The BEST brownies I’ve ever had and they just happen to be naturally gluten free! Made without any flour, these Fudgy Toffee Flourless Brownies are naturally gluten free and are going to blow you away! So rich, so fudgy, and absolutely BURSTING with rich, chocolate flavor! A secret ingredient is the key! Are you a fellow choc-aholic? Make sure to try this Chocolate Cheesecake and this Chocolate Banana Applesauce Cake – both are amazing!
Best Ever Brownies
If we’re going to be friends, there’s one thing that you must know about me: I love brownie recipes. Seriously, I can’t think of a more decadent and satisfying treat – especially if you’re a chocoholic like I am. The idea that some people out there might have to forgo one of the greatest desserts of all time seriously breaks my heart.
It simply won’t do.
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. #winning
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.
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.
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)
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
- peanut butter chips
- white chocolate chips
- chopped Andes mints
You can of course omit the add-ins entirely if it’s not your thing. (Who are you???) I’m seriously going to be dreaming about these brownies for daaaayz. LOVE.
More Chocolate Recipes for My Chocolate Lovers
- Chocolate Chip Cookies
- Cheesecake Chocolate Chip Muffins
- Easy Chocolate Crescents – Just 4 Ingredients!
- Chocolate Chip Cookie Cheesecake Bars
- Chocolate Toffee No Bake Cookies
How To Make Brownies
Fudgy Toffee Flourless Brownies (naturally Gluten Free)
- 12 oz semi-sweet chocolate chips I used Ghirardelli
- 6 tbsp unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1/3 cup cornstarch
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs room temperature
- 1 cup Heath toffee bits
- Preheat oven to 350F.
- Lightly spray an 8-inch square baking pan with cooking spray. Line with parchment paper leaving an overhang for easy removal. Set aside.
- Cut butter into small cubes.
- 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.)
- Stir in sugar and vanilla until completely combined.
- Add eggs one a time, stirring in between until combined.
- In a small bowl, whisk together cocoa powder, cornstarch, and 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.
- Pour brownie batter into the prepared pan and smooth the top with a spatula.
- Bake for 33-37 minutes or until an inserted toothpick comes out with a few moist crumbs.
- Let brownies cool completely on a cooling rack.
- Use the parchment paper overhang to pull the brownies out and cut into squares.
- Store in an airtight container for up to 3 days.
Originally published February 12, 2017.
Love brownies? Try some of my favorites!
For all fudge recipes, go HERE.
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