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.
I just made these for the first time and they turned out okay. They did not set up in the middle as much as I would have liked. My oven is a pretty fast cooking oven and I usually have to bake things for a shorter amount of time. With these I had to bake them for about 45 minutes and the middle was still not as firm and the toothpick was not quite clean when I tested the middle. I did not want them to burn or be hard so I pulled them out after baking for 45 minutes. I let them cool for 45 minutes after baking and they did become more firm. Next time I bake these I’m going to try a metal pan and bump the oven up a bit to get them more dry in the middle before taking them out. I used a glass baking dish lined in foil. As every oven cooks differently, I think it’s just trial and error to get them perfect. My family ate them and didn’t complain even though the middle was a little softer than normal. So, I’m happy with the results and just need to play around with the cook time and pan type. Thanks for the recipe. I like that I didn’t have to use bean curds, coconut oil, or some other strange ingredients.
I did not use semi sweet chocolate but instead used dark chocolate. I also used corn starch instead of arrowroot powder. To my dismay, my brownies did not turn out like the picture. Mine is crumbly, the coconut oil was flooding the top of my brownies. The oil receded as it sat for 15 minutes after the baking time. I was looking forward to sinking my teeth into a moist brownie with a crispy top. I will try again.
Try using butter instead! The coconut oil may have been the issue.
Hi, I am from Scotland and have just made these tasty brownies, First I had to “translate”, tablespoons and cups of to grammes and temp to centigrade.
I melted the ingredients in a pot over a pan of hot water as dont like whisking in non stick pan. I also used dark chocolate with orange bits in it which gave a lovely tang, also added sour dried cherries. Orange peel and cinnamon would be good for Christmas brownies too. They turned out really well for my gluten free friends.
Thank you.
Thanks Susi! Your additions sound wonderful!
I used 1 to 2 tablespoons of peanut butter instead of the cornstarch since we are grainfree. Also, I melted the butter and chocolate for a minute in the microwave and added all ingredients in the same bowl with the eggs last- by that time everything was cool enough. They turned out great – thick and fudge after only 18-20 minutes in oven
oops and it’s David not Davia