Just 5 ingredients and about 5 minutes is all it takes to get this flourless brownie batter in the oven and baking to fudgy, crackly-topped brownie perfection!
Happy Friday, y’all! Let’s celebrate with brownies!
All I know is come 8pm tonight, once my kiddos are snuggled in their beds, I’ll be pouring a glass of wine and settling in with it and the biggest square I can cut out of a pan of these freshly baked warm FLOURLESS brownies. Can you hear my “Ahhhhh” all the way from where you are?! 😉
It’s been a busy week with the boys on Spring Break. We decided to stay put this year with no plans but to just have fun! We’ve taken our time getting up and going in the mornings, but once we did, we went non-stop until the sun went down. From one park to the next, from one play date to the next, from one Chick-fil-A to the next, from one movie night in to the next… It’s certainly been a week full of fun, but whew, this mama is tired. I need a brownie…
They’re the real deal. You’d never believe they’re made with just 5 ingredients and none of which are flour.
They’re super fudgy in the middle with the most perfect crackly crust on top. Seriously, if you follow the instructions, they turn out perfect every single time.
That’s what I love about simple recipes. They’re actually hard to screw up.
Just look at the texture going on in these brownies. You’d never believe they’re gluten-free!
It was about time I created a good brownie recipe that I can bake for my gluten-free friends and this one literally WOWs! them. I always hate it when I have friends over or take dessert to a party and forget that someone eats gluten-free and they can’t have dessert because all I brought was a big glutenous cake or a platter of gluten-filled cookies. I feel so bad as I eat dessert in front of them, so now I make a point to at least bring something gluten-free for those friends to enjoy.
I already have my amazing Flourless Oatmeal Chocolate Chip Cookie recipe and now I have this incredible flourless brownie recipe. Both are such easy recipes and they get rave reviews from everyone, whether they eat gluten-free or not.
Here’s to the weekend and flourless brownies that are the bomb diggity, no doubt.
Enjoy!
xoxo,
- ½ cup (1 stick) unsalted butter
- 1 cup chocolate chips (semi-sweet or dark)
- ½ cup granulated sugar
- 3 large eggs
- ¼ cup unsweetened cocoa powder
- Preheat oven to 350°F. Lightly grease an 8x8-inch baking dish or pan with non-stick cooking spray and set aside.
- Place the butter and chocolate chips in a large microwave-safe bowl. Heat in the microwave for about 2 minutes, stirring every 30 seconds, until the chocolate chips are melted and smooth. Remove from microwave. Whisk in the sugar then the eggs one at a time until batter is smooth. Add the cocoa powder and stir until well incorporated.
- Spread the batter evenly into the prepared baking dish. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely in pan.
Recipe by Maegan Brown/Photography by Madison Mentesana
Oh my gosh I need these in my life right now! If we weren’t out of sugar I’d be making these today!
Hi, can I make these brownies with a slab of 90% dark choc?
Hi Michelle! Yes, just make sure you have about 6 ounces and chop it up before melting with the butter. Enjoy!
I’m pregnant with fraternal twin boys (love following you, fellow twin mom!), and these were the last thing I ate before I was diagnosed with gestational diabetes. 5 more weeks and these babies will be mine again!! Thanks for the great recipe!
Awww, Quinn, CONGRATS!! How exciting! Twin boys are so fun and wild 😉 Best wishes for a safe rest of your pregnancy and a smooth delivery. I’m excited for you to get to snuggle those sweet boys soon and enjoy as many of these brownies as you want. Because trust me, you’ll need them! 😉
Is this gluten free?
Hi Lucy! They are as long as you ensure all the ingredients you are using are made gluten-free.
I I need a recipe for a relatively thin flourless brownie and this looks like just the ticket. I’m going to try making them in a jelly roll pan.
I am 9 years old and GF. I made these brownies all by myself and they were DELISH! Thank you!
Hi Siena! I love hearing this. So awesome that you baked them all by yourself! Way to go! Enjoy! 🙂
SAME! IM GLUETEN FREE, A LITTLE OLDER THEN YOU, and goin to make these now! 😛
Can I substitute canola oil for the butter? I am trying to make this recipe dairy free.
