These flourless brownies are a decadent treat that proves indulgence can be simple and wholesome. Rich, fudgy, and deeply chocolatey, they’re made without flour for a naturally dense, melt-in-your-mouth texture. In just 20 minutes of prep, you’ll have a batter ready to bake into a dessert that’s both gluten-free and irresistibly satisfying. The aroma of cocoa filling your kitchen as they bake for 35 minutes is pure bliss.
Once cooled for 2 hours, each slice reveals a glossy, crackly top and a moist, velvety interior. Packed with 2g of fiber per serving, these brownies balance indulgence with a hint of wholesomeness. Perfect for sharing or savoring solo, they’re a dessert that feels as good as it tastes.
What You’ll Need for Flourless Brownies
- ⅓ cup (75 g) unsalted butter (cut into about 6 pieces for easier melting)
- 1 cup (170 g) semisweet chocolate chips (or chopped chocolate for a richer flavor)
- 2 large eggs (room temperature preferred for better mixing)
- 1 cup (200 g) granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup (25 g) natural cocoa powder (sifted for a smoother texture)
- ¼ cup (25 g) cornstarch (acts as a binder in place of flour)
- ¼ teaspoon salt (enhances the chocolate flavor)
How to Make Flourless Brownies
- Preheat your oven to 350°F (175°C). Line an 8×8 metal baking pan with parchment paper, leaving some overhang for easy removal later. Set aside.
- Melt the butter and chocolate: In a microwave-safe bowl, combine the butter pieces and chocolate chips. Microwave in 20-second increments, stirring well between each, until smooth and fully melted. Set aside to cool slightly.
- Beat the eggs, sugar, and vanilla: In a separate bowl, use an electric mixer (or stand mixer) to beat the eggs, sugar, and vanilla extract on high speed until the mixture is pale, fluffy, and increased in volume (about 1-2 minutes).
- Add dry ingredients: Sift the cocoa powder, cornstarch, and salt into the egg mixture. Gently fold with a spatula until just combined. (If you don’t have a sifter, whisk the dry ingredients in a separate bowl first to remove lumps.)
- Combine wet and dry ingredients: Drizzle the melted butter/chocolate mixture into the batter. Use a spatula to gently fold until just combined—avoid overmixing.
- Bake: Pour the batter into the prepared pan and spread evenly. Bake at 350°F (175°C) for 35 minutes, or until a knife inserted into the center comes out clean.
- Cool completely: Let the brownies cool in the pan for at least 2 hours. Use the parchment paper overhang to lift them out before slicing and serving. (Cutting while warm may cause them to fall apart.)
Perfect Pairings: Sauce and Topping Ideas
Elevate your flourless brownies with a drizzle of warm caramel sauce or a dollop of whipped cream. For a fruity twist, try a raspberry coulis or fresh berries. If you’re a chocolate lover, a simple dusting of powdered sugar or a scoop of vanilla ice cream will make these brownies irresistible.
Smart Storage: Keep Them Fresh
Store your brownies in an airtight container at room temperature for up to 3 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 2 months. To reheat, pop them in the microwave for 10-15 seconds for that just-baked warmth.
Quick Tips for Success
Use room temperature eggs for a fluffier batter, and don’t skip the sifting step—it ensures a smooth texture. If you’re short on time, you can skip the parchment paper, but be prepared to slice and serve directly from the pan. For a richer flavor, swap semisweet chocolate chips for dark chocolate.
Common Questions Answered
Wondering if you can use Dutch-process cocoa?
Yes! It’ll give a deeper chocolate flavor.
Can you make these gluten-free?
They already are! For a nutty twist, fold in ½ cup of chopped walnuts or pecans before baking. And yes, you must let them cool completely—patience pays off with clean slices!
Equipment Essentials
An 8×8 metal baking pan is ideal for even baking, and parchment paper is a lifesaver for easy removal. A microwave-safe bowl and spatula are must-haves for melting chocolate, and an electric mixer will help you achieve that fluffy egg mixture. Don’t forget a sifter for lump-free cocoa powder!
Flourless Brownies
Ingredients
- ⅓ cup unsalted butter cut into about 6 pieces
- 1 cup semisweet chocolate chips
- 2 large eggs room temperature preferred
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup natural cocoa powder
- ¼ cup cornstarch
- ¼ teaspoon salt
Instructions
- Preheat oven to 350F (175C). Line an 8×8 metal baking pan¹ with parchment paper (use enough that some is hanging over the sides so you can lift the brownies out of the pan easily after baking and cooling). Set aside.
- In a microwave-safe bowl, combine butter pieces and chocolate chips. Microwave for 20-second increments, stirring well in-between, until chocolate and butter are completely smooth and melted. Set aside.
- In a separate bowl, use an electric mixer (or stand mixer) to beat together the eggs, sugar, and vanilla extract until mixture is pale and fluffy and increased in volume (this will probably take at least a minute, maybe longer, on high speed).
- Sift cocoa powder, cornstarch, and salt into egg mixture and then fold ingredients together until combined with a spatula (if you don’t have a sifter, just whisk them together in a separate bowl to remove any lumps before stirring into egg mixture).
- Drizzle the melted butter/chocolate mixture into the batter and use a spatula to gently stir until just combined.
- Transfer to prepared baking pan and bake on 350F (175C) for 35 minutes or until a knife inserted in the center comes out clean.
- Allow brownies to cool completely before lifting out of the pan using the parchment paper and slicing and serving (if they’re still warm they will definitely fall apart).