Flourless Fudgy Brownies Easy

These Flourless Brownies are my favorite way to get rich chocolate flavor without any flour at all. They always turn out beautifully fudgy in the center with crackly tops and slightly chewy edges. I make these when a chocolate craving hits or when I am baking for a friend who needs gluten-free treats because everyone loves them.

I stumbled on this recipe while experimenting for a friend with celiac and now even the gluten eaters in my house request these over regular brownies every time.

Ingredients

• Salted butter: for richness and moisture and using salted really brings out the chocolate flavor
• Bittersweet baking chocolate: choose high quality if possible and chop it so it melts evenly
• Granulated sugar: for sweetness and key to those shiny crinkle tops
• Light brown sugar: adds a bit of chew and caramel undertone
• Large eggs: these are the key to that fudgy center and structure since there is no flour
• Vanilla extract: for warmth and roundness
• Unsweetened cocoa powder: this deepens the chocolate flavor use Dutch process if you love it extra dark
• Cornstarch: gives these brownies just enough body instead of flour so look for a fresh box
• Chocolate chips for topping: extra gooey chocolate pockets and a bit of texture

• Always check your labels: if baking gluten free to make sure all ingredients are safe

Step-by-Step Instructions

Prep the Pan:

Line an eight inch square baking pan with parchment paper so you can lift the brownies out easily later then set aside

Melt Butter and Chocolate:

Combine the chopped bittersweet chocolate and salted butter in a large mixing bowl Microwave in thirty second bursts stirring well after each until everything is smooth glossy and fully melted

Mix in Sugars:

Beat the granulated and brown sugars into your chocolate butter mixture using a hand mixer at medium speed Continue until no streaks of sugar remain This ensures that shiny crinkle top

Add Eggs and Vanilla:

Crack in one egg at a time beating after each so they are fully blended Add vanilla extract and beat again This adds air and helps to create that thick shiny batter

Incorporate Cocoa and Cornstarch:

Sift the unsweetened cocoa and cornstarch right over the bowl Sifting breaks up any lumps Beat these in until the mixture is perfectly smooth and looks glossy

Pour and Top:

Scrape every last bit of the batter into your prepared pan and smooth the surface with a rubber spatula Sprinkle chocolate chips over the top for extra chocolatey bites

Bake:

Slide the pan into a preheated three hundred fifty degree oven Bake for twenty to twenty five minutes The top should look shiny like a thin crust and the center will not jiggle if you gently shake the pan

Cool and Enjoy:

Let the brownies cool right in the pan so they set up and will be easy to slice into neat squares

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I adore the way bittersweet chocolate melts with the butter here making the kitchen smell just like a high end bakery It reminds me of baking with my mom on rainy afternoons and sneaking the first corner piece while it is still warm

Storage Tips

Let your brownies cool completely before slicing for the cleanest squares Place them in an airtight container at room temperature for up to three days For longer storage freeze wrapped tightly in plastic and foil They thaw beautifully at room temp or zap for a few seconds for a molten effect

Ingredient Substitutions

If you only have unsalted butter add a quarter teaspoon of salt to the batter Instead of bittersweet chocolate semisweet will give a slightly milder brownie but still fudgy I do not recommend milk chocolate as it gets too sweet

Serving Suggestions

Serve these brownies just as they are or dust lightly with extra cocoa powder For a more decadent dessert top with a scoop of vanilla ice cream or a swirl of whipped cream If you want a fancy touch drizzle with a little warm chocolate sauce and a sprinkle of flaky salt

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Cultural and Historical Notes

Flourless chocolate desserts are a classic in both European and American baking traditions They became especially popular when gluten free diets gained awareness This version focuses on simplicity and uses staple supermarket ingredients so anyone can whip them up at home

Recipe FAQs

→ How do I get chewy edges and fudgy centers?

Bake just until the center is set and the top forms a film. Remove promptly and cool in the pan for best texture contrast.

→ Can I use another type of chocolate?

Semi-sweet chocolate works well, but bittersweet offers richer flavor. Milk chocolate tends to be too sweet and soft for this style.

→ Is it possible to replace the corn starch?

Corn starch provides structure in place of flour. Potato or arrowroot starch can substitute, with a slight texture change.

→ Why use a plastic knife to slice brownies?

Plastic knives prevent sticking and give cleaner slices, especially with warm, gooey brownies fresh from the oven.

→ Should I use salted or unsalted butter?

Salted butter adds subtle savory notes, but unsalted also works—just add a pinch of salt for balance.