Flourless Brownies

5 from 1 vote
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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.

flourless brownies stacked on top of each other with a white background

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. 
flourless brownies recipe 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. 

flourless brownies on a cutting board with milk and chocolate chips in the background

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!

5 from 1 vote

Flourless Brownies Recipe

Servings: 9 servings
Prep: 5 minutes
Cook: 23 minutes
Total: 27 minutes
An easy recipe for flourless brownies. These fudgy, chewy brownies are made with a few simple ingredients in less than 30 minutes.

Ingredients 

  • 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

Serving: 1sliceCalories: 298kcalCarbohydrates: 31gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 74mgSodium: 91mgPotassium: 199mgFiber: 3gSugar: 26gVitamin A: 302IUCalcium: 33mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @mamaknowsglutenfree or tag #mamaknowsglutenfree!

How to Make Flourless Brownies Step-by-Step

Melted chocolate in a glass mixing bowl.

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.

Sugar added to melted chocolate in a glass mixing bowl.

Stir ½ cup granulated sugar and ¼ cup light brown sugar into the melted mixture until smooth.

Flourless brownie batter in a glass mixing bowl.

Stir 3 large eggs (1 at a time) into the batter until each egg is fully combined.

Batter for flourless brownies in a glass mixing bowl.

Mix 3 tablespoons cocoa powder, 1 teaspoon vanilla extract and ¼ teaspoon salt into the brownie batter until smooth.

Flourless brownie batter in a brownie pan.

Pour the brownie batter evenly into the prepared baking pan.

Baked flourless brownies in a brownie 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.

About Cheryl Johnson

My name is Cheryl Johnson and I love food—lots of it! For 10 years, I owned a recipe and party planning blog, where I developed and photographed hundreds of recipes. After selling that blog in 2019, I decided to open up a bakery in my city. My bakery specialized in big over-the-top treats (think two-pound stuffed cookies).

My recipes have been featured on local news stations, Woman's World Magazine, and more. I'm excited to continue sharing my love of food with all of you!

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5 from 1 vote

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