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.
Let’s Bake
Flourless Brownies
Deliciously rich Flourless Chocolate Brownies.
Ingredients
- 75 grams (1/3 cup) unsalted butter, melted
- 200 grams (1 cup) caster sugar or granulated 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 pan 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 Information
Chris says
So good Jessica.
Thank you!
★★★★★
Jessica Holmes says
So glad you enjoyed them Chris!
Aliyah says
My family will never eat any other brownies than these.. I have to make them once a week 🫢
★★★★★
Jessica Holmes says
That’s so amazing!
Candice says
Hi there. Came across your recipe and it says it yield 16 brownies, but in an 8×8 pan. Are they just cut really small? Should I double the recipe if I am using an 8×12 pan? Thanks!
Jessica Holmes says
Hi Candice, yes I usually get 12-16 pieces out of an 8 by 8 inch pan. You could try doubling the recipe but the volume of the pans wouldn’t be exactly double – the batter may be a deeper and need a little longer cooking time.
Sara says
Do you use dutch processed cocoa powder here?
Jessica Holmes says
Hi Sara, you can use either natural cocoa powder or Dutch processed cocoa powder in this recipe.
Lucinda says
Hi- I’m super keen to make this recipe! Looks yum. But confused as it says 80g (1 cup) cocoa powder. 1 cup is usually equal to 250g. So is there a typing error there?
Jessica Holmes says
Hi Lucinda, you might be a bit confused between weight and volume. 1 cup = 240 ml or 250 ml depending where you live. But no cup measurement can be a single weight measurement without knowing what you are measuring. For example, 1 cup of flour won’t weigh the same as 1 cup of sugar. So it is right, 1 cup of cocoa here equals 80 grams. I hope that helps.
Candice says
OMG the most amazing brownies I have ever made. I don’t need them to be gluten free but I have no intention of going back to flour ones. These are just to fab not to keep making!!
Thank you from me and my gluten free friend.
★★★★★
Jessica Holmes says
That’s wonderful to hear Candice!