Rich and fudgy flourless brownies are naturally gluten free and perfectly chewy. They’re ready to enjoy in only 30 minutes!
No need for strange ingredients to enjoy these intense fudgy flourless brownies!! If you need more must-make flourless recipes you’ll also love Flourless Oatmeal Chocolate Chip Cookies, Flourless Nutella Raspberry Cake, and Flourless Peanut Butter Cookies.
Gluten-free {AND STILL GREAT!}
This past Sunday my family was craving our favorite brownies. They’re thick, chewy and incredibly rich, just the way we like ’em.
As I started to gather up the ingredients to make them, I realized that we were short on both flour and cocoa powder. So we scratched that idea and instead decided that we’d make these rich and fudgy flourless brownies.
No flour and only 1 tbsp. of cocoa powder required = problem solved. I made sure to add a few things that would make these brownies soft, tender and most important, chewy.
We were definitely happy with how these brownies came out. The bests part is that these only required a few pantry staples, no specialty ingredients and no black beans or avocados. Those things just don’t belong in brownies. 😉
If you’re looking for a really good flourless (naturally gluten-free) brownie recipe, look no further!
How to make Flourless Brownies
PREP. Preheat oven to 350 degrees. Line an 8×8 or 9×9 inch square pan with foil (prefer a metal one), then lightly spray or butter, set aside.
WET INGREDIENTS. In a small saucepan set over low heat, melt the butter, then add the sugar. Once the sugar is incorporated, add the chopped chocolate, stirring until smooth. Remove from the heat beat for 2 minutes with a hand mixer or whisk. Add the eggs, one at a time, then the vanilla extract.
Note. It’s always important to add your vanilla extract after you’ve heated your mixture otherwise it will cook off and you’ll end up having to add more.
DRY INGREDIENTS. Using a mesh sieve (or a sifter), sift the cocoa powder and cornstarch into the saucepan, then add the salt. Stir together, then beat the batter vigorously for 1-2 minutes. I like to use a hand mixer for this on a medium speed. Beat until the batter is smooth and shiny.
BAKE. Pour the batter into the prepared pan and bake for 22-30 minutes or until the brownies are set in the center, taking care not to over-bake. Remove from oven and let cool in the pan for 45 minutes before removing and slicing.
Note. The more you bake them the more fragile they get and you’ll end up with a pan of dry crumbly brownies.
Tips + SToring Info
Best chocolate: We really prefer Ghirardelli chocolate, but you can use whatever brand is your personal favorite.
Best cocoa powder: If you want a dark and rich chocolate taste I would use Dutch-process cocoa powder, otherwise feel free to use whatever cocoa powder you have on hand.
Best way to cut brownies: You can slice the flourless brownies easiest if they are on a flat surface. Line the pan with parchment paper and once the brownies have cooled lift up on the edges and place the brownies on a flat surface. Use a sharp knife and clean off the knife after each slice.
Best texture: To get the best texture I would recommend erring on the side of “underbaking” the brownies so that they remain chewy and soft. You can also keep them stored in an airtight container at room temperature.
STORE these brownies covered at room temperature for up to a week.
These aren’t really a make ahead recipe, but since they last awhile you can make them a few days before serving.
To FREEZE, cover them tightly and keep them in the freezer for up to 3 months. Let them thaw in the fridge overnight and then bring them to room temperature before slicing and serving.
For more tasty brownies, try:
Fudgy Flourless Brownies Recipe
Ingredients
- 6 tbsp unsalted butter
- 3/4 cup granulated sugar
- 8 oz semisweet chocolate - chopped
- 2 eggs - room temperature
- 1 tsp vanilla extract
- 1 tbsp unsweetened cocoa powder
- 3 tbsp cornstarch
- 1/4 tsp salt
Instructions
- Preheat oven to 350 degrees. Line an 8×8 or 9×9 inch square pan with foil (prefer a metal one), then lightly spray or butter, set aside.
- In a small saucepan set over low heat, melt the butter, then add the sugar. Once the sugar is incorporated, add the chopped chocolate, stirring until smooth. Remove from the heat beat for 2 minutes with a hand mixer or whisk. Add the eggs, one at a time, then the vanilla extract.
- Using a mesh sieve (or a sifter), sift the cocoa powder and cornstarch into the saucepan, then add the salt. Stir together, then beat the batter vigorously for 1-2 minutes. I like to use a hand mixer for this on a medium speed. Beat until the batter is smooth and shiny.
- Pour the batter into the prepared pan and bake for 22-30 minutes or until the brownies are set in the center, taking care not to over-bake. Remove from oven and let cool in the pan for 45 minutes before removing and slicing.
NOTES
-Fruit, nuts, chocolate chips/chunks, a sprinkle of sea salt, or a swirl of dulce de leche all make great additions to these brownies!
These brownies are amazing! I chill them overnight before cutting to get a somewhat clean line otherwise they’re a big mess. Absolute best fudgy brownie recipe!
Easy and great tasty
Hi Alice, thank you for the review!
Absolutely loving this recipe, no flour and only 150g sugar! Any recipe more than 200g sugar I’ll stop reading on. Will definitely make it tmr….
And I love this line “Those things just don’t belong in brownies.”
Thank you for the recipe~ 💕
*Please include metric measurements🥰
I’m so glad you loved it! This site is great for converting recipes – https://www.thecalculatorsite.com/cooking/cooking-calculator.php.