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These fudgy, chewy, flourless brownies are so easy to make and use ingredients you likely already have at home. They’re super sweet and have the best texture–like biting into a piece of soft fudge! I always turn to this easy recipe whenever I need a quick chocolate fix, and my family can’t get enough of them.
Easy Recipe for Flourless Brownies
If you’re looking for a twist on our traditional gluten-free brownies, consider trying this flourless brownie recipe. They’re the ultimate chocolate treat and are naturally gluten-free! I melt butter and semi-sweet baker’s chocolate, add sugar, eggs, and cocoa powder, and pour it all into an 8×8 inch square pan. It takes less than 25 minutes to bake and then you just let them cool before cutting into squares. So easy!
You can see just how simple this recipe is to make in the detailed recipe step photos.
Ingredients
- Unsalted Butter: Adds moisture and that delicious buttery taste you love in baked goodies.
- Semi-Sweet Baker’s Chocolate: I use semi-sweet chocolate instead of milk chocolate, as milk chocolate would make these brownies too sweet. You can use semi-sweet chocolate chips as a substitute, but note they won’t melt as smoothly as the baker’s chocolate.
- Granulated Sugar: Adds the perfect amount of sweetness.
- Light Brown Sugar: Adds chewiness and flavor.
- Eggs: Helps hold the batter together as a binding agent.
- Unsweetened Cocoa Powder: Provides extra chocolate flavor.
- Pure Vanilla Extract: The perfect flavor enhancer.
- Salt: Brings out the best in all the other ingredients.
Tips and Suggestions
- Don’t substitute oil for butter in this recipe. The taste of oil will be too strong.
- The eggs should be at room temperature before adding them to the batter. Too cold of eggs will not blend properly into the batter. Adding a cold ingredient to melted chocolate could also cause the chocolate to seize up and harden.
- Sift the cocoa powder before adding it to the batter. Otherwise, you’ll be left with powdery chunks of cocoa powder in your cooked brownies (not ideal!)
- Don’t overbake the brownies, or they’ll be dry with crispy edges instead of soft and chewy in the middle.
- Let your brownies cool completely before removing them from the pan and cutting them into slices. They’ll fall apart if you cut into them while warm.
- Although the recipe yields 9 squares, I’d recommend cutting the pieces smaller as they’re quite rich.
- Don’t substitute the brown sugar for more granulated sugar. Both sugars are needed for the perfect amount of sweetness and chewiness. Leaving out the brown sugar would result in less chewy brownies.
My Brownies Look Raw. Did I Do Something Wrong?
These flourless brownies are a lot denser than your typical brownies made with flour. They’ll be super soft and moist. As long as you shake the pan slightly and the brownies aren’t jiggling, they’re done baking. Another way to tell if they’re done is the outside edges start to look just slightly crispy. Once you let them cool, they’ll firm up a little more.
Can I Add Chocolate Chips?
Yes, you can. I recommend folding ¾ cup of semi-sweet chocolate chips in the batter before pouring it into the baking dish.
How Long Are Flourless Brownies Good For?
Store these brownies in an airtight, food-safe container at room temperature for up to 3 days or in the fridge for up to 1 week.
Can I Freeze Them?
Yes, flourless brownies can be frozen for up to 2 months. Let them cool completely before placing in a sealed food-safe container for the freezer. Place a piece of wax paper between slices so they don’t stick together once frozen. Thaw at room temperature before serving.
More Flourless Recipes To Try!
- Flourless Banana Bread
- Flourless Chocolate Cake
- Flourless Peanut Butter Cookies
- Gluten-Free Monster Cookies
- Oatmeal Bars
Flourless Brownies Recipe
Ingredients
- ⅓ cup unsalted butter
- 8 ounces semi-sweet Baker’s chocolate
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 3 large eggs, room temperature
- 3 tablespoons unsweetened cocoa powder, sifted
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F.
- Line an 8” x 8” baking pan with parchment paper and lightly spray with non-stick cooking spray. Leave the parchment paper slightly higher than the edges of the pan so the brownies can be easily lifted out when cool.
- In a large bowl, melt butter and semi-sweet Baker's chocolate in the microwave. Start with 1 minute on high power, then stir well. If the chocolate isn't melted, continue to heat at 30-second intervals (stirring after each 30 seconds) until melted. This mixture should be melted but not really hot.
- Stir the granulated sugar and brown sugar into the melted mixture until smooth.
- Stir the eggs (1 at a time) into the batter until each egg is fully combined.
- Mix the cocoa powder, vanilla extract and salt into the brownie batter until smooth.
- Pour the brownie batter evenly into the prepared baking pan.
- Bake at 350°F for 21-23 minutes. Gently shake the baking pan to check for doneness. The middle of the brownies should no longer be jiggling when the brownies are fully cooked. Do not overcook the brownies or they will become dry instead of being chewy and fudgy.
- Let the brownies cool completely before removing from the pan and slicing.
Notes
- To Store: Keep (in a sealed food-safe container) at room temperature for up to 3 days or in the refrigerator for up to a week.
- To Freeze: Allow them to cool completely before placing them in a sealed food-safe container for the freezer for up to 2 months. Place a piece of wax paper between slices so they don’t stick together once frozen. Let them come to room temperature before serving.
- Like Mama always says, “Check your labels!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Flourless Brownies Step-by-Step
Preheat oven to 350°F. Line an 8” x 8” baking pan with parchment paper and lightly spray with non-stick cooking spray. Leave the parchment paper slightly higher than the edges of the pan so the brownies can be easily lifted out when cool.
In a large bowl, melt ⅓ cup unsalted butter and 8 ounces semi-sweet Baker’s chocolate in the microwave. Start with 1-minute on high power then stir well. If the chocolate isn’t melted, continue to heat on 30-second intervals (stirring after each 30 seconds) melted. This mixture should be melted but not really hot.
Stir ½ cup granulated sugar and ¼ cup light brown sugar into the melted mixture until smooth.
Stir 3 large eggs (1 at a time) into the batter until each egg is fully combined.
Mix 3 tablespoons cocoa powder, 1 teaspoon vanilla extract and ¼ teaspoon salt into the brownie batter until smooth.
Pour the brownie batter evenly into the prepared baking pan.
Bake at 350°F for 21-23 minutes. Gently shake the baking pan to check for doneness. The middle of the brownies should no longer be jiggling when the brownies are fully cooked. Do not overcook the brownies or they will become dry instead of being chewy and fudgy. Let the brownies cool completely before removing from the pan and slicing.
I made these and they are wonderful. I had to double the cook time but they turned out great.