These are no ordinary brownies. Think of them as a thinner chocolate torte… creamy, rich and decadent. When we were at our favorite breakfast spot on Sunday, they were sampling their new brownies.
I immediately knew something was missing, and I loved every taste of it! So the quest began and these moist, melt in your mouth brownies were concocted.
To Make This Flourless Brownie Recipe, You Will Need:
You just need some simple pantry staples to make these delicious brownies.
- Semi Sweet Chocolate Chips
- Butter and Water
- Cocoa Powder -Natural and unsweetened is preferred
- Eggs – Fresh, free run / organic if possible
- Sugar – Traditional granulated white sugar is used here.
- Vanilla Extract – Pure is preferable over imitation. Try my homemade vanilla extract!
How to Make Gluten Free Flourless Brownies
It’s so quick and easy to make these delicious brownies!
- Preheat oven to 300 degrees. Grease 8×8 baking dish.
- In a saucepan over low heat add chocolate chips, butter, water. Stir until smooth.
- Add cocoa and remove from heat.
- Meanwhile, a mixing bowl, beat eggs 4 minutes. Add sugar and vanilla. Beat until smooth.
- Slowly mix in chocolate mixture.
- Pour into a pan and bake 40 – 45 minutes, until it bounces back to the touch.
- Allow to set before slicing.
Dark Chocolate No Flour Brownies
Gluten Free Brownie Recipe
How Long Do Flourless Brownies Keep?
Once the brownies are cooled and cut, place them in an airtight container with layers separated by parchment. At room temperature, they will keep for around 4 days and up to a week in the fridge. You can also freeze brownies, wrap the slices individually in plastic wrap and foil and stack in an airtight container. They will be good for up to a month.
Tips for Making Flourless Brownies
- The toothpick test doesn’t work on flourless desserts. Instead, to ensure it’s thoroughly baked, do the touch test. If it bounces back to the touch, it’s ready! If it looks like jello in the center, add a little more time.
- Thoroughly grease baking dish before pouring mixture in. This is my go to baking spray.
- Store covered at room temperature or up to a week refrigerated.
You’ll also love these thick and chewy Peanut Butter Brownies!
More Chocolate Desserts You’ll Love
- Easy Chocolate Mousse Recipe
- Buckeye Recipe
- Chewy Chocolate Mint Cookies with Andes Candy
- Chocolate Sugar Cookies with Creamy Buttercream Icing
- Chocolate Pie Recipe
Traditional Chocolate Fudge Recipe
If you try this gluten free flourless brownie recipe, please come back to share using my 5 star rating in the comments below! Not only do I appreciate it, but I know readers do, too! For more easy recipes and simple living ideas, subscribe to my newsletter!
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Flourless Brownies
Ingredients
- 1 1/2 cups semi sweet chocolate chips
- 3/4 cup butter cut into tablespoons
- 2 tablespoons water
- 1/4 cup cocoa powder
- 4 eggs
- 1/3 cup sugar
- 2 teaspoons vanilla
Instructions
- Preheat oven to 300 degrees. Grease 8x8 baking dish.
- In a saucepan over low heat add chocolate chips, butter, water. Stir until smooth.
- Add cocoa and remove from heat.
- Meanwhile, a mixing bowl, beat eggs 4 minutes. Add sugar and vanilla. Beat until smooth.
- Slowly mix in chocolate mixture.
- Pour into a pan and bake 40 - 45 minutes, until it bounces back to the touch.
- Allow to set before slicing.
Notes
- The toothpick test doesn't work on flourless desserts. Instead, to ensure it's thoroughly baked, do the touch test. If it bounces back to the touch, it's ready! If it looks like jello in the center, add a little more time.
- Thoroughly grease baking dish before pouring mixture in. This is my go to baking spray.
- Store covered at room temperature or up to a week refrigerated.
Nutrition
Originally published October 2013, updated October 2019.
So these aren’t fudgy????
I’d like to try these, but I thought that water would make the chocolate seize-up — could you please clarify?
Liz, the recipe is correct and it’s amazing! I promise, you won’t be disappointed. Enjoy!
Liz, it is fine because the water is added before the chocolate chips are melted. If the water was added after, it would then seize up.