This 5-Ingredient Flourless Brownie Roll is a dreamy dessert that’s rich, fudgy, and impossibly easy to make. With a velvety texture and deep chocolate flavor, it’s a treat that feels indulgent yet surprisingly simple.
Perfect for when you’re short on time but want something special, it comes together in just 27 minutes—ideal for last-minute cravings or impromptu gatherings.
Each bite offers a luscious, melt-in-your-mouth experience, with a hint of sweetness balanced by the richness of cocoa. The roll’s soft, airy interior contrasts beautifully with its slightly crisp edges, creating a delightful harmony of textures.
Whether you’re a baking novice or a seasoned pro, this recipe promises a show-stopping dessert that’s as effortless as it is delicious.
Simple Ingredients for a Decadent Brownie Roll
- Brownie Roll:
- 1 cup (6 oz/170g) Ghirardelli 60% Chocolate Chips
- 3 tablespoons water
- ⅔ cup (5 oz/142g) granulated sugar
- 6 large eggs, room temperature (helps with volume)
- ½ cup (3 oz/85g) Ghirardelli Semi-Sweet Chocolate Chips (plus extra for sprinkling)
- Filling:
- 1 ½ cups (12 fl oz/360ml) heavy whipping cream, whipped to stiff peaks
- Garnish:
- ½ cup chocolate ganache (store-bought or homemade)
- 3 Ghirardelli Dark Sea Salt Eggs
- 3 Ghirardelli Milk and Caramel Bunnies
Step-by-Step Instructions for the Perfect Brownie Roll
- Preheat and Prepare: Preheat the oven to 350°F (180°C). Butter a 15 x 10-inch baking tray and line it with parchment paper, leaving some overhang to help with rolling later.
- Melt the Chocolate: In a small bowl, combine the Ghirardelli 60% Chocolate Chips and water. Melt gently in the microwave or over a Bain Marie (double boiler). Let cool slightly.
- Whip the Eggs: In a stand mixer with a whisk attachment, whip the eggs on high for 2-3 minutes until slightly thickened. Slowly add the sugar while mixing, then continue whipping for 4-5 minutes until the mixture is thick, pale, and holds a ribbon shape.
- Combine Chocolate: Pour the cooled melted chocolate and Ghirardelli Semi-Sweet Chocolate Chips into the egg mixture. Whip until fully combined, then use a spatula to ensure no streaks remain.
- Bake: Pour the batter into the prepared tray, spreading evenly. Sprinkle extra semi-sweet chocolate chips on top. Bake on the middle rack for 15-18 minutes. The brownie should be slightly fudgy—don’t overbake!
- Roll While Warm: Let the brownie cool for 3-5 minutes, then gently roll it up (like a roulade) while still warm. This prevents cracking later. Let it cool completely rolled up.
- Assemble: Unroll the cooled brownie onto a clean towel. Spread whipped cream evenly over the surface, leaving a small border. Carefully roll it back up, using the towel for support. Place seam-side down on a serving platter.
- Garnish: Drizzle chocolate ganache over the roll, letting it drip down the sides. Pipe whipped cream down the center and decorate with Ghirardelli Dark Sea Salt Eggs and Milk and Caramel Bunnies.
- Serve and Store: Slice and serve as part of your Easter or Passover celebration. Store leftovers covered in the fridge for up to 3 days.
Perfect Pairings: Sauce and Topping Ideas
While the ganache and whipped cream are classic choices, consider adding a drizzle of caramel sauce or a sprinkle of crushed nuts for extra texture and flavor. Fresh berries like raspberries or strawberries can also add a refreshing contrast to the rich chocolate. For a festive touch, dust with powdered sugar or cocoa powder before serving.
Storage and Reheating Tips
Store any leftovers in an airtight container in the fridge for up to 3 days. To maintain freshness, wrap the roll in plastic wrap before refrigerating. If you prefer it slightly warm, let it sit at room temperature for 10-15 minutes or microwave individual slices for 10-15 seconds. Avoid overheating to keep the texture fudgy.
Recipe Variations to Try
Swap out the semi-sweet chocolate chips for dark or milk chocolate to suit your taste. For a nutty twist, fold in ½ cup of chopped walnuts or pecans into the batter before baking. If you’re feeling adventurous, add a teaspoon of espresso powder to the melted chocolate for a subtle coffee flavor that enhances the chocolate.
Time-Saving Tips for Busy Bakers
Prepare the whipped cream and ganache ahead of time and store them in the fridge until ready to use. Use a microwave-safe bowl to melt the chocolate quickly, stirring every 15 seconds to prevent burning. If you’re short on time, skip the decorative garnishes and simply dust the roll with cocoa powder for a minimalist yet elegant finish.
Equipment Guidance for Success
A stand mixer with a whisk attachment is ideal for whipping the eggs to the right consistency, but a hand mixer works just as well. Use a silicone spatula to ensure the chocolate is fully incorporated into the batter. A 15 x 10-inch baking tray with parchment paper is essential for easy rolling and cleanup.
5-Ingredient Flourless Brownie Roll
Ingredients
Brownie Roll
- 1 cup Ghirardelli 60% Chocolate Chips 6 oz/170g
- 3 tablespoons water
- ⅔ cup granulated sugar 5 oz/142 g
- 6 large eggs room temperature
- ½ cup Ghirardelli Semi-Sweet Chocolate Chips 3 oz/85 g
Filling
- 1 ½ cups Heavy Whipping Cream 12 fl oz/360 ml, whipped
Garnish
- ½ cup chocolate ganache
- 3 Ghirardelli Dark Sea Salt Eggs
- 3 Ghirardelli Milk and Caramel Bunnies
Instructions
- 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, about 4-5 minutes. The mix should hold a ribbon shape when done.
- 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).
- 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.
