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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.
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.