Hi Erin! I haven’t tried it, but I think replacing the butter with oil should still turn out great. I don’t think you’ll need as much oil as butter though. Maybe try just 1/3 cup oil instead of a 1/2 cup. And start by just melting 1 tablespoon with the chocolate chips until they’re melted and then whisk in the remaining oil. Enjoy!
Can these brownies be frozen after baking? TIA!
Hi Sabrina! Absolutely, just make sure you let them cool completely before putting them in the freezer. I would recommend cutting them and placing them in single layers with parchment paper between each layer in an airtight container to store them in the freezer. Enjoy!
Please, how many calories and carbs in your recipe for flourless chocolate brownies?
Hello! I don’t provide nutritional information because everyone uses different brands of ingredients which often have differing nutritional values. I would recommend plugging the ingredients you use into a free online nutrition calculator like: http://www.myfitnesspal.com/recipe/calculator Hope this helps. Enjoy!
Can i use unsweetened chocolate instead of semi sweet or dark chocolate?
Absolutely! Enjoy!
I usually don’t leave comments but we were blown away by how delicious these are! And flourless to boot. I substituted half the butter for coconut oil and it worked wonderfully well. Thanks for the brilliant recipe!
Hi I am izzy 12 years old I love cooking and these turned out the best brownies in the world they were delicious and soft just like I like them!! Thank you so much for making this recipe
Yay! I love hearing that, Izzy! Continue to enjoy. 🙂
Do you have the recipe in grams/oz. I don’t know cup measurements
Hi Ellie! I don’t, but if you google “recipe measurement convertor”, you’ll find several charts you can reference that will convert the ingredient measurements for you. Hope this helps. Enjoy!
I made these last night and omw yes best ever! That know you for this recipe
*Thank you
Hi Maegan, I made these this morning and wanted to share them with friends who are also dairy free. I followed your suggestion in the comments (October 2017) and substituted 1/3 cup of coconut oil for the butter, and made sure I used dairy free chocolate. They worked really well! Thanks a lot. I’ll make them again…. maybe tomorrow?!
That’s so great to hear, Lara! Thanks for sharing and continue to enjoy the recipe! 🙂
Hi! Have you ever experimented with substituting some of the sugar or butter for applesauce or a carrot puree? I’m trying to get as much “good” stuff in to the kids. I was going to play around with it this afternoon but if anyone has tried I would love the input.
Hi Susan! I haven’t tried it with this recipe, but I’ve made brownies with mashed banana, applesauce, pumpkin or avocado before and they definitely tasted different, but still good. Good luck experimenting!
I absolutely reccomend using dark coco powder. AMAZINGGG. Makes them so chocolatey.
Great recommendation, Jackie! I love dark cocoa in my brownies too! Mmmm…enjoy!
I was definitely perplexed when I read that I don’t need flour and I wasn’t aware that I was making soup! The batter remained a liquid until it boiled to a bark in the oven
Hi Sheryl! Sounds like something went wrong with the way you made the recipe. The batter should not have been liquidy. Did you use all of the exact ingredients called for in the recipe? Did you follow the instructions exactly? Did you bake the batter in a 8×8 inch baking dish? I make this recipe often and it has never turned out the way you have described. Would love to help you figure out what went wrong.
I made these brownies today and they’re such a disappointment. I used baking chocolate instead of chocolate chips and cut it into small chunks. I also used 3 tablespoons of oil with the butter because it wasn’t 1/2 a cup. They taste like eggs. I’ve never experienced a bigger baking disaster than this. I don’t know why and how this recipe has such good reviews.
Hi Mashal! Sounds like the adaptations you made to the recipe were not successful. Maybe your baking chocolate was not of good taste, texture or quality. The chocolate flavor should definitely come through from the semi-sweet or dark chocolate chips and cocoa powder. And I would not recommend adding oil to the recipe as it was created using all butter. Sorry it didn’t work out the way you made it.
Omg I made these today and they are perfect!
I subbed the sugar for coconut sugar and it was soooooo good.
Thank you for this recipe. You’ve made my day.
So great to hear, Sheralyn! Enjoy!