These flourless brownies are rich and fudgy with shiny, crinkly tops. Made from simple pantry ingredients, they have the familiar taste of boxed brownies but are less cakey. Whether you need gluten-free treats or just crave intense chocolate, these brownies are addictive.
Fudgy, flourless, and utterly delicious — that sums up these brownies. The glossy, paper-thin crust on top contrasts perfectly with the dense, chocolatey center. I love that everyone is surprised these are gluten-free, and I appreciate that the recipe relies on everyday ingredients you likely already have in your kitchen.
No specialty shops required!
A Few Notes About Ingredients
In most baked goods, flour provides structure. In these flourless brownies, structure comes from melted chocolate, cocoa powder and cornstarch. I prefer using 50% dark chocolate for a rich but balanced flavor; if you like sweeter brownies, swap in semi-sweet chocolate. Avoid chocolate above 60% cocoa, as it can make the brownies overly bitter.
I include 1 teaspoon of instant coffee powder to deepen the chocolate flavor — it won’t make the brownies taste like coffee, but it enhances the chocolate. If you don’t have it, you can skip it.
A Note About Gluten-Free
The listed ingredients are naturally gluten-free. If you require strict gluten-free status, check packaging for gluten-free certification and confirm that the chocolate and any other ingredients weren’t processed in facilities that handle gluten-containing products.
Baking Tips & Tricks for Flourless Brownies
- This recipe is designed for an 8×8 inch (20×20 cm) pan. There isn’t enough batter for a 9×9 inch pan. A metal pan gives slightly crispier edges.
- Melt the butter and chopped chocolate together. When they’re about 75% melted, stir in the sugar — this helps the sugar dissolve and develop the characteristic crinkly top.
- Use room-temperature eggs so they incorporate easily without overmixing.
- Bake until the top looks set and the edges pull away from the pan, or when a toothpick inserted in the center comes out clean or with a few damp crumbs (about 25–30 minutes).
- Cool the brownies completely before slicing so they set and cut cleanly.
- Fully cooled brownies can be wrapped tightly and frozen in a sealed bag or container for up to 2 months.
More Brownies to Love:
- Red Velvet Brownies
- White Chocolate Brownies
- Mocha Brownies with Cafe Latte Frosting
Flourless Brownies
Equipment
- 8×8 inch (20×20 cm) pan
Ingredients
- 1/3 cup unsalted butter
- 8 ounces 50% dark chocolate, finely chopped
- 3/4 cup white sugar
- 1 teaspoon instant coffee powder (optional)
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 1/4 teaspoon salt
- 2 tablespoons cornstarch
- 2 tablespoons cocoa powder
- 2/3 cup chocolate chips
Instructions
- Preheat the oven to 350°F (180°C).
- Line an 8×8 inch (20×20 cm) square pan with parchment paper, leaving an overhang, or line with foil and lightly spray with nonstick spray.
- Cut the butter into pieces and place in a large glass bowl with the chopped dark chocolate.
- Microwave on medium power in 45-second intervals, stirring after each interval. When the mixture is about 75% melted, stir in the sugar and coffee powder and continue until smooth.
- Whisk in the vanilla, then the eggs. Ensure the chocolate mixture is not hot before adding eggs to avoid scrambling.
- Gently fold in the cornstarch, cocoa powder and salt, then fold in the chocolate chips.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25–30 minutes, or until the top looks set and a toothpick comes out clean or with a few damp crumbs.
- Cool the brownies completely in the pan.
- Once fully cooled (about 3 hours, or when the pan bottom is no longer warm), lift the brownies out using the parchment overhang and place on a cutting board. Slice with a sharp knife.
Notes
- This recipe is for an 8×8 inch pan; there isn’t quite enough batter for a 9×9 inch pan.
- For sweeter brownies, use semi-sweet chocolate. Avoid chocolate stronger than 60% cocoa.
- Instant coffee powder enhances the chocolate flavor but is optional.
- The recipe can be doubled for a 9×13 inch (23×33 cm) pan; bake time will increase to about 27–33 minutes.
- Store cooled brownies in an airtight container at room temperature for up to 4 days. For longer storage, wrap tightly and freeze up to 2 months; thaw in the fridge overnight.
- Nutrition info is an estimate per brownie if the pan is divided into nine pieces.
Nutrition