Get ready for a chocolate treat! These Fudgy Flourless Brownies are gluten-free, super chewy, and come together in just 30 minutes.
These Fudgy Flourless Brownies are rich, dense, and irresistibly chocolatey, with a melt-in-your-mouth texture that rivals any classic brownie. Made without flour, they get their decadent structure from melted chocolate, butter, and sugar, creating an ultra-smooth crumb and deep cocoa flavor in every bite.
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.
Table of Contents
Why We Love These Fudgy Brownies
- Ready in just 30 minutes, Fudgy Flourless Brownies are perfect for last-minute desserts.
- These brownies are dense and moist, making every bite delightful.
- With no flour, Fudgy Flourless Brownies can be a slightly healthier chocolate treat that’s also gluten free.
Recipe Ingredients
Semisweet Chocolate – We really prefer Ghirardelli chocolate for its deep, smooth flavor, but any high-quality semisweet chocolate will work. It adds richness and depth that makes the brownies taste indulgent and intense.
Unsweetened Cocoa Powder – For a deeper, more intense chocolate flavor, go with Dutch-process cocoa powder. It gives the brownies a dark, almost bittersweet taste.
Vanilla Extract – Adds a mellow sweetness and rounds out the richness of the chocolate.
For a full list of ingredients and amounts, see the recipe card below.
How to Make Fudgy Flourless Brownies
Step 1: Preheat the oven to 350°F (175°C). Line an 8×8 or 9×9-inch square pan with foil (prefer a metal one), then lightly spray or butter, and set aside.
Step 2: 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 and beat for 2 minutes with a hand mixer or whisk. Add the eggs, one at a time, then the vanilla extract.
Step 3: 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 medium speed. Beat until the batter is smooth and shiny.
Step 4: 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 the oven and let cool in the pan for 45 minutes before removing and slicing.
Expert Tips
Check Doneness Early – Start checking for doneness at the 22-minute mark by inserting a toothpick into the center. It should come out with a few moist crumbs—not clean—for a rich, fudgy texture.
Line with Parchment Paper – For easier removal and cleaner edges, line the pan with parchment paper. Leave an overhang on the sides so you can lift the brownies out without breaking or sticking.
FAQs
Yes, allow the brownies to cool completely in the pan before slicing. This helps set the texture and makes cutting easier, resulting in cleaner slices.
Yes, you can add mix-ins such as nuts or chocolate chips to the batter. Fold them in gently after the batter is fully mixed for an extra burst of flavor and texture.
Storage Info
STORE Fudgy Flourless Brownies in an airtight container at room temperature for up to 4 days. For longer storage, FREEZE them in a single layer, then transfer them to a freezer-safe bag or container for up to 3 months.
To REHEAT, microwave individual brownies for 15-20 seconds or warm them in a preheated oven at 350°F (175°C) for 5-10 minutes.
More Tasty Brownies to 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 the oven to 350°F (175°C). Line an 8×8 or 9×9-inch square pan with foil (prefer a metal one), then lightly spray or butter, and 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 and 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 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 the oven and let cool in the pan for 45 minutes before removing and slicing.
These brownies were a disaster.
Instead of butter, I used organic virgin coconut oil at room temperature. I had the heat on low. However, I only had coarse salt, and I didn’t want to be tasting salt in my brownies. I added the 1/4 tsp salt, and hoped that it would dissolve in the coconut oil. It didn’t. I added the sugar, and stirred, and this was all on low heat, but I know from cooking caramel popcorn, that you want to make sure your sugar cooks, so that you don’t have grainy caramel. I cooked this a bit on medium heat, constantly stirring, but then noticed that the sugar was starting to harden, and didn’t have its good qualities anymore. It did puff up slightly though. I figured I’d better take it off the heat, which I did. I added the chopped bar of baker’s dark chocolate, and stirred, and the chocolate melted. It looked glossy, with little chunks of hard sugar bits throughout, which I tried to crush with a spoon. This was still off heat. I then added the two eggs, just cracked them into the pot, and stirred, but then the eggs coagulated. I figured, ok, so I added the cocoa powder and tapioca starch (instead of corn starch), and stirred some more. I made the further mistake of adding 3 more tablespoons of coconut oil, to try and smooth things out, because right now I didn’t have a smooth mix. It was all thick now because of the eggs. I added some chopped pecans and my vanilla extract, and combined it, then put it on my aluminum-foil lined pan that I greased with coconut oil, and ended up baking it for about twice as long as it said. The result was brownie that didn’t really taste all that great, still has bits of salt in it here and there, and is more like a crumb thing rather than a coherent texture. The pecans cheer me up though. I think you need to add a few more notes. I don’t think the salt is really all that necessary. Perhaps it MUST be added at the end, if it’s added at all. How does coarse salt even dissolve in the chocolate? Plus, even though I had my pot off the heat for most of the time, it was too much heat for the eggs. They’ll coagulate. I could probably understand whipping up the chocolate sauce with tapioca starch in it for a couple of minutes, but yeah, a note about the heat really has to be in there. I got kind of bummed out about this recipe. I like that it’s mostly baker’s chocolate, though. recipe may be good, not sure, but definitely needs more notes
I don’t think salt can dissolve in hot oil without any water. Butter has some water content hence you can dissolve salt or sugar by adding them to melted hot butter.
I don’t think it is fair for you to blame the recipe or its owner when you didn’t achieve the desired result after not following the recipe as indicated.
Exactly! If you don’t follow the recipe, you can’t blame the recipe. Mine is in the oven, I made a few adaptations myself to accommodate my diabetic spouse, but the raw batter tasted good and the house is smelling awesome! I have high hopes! Thanks for the recipe.
There are no words to describe how good these brownies are! My 9 year old loves to bake and needed a gluten free option for his class and this recipe is perfect. We followed all the directions except we were out of coco powder (it wasn’t missed). We also have a special metal brownie pan and the cooked perfectly in our toaster oven for 22min. Thanks for the awesome recipe.
Followed this recipe exactly how it’s written and added some chopped up pecans. Was not expecting it to be as good as regular brownies but WOW. Texture is exactly like a regular brownie…. The flavour is so good too. I was worried they wouldn’t be chocolatey enough but they are. Thank you!!!
You’re welcome! So happy they were a success!!!
What does not having flour do to the brownies?
This is just a gluten-free version 🙂
Is there a difference between these or ones with flour?