking for a showstopping Easter brunch dessert or an impressive flourless treat to make for your Passover spread, this chocolate-centric recipe is for you!

My 5-Ingredient Flourless Brownie Roll features a double dose of chocolate and looks like it was made by a professional pastry chef. Only you and I will know it was made with just 5 staple ingredients and baked in 15 minutes flat!

How to Melt Chocolate

One of the most important ingredients in this 5-Ingredient Flourless Brownie Roll is obviously the chocolate! Since the flavor of chocolate really is the star of the show, I’m using Ghirardelli 60% chocolate chips. These chocolate chips deliver a great depth of flavor and a silky texture, especially once melted and mixed into the brownie roll.

To melt the chocolate chips properly, and add extra moisture to the brownie roll, I melt the chocolate down with a bit of water. I simply do this in the microwave 30 seconds at a time until the chocolate has melted. Then I gently stir until the chocolate is shiny and smooth.

If you don’t have a microwave you can always do this over a bain marie.

How Do I Roll My Brownie Roll Without it Cracking?

The trick to my 5-Ingredient Flourless Brownie Roll is beating lots of air into the eggs before adding in the sugar or melted chocolate. This air not only helps the roll to puff up when baking (and become sponge-like), but it adds an almost elastic effect to the roll.

After baking for just a short time I allow the sheet of cake to cool slightly. Then, while still warm, I give the whole thing a careful roll up in the tin. Doing this while warm will ensure that after the roll cools it can be shaped into a perfect spiral shape without cracking. There will be some cracks across the surface of the brownie no matter what, but not to worry, it’s part of the charm of the dessert. Also, we are going to cover it with ganache!

Can You Substitute the Eggs?

Eggs are an integral part of my 5-Ingredient Flourless Brownie Roll. Since there are so few ingredients in the cake, each one has a very important purpose. There really is no replacement for the eggs as nothing else whips up or bakes exactly as the eggs do.

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How much filling do I put in before rolling?

To fill my roll I’m using unsweetened whipped cream. I love the contrast in flavor and color this adds to the roll. The rich cream really allows the chocolate to shine and of course the deep brown chocolate against the bright white look so festive and polished, perfect for any Easter or Passover celebration! If you’d like to add other things to this filling like fresh fruit or even caramel that would be lovely as well!

Can You Make A 5-Ingredient Flourless Brownie Roll Ahead of Time?

If you’d like, you can make my 5 Ingredient Brownie Roll ahead of time and fill it the next day. This will ensure the roll has fully cooled and will make entertaining even easier as all you will have to do before serving up the roll is fill it with the whipped cream and roll it up. To store the pre-made Brownie roll, cover it with cling wrap and store at room temperature until you’re ready to assemble. P.S. Don’t forget to pre-roll it when it comes out for the oven (See video).

How Long Does the Brownie Roll Last? How Do I Store It?

This roll is lovely even the next day. The chocolate inside keeps the roll rich and fudgy, and of course, the cream ensures it will not dry out. To store the cake I suggest covering it tightly with cling wrap and storing in the fridge for up to 3 days.

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If You Like This Recipe, Try My Triple Grands!

It’s a cookie, in the shape of a cupcake, with cheesecake in the center! Make my Triple Grands recipe!

And don’t forget to visit Bigger Bolder Baking on Instagram!

Stock Up On Your Ghirardelli Chocolate!

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Watch The Recipe Video!

5 Ingredient Flourless Brownie Roll Recipe

4.29 from 45 votes
A rich brownie rolled up with a whipped cream filling, my 5-Ingredient Flourless Brownie Roll has all the Ghirardelli chocolate taste you love in an impressive new dessert!
Author: Gemma Stafford
Servings: 10
Prep Time 12 mins
Cook Time 15 mins
Total Time 27 mins
A rich brownie rolled up with a whipped cream filling, my 5-Ingredient Flourless Brownie Roll has all the Ghirardelli chocolate taste you love in an impressive new dessert!
Author: Gemma Stafford
Servings: 10

Ingredients

Brownie Roll:

  • 1 cup (6oz//170g) Ghirardelli 60% Chocolate Chips
  • 3 tablespoons water
  • 2/3 cup (5oz/142g) sugar
  • 6 eggs, room temperature
  • 1/2 cup (3oz/85g) Ghirardelli Semi-Sweet Chocolate Chips

Filling:

  • 1 1/2 cups (12floz/360ml) Heavy Whipping Cream, whipped

Garnish:

  • 1/2 cup chocolate ganache
  • 3 Ghirardelli Dark Sea Salt Eggs
  • 3 Ghirardelli Milk and Caramel Bunnies

Instructions

To Make the Brownie Roll:

