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Flourless brownies are rich, fudgy and perfectly delicious! These brownies are naturally gluten free and super moist!
I went through a brownie craze era and ended up publishing many brownie recipes here. Some of your favorites have been quick and easy brownies, oreo brownies and s’mores brownies (my favorite!). So today I’m sharing my flourless brownies recipe, which is naturally gluten free as well. It’s easy to make and requires a few pantry staples.
Table of Contents
Ingredients
To make brownies without flour, you need the following ingredients:
- Unsalted butter: The reason I use unsalted butter is that I can control the amount of salt that goes into a recipe. Keep in mind that this cannot be substituted with margarine or oil.
- Brown sugar and granulated sugar: You can use dark or light brown sugar for this recipe.
- Chocolate chips: I love dark chocolate chips and that’s what I use to make brownies. However, semisweet chocolate chips works perfectly here.
- Eggs: Use large eggs and make sure they are at room temperature.
- Cocoa powder: If the cocoa powder is too lumpy, it’s best to sift it before adding it to the batter.
- Cornstarch: A bit of cornstarch will give the brownie a better texture.
How to make flourless brownies
Start by preheating the oven to 350°F. Lightly coat an 8×8-inch metal baking pan with cooking spray, then line it with parchment paper.
In a saucepan over medium heat, combine the butter, chocolate chips, and both sugars. Cook, stirring occasionally, until the butter and chocolate are fully melted and the mixture is smooth. Transfer to a mixing bowl and let it cool for about 10 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, cocoa powder, and cornstarch until fully combined.
Pour the batter into the prepared pan and smooth the top. Bake for 25 minutes, or until the top is set and a toothpick inserted into the center comes out with a few moist crumbs.
Let the brownies cool completely in the pan before slicing. Keep in mind that they’ll continue to set as they cool.
Recipe Tips
- It’s best to melt the butter and chocolate in a saucepan and not a microwave. Sometimes, chocolate gets grainy once melted in the microwave and the sugar might not dissolve completely.
- Make sure you’re using a brand of chocolate chips that you love and trust. Your brownies are only as good as the chocolate you use.
- Make sure all the ingredients are well mixed. Since this flourless brownie recipe has no leavening agent such as baking powder, overmixing won’t cause a problem.
Frequently Asked Questions
Yes! Since there’s no flour in these brownies, they’re considered gluten free. The combination of cocoa powder and chocolate make these brownies intense and rich yet soft and fudgy.
The top of the brownies will be completely set when they’re done and if you insert a toothpick in the middle of the brownie, it’ll come out with a few crumbs.
More Brownie Recipes
Did you make this recipe? I’d love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!
Best Flourless Brownies Recipe
Ingredients
- 8 tbsp unsalted butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 8 oz chocolate chips
- 2 large eggs
- 1 tsp vanilla
- 4 tbsp cocoa powder
- 2 tbsp cornstarch
Instructions
- Preheat the oven to 350℉. Coat an 8×8 baking pan (metal, not glass or ceramic) with cooking spray and line with a parchment paper.
- Place butter, brown and granulated sugar and chocolate in a saucepan over medium heat until all melted. Transfer to a bowl and let it cool for 10 minutes.
- Mix in the eggs one at a time using an electric mixer (this is important). Beat very well after each addition.
- Add in vanilla, cocoa powder and cornstarch. Using a whisk, mix well to combine.
- Transfer the brownie batter into the prepared baking pan. Pound the pan on the counter twice.
- Bake in the oven for 25 to 30 minutes until the top is set and a toothpick inserted in the middle comes out with little crumbs. Take the brownies out of the oven and let them cool completely before slicing. Keep in mind they will continue to set as they cool.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this with sugar free chocolate chips, and all monk fruit sugars, added pecans, unsweetened coconut, and sugar free caramel swirled in and were better than any flour brownie I’ve ever had and totally sugar free! Thank you for this great recipe! Any ideas how one could add protein to it? Powder? Cottage cheese. Looking to make it the perfect cheat food!
I must have tried a dozen gluten free brownie recipes-this is by far the BEST!!!
I made these with coconut sugar instead and it turned out so so yummy. My kids loved them too!
Glad you enjoted it!