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These rich and fudgy flourless brownies are made simply, with melted chocolate and cocoa powder, for maximum chocolate flavor. Naturally gluten free, with a Paleo option, too.
What makes these brownies so special
These amazingly simple, naturally gluten free flourless brownies are everything a chocolate-lover could hope for. They're rich and not too sweet, plus they're perfectly dense and fudgy.
This recipe has nothing more than melted chocolate, butter, sugar, eggs, and cocoa powder. Beating the butter first with the sugar and then the eggs helps give the brownies some lift, and helps create that beautiful crinkly meringue-like top. Don't be afraid to whip air into the batter.
A dash of salt helps balance the sweetness and bring out the other flavors. The flavor of the vanilla in these brownies isn't obvious on its own, but it provides depth. Both the vanilla and the salt could be omitted without affecting the success of the recipe.
Why bake without flour?
Let's first define baking without flour. If you're going to call something flourless it shouldn't have even a speck of an alternative flour (like almond flour or oat flour) or powdered starch (like cornstarch or tapioca).
I began developing flourless baking recipes years ago because, when you're new to baking gluten free, you don't have my favorite all purpose gluten free flour blends in the pantry. Since I want you to be successful early and often, I've developed many recipes that are truly flourless, even by the strictest definition.
Maybe you aren't gluten free but a beloved friend or family member is, and you want to be able to bake something for them without learning a whole new vocabulary of ingredients. Baking without flour will get you there immediately.
Maybe you're simply unable to run out to the store or the cupboards are suddenly and unexpectedly bare. You should be able to do some serious baking, even with limitations.
How this recipe works, even without flour
Every flourless recipe has something that holds it together, whether it's a nut butter, cooked quinoa, black beans in black bean brownies, or even mostly egg whites. In recipes like these flourless brownies, as in a flourless chocolate cake, the heavy-lifting ingredient is the melted chocolate.
I had been longing for a rich, flourless brownie with a fudgy, chewy texture, and didn't have a competing flavor like a nut butter brings. And I was determined to use only the simplest, most basic baking ingredients.
How to make flourless brownies
- Melt chopped chocolate, and let it sit briefly to cool while. You can melt the chocolate by microwaving it at no more than 70% power for 30 seconds at a time, stirring in between, or by using a double boiler and allowing the heat from the simmering water to melt the chocolate gently.
- Let the melted chocolate cool down briefly. We don't melt butter because we want to incorporate some air into it.
- In a large mixing bowl, beat butter and granulated sugar until light and fluffy. Beat in 3 eggs, one at a time.
- Add cocoa powder to the butter/sugar/eggs mixture, and mix before beating because cocoa powder resists combining with wet ingredients.
- Pour in the melted chocolate, and beat well. The batter will be shiny and glossy.
- Add the (optional) semi sweet chocolate chips. Transfer the mixture to a lined, square baking pan.
- Bake 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.
My Pro Tip
Recipe tips
Melt your chocolate carefully
Be sure to melt your chocolate very gently so it doesn't seize and clump in the batter. And your other ingredients must be at room temperature so they combine fully and don't shock the melted chocolate when it's added. That's what can result in
These brownies are not as solid as our more cake-like chewy gluten free brownies. But they're as close to fudge as you can get and still be a brownie!
Use good cocoa powder
Since there isn't any baking powder or baking soda in these brownies, I recommend using Dutch-processed cocoa powder, which has been processed to neutralize its acidity. It has a richer, deeper flavor, too, than natural cocoa powder.
If you don't have Dutch-processed (my favorite brand is Rodelle), just use natural cocoa powder and add a heaping 1/8 teaspoon baking soda to the recipe. That will neutralize the acid in your cocoa powder.
Substitutions
Ingredients & substitution suggestions
Whenever a recipe is as simple as this, making substitutions is risky. Each ingredient has a very specific function, and the more ingredients you replace, the farther away from the intended result you may find yourself. With that in mind, here are some suggestions.
Dairy free
Making these flourless brownies dairy free is the substitution that I feel most optimistic about. In place of the butter in the brownies, use virgin coconut oil. Be sure you're using dairy-free dark chocolate in the brownies and the topping.
In the topping, try canned full-fat coconut milk in place of the whipping cream. To help the ganache set up, though, try using 3 fluid ounces instead of 4 fluid ounces.
Egg-free?
