These flourless brownies are rich and fudgy with crinkly tops. They’re made with simple, everyday ingredients and surprisingly reminiscent of boxed brownies, only less cakey. Whether you’re gluten-free or not – these brownies are addictive.
Fudgy, flourless, incredible. That’s how I’d describe these brownies in 3 words. I love that the tops are shiny with that paper-thin, crinkly appearance. And the flavor is rich and decadent. Everyone was surprised when I told them these brownies were gluten-free, and I love this recipe because all the ingredients are pantry staples.
No need to visit a specialty store!
A Few Notes About Ingredients
In most baked goods – the flour provides structure. In these flourless brownies, the structure comes from melted chocolate, cocoa powder and cornstarch (AKA corn flour). I like to use 50% dark chocolate in this recipe because it’s rich without being too strong. If you prefer a sweeter brownie, feel free to use semi-sweet chocolate instead. I don’t recommend using dark chocolate any higher than 60% cocoa because your brownies can be too bitter and strong.
You’ll also notice that I use 1 teaspoon of instant coffee powder in this recipe. They won’t taste like coffee whatsoever, however, I really find that it brings out the flavor of the chocolate. If you don’t have any on hand, feel free to leave it out.
A Note About Gluten-Free
All ingredients in this recipe are gluten-free. However, if you need to ensure that your brownies are truly gluten-free, make sure to check your ingredient packaging to see that they’ve been produced in a gluten-free facility. Some chocolate can also have additives that contain gluten.
Baking Tips & Tricks for Flourless Brownies
- This recipe is for an 8×8 inch (20×20 cm) pan. There isn’t quite enough batter for a 9×9 inch (23×23 cm) pan. I prefer to bake my brownies in a metal pan because it bakes the brownies with slightly crispier edges.
- You’ll melt together the butter and chopped chocolate. When they’re about 75% melted, add in the sugar and continue melting. This process allows the sugar crystals to start to dissolve – which leads to the crinkly tops.
- Make sure the eggs are room temperature. This ensures that they’re easily incorporated into the batter, without having to over mix.
- Your brownies will be done baking when the top looks set and the edges are starting to pull away form the sides of the pan. And/or when an inserted toothpick comes out clean or with a few damp crumbs (after about 25-30 minutes).
- Let the brownies cool 100% before slicing so that they set properly and you get clean cuts.
- Cooled brownies can be wrapped tightly, placed in a freezer bag (or container) and frozen for up to 2 months.
More Brownies to Love:
- 8x8 inch (20x20 cm) pan
- ⅓ cup unsalted butter
- 8 ounces 50% dark chocolate* finely chopped
- ¾ cup white sugar
- 1 teaspoon instant coffee powder* optional
- 2 teaspoons vanilla extract
- 2 large eggs room temperature
- ¼ teaspoon salt
- 2 tablespoons cornstarch
- 2 tablespoons cocoa powder
- ⅔ cup chocolate chips
- Preheat the oven to 350F (180C) degrees.
- Line an 8x8 inch (20x20 cm) square pan with parchment paper, leaving an overhang around the edges. Or line with aluminum foil and lightly spray with non-stick cooking spray.
- Cut the butter into a few pieces and add to a large glass bowl with the chopped dark chocolate.
- Microwave on medium power (not high power - which is often standard) for 45-second intervals. Remove the bowl from the microwave after each interval and give it a stir. After the first couple intervals, it won't have really melted yet.
- When the chocolate and butter are about 75% melted, add in the sugar and coffee powder and continue the melting process until the chocolate and butter are smooth.
- Whisk in the vanilla extract followed by the eggs. Be sure the mixture isn't hot when adding in the eggs - otherwise they can scramble.
- Gently fold in the cornstarch, cocoa powder and salt followed by the chocolate chips.
- Pour the batter into the prepared pan and smooth the top.
- Bake in the preheated oven for 25-30 minutes, or until the top looks set and an inserted toothpick comes out clean or with a few damp crumbs.
- Cool the brownies in the pan.
- Once the brownies are completely cooled (about 3 hours, or until the bottom of the pan no longer feels warm), lift the brownies out of the pan using the overhang of the parchment paper/aluminum foil.
- Place on a cutting board and slice with a sharp knife (not a table knife).
- This recipe is for an 8x8 inch pan. There is not quite enough batter to use a 9x9 inch pan.
- For sweeter brownies, feel free to use semi-sweet chocolate. Do not use dark chocolate that's stronger than 60% cocoa for this recipe, as I find the brownies can be too strong.
- Instant coffee powder improves the flavor of the chocolate, but is optional. Feel free to leave it out.
- This recipe can be doubled and made in a 9x13 inch (23x33 cm) pan. The bake time will be slightly longer - between 27-33 minutes.
- Store brownies in an airtight container at room temperature for up to 4 days. Cooled brownies can be wrapped tightly in parchment or aluminum foil, placed in a freezer bag or freezer container and frozen for up to 2 months. Thaw in the fridge overnight.
- Nutrition information is an estimate only and based on 1 brownie, assuming the pan is sliced into 9 equal pieces.