These flourless brownies are easy to make with simple ingredients you probably have on hand right now. Plus they’re rich, indulgent, and totally gluten-free!
This post was originally published in June of 2018. I’ve updated it to include more information about the brownies but the recipe remains the same.
Love a fudgy brownie? Me too! And these flourless brownies deliver.
They’re delicious, decadent, and almost like eating a piece of fudge—and they just happen to be gluten free!
This is a brownie that begs to be served warm, with a scoop of vanilla ice cream and a generous ladle of hot fudge sauce. And maybe a few walnuts for crunch (and for the healthy fats—balance is key).
Why you’ll love these flourless brownies:
- They’re easy to make!
- They freeze well
- They’re quick to whip up so you can make them any time a craving strikes
How to melt the chocolate for your brownies
I know—melting chocolate is pretty straightforward but, as an impatient person who’s scorched chocolate before, I just want to give you a few tips.
- Combine finely chopped dark chocolate and unsalted butter in a microwave-safe bowl
- Heat in 30-second intervals, stirring after each, until the mixture is melted and smooth
Notes:
- If you don’t have a microwave, you can totally do this on the stovetop! Set the pan over medium-low heat and stir it often until the butter and chocolate are totally melted. Don’t walk away or get busy doing something else!
- Chop your chocolate really finely; that helps it melt faster.
- I like to cut the butter into smaller chunks so it melts faster and more evenly.
- As I said above (and in the recipe card below) heat your chocolate in intervals and stir after each. This ensures that your chocolate doesn’t burn. Don’t be tempted to hurry the process along with longer intervals.
How to make flourless brownies
- Combine eggs and sugar in a bowl
- Beat with an electric mixer until thick
- Beat in vanilla, espresso powder, and salt
- Gradually beat in the (cooled!) chocolate-butter mixture
- Add the cocoa powder, then beat to combine
- Pour the batter into a 9-inch baking dish and bake for about half an hour
Notes:
- Really beat the eggs and sugar together well. It will several minutes; you want the mixture to get thick and kind of frothy/bubbly (like in pic number 2 above).
- Sift your cocoa powder before mixing it in if it’s clumping together.
- You can bake these in an 8-inch baking pan but the brownies will be thicker. Increase the baking time to about 35 to 45 minutes.
Can I use chocolate chips in this recipe?
As a mix-in, sure! Mix in up to 1 cup of chocolate chips (semi-sweet, white, whatever you like). Add them after you add the cocoa powder.
In place of the dark chocolate, you can but I don’t recommend it. Chocolate chips just don’t taste as good as regular chocolate. Since these brownies contain pretty minimal ingredients, you really want to make sure all of them are good quality.
My favorite dark chocolate is Trader Joe’s Pound Plus because it’s great quality but very reasonably priced. Ghirardelli and Baker’s are other good choices.
How to store flourless brownies
Store uneaten flourless brownies in an airtight container at room temperature for 1 or 2 days, or in the fridge (also in an airtight container) for up to 3 days.
You can also wrap the brownies tightly in plastic wrap and aluminum foil, then freeze them for up to 3 months.
Defrost the brownies in the fridge overnight or (better!) heat them in the microwave until warm, then top them with some ice cream (coffee is my favorite) and a drizzle generous pour of hot fudge :).
A few more chocolatey desserts
Heavenly Hash Cake
Triple Chocolate Cheesecake
Raspberry Brownies
Chocolate Chip Pie
Chocolate Coconut Bars
If you make these flourless brownies–or any IBK recipes–let me know what you think by leaving a comment and rating below. And post a pic on Insta too—tag @theitsybitsykitchen so I can see! For more recipes and fun, like us on Facebook and follow along on Pinterest!
These delcious flourless brownies are easy to make with simple ingredients, and they just happen to be gluten-free!
- 8 ounces dark chocolate finely chopped
- 1 cup unsalted butter cut into several chunks
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon espresso powder
- 1/4 teaspoon salt
- 1/4 cup cocoa powder*
- Preheat the oven to 350 degrees. Spray a 9-inch square baking dish with cooking spray and set aside.
- Combine the chocolate and butter in a microwave-safe bowl and heat in 30-second intervals, stirring after each interval, until chocolate is melted and mixture is smooth. Let cool for 5 minutes.
- Combine the eggs and sugar in a large mixing bowl. Beat with an electric mixer set to medium-high for several minutes, until very thick. Add the vanilla, espresso powder, and salt and beat to combine.
- Gradually beat in the chocolate-butter mixture until fully incorporated. Beat in the cocoa powder until combined.
- Pour the batter into the prepared pan and smooth the top. Bake for 30 to 35 minutes, until the center just barely jiggles if you tap the side of the pan.
- Set pan on a wire rack and cool completely before slicing and serving.
Recipe Video
- *Sift your cocoa powder if it’s clumpy.
- In a pinch you can use chocolate chips in place of the dark chocolate in the recipe but I strongly recommend using a good quality chocolate rather than chips.
- Mix in up to 1 cup of chocolate chips (or nuts) after you add the cocoa powder.
- You can bake these in an 8-inch baking pan but the brownies will be thicker. Increase the baking time to about 35 to 45 minutes.