I'm afraid I'm not really optimistic about making this recipe with an egg substitute. There are 3 whole eggs, which is beyond my limit for egg-replacing optimism.
If you try replacing them with a “chia egg” each (1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel), please share how it goes!
Sugar-free
To make these brownies sugar-free, make sure your dark chocolate is sugar-free, and try replacing the granulated sugar with Lankato brand monkfruit granulated sugar replacement. It tends to be drying, but that may not matter so much in this recipe and may just result in a firmer brownie.
To make the sugar Paleo without making it sugar-free, replace the granulated sugar 1 for 1 by weight with coconut palm sugar that's been ground into a somewhat finer consistency. Otherwise, it might not all dissolve in the brownies during baking and leave them a bit gritty.
FAQs
Flourless brownies don't have any gluten-containing grains in them, or they wouldn't be flourless, and they're gluten free as long as they don't have any other gluten-containing additives or sweeteners.
Did you let your melted chocolate cool before adding it to the other ingredients. That might cause the chocolate to seize and clump, making the brownies crumbly. There's not much you can do to fix seized melted chocolate.
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.
To make this recipe Paleo, you have to replace the granulated sugar and the butter with an unrefined sugar and a nondairy fat. I have made it Paleo by replacing granulated sugar with coconut palm sugar. It does tend to be quite grainy, so I recommend processing your palm sugar until it's finely ground in a food processor or blender first. In place of butter, I like to use virgin coconut oil (the type that's solid at room temperature). With those swaps, as long as you leave out the ganache topping and use Paleo-friendly chocolate chips or leave them out, your flourless brownies are Paleo.
Make ahead/leftovers
Storage instructions
Flourless chocolate brownies like these keep well in an airtight container in the refrigerator for up to 5 days. Although I doubt they'll stick around that long.
To freeze the bars
Yes, you can freeze these delicious flourless brownies. Once baked, let them cool completely, then wrap tightly in plastic wrap and freeze for up to 3 months. When you're ready, just let them sit on the kitchen counter to thaw for a few hours, then devour.
Flourless Brownies Recipe
Equipment
- Handheld mixer
Ingredients
For the brownies
- 10 ounces dark chocolate, chopped
- 4 tablespoons (56 g) unsalted butter, at room temperature (Paleo option: replace with virgin coconut oil)
- ¾ cup (150 g) granulated sugar, (Paleo option: replace with coconut palm 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)
For the (optional) chocolate ganache
- 6 ounces dark chocolate, chopped
- ½ cup (4 fluid ounces) heavy whipping cream, (Paleo option: replace with coconut cream)
Instructions
Make the brownies.
- 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.
- To melt the chocolate in the microwave, heat in 30-second increments at 70% power, stirring in between intervals, taking care not to burn the chocolate. Set the melted chocolate aside to cool briefly.
- In a separate, large bowl, place the butter and beat with a handheld mixer on medium-high speed until light and fluffy. Add the sugar, and beat on high speed until fluffy. Add the eggs one at a time, beating very well in between additions.
- After the final egg, add the vanilla and salt, and beat on high speed until light and pillowy (about 1 minute).
- Add the cocoa powder and beat on low speed until the cocoa powder is absorbed (about 30 seconds to a minute).
- Add the melted chocolate and beat on medium-high speed until the mixture is smooth and glossy (2 to 3 minutes).
- 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, place it on a wire rack to cool completely in the pan.
- Once the brownies are nearly cool, if you’re not adding the ganache, place the pan in the refrigerator to chill until firm to the touch. This will make slicing much easier, but it’s not essential.
To make the (optional) ganache topping.
- If you’re adding the ganache, place the chopped chocolate in a medium-size, heat-safe bowl.
- Heat the heavy cream or coconut cream in a small, heavy-bottom saucepan just until it begins to simmer.
- Pour the hot cream over the chopped chocolate and allow the mixture to sit for about 30 seconds, or until the chocolate beings to melt. Stir until the chocolate is melted and the mixture is smooth.
- Pour the ganache over the top of the cooled brownies, still in the pan. Scatter with the (optional) chocolate chips, pressing them down gently to adhere. Refrigerate the brownies in the pan until the ganache is set (about an hour).
- Slice the chilled brownies into 9 or 12 equal pieces and serve. Without the ganache, they freeze amazingly well.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe looks perfectly balanced, thank you for all the detail! Was just wondering – the Schharfen Berger 70% bittersweet chocolate – is it a regular chocolate bar from the candy aisle or is it special baking chocolate? Thank you MasterChef for your time !! Would you recommend callebaut cocoa powder or chocolate buttons for this recipe ?
