Flourless brownies are rich and fudgy, and require only six ingredients! These flourless brownies are naturally gluten free and super moist!
Brownie lovers, rejoice! You can find so many awesome brownies here: from quick and easy brownies to oreo brownies and s’mores brownies, we’ve got you covered! And for those of you who are looking for a flourless chocolate dessert, this gluten free brownie recipe is a keeper!
Why this flourless brownie recipe works
Flourless chocolate brownies are pure goodness. Imagine bites of brownies that are rich, fudgy and gooey. They melt in your mouth and leave you wanting more. These brownies are super soft and moist yet easy to cut. They hold their shape pretty well and have a crackly top. In other words, basically a chocolate lover’s dream come true!
What I love the most about these easy flourless brownies is that you can make them with only six ingredients and none of them are difficult to find, which makes this an ideal midnight snack when you’re craving chocolate.
Are flourless brownies gluten free?
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.
Flourless chocolate brownies ingredients
To make brownies without flour, you need the following ingredients:
- Unsalted butter or margarine
- Brown sugar and granulated sugar
- Chocolate chips
- Eggs
- Vanilla
- Cocoa powder
How to make flourless brownies
Preheat the oven and coat the baking pan with a nonstick spray. Line the baking pan with a parchment paper and set it aside. In a sauce pan, melt butter, chocolate and sugar over medium heat until they’re completely melted and combined. Let the mixture cool for a few minute and then beat in the eggs one at a time. Add in vanilla and cocoa powder and mix well. Transfer the batter into the pan and bake for about 25 minutes.
How do you know when the brownies are done?
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 to no crumbs.
Notes and tips for this recipe:
- You can use margarine instead of unsalted butter to make these brownies. There will be no change in the texture or flavor.
- Melt the butter, sugars and chocolate in a sauce pan over medium heat and don’t use a microwave to melt the ingredients. Sometimes, melting in the microwave will make the chocolate grainy and the sugar might not dissolve completely.
- Make sure you’re using a brand of chocolate chips that you love and trust. If you have a favorite chocolate bar brand such as Lindt or Ghirardelli, use it!
- 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.
- Don’t over bake the brownies otherwise they will be hard and grainy.
- Want to go over the top? Frost these brownies with this easy chocolate frosting!
Make sure you check out our other brownie recipes!
- Caramel brownies recipe
- Snickers stuffed brownies
- Pumpkin pie brownies
- Peppermint brownies
- Chocolate brownie in a mug
- Peanut butter brownies
Best Flourless Brownies Recipe
Ingredients
- 8 tbsp unsalted butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 8 oz chocolate chips
- 2 eggs
- 1 tsp vanilla
- 4 tbsp cocoa powder
Instructions
- Preheat the oven to 350F. Coat an 8x8 baking pan with non stick spray and line with a parchment paper.
- Place butter, sugar and chocolate in a pan over medium heat until all melted. Let cool for a minute.
- Mix in the eggs one at a time using an electric mixer (this is important). Beat very well after each addition.
- Add in vanilla and cocoa powder. Mix well.
- Transfer the brownie batter into the prepared baking pan. Pound the pan on the counter twice.
- Bake in the heated oven for 25 minutes until the top is crackled.
Notes
- It's possible to use margarine instead of unsalted butter to make these brownies. There will be no change in the texture or flavor.
- It's best to melt the butter, sugars and chocolate in a sauce pan over medium heat and not to use a microwave to melt the ingredients. Sometimes, melting in the microwave will make the chocolate grainy and the sugar might not dissolve completely.
- Make sure you're using a brand of chocolate chips that you love and trust.
- 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.
- Don't over bake the brownies otherwise they will be hard and grainy.
- Want to go over the top? Frost these brownies homemade or store-bought chocolate frosting!
Jen
I love how fudgy these brownies were! DELICIOUS!
Shadi HasanzadeNemati
They’re so good!
Helene
I couldn’t believe those brownies were flourless. I love how fudgy they turned out, my husbands favorite!
Shadi HasanzadeNemati
We love them too!
Liz
One of my best friends is gluten free so I’m always looking for yummy dessert ideas. This is perfect!
wilhelmina wesse
These are so fudgy and amazing! I didn’t want to share!
Shadi HasanzadeNemati
They’re so good!
Sarah
I have no idea what I did but mine took over an hour to cook and still ended up with about 1/4” of liquid on the top! I used a glass baking dish but otherwise no idea what caused such an issue! Any ideas?
Shadi HasanzadeNemati
Hi Sarah, This has never happened before so I can’t give a definite answer. However, I think the glass baking dish might have something to do with it and I also would like to know, did you use large or extra large eggs and did you beat them well into the batter?
Ali
Mine did the same thing, only in a metal pan. Boiled over all over the oven.
Shadi HasanzadeNemati
Hi Ali, I’m sorry to hear that happened. Did you follow the instructions as mentioned? Any changes in the ingredients?
Shana
These are delicious!!! I’ve made them two nights in a row. Thank you for such a delicious recipe!
Shadi HasanzadeNemati
Thank you Shana! So happy to know you like these brownies!
Sophie Heath
I thought these brownies were a fun healthy twist on dessert. Will be making again soon!
Ashley F
I loved how rich and decadent these were! Super easy to throw together too!
monique
semi sweet or bittersweet chocolate chips?
Shadi HasanzadeNemati
Both would work depending on how sweet you want it to be. I usually use semi sweet.
Valerie
Can I use oil instead of butter?
Shadi HasanzadeNemati
Hi Valerie, I have not tried it myself so unfortunately I cannot give a definite answer, but I think it would work.
J
These sound delicious. Do you use light or dark brown sugar?
Shadi HasanzadeNemati
I use light, but I think dark would work as well!
Dale
Is it okay if I don’t have parchment paper? & how would using salted butter affect it?
Shadi HasanzadeNemati
Without parchment paper these would stick to the pan since they have no flour so you would need to scoop it out. Salted butter would make them a bit saltier than usual.
Laura
Mine never crackled even after an hour of baking. I used an 8 x8 like the directions say but the picture shown in the description doesn’t look like an 8×8. Is the pan size the problem?
Shadi HasanzadeNemati
Hi Laura, the pan in the photo is an 8×8. Did it cook completely?
Helen
I followed the instructions, used large size eggs, metal pan… after 25 mins it was still very liquid. Baked for an hour, top was slightly crackled, but brownies did not look like your pictures at all. Very thin and crumbly so i served it in a bowl with vanilla ice cream while it was still warm and it was pretty good! Just wish it was more like a brownie.
Shadi HasanzadeNemati
Hi Helen! Thank you for your comment. I’m going to try this recipe again and see what could cause the problem for you. Meanwhile, I would like to know if you used a glass or metal pan for this recipe?
Helen
Actually it was an aluminum metal pan 8×8 (disposable type) that I used and I lined with parchment paper.
Erica Schwarz
Holy cow are these good! Love that they don’t have flour, but I LOVE how delicious they are.
Liz
We have a new family favorite brownie!!! These were so easy and so fudgy and delicious!! I’ll be making another batch soon!!!
Shealynn
I made these tonight however while in the middle of mixing everything up realized I was out of regular choc. Chips luckily I had some peanut butter ones to sub with it used the same about and they turned out AMAZING!
Shadi HasanzadeNemati
Yay! Happy to know you like them! Bet they’re amazing with pb ones!