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
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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 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.
We have a new family favorite brownie!!! These were so easy and so fudgy and delicious!! I’ll be making another batch soon!!!
Holy cow are these good! Love that they don’t have flour, but I LOVE how delicious they are.
This was a big disappointment, the brownie separated when baking. I followed this recipe to the T and it ended up looking like a wet and bubbly mess, I extended the cooking time and that is still what I got.
Hi Grace. Sorry to hear that the recipe didn’t come out as expected. Did you use an electric mixer? And did you use a metal pan? We are in the process of retesting this recipe to figure out what issues our readers might face.
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.
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?
Actually it was an aluminum metal pan 8×8 (disposable type) that I used and I lined with parchment paper.
It was so scrummy and easy to make
I’ll be doing a cook a long with my cubs with this recipe …. it’s going to be so hard doing the test cooks before hand 😂😂
Thank you so much
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?
Hi Laura, the pan in the photo is an 8×8. Did it cook completely?
I followed the recipe exactly and baked in a glass dish… They baked for the max time and are still runny and sliding around the dish. I am not sure what I did wrong but I will probably have to end up throwing these out.
It’s probably because of the glass dish. We are in the process of retesting this recipe to figure out what issues our readers might face.
When you say beat the eggs do you win with a beater or just with your hand and for how long? I just tried making them and mine are just runny and will not set I followed it to a T but maybe I didn’t beat the eggs long enough.
You need to use an electric mixer. We are in the process of retesting this recipe to figure out what issues our readers might face.
Is it okay if I don’t have parchment paper? & how would using salted butter affect it?
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.
These sound delicious. Do you use light or dark brown sugar?
I use light, but I think dark would work as well!