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.
Just made these with 1/2 butter and 1/2 coconut oil. Also, I used chocolate chips and swirled 100% natural peanut butter into the batter. Yummy. They are a hit. Thanks for the recipe.
I just made these with my kids. I recently developed a wheat allergy so I need new recipes! I used a sugar substitute and had no chocolate chips on hand so I melted some peanut butter to add to the mixture. They turned out great! Very good! Next time I will use sugar free choc chips for the chocolate version. Thanks!
Thanks for this recipe! I made a few slight variations and they came out fabulous: First, I added two additional egg whites to the recipe, which I beat separately until stiff and folded into the chocolate mixture. This gave the brownies a bit more volume. Second, I used unsweetened chocolate in lieu of semi-sweet chocolate. This made the brownies less sweet overall, and I added a bit more sugar to taste, but it gave me more control over the amount of sugar. I also baked them in a pan lined with parchment paper, which was a great way to have them not stick to anything.
How do you get the sugar to melt in the butter? Mine never dissolved. I was afraid to turn the heat up to medium because I thought it would burn. I googled it and people were saying that sugar can’t dissolve in butter because of the high fat content :/
It doesn’t actually melt, but it does dissolve. It will still be slightly gritty just like any other brownie recipe that requires the same method. Hope that helps!
Hi there,
This recipe sounds amazing! I would love to make this with some Nutella and was wondering how to add/substitute this into the recipe. Should I use it in place of butter and just reduce the amount of butter by the amount of Nutella?
Thanks,
Joanne
Hmmm, good question! I was just thinking about doing a version with peanut butter and was looking all over for ideas on how to substitute it. I would actually probably reduce the sugar to 1/2 cup and add 1/3 cup or 1/2 cup of Nutella. Just an idea… I haven’t tried it so I can’t really say for sure. Please let me know if you do!