Cooking and Serving: 40 minutes | 9 brownies
Ingredients
How to make flourless brownies | Ingredient substitutions
Description
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 9 brownies
Ingredients
How to make flourless brownies
Expert tips
Ingredient substitutions
Instructions
WHY THIS RECIPE WORKS
These brownies are rich, just sweet enough, dense and fudgy. Even without flour,.
the crumb is moist and tender, not crumbly.
Every flourless recipe.
that gives it structure in place of flour. Sometimes, it’s a nut butter like in.
our flourless chocolate muffins.
cooked quinoa like quinoa chocolate cake.
beans in black bean brownies.
whites like our flourless chocolate cookies.
Like in a flourless chocolate cake.
brownies, melted chocolate pairs with butter, sugar, eggs, and cocoa powder. The.
combination of two types of chocolate means super deep flavor.
INGREDIENTS EXPLAINED
Overhead view of labeled ingredients for flourless brownies, including.
chocolate, cocoa, eggs, sugar, and butter.
view of labeled ingredients for flourless brownies, including chocolate, cocoa,.
eggs, sugar, and butter.
Melting chocolate– Chopped baking chocolate or chocolate disks made for.
melting form the main structure of these flourless bars. Avoid melting.
chocolate chips, which contain wax to help them keep their shape in the oven.
I like the richest dark chocolate, which usually has around 65% cocoa solids.
Use your favorite type of chocolate, since baking with it will only enhance.
Granulated sugar– Adds sweetness, and helps create a crinkly top when it’s.
dissolved into the eggs.
Butter– Adds tenderness, flavor, and when beaten with the sugar and eggs,.
helps lighten the texture a bit.
Eggs– Add structure to help hold the brownies together and from falling as.
Salt– Brightens other flavors.
Vanilla– Adds some depth of flavor. For even more flavor, use vanilla bean.
paste or the seeds from a vanilla bean.
Cocoa powder– For a deeper, richer and smoother chocolate flavor, use.
Dutch-processed cocoa powder, which has been processed to neutralize its.
acidity. If you only have natural cocoa powder, neutralize its acid a heaping 1/8 teaspoon baking soda to mellow the flavor and avoid any.
Chocolate chips– I like to add a handful of semi-sweet chocolate chocolate.
chips to the top of the raw brownies in the pan to add some texture without.
introducing a different flavor. You can leave them out entirely, replace with.
a different type of chip, or even chopped walnuts or pecans.
Two flourless brownies on a small white plate, in a stack (one with a bite.
flourless brownies on a small white plate, in a stack (one with a bite taken).
HOW TO MAKE FLOURLESS BROWNIES
Melt the chocolate.
Melt the chocolate gently at no more than 70% power in the microwave or over a.
double boiler so it doesn’t seize. Once melted, allow the chocolate to rest.
briefly so it doesn’t cook the raw eggs when we combine it.
Beat the butter, sugar and eggs.
In a large mixing bowl, beat butter and granulated sugar until beginning to.
become creamy (about 2 minutes). Beat in 3 eggs, one at a time, then the vanilla.
and salt. This process incorporates air into the batter to the brownies some.
lift, and dissolves the sugar in the eggs to help create that beautiful crinkly,.
Melted dark chocolate swirled smooth in a white spouted bowl on a marble surface.
dark chocolate swirled smooth in a white spouted bowl on a marble surface.
Softened butter and granulated sugar in a large metal mixing bowl, ready to.
butter and granulated sugar in a large metal mixing bowl, ready to cream.
Two eggs being added to a pale yellow creamed butter and single egg mixture with.
eggs being added to a pale yellow creamed butter and single egg mixture with.
Light and airy batter after mixing eggs, butter, and sugar until fluffy.
and airy batter after mixing eggs, butter, and sugar until fluffy.
Add the cocoa powder.
Mix in the cocoa powder first with wet ingredients. If you rush things, you’ll create a cocoa cloud. Then beat.
well with the mixer to fully combine.
Pour in the melted chocolate, and mix well. I avoid using the mixer here, since.
the batter is quite thick and the batter tends to climb up the beaters. Once.
fully combined, it will be shiny and glossy, just the way we want it.
Transfer the mixture to a lined, square baking pan and spread into an even layer.
so the brownies bake evenly.
Rich cocoa powder sitting atop the pale batter, just before it’s mixed in.
cocoa powder sitting atop the pale batter, just before it’s mixed in.
Melted chocolate being poured into the batter for even more richness.
chocolate being poured into the batter for even more richness.
Glossy, thick brownie batter with melted chocolate mixed in and folded smooth,.
ready to pour into the baking pan.
thick brownie batter with melted chocolate mixed in and folded smooth, ready to.
pour into the baking pan.
Unbaked brownie batter spread evenly in a foil-lined square metal pan.
brownie batter spread evenly in a foil-lined square metal pan.
Add optional chips.