Scharffen Berger baking chocolate is a baking bar, not a bar for eating, Arshiya. You’ll find it in the baking aisle of some grocery stores, not in the candy aisle. The cocoa powder that I use and like best because it’s high quality and reliably gluten free is Rodelle. I’m afraid I don’t know offhand if Callebaut cocoa powder is reliably gluten free, but if it is, sure that would be great.
These brownies are delicious along with being quick and easy to make! Not being gluten free myself I wasn’t sure how they would be without flour (one of my colleagues is celiac) but am so happy with how they have turned out. Thank you for sharing this recipe with us.
That’s so kind of you to make them for your colleague, Becky. Flourless baking is a great option when you’re just dipping your toe into gluten free baking, since there are no specialized ingredients to buy!
These brownies were awesome. My husband loves these brownies which is quite a compliment to you as he is a picky eater. I used chocolate chunks rather the chips. I will be making more today. Thanks for great recipe.
Picky eaters can be very nerve-wracking to bake and cook for, Debbie! I’m glad we passed the test. ?
I could eat the whole pan! I only had semi sweet chips on hand that hubby bought a few weeks ago. Let’s face it, shopping during COVID, you take what you can get in the baking aisle. I did the paleo version, using only 90g of coconut sugar because of the semi sweet chips, and OMG. These may replace my “famous” Journey Brownies I make for all kinds of dog sport events. Quick and easy, simple ingredients I had in the pantry,
You sure do take what you can get, Cassandra! Sounds like you did great. I’m curious about your Journey Brownies. I mean, since they’re famous and everything… ?
These look so ridiculously decadent that I dare not make them til I’ve got a group of people to feed them too or else I’m sure to eat them all myself! Definitely saving the recipe for future baking endeavours!
Out of curiosity do you think this could work with other chocolate (e.g. white chocolate) and if so what would you substitute for cocoa or is it simply too reliant on the cocoa? I’m a massive dark chocolate fan but I have many friends who are keen on white or caramelized white chocolate.
Hi, Mia, I honestly don’t think this would work the same with white chocolate, no. Most white chocolate isn’t really chocolate, to be honest. I do have a recipe for flourless white chocolate cake that you might prefer.
These looks great! Any suggestions what to do if you don’t have a mixer?
Thank you!
I guess you could try beating really really vigorously by hand at each step, but there is no substitute for beating everything very well, especially before you add the melted chocolate.
Omg ? This is the best brownie ever ? ! I had to make a triple batch these were so good! I ate the first batch and it was so good I had to make more! I love these brownies I’m going to make more right now and tomorrow and the next day!
Hahaha wow, Ivy, you’re all in. I can’t say I blame you. Thanks so much for the kind note.
Does anyone know what the nutrition label/carb count is with these brownies? Thank you.
Hi, Sandy, feel free to plug the ingredients in on an online nutrition calculator site (like Sparkpeople), but I’m afraid you won’t like the results for this recipe as it’s about as devoid of nutritional value as you can get!
What does “set” in the center mean? I’ve had the brownies in for about a half hour and when I stick a knife in the middle it doesn’t come out clean. Is that ok? Don’t want to overbake!
Set in the center means that it doesn’t appear wet, or jiggle when it’s shaken, Lauren. More like a cheesecake than a regular cake, as far as a doneness test.
I made these last night. Thank you so much for the recipe! I love naturally gluten free recipes! I read a lot of the comments before I made them and I value the insight of others who have made the recipe already, so here are my 2 cents. :)
First, the recipe tastes pretty much like it looks. Fudgy, rich, dense. I doubled the brownie recipe for a quarter sheet pan (9x13x1) but didn’the double the ganache. It was perfect. I also substituted semi-sweet chips for all of the chocolate (except for cocoa powder). I made a mistake and threw the cocoa powder and salt in with the eggs. (It pays to read and reread the directions.) It worked anyway, although I would love to try it the right way. I think it would be a bit better. I also didn’t read that you are supposed to let it refrigerate for an hour after you put on the ganache. It was good anyway, but even better the next day! Next time I will make these first thing in the morning or the day before I want to serve them.
My quarter sheet pan will serve my family of seven 4 times. It is very rich and a small piece will satisfy.
Thanks again for the recipe! I really value all you do here. :)