Flourless Brownies Recipe
Mar 20, 2019, Updated Jul 29, 2025
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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.
Can I use oil instead of butter?
Hi Valerie, I have not tried it myself so unfortunately I cannot give a definite answer, but I think it would work.
semi sweet or bittersweet chocolate chips?
Both would work depending on how sweet you want it to be. I usually use semi sweet.
I loved how rich and decadent these were! Super easy to throw together too!
I thought these brownies were a fun healthy twist on dessert. Will be making again soon!
These are delicious!!! I’ve made them two nights in a row. Thank you for such a delicious recipe!
Thank you Shana! So happy to know you like these brownies!
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?
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?
Same here! I made it in a glass dish and didn’t change anything in the recipe, but they didn’t bake well.
Made truffles out of them.
We are in the process of retesting this recipe to figure out what issues our readers might face.
I used a metal dish. I’ll have to look at the eggs size. Mine did the same in a metal pan. Your list just says eggs not a size. I did not use a whisk but mixed it well.
We are in the process of retesting this recipe to figure out what issues our readers might face.
I love this recipe! Okay, so I’ve had this problem too, with them not cracking and generally turning into a liquidy buttery (but delicious) mess. I had another failure last night. Delicious, but a mess.
So I experimented a little today. I let the batter cool after melting the butter, sugar and chocolate chips (about five minutes while I got the parchment paper in the pan) then I got out my electric mixer to mix in the eggs one at a time. That made all the difference. When I did it by hand it didn’t work, but when I used my mixer it worked just fine. The type of pan (glass or metal) doesn’t really matter.
So make sure the eggs are WELL BEATEN and you will have delicious gooey brownies!!!
I made them also and they where all liquid. I reread the recipe, realized I used 8 oz of butter, not 8 tbs. I’m guessing that was the problem with the the the other people.
Hi Jamie, yes, that could be the reason.
Mine did the same thing, only in a metal pan. Boiled over all over the oven.
Hi Ali, I’m sorry to hear that happened. Did you follow the instructions as mentioned? Any changes in the ingredients?
I had this happen the second time I made these – I used my toaster oven 🤷♀️
These are so fudgy and amazing! I didn’t want to share!
They’re so good!
One of my best friends is gluten free so I’m always looking for yummy dessert ideas. This is perfect!
I couldn’t believe those brownies were flourless. I love how fudgy they turned out, my husbands favorite!
We love them too!
I love how fudgy these brownies were! DELICIOUS!
They’re so good!