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.
Hi, after being in the freezer, what is the best way to warm them?
Let it come to room temperature and microwave for 30 seconds. If microwaving for more, keep a close eye.
When making these does the sugar need to fully dissolve (no grains left) in the chocolate mixture?
It’s okay if some grains are left.
Hi, my name is Autumn. I am 12 and love to bake. This is my absolute favorite brownie recipie. The brownies turned out perfectly. Crisp on top and fudgey in the middle. I for sure recommend this delicious recipe!
Hi Autumn! Thank you for your comment! Happy to know you enjoyed this recipe!
Can I double this recipe for a 9x 13 pan?
This is a pretty delicate recipe so I don’t recommend making any changes.
Hard to rate fairly at the moment since I made them without table sugar and they tasted runny and gross. BUT I saw some comments and realized I didn’t add the table sugar in so I am going to make them again and see what a difference, if any, the table sugar makes after adding them in and baking. Will update soon.
Bethany
I forgot to add that in order to save the outcome of the current runny ones I made (instead of throwing it away) is I added 1/2 cup of flour and baked them for 20 min. They turned out more formed and tasted somewhat better but not as formed as the pics you have, but again, I didn’t see to add in table sugar so I will try the recipe one more time since that was definitely my error and I want to give it a fair rating. Will update soon.
Can the brownies be made and frozen?
Yes, you can freeze them in a single layer.
I loved the taste and fudginess…but, I simply could not get them to come cleanly off the parchment paper even after hours of cooling. I wound up with a frustrating mess of crumbly brownie pieces. Is there another helpful tip for this recipe, like put them in the refrigerator for a few hours before slicing? I’ve made the Godiva flourless chocolate torte (an excellent product, btw) and refrigeration is required before serving.
Hi Pam, refrigerating could help. We are testing this recipe again to see if there are other reason some of our readers have experienced difficulties with this recipe.
Can salted butter be used instead of unsalted?
You can, however keep in mind that the flavor might change a bit because of the amount of salt in the butter.
This recipie is awesome made these with coconut sugar instead of white table sugar the fam loved them .will make again .
Glad you liked this recipe!
These are insanely delicious! A friend made me these after I had my baby. The best postpartum craving calmer, so fudgy and rich!