These fudgy Flourless Brownies come together quickly with simple pantry ingredients and are perfectly rich and chewy with deep chocolate flavor. One bowl, no mixer, these brownies bake up with that irresistible crackly top and chewy center. These gluten free brownies are a guaranteed crowd-pleaser for holidays, bake sales, or anytime a chocolate craving hits!
Chocolate lover? Make sure to try this Chocolate Cheesecake, Chocolate Cupcakes and this amazing Chocolate Pound Cake!

Flourless Brownie Recipe
These easy Flourless Brownies come together with simple pantry ingredients and bake up perfectly rich and chewy. The combination of deep chocolate flavor and crunchy Heath toffee bits (optional!) makes them completely irresistible.
If you’re craving an ultra-rich, deeply chocolatey dessert, these Flourless Brownies deliver in the best possible way. They’re dense, fudgy, and packed with melty semi-sweet chocolate and sweet toffee bits in every bite. No flour required, just pure chocolate goodness. The perfect treat for serious chocolate lovers!
What makes these brownies extra special is their texture. Thanks to a combination of chocolate, cocoa powder, cornstarch, and eggs, they bake up with that irresistible crackly top and chewy center. They’re a guaranteed crowd-pleaser for holidays, bake sales, or anytime a chocolate craving hits.

Gluten Free Brownies
I’ve had gluten-free brownies in the past and let’s just say I’ve been less than impressed. Sure, they might do in a pinch, but when one is craving a fudgy, rich brownie, well, only the best will do.
I certainly don’t want to mess around with avocados and gluten-free flours, I just want a rich, chocolate brownie that doesn’t even remotely taste like it’s gluten-free.
Enter the best brownies I’ve ever had and they just happen to be gluten free.
Why You’ll Love This Recipe
These brownies are a dream for chocolate lovers and come together with simple ingredients you likely already have on hand. Here’s why they’re always a hit:
- Rich and Fudgy: Melted chocolate and butter create a dense, moist brownie with intense chocolate flavor.
- Naturally Flourless: Perfect for when you’re avoiding flour or have gluten-free dietary needs.
- Easy to Make: No mixer required and just a few simple steps.
- Toffee Crunch: Toffee bits add sweet crunch and buttery caramel notes throughout.
- Crackly Top: That glossy, slightly crisp top layer gives way to a chewy center.

Why Make Brownies Without Flour?
So here’s the deal. There is zero flour in these brownies. None. Nada. Not even gluten-free flour. I used cornstarch instead! The cornstarch acts as the gluten in this recipe, adding chewiness and overall structure to the brownies.
- richer
- fudgier
- chewier
I am not even kidding when I say these are the richest, fudgiest, most amazing brownies I’ve ever had. Ever. If that doesn’t convince you to give them a try, I give up 🙂 Make a gluten free friend happy today! And then make sure you try one for yourself.
What You’ll Need To Make This Flourless Brownie Recipe
| Semi-Sweet Chocolate Chips (12 oz) | The foundation of these brownies. They provide structure, richness, and deep chocolate flavor. Since there’s no flour, the chocolate plays a major structural role. Bar chocolate can be used instead of chips. |
| Unsalted Butter (6 tbsp) | Adds richness and helps create that smooth, fudgy texture. Butter also enhances the chocolate flavor. |
| Unsweetened Cocoa Powder (1/4 cup) | Intensifies the chocolate flavor and helps balance sweetness. It also contributes to the dense texture. |
| Cornstarch (1/3 cup) | Acts as a substitute for flour. It provides structure and stability while keeping the brownies tender and chewy. |
| Salt (1/2 tsp) | Balances the sweetness and enhances the chocolate flavor. |
| Granulated Sugar (3/4 cup) | Sweetens the brownies and helps create that shiny, crackly top when combined with the eggs. |
| Vanilla Extract (1 tsp) | Adds warmth and depth, rounding out the chocolate flavor. |
| Eggs (3 large, room temperature) | Provide structure and lift. Eggs are essential in flourless baking to help bind everything together. |
| Heath Toffee Bits (1 cup) | Add pockets of buttery crunch and caramel flavor that perfectly complement the chocolate base. |
How To Make Flourless Brownies
These Flourless Brownies are rich, fudgy, and loaded with chocolate flavor in every bite. Made without flour but packed with semi-sweet chocolate and buttery toffee bits, they deliver that crave-worthy chewy texture you love. They’re the perfect dessert when you want something decadent and just a little extra special.
Let’s take a quick look at how to make these brownies and as always, you can find the full printable recipe card at the end of this post.
- Combine chocolate chips and butter.
- Melt in 30-second increments, on medium heat in the microwave, stirring in between.
- Stir in sugar and vanilla extract.
- Add eggs one a time.
- Stirring in between each egg until combined.
- Whisk together cocoa powder, cornstarch, and salt.
- Add dry mixture to wet mixture and stir until smooth.
- Stir in the toffee chips.
- Pour brownie batter into pan.
- Bake for 33-37 minutes or until an inserted toothpick comes out with a few moist crumbs.
- Cool brownies completely before cutting into squares.

