Cakes

5-Ingredient Flourless Brownie Roll

4.36 from 56 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!
My flourless brownie, rolled up and filled with whipped cream.

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! But, here’s a secret — nobody is stopping you from making this incredible chocolate dessert year-round. Just take off the festive flair and you’ve got an incredibly sweet treat nobody is going to turn down because of the season.

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!

My flourless brownie roll, rolled and presented on a platter.

How To Melt Chocolate

One of the most important ingredients in this 5-Ingredient Flourless Brownie Roll is obviously the chocolate! For this recipe, 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 own a microwave, you can always use this flourless brownie recipe over a bain marie.

Why Use A Flourless Recipe?

Flourless recipes have multiple benefits. If you’re looking for a gluten-free option for dessert, nothing is better than these flourless chocolate brownies. And on top of that, if you’re out of flour, this flourless brownie recipe save you a trip to the store.

What You’ll Need To Make Flourless Brownies

  • Baking tray and parchment paper
  • Small bowl
  • Stand mixer and bowl with the whisk attachment
  • Towel
  • Wire rack
  • Serving platter
  • Piping bag
  • Measuring cups

How To Make Flourless Brownies

This flourless brownie recipe only requires a few simple ingredients and provides you with a new recipe that flips the script on homemade brownies, with limited baking time and no brownie mix needed (get the full recipe with measurements).

  1. Preheat oven and butter and line baking tray with parchment paper.
  2. Combine water and Ghirardelli 60% Chocolate Chips in a small bowl. Melt in microwave.
  3. Whip eggs on high for 2 to 3 minutes in a bowl of a stand mixer with the whisk attachment.
  4. While whipping, stream in sugar and continue to whip for 4 to 5 minutes.
  5. Pour in cooled, melted chocolate and Ghirardelli Semi-Sweet Chocolate Chips. Whip until chocolate is fully mixed. Run a spatula underneath to ensure it’s combined. 
  6. Transfer batter to the baking tray. Sprinkle over some Ghirardelli Semi-Sweet Chocolate Chips.
  7. Bake on the middle rack for 15-18 minutes.
  8. Remove from oven and cool for 3 to 5 minutes. While warm, gently roll up the roulade.
  9. Once cooled, lay a towel over it and place it on a cooling rack. Flip the cake and remove the parchment paper from the cake.
  10. Spread whipped cream over the surface that’s facing you.
  11. Using the towel, carefully roll the chocolate cake up into a log.
  12. Lift the cake with the towel onto a platter.
  13. Garnish roll by drizzling over the ganache.
  14. Pipe whipped cream down the center of the roll. Place on some Ghirardelli Dark Sea Salt Eggs and Ghirardelli Milk and Caramel Bunnies.

Taste And Consistency

Your final product should have the consistency of a slightly fudgy brownie. Also, there will be some cracks across the surface of the brownie no matter what, but not to worry, crackly tops are part of the charm of the dessert. Also, we are going to cover it with a ganache!

And the taste will be like your favorite Ghirardelli chocolate transformed into a brownie, with a perfect whipped cream center to balance out the flavor landscape.

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.

Can You Substitute the Eggs?

Eggs are an integral part of my 5-Ingredient Flourless Brownie Roll as nothing else whips up or bakes exactly as the eggs do. Since there are so few ingredients in the cake, each one has a very important purpose.

A slice of my 5-Ingredient Brownie Roll!

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. Also, don’t forget to pre-roll the brownie when it comes out for the oven.

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

The chocolate inside keeps the roll rich and maintains the fudgy texture, and of course, the cream ensures it will not dry out. To store the Ghirardelli brownie cake, I suggest covering it tightly with cling wrap and storing it in the fridge for up to 3 days.

If You Like This Flourless Brownie 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!

Stock Up On Your Ghirardelli Chocolate!

Visit Ghirardelli for all your chocolate needs!

Get More Brownies!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Watch The Recipe Video!

5 Ingredient Flourless Brownie Roll Recipe

4.36 from 56 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 fully 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.

Submit your own photos of this recipe

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Catalina Och Angelo Arhipov

Kelly Mariano

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sieara
sieara
1 year ago

love the recipe! huge fan

2 years 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
1 year 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 »

1 year 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.

Irishrose0304
1 month ago

Could you use peanut butter instead of the whipped cream?

Viv
Viv
1 month ago

Could one successfully use sugar substitute and sugar-free chocolate chips to make this a keto-friendly dessert?

Mila
Mila
3 months ago

Could this be made like an artic roll? Use icecream instead of whipped cream ?

Ramada
3 months ago

Can you explain what Ghirardelli chocolate and chocolate chips are? I’ve never heard of them nor seen them to buy. Can it be substituted with ordinary chocolate as long as the cocoa content is as high?

Sai
Sai
10 months ago

Hi Mam. I am Sai a 12 year old girl from India.I started watching your channel since 4 months. The more I watch your videos I feel soo happy,excited and inspired. My mom is a big fan of your photography she says it is so tempting.And in my school project they asked us to write about your favorite personality I am definitely going to write about you mam.In my break times I watch your videos only and it gives me a lot of happiness

Sue
Sue
1 year 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 »

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!