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.
Sugar Free Version
Great recipe! Thanks Natalie! I am enjoying these right now. Here is how I made them sugar free.
I substituted 3/4 cup granulated sugar with 3/4 cup xylitol.
I substituted 8oz semisweet chocolate, with 4 oz. Scharffen Berger unsweetened baking squares, 1 tablespoon butter, and 1/3 cup xylitol
I also added 1 teaspoon ground flax seed, mixed with 1 teaspoon hot water, left it to sit or a few minutes, then added this after the second egg. (I used the 2 eggs in the recipe as well.)
(Remember, you can’t eat a whole pan of xylitol dessert, or you will be sorry 🙂 )
I also found that these are ready in about 18 minutes.
Made these with Truvia and turned out amazing! Thank you!!
Hi Natalie! I tried making these brownies for a good friend of mine who has gluten and dairy allergies. I had to take some special precautions due to this (such as using dairy free chocolate chips and butter). I followed your directions exactly, but my brownies (after setting) were very chewy on the inside and hard as a rock around the edges! They are also sort of thin in my opinion. Any idea what I may have done wrong? Do you think using dairy free product would cause this or is it just a matter of baking them longer? They baked for 23 minutes.
Best,
Tiffany
Hmmm… it’s hard to say. I’ve used both dairy-free chocolate chips and butter before, but never in this recipe. My edges were just slightly crispier than the centers. What kind of pan did you use?
I just used a 9 inch square aluminized steel baking pan. It is a non-stick pan.
I expected the edges to be crispy but somehow they were actually too hard to bite into. I wouldn’t be surprised if they had baked longer, but I even took them out to check just before the timer went off. The center was like a tough kind of chewy; sort of hard to bite off and then very chewy once you did. I’m wondering if the oven I used baked them unevenly; as I later found some parts to be perfect, whereas some were hard and some where chewy.
I will have to try again and see what happens!
Do I need to make sure the chocolate is gluten free? or are most chocolates GF?
Most chocolate doesn’t come into contact with gluten 🙂
Great recipe! I make a tweaked version of this with brown sugar as I like the taste 🙂