Storage Information
- Room Temperature: Store brownies in an airtight container at room temperature for up to 3 days.
- Refrigerator: For longer storage, refrigerate for up to 5 days. Bring to room temperature before serving for the best texture.
- Freezer: These brownies also freeze beautifully. Wrap individual squares tightly in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw at room temperature.
Tools Needed
You probably already have everything you need in your kitchen! Here is what I used:
- 8 inch square cake pan << my all-time favorite brand
- parchment paper – you can also use the precut sheets. Parchment is my FAVORITE thing and makes lifting the brownies out of the pan a breeze. Easier to cut when they’re on a cutting board AND you don’t mess up your cake pan
- glass mixing bowls – you’ll see these bowls in almost all of my videos (I have three sets lol!)
- brownie spatula – nice and squared off for easy serving
- silicone spatula set – I buy these for everyone in my life (and you can find them on my 25 Kitchen Gadgets Under $25 list too)
Variations To Try
- Fold in chopped pecans or walnuts for added crunch.
- Use chocolate chips, peanut butter chips, or chopped caramel candies instead of the toffee bits.
- Add 1 teaspoon of espresso powder to intensify the chocolate flavor.
- Sprinkle flaky sea salt on top after baking.
- Stir in extra chocolate chips for even more chocolate goodness.
Are these brownies gluten-free?
They are naturally flourless and use cornstarch instead of flour. Be sure all packaged ingredients are certified gluten-free if needed.
Can I use dark chocolate instead of semi-sweet?
Yes. Dark chocolate will create a richer, slightly less sweet brownie.
How do I know when the brownies are done?
Look for a set center and a toothpick that comes out with a few moist crumbs. Overbaking will make them dry.

What Can I Mix In With My Brownies?
I added some Heath toffee bits to the recipe because, well, I’m addicted to those things. Here are some more ideas for add-ins:
- mini chocolate chips
- pecans
- walnuts
- peanut butter chips
- white chocolate chips
- chopped Andes mints
You can of course omit the add-ins entirely if it’s not your thing.
Trish’s Tips
- Use room temperature eggs for better incorporation and a smoother batter.
- Don’t overbake. Slightly underbaked brownies will continue to set as they cool.
- Let the brownies cool completely before cutting for clean slices.
- Use parchment paper with an overhang to easily lift the brownies out of the pan.
- For extra clean cuts, use a sharp knife and wipe it clean between slices.

