Flourless Fudgy Brownies Easy (Print Version)
Irresistibly rich, chewy brownies with crinkle tops and fudgy centers—naturally gluten-free for chocolate lovers.
# Ingredients:
→ Brownie batter
01 -
6 tablespoons salted butter
02 -
8 ounces bittersweet baking chocolate, chopped
03 -
1/2 cup granulated sugar
04 -
1/4 cup light brown sugar
05 -
2 large eggs
06 -
1 teaspoon vanilla extract
07 -
1/4 cup unsweetened cocoa
08 -
3 tablespoons corn starch
09 -
2 tablespoons chocolate chips for topping
# Steps:
01 -
Preheat the oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper. Set aside.
02 -
In a large mixing bowl, melt the butter and chopped chocolate in the microwave at 30-second intervals, stirring between each segment until fully melted and smooth.
03 -
Beat the granulated sugar and light brown sugar into the melted mixture using a hand mixer on medium speed until fully incorporated.
04 -
Mix in the eggs one at a time, beating after each addition, then stir in the vanilla extract.
05 -
Sift the cocoa powder and corn starch into the mixture and beat until smooth.
06 -
Pour the brownie batter into the prepared baking pan and spread it evenly using a rubber spatula. Sprinkle chocolate chips on top.
07 -
Bake in the preheated oven for 20 to 25 minutes. A film should form on top, and the center should no longer wiggle when done.
08 -
Allow the brownies to cool in the baking pan before slicing and serving.
# Notes and Tips:
01 -
Unsalted butter may be substituted for salted butter. Add 1/4 teaspoon of salt if using unsalted butter.
02 -
Semi-sweet chocolate may replace bittersweet chocolate, but avoid using milk chocolate for best results.
03 -
To cut warm brownies cleanly, use a plastic knife.