  • Pre-heat the oven to 350°F (180°C). Butter and line a 15 x 10-inch baking tray with parchment paper, leaving some parchment hanging over the sides to assist in rolling the cake. Set aside.
  • In a small bowl combine the water and Ghirardelli 60% Chocolate Chips chocolate. Melt the chocolate gently either in the microwave or over a Bain Marie. Take care when melting chocolate as you don't want it to get too hot or it can burn. Set the chocolate aside to cool while preparing the rest of the cake.
  • In the bowl of a stand mixer fitted with a whisk attachment whip the eggs on high for 2-3 minutes until they begin to thicken slightly. 
  • While the machine is going, slowly stream in the sugar and continue whipping. Whip the eggs on high until very thick and pale in color. The mix should hold a ribbon shape when done. This will take about 4-5 minutes.
  • Next, pour in the cooled, melted chocolate and Ghirardelli Semi-Sweet Chocolate Chips and whip until the chocolate is fully mixed in. Run a spatula underneath to make sure it's totally combined. 
  • Transfer the batter to the prepared baking tray and sprinkles over an extra few Ghirardelli Semi-Sweet Chocolate Chips.
  • Bake on the middle rack for 15-18 minutes. This roll bakes really fast, less is more as you want a slightly fudgy brownie. 
  • Remove from the oven and allow to cool for 3-5 minutes, just until you can handle the roll. Important step: while still warm, gently roll up the roulade like you would if you had filled it. This will ensure fewer cracks once the cake is fulling cooled (see video).

Assembling the Brownie Roll:

  • Once the cake has fully cooled, lay a clean towel over it followed by a cooling rack. In one swift motion flip over the cake where the baking tray is facing you (See video). Carefully remove the cooling rack from underneath so you are left with the cake laying on the towel. Gently peel away the parchment paper from the cake.
  • On the side facing you, spread the whipped cream over the surface almost to the edge. 
  • Using the towel, carefully and slowly roll the cake up into a log. Roll up until you roll it on its seam. You will see cracks form but do not worry, this is part of the charm of the cake. 
  • Using the towel for leverage lift the rolled cake onto your serving platter. 
  • To garnish the roll, generously drizzle over the ganache and let it drip down the sides. 
  • Pipe some whipped cream down the center of the roll and place on some Ghirardelli Dark Sea Salt Eggs and Ghirardelli Milk and Caramel Bunnies. 
  • Serve as part of your Easter Brunch or Passover celebration. Any leftovers can be covered and stored in the fridge for up to 3 days.

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sieara
sieara
1 month ago

love the recipe! huge fan

1 year ago

Once again congratulations!!!! Thank you for this amazing recipe. I will try it this week. I’ m a big fun of you. Greetings from Crete Greece.

Kelly Mariano
4 months ago

This recipe looked intimidating to make but I can’t believe how manageable it was. My daughter and I made it together for Easter and it was delicious. Everyone loved it and the presentation for perfect. It was the first time that I made homemade ganache and it was super easy and so so so delicious. Also, I have never used Ghirardelli chocolate chips to bake but I will definitely start now. My family loves chocolate, I like chocolate but this recipe was not too powerful with chocolate just the right balance. So perfect for chocolate lovers and for those who… Read more »

3 months ago

Good morning from Crete! I have a question: can I put some strawberries in the cream? I also want to put strawberries on top instead of the bunnies and chocolate eggs. My grandson will be 1 year old in 2 weeks and I want to make this amazing brownie cake.

Sue
Sue
1 month ago

Hi Gemma, I want to make the brownie roll, but before I do I have a question… You roll the cake on the good side after letting the cake from the oven cool somewhat, (concave) but then you turn the cake over completely and fill the bottom side and then roll it, (convex for the good side.) How did we “train” the cake to roll that way? With any swiss roll, you roll the cake the same direction you trained it, here you flipped the cake completely and are rolling it in the opposite direction. Thanks for explaining. I am… Read more »

Laura D
Laura D
2 months ago

Adding the water ruined my chocolate, it didn’t melt properly at all, now I have a chunk that I can’t melt or use anymore. I googled the problem and everywhere I looked it said something like this:
“[…] and that water does not get into the chocolate (condensation, splashes). This would ruin the chocolate.”
I still give the recipe 3 stars, because I’m sure without the water it would turn out great

Sharon
3 months ago

I made this log roll cake it was very easy ,and came out better then I expected!! Everyone in the family loved it . It’s my new favorite! Thank You GEMMA you did it again.

Mary Ellen Thomson
Mary Ellen Thomson
3 months ago

Can you use cool whip instead of unsweetened cream?? Any other suggestions? Mascarpone??

June
June
3 months ago

Hi Gemma.
I made this for a friend whose birthday always comes during Passover-so…no cake on her birthday usually. This was a perfect fix. It was so easy to make. Bonus: cutting off the ends for the perfect presentation also gave my family dessert too! This is a hit all the way around.

Dieselle
Dieselle
4 months ago

Hi Gemma,
I was always told don’t let water touch the chocolate, in this recipe you add a bit of water to the chocolate chips directly, how is it that the chocolate doesn’t sieze?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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