More Chocolate Recipes for My Chocolate Lovers
- Chocolate Chip Cookies
- Cheesecake Chocolate Chip Muffins
- Chocolate Crinkle Cookies
- Triple Chocolate Cherry Brownies
- Cheesecake Brownies
Flourless Brownies
Ingredients
- 12 ounces semi-sweet chocolate chips I used Ghirardelli
- 6 tablespoons unsalted butter cut into small cubes
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs room temperature
- ¼ cup unsweetened cocoa powder
- ⅓ cup cornstarch
- ½ teaspoon fine sea salt
- 1 cup Heath toffee bits optional
Instructions
- Preheat oven to 350°F. Lightly spray an 8-inch square baking pan with cooking spray. Line with parchment paper leaving an overhang for easy removal. Set aside.
- In a large bowl, combine chocolate chips and butter. Melt in 30-second increments, on high heat in the microwave, stirring in between. (It took 1 minute total for my chocolate to melt.)12 ounces semi-sweet chocolate chips, 6 tablespoons unsalted butter
- Stir in granulated sugar and vanilla extract until completely combined.¾ cup granulated sugar, 1 teaspoon vanilla extract
- Add eggs one a time, stirring in between until combined.3 large eggs
- In a small bowl, whisk together unsweetened cocoa powder, cornstarch and salt.¼ cup unsweetened cocoa powder, ⅓ cup cornstarch, ½ teaspoon fine sea salt
- Add dry mixture to wet mixture and stir vigorously until the mixture is smooth and begins to pull away from the sides of the bowl. This will take one or two minutes.
- Stir in the toffee chips if using.1 cup Heath toffee bits
- Pour brownie batter into the prepared pan and smooth the top with a spatula.
- Bake for 33 to 37 minutes or until an inserted toothpick comes out with a few moist crumbs. Let brownies cool completely in pan on a cooling rack.
- Use the parchment paper overhang to pull the brownies out and cut into squares.
Video
Notes
- Room Temperature: Store brownies in an airtight container at room temperature for up to 3 days.
- Refrigerator: For longer storage, refrigerate for up to 5 days. Bring to room temperature before serving for the best texture.
- Freezer: These brownies also freeze beautifully. Wrap individual squares tightly in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw at room temperature.
Tools Needed You probably already have everything you need in your kitchen! Here is what I used:
- 8 inch square cake pan << my all-time favorite brand
- parchment paper – you can also use the precut sheets. Parchment is my FAVORITE thing and makes lifting the brownies out of the pan a breeze. Easier to cut when they’re on a cutting board AND you don’t mess up your cake pan
- glass mixing bowls – you’ll see these bowls in almost all of my videos (I have three sets lol!)
- brownie spatula – nice and squared off for easy serving
- silicone spatula set – I buy these for everyone in my life (and you can find them on my 25 Kitchen Gadgets Under $25 list too)
Please see the post above for more information, step-by-step process photos, recipe tips and frequently asked questions.
Nutrition
Originally published February 12, 2017.








TJ Russell says
Best brownies ever!! Plus, the are flourless!
Trish - Mom On Timeout says
Thank you so much TJ!
Terry says
Can these flourless brownies be frozen?
Sammie says
I love having access to really great gluten free recipes. Especially those where you simply cannot taste the difference. Meaning you can share them with friend and family regardless of whether they are all, or some, following a gluten free diet. Gorgeous recipe.
Chani says
Would it work if I subbed potato starch for the corn starch?
Shelley says
I have these in the oven right now. I can’t wait to taste them! I can tell you that the batter is AH-MAZING. I’m wondering if I can leave out the parchment paper next time and just grease the pan. It’s always so awkward for me to work with. Thanks! Shelley
Trish - Mom On Timeout says
You totally can leave the parchment paper out Shelley. It just makes it easier to remove the brownies from the pan so you can cut them. Enjoy!
Angie says
These look amazing and I’d love to make them! Do you know what I might use as a substitute for the Heath toffee bits? I don’t think I can find them in Canada!
nicole critten says
Skor bits would work the same. You can usually find them with the chocolate chips.
Nettie says
You might have missed the suggested substitutes listed early in the recipe. Here are a few – chopped nuts, white chocolate chips, chopped Andes mints. Not listed but an option might be peppermint candy bits.
Marlene says
Can these be doubled to bake in a 9×13″ pan? I need to bake them for a crowd.
Melissa Howell says
Oh my gosh, what an amazing recipe! I wish my daughter weren’t also allergic to eggs and milk 🙁 I might make these brownies just for myself! I bet they’re low carb, right? 🙂
Jessica @ A Kitchen Addiction says
Love how rich and fudgy these look! These need to make an appearance in my kitchen soon!
Trish - Mom On Timeout says
Thank you Jessica!
deborah says
My daughter has gone mostly gluten free, so being forced to try new things i have pinned this recipe on pinterest and I have tried to make them and they are great. Especially if you love chocolate, I think flour-less is the way to go. You get a much more chocolaty taste.
http://4000miles.com/
Ashley says
I’ve got to give these a try – I’ve been trying to cut way back on gluten, so it’s sort of my duty to make these, right!?! They look killer!
Tanya Schroeder says
I have yet to try a flourless brownie, but I now I am convinced they need to be on my to-do list asap! These look amazing!
averie @ averie cooks says
These look amazing! I have wanted to make flourless brownies like this before and have, with the use of both almond and/or peanut butter, but never without. And any recipe I’ve seen for them has like 8 eggs. I love that you kept this at 3 and they look so fudgy and incredible!