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Stack of 3 flourless brownies

Flourless Brownies

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.
Course Dessert
Cuisine American
Keyword Flourless Brownies, Gluten Free Brownies
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 9 large brownies
Calories 371kcal


  • 8x8 inch (20x20 cm) pan


  • 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
  • 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).


  1. This recipe is for an 8x8 inch pan. There is not quite enough batter to use a 9x9 inch pan.
  2. 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.
  3. Instant coffee powder improves the flavor of the chocolate, but is optional. Feel free to leave it out. 
  4. 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.
  5. 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.
  6. Nutrition information is an estimate only and based on 1 brownie, assuming the pan is sliced into 9 equal pieces. 


Calories: 371kcal | Carbohydrates: 40g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 62mg | Sodium: 96mg | Potassium: 216mg | Fiber: 3g | Sugar: 31g | Vitamin A: 310IU | Calcium: 44mg | Iron: 4mg