Cakes

5-Ingredient Flourless Brownie Roll

4 from 26 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!

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Watch The Recipe Video!

5 Ingredient Flourless Brownie Roll Recipe

4 from 26 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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Comments & Reviews

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Lynnette Siegl
Member
Lynnette Siegl
3 months ago

My guests really enjoyed your 5-INGREDIENT FLOURLESS BROWNIE ROLL Ina took what was left to feed her guest at the lake to the lake along the Shaswap Lake; here in Salmon Arm BC. What i need to know when you baked the cake were you using a gas stove or a regular oven? As part of my cake was still unbaked! That happened twice to me ug………..The time was right; and when I did a test touch it seemed baked. When I baked it again I needed to bake it another 10-15 minutes,

Lynnette Siegl
Member
Lynnette Siegl
3 months ago

Hi Gemma

I’m making your lovely 5 ingredient Brownie Roll; but I have another problem; as my friend who is coming for lunch tomorrow can’t have dairy! I found a product in the store called SO Delicious Coco Whip. So nice for your Ice Cream; but when left out the SO Delicious Coco Whip melts really fast! Any suggestions

Jax
Guest
Jax
7 months ago

I made this for Passover (couldn’t stop thinking about it!), and made it with Erythritol and 90% bitter chocolate. I did add the chocolate chips, and I filled it with lightly sweetened whipped coconut cream because heavy cream doesn’t sit with me. It was seriously sooooo good. And it was insanely easy! Next time I wouldn’t add the chocolate chips as I don’t think they added anything to the taste or texture of the roll except sugar, so I’ll just increase the sweetness. The other thing I didn’t totally understand was why do you roll it one way and then… Read more »

Debbie
Guest
Debbie
7 months ago

I made this yesterday for Easter. It was beautiful, light, tender crumbed perfection! I added a thin layer of strawberry jam before the whipped cream because I love chocolate and strawberries.
Everyone raved about it.
Thank you, Jemma!

Member
Rodica Lionaki
7 months 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.

Teri
Guest
Teri
7 months ago

Cannot have sugar – is there a sugar substitute that you would recommend for the Brownie Roll recipe?

Jkfinne
Member
8 months ago

Hi Gemma!

This was my first attempt at a “roll”. I hit a couple speed bumps along the way, but the final result tasted fabulous! It is even amazing chilled and leftover the next day.

Can I use a silicone mat instead of parchment?

Why did the recipe have me oil the pan before putting the layer of parchment paper down?

I’d love to include a photo, but I’m not sure how…

Member
Gloria Dekowskimorgan
8 months ago

Do you have a recipe for Easter bread with hard boiled eggs?

Jason
Guest
Jason
8 months ago

Gemma, my batter came out way too thin, any idea what went wrong?

Bonnie
Guest
Bonnie
8 months ago

Can you make this without Chocolate? Or do you have a recipe for one? I love making your Blondie Recipe. Would love making that as a Rollup.

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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 a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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