- Store uneaten flourless brownies in an airtight container at room temperature for 1 or 2 days, or in the fridge (also in an airtight container) for up to 3 days.
- You can also wrap the brownies tightly in plastic wrap and aluminum foil, then freeze them for up to 3 months.
Adapted from How to Bake Everything
Laura says
You know , I can eat any brownie any day,, but sometimes I do love a nice flourless one! So much gooey-chewy Yumminess! Nice recipe!
Leanne says
I love that these are flourless and only require a few ingredients! They look ultra fudgy too! Pinning!
Kelly | Foodtasia says
Love how fudgy these brownies are! I bet they just melt in your mouth!
Dee | Green Smoothie Gourmet says
Kelsie! That papery top is just picture perfect! And amazing that they are gluten-free. Thanks for sharing your recipe! Dee xx
David @ Spiced says
Well these brownies look just as good in 2019 as they did in 2018! I’ve got a huge craving for brownies now, Kelsie. These sound like the perfect sweet treat to fix that craving, too. Perhaps a batch is in order this weekend!
Abby Kosmenko says
These were great. Chocolaty and dense. They did not however get that crinkly top.
Would definitely make again.
Kelsie says
I’m glad you liked them, Abby!
grace says
a chocolate-lover’s brownie, for sure!
Kelsie says
It is!
hummingbirdthyme says
Totally kindred spirits, Kelsie, in the Fudgy all the way Camp! These look seriously amazing. I’m addicted already! Totally making these as soon as I can! Thanks for the recipe!
Kelsie says
Thank you, Laura!
Amy (Savory Moments) says
These look absolutely perfect and so, so yummy! The tops looks spot on!
Kelsie says
Thank you Amy!
Kelly @ Kelly Lynns Sweets and Treats says
Mmmm only fudgy brownies are allowed at our house!! Otherwise isn’t it just chocolate cake? And I’m all about that crackly top!! Chocolate heaven 🙂
Kelsie says
Exactly! And if it’s cake then call it cake! Thanks, Kelly!
Christina says
Whelp, sounds like you and I camp in the same fudgy place! Yes to fudgy brownies, they are the best! And your recipe looks and sounds utterly mouthwatering! I have a cheat day coming up so guess who’s making this recipe! 😉
Kelsie says
The total best right? Thanks, Christina!
shashi at savory spin says
I love love love flourless goodies… I am not sure if it’s cos I have mental issues and think that as they are flourless they are not so so bad for me, or of they really do leave me feeling less weighed down… either way, here you give just another reason to love flourless goodies! Gosh that crackly top is insane! And, I agree with Milena, these wouldn’t last long in my house!
Kelsie says
Haha! I fully convince myself that gluten-free means healthy :). Thanks, Shashi!
Milena Perrine says
I’ve never had flourless brownies, only flourless cake and now I just have to try this recipe. Love the touch of espresso and do not worry – I will not need to hide them, I will eat them all myself. It will only take me a day. No one will ever know:)
Kelsie says
That’s the best way–just gobble them down fast enough and no one is the wiser :). Thanks, Milena!
Cheyanne @ No Spoon Necessary says
Ohhh! I am actually making a brownie trifle for a neighborhood party on Saturday! And I need a good brownie recipe!!!! And and annnd lookie here!!!! JACK POT! I am so making these! It’s like you read my mind, girl! Thank you!!! 😉 Cheers, Kelsie – to a wonderful weekend!
Kelsie says
Aww thanks, Chey! Have fun at the party!
Mary Ann @ thebeachhousekitchen says
I don’t like cakey brownies either Kelsie. Looks like these are definitely my type of brownies! You’re determined to keep me out of my swimsuit this year aren’t you?!
Kelsie says
Haha! We’ll both just be in the t-shirt at the beach club :). Thanks, Mary Ann!
annie@ciaochowbambina says
Well this is a treat no-one could resist! Love these, Kelsie!!
Kelsie says
Thank you, Annie!
Dawn @ Girl Heart Food says
Look at that beautiful crackly top!!! And they look so chocolately!! I don’t think it’s too early to start the day with one or three of these, do you 😉 ?? Happy weekend, Kelsie!
Kelsie says
Of course not! It’s never too early for chocolate 🙂
Kim | The Baking ChocolaTess says
I’m like drooling over these puppies! Can’t deny I wouldn’t eat the whole pan? 🙂 YUM!!
Kelsie says
Oh I know that feeling all too well. Thank you, Kim!
David @ Spiced says
Those are some killer looking brownies, Kelsie! And like you, I fall on the fudgier side of things when it comes to brownie preferences. Or maybe somewhere in between? Either way, I would nom these brownies like it’s nobody’s business…especially with that glass of cold milk there! Love the recipe, my friend, and that crackly top…wow.
Kelsie says
Thanks, David!
Miriam @londonkitchendiaries says
They look seriously addictive & I love that they are gluten free as I am always on the lookout for gf recipes for my husband and a friend who is coming to visit soon so this is perfect timing 🙂 Thanks for sharing xx
Kelsie says
Thank you, Miriam!