Flourless Brownies

Shot of brownies stacked three high with a bite of a brownie on a fork next to the stack.

5 from 3 votes

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!

Course Dessert

Cuisine American

Keyword chocolate brownies flourless, flourless brownie, flourless brownies, gluten free brownies

Prep Time 7

Cook Time 33

Total Time 40

Servings brownies

Calories 307kcal

Author Trish - Mom On Timeout

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

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)

Please see the post above for more information, step-by-step process photos, recipe tips and frequently asked questions.

Nutrition