Top with a few ounces of chocolate chips, and spread again to help the chips.
stick to the batter. Adding chips on top not only adds some texture to the.
cooled brownies, but helps create the shiny top.
Bake just until the center doesn’t jiggle loosely when the pan is shaken from.
side to side. A toothpick inserted in the center may not come out clean, but.
it’s better to underbake than overbake. It’s very hard to tell when very dark.
brownies have begun to burn on the edges and bottom.
Same raw, shiny brown batter with chocolate chips pressed into the top.
raw, shiny brown batter with chocolate chips pressed into the top.
Freshly baked flourless brownies with a crinkly top, cooling in the pan on a.
baked flourless brownies with a crinkly top, cooling in the pan on a wire rack.
For easier slicing, let the brownies cool in the pan and then refrigerate them,.
uncut, in the pan until firm (about 1 hour). Then remove from the pan foil lining, and use a very sharp knife to slice into 9 squares. Make each cut.
in one single motion, and clean the knife in between slices to get clean cuts.
An image of sliced square flourless brownies on aluminum foil.
image of sliced square flourless brownies on aluminum foil.
MELT CHOCOLATE CAREFULLY
Be sure to melt your chocolate very gently so it doesn’t burn or seize, stirring.
in between short bursts in the microwave at 70% power or over a double boiler,.
making sure the simmering water doesn’t touch the bowl of chocolate. I like to.
melt chocolate in the microwave in a small ceramic bowl. Ceramic doesn’t conduct.
heat very well, so the chocolate can melt in short intervals without scorching,.
BEAT THE BUTTER, SUGAR AND EGG MIXTURE WELL.
If you can, use an electric mixer (handheld or stand mixer is fine) to beat the.
butter and sugar first, then the eggs. Creaming together the butter with the.
sugar helps add air into the batter so they taste like brownies, not fudge, and.
beating the eggs well helps dissolve the sugar in the eggs to create a crinkly.
CHILL FOR CLEAN SLICES
The firmer the brownies are, the cleaner your slices will be. Let the whole pan.
of brownies cool on a wire rack, then refrigerate until the brownies are firm,.
about 1 hour. Use a large, sharp knife, slice in one motion for each cut, and.
clean the knife after each cut.
Thick, fudgy brownies cut into squares in a parchment-lined pan, ready to serve.
fudgy brownies cut into squares in a parchment-lined pan, ready to serve.
INGREDIENT SUBSTITUTIONS
I don’t think you can replace the cocoa powder or the chocolate in these.
brownies. But here are some suggestions for how to avoid additional allergens.
DAIRY FREE
I have made these brownies successfully with virgin coconut oil, the kind that’s.
soft solid at room temperature, in place of butter. Be sure you’re using.
dairy-free dark chocolate in the brownies and the topping.
You can try replacing the 3 eggs with “chia eggs,” Bob’s Red Mill egg replacer,.
or “flax eggs.” You can also try adding 3 tablespoons melted butter and 75 grams.
aquafaba, or the salt-free brine from a can of chickpeas.
FLOURLESS BROWNIES RECIPE
Prep Time: 15 minutes mins.
Cook Time: 25 minutes mins.
Cooling time: 2 hours hrs.
stack of two flourless brownies one with a bite taken from the corner both on a.
small white plate on a black surface.
of two flourless brownies one with a bite taken from the corner both on a small.
white plate on a black surface.
These truly flourless brownies are super rich and fudgy, with that crinkly.
brownie top. No special ingredients, just perfect chocolate taste!
EQUIPMENT
Handheld mixer or stand mixer fitted with paddle attachment.
INGREDIENTS
10 ounces dark chocolate, chopped, or melting chocolate disks.
4 tablespoons (56 g) unsalted butter, at room temperature.
¾ cup (150 g) granulated sugar.
3 (150 g (weighed out of shell)) eggs, at room temperature.
2 teaspoons pure vanilla extract.
¼ teaspoon kosher salt.
¼ cup (20 g) unsweetened cocoa powder, (preferably Dutch-processed).
3 ounces dark chocolate chips, for scattering (optional).
Preheat your oven to 350°F. Grease and line an 8-inch square baking pan with.
unbleached parchment paper or nonstick aluminum foil that overhangs the sides.
of the pan, and set it aside.
In a double boiler or a medium-sized microwave safe bowl, melt the chocolate.
and until melted and smooth. In the microwave, melt in 30-second increments.
at 70% power, stirring in between. Set the melted chocolate aside to cool.
In a separate, large bowl, place the butter and sugar and beat with a.
handheld mixer on medium-high speed until becoming creamy (about 3 minutes).
Add the eggs one at a time, beating very well after each addition.
Add the vanilla and salt, and beat on high speed until light and fluffy.
Add the cocoa powder and mix powder is absorbed.
Add the melted and cooled chocolate and mix well until smooth and glossy (2.
