Flourless Brownies (No Weird Ingredients!)
These Flourless Brownies (No Weird Ingredients!) are a naturally gluten-free dessert that are deliciously fudgy and chocolatey!
Looking for more rich and indulgent brownies to enjoy? Try my Loaded One-Pot Caramel Fudge Brownies or Mud Pie Brownies!
Flourless Brownies may be gluten-free, but they’re still amazingly moist and loaded with that tasty fudgy chocolate flavor! Even if you don’t have to be gluten-free, this is a must-try brownie recipe that leaves your sweet tooth feeling more than satisfied!
Their crackly tops will draw you in, but it’s that rich, dense brownie bite that brings you back for a second or even third serving! A gluten-free brownie that’s so good that you even pick up those leftover moist crumbs off the napkin to help savor every last fudgy taste!
Rebecca’s Recipe Review
Taste: Loaded with rich, decadent fudgy chocolate flavor.
Texture: Deliciously dense yet moist and fudgy.
Ease: 3/10
Pros: Minimal ingredients, ready in just 35 minutes!
Cons: None.
Would I Make This Again? Yes!
Ingredients For Flourless Brownies
This flourless brownie recipe comes together quickly using just a handful of ingredients you likely have tucked inside your pantry. To begin mixing up a batch of these rich, chocolatey brownies, you’ll need salted butter, bittersweet baking chocolate, granulated sugar, light brown sugar, eggs, vanilla extract, unsweetened cocoa, and cornstarch.
Finish these brownies off by sprinkling semi-sweet chocolate chips over the batter before baking them for 25 minutes! Feel free to get creative and sprinkle on peanut butter chips, mint chocolate chips, or even white chocolate chips instead!
Have a real bad sweet tooth? Easily turn these Flourless Brownies into an over-the-top brownie Sunday with a scoop of ice cream, Homemade Whipped Cream, a drizzle of your favorite ice cream topping, sprinkles, and a cherry!
These were so easy to make as a last-minute idea! Very smooth, rich, and chocolatey! Added to my collection!
– Karen
How To Make Flourless Chocolate Brownies
- Melt the butter and chopped-up dark chocolate bar in the microwave.
- Beat the sugars into the melted chocolate mixture using a hand mixer on medium speed.
- Add in the eggs, one at a time, mixing after each one has been added. Then beat in the vanilla.
- Sift the cocoa powder and cornstarch into the bowl. Then beat until smooth.
- Pour the brownie batter into a parchment paper-lined 8×8-inch baking pan. Smooth the batter out and then sprinkle on chocolate chips.
- Bake until a film forms over the top of the brownie and the center no longer wiggles. Cool brownies in the pan before enjoying!
Rebecca’s Tips
- Unsalted butter may be used, but I recommend adding 1/4 teaspoon of salt to the batter.
- Semi-sweet chocolate may be used instead of dark bittersweet. However, I don’t recommend using milk chocolate.
- Use a plastic knife to cut warm brownies with clean cuts.
How To Store Flourless Brownies
You can store these flourless brownies in an airtight container for 1-2 days at room temperature. These will also stay good for up to 3-4 days in the refrigerator.
More Brownie Recipes:
- Easy Brownie Cookies – Made from an adapted brownie box mix and loaded with chocolate chips!
- Brownie Pie – Brownie baked into a graham cracker crust and topped with whipped cream!
- Edible Brownie Batter (3 Ingredients!) – An easy no-bake recipe that’s made safe to eat!
- 5-Ingredient Brownie Batter Dip -Creamy, rich dip perfect to enjoy with pretzels or graham crackers!
- The Best Brownie Pizza – Brownie “crust” topped with lots of tasty layers!
Did You Make This Recipe?
If you’ve tried this recipe, please let leave a review in the comments below. I love hearing from you! Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos, or join our Sugar & Soul Show-offs Community and share them there.
Flourless Brownies
Ingredients
- 6 tablespoons salted butter
- 8 ounces bittersweet baking chocolate chopped
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup unsweetened cocoa powder
- 3 tablespoons cornstarch
- 2 tablespoons chocolate chips optional for topping
Instructions
- Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper. Set aside.
- In a large mixing bowl, melt the butter and chopped chocolate in the microwave at 30-second intervals, stirring between each one, until melted and smooth.6 tablespoons salted butter, 8 ounces bittersweet baking chocolate
- Beat the sugars into the butter and chocolate mixture with a hand mixer on medium speed until fully incorporated.½ cup granulated sugar, ¼ cup light brown sugar
- Add the eggs one at a time, mixing after each addition. Then mix in the vanilla.2 large eggs, 1 teaspoon vanilla extract
- Sift the cocoa powder and cornstarch into the bowl and beat until smooth.¼ cup unsweetened cocoa powder, 3 tablespoons cornstarch
- Transfer the brownies batter to the prepared baking pan and smooth it out with a rubber spatula. Sprinkle the chocolate chips over the top of the batter.2 tablespoons chocolate chips
- Bake for 20 to 25 minutes until done. A film should form on the top of the brownies and the center shouldn’t wiggle.
- Let brownies cool in the pan before enjoying.
Notes
- Unsalted butter may be used, but I recommend adding 1/4 teaspoon of salt to the batter.
- Semi-sweet chocolate may be used instead of dark bittersweet. However, I don’t recommend using milk chocolate.
- Use a plastic knife to cut warm brownies with clean cuts.
Nutrition
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These were so easy to make as a last minute idea! Very smooth, rich, and chocolatey! Added to my collection!
Amazing recepe. Love the texture. What can I use instead of eggs please.
You could try using applesauce.