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Flourless Brownies
These delcious flourless brownies are easy to make with simple ingredients, and they just happen to be gluten-free!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12
Ingredients
- 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*
Instructions
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Preheat the oven to 350 degrees. Spray a 9-inch square baking dish with cooking spray and set aside.
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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.
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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.
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Gradually beat in the chocolate-butter mixture until fully incorporated. Beat in the cocoa powder until combined.
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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.
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Set pan on a wire rack and cool completely before slicing and serving.
Recipe Video
Recipe Notes
- *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.