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 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!
More Brownies
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!
Step-by-Step Recipe
Best Flourless Brownies Recipe
Ingredients
- 8 tablespoon unsalted butter
- ½ cup brown sugar
- ¼ cup granulated sugar
- 8 oz chocolate chips
- 2 eggs
- 1 teaspoon vanilla
- 4 tablespoon 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, 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 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!
Lauren
I made these for my brother in law and a friend who both have celiac and everyone that has tried them falls in love! I've had so many requests for this recipe and it's so easy. They are gooey, delicious and so moist. Since we can't seem to find the gf Betty Crocker brownie mix anymore, this is a great replacement, maybe even better!
Leticia Portlock
Can flax,chia, or aquafaba be used to replace eggs to make a veganized version?
Shadi HasanzadeNemati
I have not tried it with said egg substitutes yet.
Star
Is there a sugar free version of this?
Shadi HasanzadeNemati
I have not tried a sugar free version.
Dana
The picture shows a whisk. Which should be used a whisk or electric beater?
Shadi HasanzadeNemati
Both would work, using a whisk would need a bit more elbow grease 🙂
Kim
I used a fork and it worked perfectly fine... elbow gear and a big bowl!
Grace Tipikin
A friend brought us these after we had our last baby. They are so delicious! Rich and decadent like a true brownie should be. Since going gluten free, it's been hard finding sweets that are worth their salt, these fit the bill!
Grace Tipikin
A friend brought us these after we had our last baby. They are so delicious! Rich and decadent.
Jaclyn
These are delicious! Is it possible to bake them in a cupcake pan? I would love to make them into mini muffins. It is the parchment paper that concerns me because I can't line the tiny cupcakes with it. Thoughts?
Shadi HasanzadeNemati
Hi Jaclyn, since these are super delicate, I don't think they're going to work in a cupcake pan. However, if you use mini muffin liners, you might be able to get mini brownie bites. I haven't tried it this way, but now I'm intrigued!
Tricia
Has anyone ever tried using coconut oil in place of the butter?
Tricia
I forgot to add that these were absolutely amazing. I made a batch and cut into bite size pieces and kept in a ziplock bag in the freezer. After dinner, I just pop one or two in my mouth straight from the freezer.
Shadi HasanzadeNemati
Thank you Tricia! I have not made them with coconut oil. Will try and update!
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!
Jenny
I am a very proficient baker. We have food allergies, so I made my normal substitutions that have always worked. I used a butter substitute, and an egg substitute. These in no way looked like a brownie at all. All I had was bubbling goo. FYI to any other readers who need to make substitutions.
Shadi HasanzadeNemati
I'm sorry the recipe didn't turn out the way it should, it's probably because of substitutes.
Liz
We have a new family favorite brownie!!! These were so easy and so fudgy and delicious!! I'll be making another batch soon!!!
Erica Schwarz
Holy cow are these good! Love that they don't have flour, but I LOVE how delicious they are.
Grace
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.
Shadi HasanzadeNemati
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.
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 8x8 (disposable type) that I used and I lined with parchment paper.
Janet
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