Learn how to make Flourless Brownies that are gluten free and have NO weird ingredients! These rich, dark, chocolate brownies are so easy to make but they’re a truly decadent dessert.
Flourless Brownies baby! 💕
Can you believe it took me 9 times to get these brownies just right?! But it was oh-so-worth it. These Flourless Brownies are seriously fudgy and oh-so-chocolately, but the best part? They take only minutes to make and are completely gluten free!
If you love fudgy brownies, you’re gonna go crazy for these!
I’m not gonna lie, developing this recipe was hard work. If you follow me on Instagram, you would have seen me share my many, many brownie fails on my Instagram Stories. I never thought making a decent Flourless Brownie would be so challenging.
But it’s all behind me now because we’ve got the best brownie recipe right here. Made with NO weird ingredients, no black beans or avocado, no expensive gluten free products, just plain ‘what-you-already-have-in-the-pantry’ items. Perfect!
When I was working on this recipe, I was determined to come up with an easy Flourless Brownie recipe. At first, I thought I could tweak my Flourless Chocolate Cake recipe, which uses whipped eggs for its deliciously fudgy texture and meringue topping.
But even with a few tweaks, it produced brownies that had a super thick (too thick) meringue topping. So I moved on to tweak my classic Chocolate Brownie recipe that uses real chocolate. But the results were shocking. Using only cocoa powder instead of flour resulted into a very wet, oily brownie that had no substance.
So I switched over to a cocoa-based brownie, like my favourite One Bowl Cocoa Brownies. I experimented with using oil instead of butter, the ratio of eggs, the types of sugars and the amount of cocoa.
And this is the result. A truly rich and fudgy brownie that’s easy to make and even easier to eat.
Here’s why every ingredient is so important:
Butter: I use melted butter in this recipe. I also tried oil but the taste of oil was just too strong and also affected the texture of these Flourless Brownies. If you want an oil-based brownie, you can try my Olive Oil Brownies or my Coconut Oil Brownies.
Caster sugar: We use caster sugar for sweetness and to help make that crinkly top. This brownie needs quite a bit of sugar to keep the right texture and balance out the bitterness of the cocoa. You can use granulated sugar instead of caster sugar if you like. Read more about caster sugar here.
Brown sugar: In addition to sweetness, brown sugar adds extra flavour thanks to the molasses. It also adds moisture which is important when constructing a truly fudgy brownie.
Vanilla extract: Adds extra flavour.
Eggs: I tried this recipe with 2, 3 and 4 eggs. I tried mixing everything together, beating the eggs separately and whipping the egg whites. I found to get the best result, it works well to beat the eggs briefly with a fork before adding to the remaining mixture. It helps break up the yolks and add just a little air into the mix. This is important when you are trying to get that crinkly brownie top. Four eggs was also best for moisture and stability.
Cocoa powder: This brownie uses extra cocoa for stability, flavour and texture. It helps to make up for the lack of flour.
Chocolate chips: I love to throw in some chocolate chips for extra chocolatey goodness since there is no real chocolate in the base of this brownie.
Sea salt: To balance the sweetness.
More Brownie Recipes to try:
- Vegan Brownies
- Chocolate Raspberry Brownies
- M&M Frosted Brownies
- Double Chocolate Oreo Brownies
- Rolo Brownies
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
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Flourless Brownies
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Makes 16 brownies
- Category: Brownies
- Method: Dessert
- Cuisine: Australia
Description
Deliciously rich Flourless Chocolate Brownies.
Ingredients
- 75 grams (1/3 cup) unsalted butter, melted
- 200 grams (1 cup) caster sugar
- 90 grams (1/2 cup) brown sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 80 grams (1 cup) cocoa powder
- 75 grams (1/2 cup) milk chocolate chips
- Pinch of sea salt
Instructions
- Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square baking tin with baking or parchment paper, ensuring two sides overhang.
- In a large mixing bowl, add melted butter and sugars and gently whisk together. Mixture will resemble wet sand. Add the vanilla extract.
- In a separate bowl, add eggs and whisk using a fork for 30 seconds or so, just to break up the eggs and get a bit of air in them. They should have a few bubbles on top.
- Then add eggs to butter and sugar mix, sift in cocoa powder and stir gently until combined. Add chocolate chips and a pinch of salt. Pour the brownie batter in the prepared tin and place in the oven.
- Bake brownies for approximately 30-35 minutes or until they no longer wobble in the middle. Transfer to a wire rack to cool completely before slicing. Store the brownies in the fridge for extra fudgy-ness.
Nutrition
- Serving Size: 1 brownie
- Calories: 158
Keywords: Flourless brownies, gluten free brownies
Can you increase the amounts given in the recipe? ,If I’d increase the amounts it is safe ?
Hi Ben, I recommend following the recipe as is if you can.
Just baked these today. We loved them, even my kids. Very fudgyand extra rich due to the 2 cups of cocoa powder. Great recipe. I can now eat lots of brownies…minus the carbs. Thx so much. Anne
★★★★
Awesome! So glad you enjoyed them Anne!
Hi. I made a batch n did as mentioned. But the sugar settled at the bottom of the brownie and its a little cakey too. I am more concerned with sugar part. Would you know why that happened. Am new at baking and your reply will help me. Thank u
Hi Neha, sorry to hear that. I’m unsure why your sugar settled at the bottom, I’ve never had that happen before. I have a step by step video of me making these if that helps you.
These brownies saved my life! It’s been impossible to get flour for months and I have missed baking so much. These are super simple to make, and turn out exactly like the description – fudgy and consistent all the way through. The recipe tips are really helpful as well. Best brownie recipe I’ve ever tried thank you!
★★★★★
Aww so happy to hear that Becky! Thank you for your kind review!
Can I make this without eggs
Hi Ritika, I haven’t tested this recipe without eggs, but if you are looking for an egg-free brownie recipe, try my Vegan Brownie.
Amazing recipe. My children really enjoyed it.thanks a lot.
★★★★★
So happy to hear that!
Will using granulated sugar versus caster sugar change the texture or taste? Or does it just have to do with the look of the brownie resembling the way they are traditionally made? My sister cannot eat gluten so I was going to make these for her but I only have regular granulated sugar. Thanks!
Hi Ashley, it’s fine to swap caster sugar for granulated sugar! Caster sugar is the main sugar used for baking here in Australia but the brownie will be lovely with regular granulated sugar! You can read more about caster sugar if you’re interested here – https://www.sweetestmenu.com/what-is-caster-sugar/
Thank you for this wonderful recipe. – it tastes amazing with a cup of tea or with ice-cream.
The second recipe after making Chocolate Banana Bread.
★★★★★
So glad you like them Davina!
Thank you sweetest menu! I have never made brownies and i will forever use yours! They were so easy to make n i had all the ingredients in my kitchen which made it sooooo easy to go for it!!!!!! My boyfriend is not a chocolate person, but he said these were his Fav! So thank you!!!!!!
★★★★★
Aww that makes me so happy! Thank you for the kind feedback!!