Pour the mixture into the prepared baking pan, spread it into an even layer.
and tap the pan on a flat surface to break any large air bubbles.
Sprinkle the top evenly with the (optional) chocolate chips and press the.
chips into the batter to help them adhere.
Place the pan in the center of the preheated oven and bake until the brownies.
are puffed in the center and the center doesn’t jiggle when shaken gently.
from side to side (22 to 25 minutes). Do not overbake.
Remove the pan from the oven, and place it on a wire rack to cool completely,.
Once the brownies are nearly cool, place the pan in the refrigerator to chill.
until firm to the touch (about 1 hour). This will make slicing much easier.
Remove the brownies from the pan sharp knife to slice into 9 equal squares.
INGREDIENTS
10 ounces dark chocolate, chopped, or melting chocolate disks.
4 tablespoons (56 g) unsalted butter, at room temperature.
¾ cup (150 g) granulated sugar.
3 (150 g (weighed out of shell)) eggs, at room temperature.
2 teaspoons pure vanilla extract.
¼ teaspoon kosher salt.
¼ cup (20 g) unsweetened cocoa powder, (preferably Dutch-processed).
3 ounces dark chocolate chips, for scattering (optional).
Preheat your oven to 350°F. Grease and line an 8-inch square baking pan with.
unbleached parchment paper or nonstick aluminum foil that overhangs the sides.
of the pan, and set it aside.
In a double boiler or a medium-sized microwave safe bowl, melt the chocolate.
and until melted and smooth. In the microwave, melt in 30-second increments.
at 70% power, stirring in between. Set the melted chocolate aside to cool.
In a separate, large bowl, place the butter and sugar and beat with a.
handheld mixer on medium-high speed until becoming creamy (about 3 minutes).
Add the eggs one at a time, beating very well after each addition.
Add the vanilla and salt, and beat on high speed until light and fluffy.
Add the cocoa powder and mix powder is absorbed.
Add the melted and cooled chocolate and mix well until smooth and glossy (2.
Pour the mixture into the prepared baking pan, spread it into an even layer.
and tap the pan on a flat surface to break any large air bubbles.
Sprinkle the top evenly with the (optional) chocolate chips and press the.
chips into the batter to help them adhere.
Place the pan in the center of the preheated oven and bake until the brownies.
are puffed in the center and the center doesn’t jiggle when shaken gently.
from side to side (22 to 25 minutes). Do not overbake.
Remove the pan from the oven, and place it on a wire rack to cool completely,.
Once the brownies are nearly cool, place the pan in the refrigerator to chill.
until firm to the touch (about 1 hour). This will make slicing much easier.
Remove the brownies from the pan sharp knife to slice into 9 equal squares.
Notes
Dairy free—Try using vegan butter, virgin coconut oil (the kind that’s soft
solid at room temperature), or butter-flavored Spectrum or Crisco shortening.
Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 103mg | Potassium: 345mg | Fiber:
5g | Sugar: 28g | Vitamin A: 248IU | Vitamin C: 0.05mg | Calcium: 65mg | Iron:
Nutrition information is automatically calculated, so should only be used as an
You can store these in a sealed container at room temperature for up to 2 days,
and up to 5 days in the refrigerator.
For longer storage, then wrap tightly in plastic wrap and freeze for up to 3
months. Let defrost in the refrigerator or at room temperature.
These naturally gluten free flourless brownies are rich and fudgy, with a Paleo
option, too. Made simply, with melted chocolate and cocoa powder, for maximum
naturally gluten free flourless brownies are rich and fudgy, with a Paleo
option, too. Made simply, with melted chocolate and cocoa powder, for maximum
Flourless brownies displayed on individual small white plates.
brownies displayed on individual small white plates.
Can I make them without a mixer?
Yes! You can beat everything vigorously melted chocolate at the end. Then, mix with a spatula.
Why is my brownie batter crumbly?
Your chocolate may have seized either in heating or when it was added to the
rest of the ingredients. You can try adding a few drops of warm cream to the
mixture to smooth it out before baking.
How do I know when they’re done baking?
The brownies are done baking when they’re puffed in the middle and the center
doesn’t jiggle when shaken gently from side to side. You won’t be able to use
the toothpick test, as they’re so fudgy that the toothpick will probably only
come out clean once the brownies are overbaked.
Can I use plant butter instead of regular butter?
Yes, you can use block-style vegan butter in this recipe. Avoid using the kind
that comes in a tub, which is much softer and won’t really whip properly with
Can I add chopped nuts?
Yes! You can add chopped nuts in place of the chocolate chips on top, or you can
mix about 2 ounces in to the completed batter at the end. Don’t add too many, or
the brownies may not set properly.
Can I use coconut sugar instead of regular sugar?
Yes! I have made these successfully with an equal amount of coconut sugar, by
weight. If yours is dry and grainy, I recommend blending it until finer first so
it fully dissolves in the eggs.