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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!
Table of Contents
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
- Brown sugar and granulated sugar
- Chocolate chips
- Eggs
- Vanilla
- Cocoa powder
- Cornstarch
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!
More Brownies
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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
- 2 tbsp cornstarch
Instructions
- Preheat the oven to 350F. Coat an 8×8 baking pan with non stick spray and line with a parchment paper.
- Place butter, brown and granulated 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, cocoa powder and cornstarch. Mix well.
- Transfer the brownie batter into the prepared baking pan. Pound the pan on the counter twice.
- Bake in the heated oven for 30 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I simply don’t understand, followed the recipe to the letter, became grainy, did not crack on top. I used Becel vegan margarine and great chocolate chips…Did not stick together, but became like coffee mulch…
Vegan margarine would do that to brownies.
I am older and I have made countless recipes for brownies. And over time I have had my favorites. But THIS recipe beats all of the other recipes I have ever tried. And it’s the easiest. OMG. This should be the only recipe anyone would ever need for brownies.
Should I refrigerate? How long last?
You can refrigerate this for up to 4 days.
The best omg I used plant based butter daily free chocolate and brown sugar Splenda only dairy I used was one egg since eggs don’t bother my stomach I cut the recipe in half because it’s just me gooey and good and you can really feel the difference with out all the heavy flour and I made a dairy free drizzle with almond milk and dairy free chocolate or plant based heavy cream works as well thanks for the great recipe
Can I use castor sugar instead of granulated?
Unfortunately this would alter the final results.
This is a great recipe! I made for the third time tonight for a friend of mine who has Celiac and has to avoid gluten. Her family loves them and calls them our “ world famous brownies.” I use salted butter, leave the cornstarch out (friend also allergic to corn) and double the recipe with no problems!
This recipe is my go-to brownie recipe of all time! I use Munk Fruit as a sugar substitute and love the taste! I realized after making them a few times that I hadn;t been adding the 2 Tbsp of cornstarch. When I added it in, the batch seemed dry, so now I just don’t add it.
I wanted to try a gluten free dessert, and one can never go wrong with brownies! They are chocolate-y and have a great texture. I cannot wait for my kids to try them. They hate when I make anything healthy, so I am going to keep the gluten free part to myself. (They taste great with ice cream!)
Delicious 😋❤️I substituted espresso chocolate chips & family loved them ❤️❤️ will be our Sunday dessert w/lactose free ice cream 🍨 ! Easy to follow recipe & thanks a bunch!
Will follow for more recipes😍
Hi Sherry! Thank you for your comment! Glad you enjoyed the recipe!
This is my official go-to brownie recipe! Easy to make, but taste like I spent all day making it! Highly recommend this recipe.