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.
Hi Natalie, I just finished making these brownies and was wondering what you mean by “wait until the brownies are set.” When I put a toothpick in the center they are still a little gooey but the top of the brownies have that crisp layer. Are they done?
Hi Rachel! The top should be nice and crisp and underneath will be slightly more soft than normal brownies, just because they don’t have any flour. I prefer waiting to slice my brownies until they’ve cooled completely and set. Everything will firm up a bit, you can definitely speed the process up by refrigerating which will help too.
I Followed this recipe to the T. Baked the time recommended. Use foil to line and sprayed with cooling sorayn. Let cool. Stuck to foik and completely under done. They tasted great but almost like raw batter
baked in pyrex but lined with the foil. Any changes suggestedm. Have electric oven. I an a very experienced baker.
Hi Debbie. I’m not sure what the issue would be… maybe just double-check that you added all of the ingredients and the correct amounts. The baking time could vary by a few minutes depending on your oven and the altitude where you live, but they definitely should not be raw.
I also had an undercooked result using Pyrex with foil over it. Wish I saw this comment earlier. Eating with a fork!
Hmmm, I’m really stumped. I baked mine in a metal pan, maybe that’s part of the issue? I also live at 4,000 ft. so things tend to bake a little faster…
Metal baking pans are key to properly baking of baked goods. Glass is better for casseroles.
Glass takes longer to heat to the temperature necessary to cook the brownies which is why you had raw batter.
You are so right Beverly! Thank you for sharing 🙂
Best gluten free brownies I have ever made, they tasted like heaven! Thanks a lot, will definitely bake these again!
Thanks!
Hi! Could you could tell me what size eggs you used? Thanks in advance!
Just large eggs 🙂
Amazing! I subbed out the butter for half coconut oil /half palm shortening then potato starch for corn starch so mine are gluten, dairy, corn and soy free! They still turned out perfectly with that thin, slightly crispy “skin” on top and an ooey-gooey center. Thank you, Natalie!
So are so welcome! I love that you used coconut oil, it’s a favorite of mine 🙂
I’m doing a batch with butter and a batch with coconut oil for a potluck. I don’t have a sieve or sifter though – any suggestions? Also is it okay to use semi-sweet chips rather than the bars?
Hi Carrie- you could use a whisk, just be sure whisk it for a few minutes so you don’t have any clumps. And yes, totally ok to use chips!