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Flourless Brownies

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Flourless Brownies are intensely chocolatey, rich, and fudgy with a slightly crisp top and soft center. They come together quickly without flour for an easy, decadent chocolate dessert.

Ingredients

  • 1/2 cup unsalted butter
  • 6 ounces semisweet or dark chocolate, chopped
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips, optional
  • 1/2 cup chopped walnuts or pecans, optional

Instructions

  1. Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving enough overhang to easily lift out the brownies.
  2. Place the butter and chopped chocolate in a heatproof bowl. Melt them together in the microwave in short intervals, stirring between each interval, or melt gently over a double boiler.
  3. Stir the melted chocolate mixture until smooth and let it cool for a few minutes. Add the granulated sugar and stir until well combined.
  4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  5. Sift in the cocoa powder and salt. Gently mix until the batter is smooth and thick with no dry pockets remaining.
  6. Fold in the chocolate chips or chopped nuts, if using.
  7. Spread the batter evenly in the prepared pan. Bake for 20–25 minutes, until the edges are set and the center remains slightly soft. A toothpick inserted into the center should come out with moist crumbs.
  8. Let the brownies cool completely in the pan for about 30 minutes before lifting them out with the parchment paper and slicing.

Notes

  • For strictly gluten-free brownies, verify that the chocolate, cocoa powder, vanilla, and other packaged ingredients are certified gluten-free and protected from cross-contact.
  • Start checking the brownies early because slightly underbaking them produces a fudgier center, while overbaking can make them dry.
  • Add chocolate chips or chunks for extra pockets of melted chocolate.
  • Chopped walnuts, pecans, or hazelnuts can be added for extra crunch.
  • For a mocha variation, add a small amount of instant espresso powder to the melted chocolate.
  • Peanut butter or another nut butter can be swirled through the batter before baking.
  • Store cooled brownies in an airtight container at room temperature for 2–3 days or refrigerate for up to 5 days.
  • Freeze individually wrapped brownies in a freezer-safe container for up to 3 months. Thaw at room temperature or overnight in the refrigerator.

Nutrition

Find it online: https://thefamilycooking.com/flourless-brownies/