Here’s a brownie recipe for genuine chocolate lovers: Flourless Brownies
I’m not gonna lie. These are rich. Really rich. That’s what happen when your brownie is focused on chocolate, butter and eggs and sugar for texture (and not flour). If you’re truly a lover of all-things-chocolate, this brownie recipe will be a good recipe for you try. It’s chocolate madness.
This recipe comes from a new cookbook by Mark Bittman: How to Bake Everything: Simple Recipes for the Best Baking. This book is a “no brainer” to have on your cookbook shelf if you’re into baking at all. It’s a thick book, and you’ll find recipes for anything and everything that have to do with baking… from breads to cookies to cakes and more. It’s not all just sweets- there are plenty of savory baking options included in the book too.
I’m kind of a freak at cutting off the edges of brownies so they’re uniform in size. Plus, eating brownie edge scraps is quite awesome. You’ll get 9 big brownies out of this batch or 12 smaller ones.
And since they are flourless, they’re naturally gluten-free too… as long as you use chocolate that is GF. I used Scharffen Berger. Look for gluten-free vanilla extract too. All else should be fine.
The best way to describe the texture of these brownies is “melt in your mouth.” They aren’t cakey. They aren’t really fudgy either. They’re tender and… melt-in-your-mouth. Enjoy!
Flourless Brownies
Ingredients
- 8 ounces dark chocolate, chopped
- 1 cup (2 sticks) salted butter
- 4 large eggs
- 1 cup granulated white sugar
- 1 teaspoon vanilla extract
- ¼ cup cocoa powder
Instructions
- Preheat the oven to 350 degrees F. Spray an 8 or 9 inch square pan with nonstick spray or line with parchment paper and spray the parchment. (Note: an 8 inch pan will yield thicker brownies like you see in the photos on this post.)
- Combine the chocolate and butter in a saucepan over low heat, stirring often until melted and smooth. Remove the pan from heat and let cool slightly.
- In a large bowl, use a hand mixer to beat the eggs and sugar together until thick. Mix in the vanilla, and then gradually mix in the chocolate. Then mix in the cocoa powder.
- Scrape the batter into the prepared pan and spread it into an even layer. Bake 30 to 35 minutes or until the center is just set. Cool completely before cutting. I like to refrigerate these and cut them when they are well chilled (they cut better).
Notes
- If you are making this recipe gluten free, just be sure to use brands of chocolate and vanilla extract that are known to be GF.
- Store in a covered container for a day or two or freeze in a covered container and enjoy over the course of a couple of weeks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Here are a few more flourless brownies you might enjoy:
- Flourless Black Bean- Avocado Brownies by Ambitious Kitchen
- Flourless Zucchini Chocolate Brownies by The Comfort of Cooking
- Flourless Peanut Butter and Chocolate Brownies by Averie Cooks
Disclosure: There is an Amazon affiliate link for the cookbook included in this post.
These came out really, really bad. Had to throw the whole thing in the garbage and I followed the instructions exactly. They just wouldn’t bake, even after almost an hour. The top layer was crunchy and flaky and what was underneath it was a greasy mess. There was no structure at all.
That’s so strange, and I’m sorry they didn’t work for you. My only notes- the butter/chocolate mixture should just be heated until melted. And the egg mixture should be thickened well before adding the other ingredients. I’ve made these several times, and I have never had trouble with them not turning out!
I used Swerve and unsweetened chocolate. Net carbs abot 4! Awesome!
I made this recipe and was very disappointed. I was looking forward to these and they were terrible.
It’s strange that they didn’t turn out for you. What happened?
Can I substitute the sugar for splenda? I am diabetic.
I don’t bake with Splenda, so I don’t know if it would work or not!
Hi, I was wondering how thick the eggs and sugar should be when they are beat together? I bake a lot and this is the first time I’ve ever had a problem… I’ve never baked flourless brownies before and they stayed wet in areas when I checked with a toothpick, even after an extra 10-20 minutes….. I’m guessing the eggs and sugar not being thick enough did it. Please let me know so I can try them one more time. Thank you!!
I’m not sure I paid much attention to how thick the batter is- sorry! Did they end up turning out for you?
I made them today with coconut oil and they are great. Works perfectly. Thanks for the great recipe!
Oh, good to know! Thank you so much for letting us know of this great sub!
These are perfect for when that chocolate craving hits! They look SO fudgy and I love that they’re flourless!
these looks SO fudgy, definitely craving a hunk of one right now!!
Can you substitute coconut oil for the butter?
Hi Angie, I haven’t experimented with subbing coconut oil so I’m not sure.
These look divine!