These flourless gluten-free chocolate brownies are the perfect dessert choice for anyone looking to cater to dietary restrictions without sacrificing taste. By using rich, decadent chocolate and a fudgy texture, these brownies satisfy people with a gluten allergy and even those without.
We found out our daughter had a gluten intolerance when she was in elementary school and I was making anything and everything under the sun to make her feel like she wasn’t missing out. Her stomach doesn’t seem to bother her as much now that she’s older and has more control over what she eats, but these brownies remain a family favorite. I’ve been making them this way for several years and don’t plan to stop anytime soon.
These amazing chocolate brownies do not contain any flour, which means they are safe for those with a gluten allergy to consume. They are decadent, so full of chocolate flavor, dense and fudgy. I will pre warn you – they are REALLY chocolatey.
Ingredients
To make these delicious flourless gluten-free chocolate brownies, you’ll need a handful of pantry ingredients:
- 12 oz. of chocolate chips
- 6 Tbsp. unsalted butter
- ½ cup sugar
- â…“ cup cornstarch
- ÂĽ cup of unsweetened cocoa powder
- 3 large eggs
- 1 teaspoon of vanilla extract
- ÂĽ teaspoon of salt
How to Make Flourless Brownies
- Begin by lightly buttering an 8×8 pan and sprinkling a little cocoa powder on the bottom and hitting the pan around to evenly coat it. This helps prevent the batter to sticking to the pan and the chocolate cocoa powder is the same color as the brownies so no one will know you dusted it. You can also use parchment paper if you choose as an alternative.
- Combine the cornstarch, cocoa and salt. Set aside.
- Melt the chocolate and butter together over low heat until fully melted. Add the sugar.
- This next step is important – take the pan OFF the heat before adding the vanilla and the eggs. It’s very easy to scramble the eggs here so having them at ROOM TEMPERATURE is important.
- Add the dry ingredients and stir to combine.
- Spread the batter evenly into the prepared baking pan and bake for 30-35 minutes.
- Cut into squares and serve!
More Gluten Free Desserts:
FLOURLESS CHOCOLATE BROWNIE RECIPE
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Awesome Flourless Brownies (means Gluten Free!)
- Total Time: 35-40 minutes
- Yield: 9 brownies 1x
Description
A gluten free, flourless brownie that is over the top chocolately and gooey. A word of caution: a large glass of milk will be needed
Ingredients
- 6 Tbsp Unsalted Butter
- 12 oz Chocolate Chips (you can break up a full size bar also)
- â…“ Cup Cornstarch (or Arrowroot)
- ÂĽ Cup Cocoa Powder
- ½ tsp Sea Salt
- ½ Cup Sugar
- 3 Large Eggs (ROOM TEMPERATURE)
- 1 teaspoon Vanilla Extract
- chopped nuts (optional)
Instructions
- Preheat the oven to 350°F.
- Lightly butter an 8×8 square baking pan and then sprinkle about 1 Tablespoon of cocoa powder in it and hit the pan on all sides so it has a nice coating of powder. Set the pan aside.
- In a very small bowl combine the cornstarch, cocoa powder and salt (if you are using salted butter, then just omit the salt in this step). Set aside.
- In a saucepan over very low heat, slowly melt the butter ~ add chocolate chips and let them melt completely.
- Stir the sugar into the melted chocolate & butter in 3 stages and stir to combine each time.
- Take the pan off the heat and add the vanilla – stir to combine.
- Using a whisk, add the eggs one at a time, whisking after each one.
- Finally, add the mixed cornstarch and cocoa powder to the chocolate and stir.
- Pour into your greased pan and bake it on the middle rack of your oven for 20-25 minutes or until a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
Nutrition
- Serving Size: 1 brownie
- Calories: 359
- Sugar: 30.8 gr
- Sodium: 159 mg
- Fat: 20.5 gr
- Saturated Fat: 13.9 gr
- Carbohydrates: 39.4 gr
- Fiber: 2 gr.
- Cholesterol: 91 mg
Absolutely delicious. I brought these to a large gathering and received many compliments. Used the arrowroot starch option, sweetened with coconut palm sugar and reduced sweetener by half (the chocolate chips were plenty sweet). I browned the butter and it gave an amazing depth of flavor.
these were amazing! Made them for a party & everyone raved!
Has anyone tried these with monk fruit or stevia to make it low carb?
These brownies are outstanding! I made them for a friend and they were better than my regular brownies! I live in Colorado so I changed the recipe a bit. If you are high altitude, using 4 to 5 tblsp and adding an egg yolk worked perfect for me. Thanks for an awesome recipe!
thanks so much Shannon!
My daughter is dairy free so no chocolate bars or chips. Would all cocoa powder work? Thanks!
Can you replace the cane sugar with greek honey?
Can you use regular sugar? I’m in Spain and cane sugar is kind of hard to find. Let me know if you have ever experimented with that? Or anyone has?
I made this exactly as directed. It is perfect! Crunchy, bit tender top and moist center. Hubby can no have flour and I’m going to surprise him with these…Thank you for the recipe!
So bummed by these, I changed one thing….substituted coconut sugar for the refined. After 20 minutes they smelled a bit burned and were crumbling. They look so delicious in your photo, I’ll try again with cane sugar, I’m always looking for a really good gluten free brownie recipe…….so sad!
Kristi unfortunately there is a difference between coconut sugar and cane sugar. I’m sorry they didn’t turn out for you. I encourage you to give them another try following the recipe. Let me know how it turns out. 🙂
You don’t put baking powder or baking soda??
nope
Hi. This recipe looks good. I am wondering about the cornstarch. You used all organic ingredients, but cornstatch is typically made from genetically modified corn. I’m going to try using organic tapioca flour instead.
Just wanted to let you know that these are now my GO-TO Brownies!
I’m still breastfeeding our 7m old who appears to be having some kind of reaction/allergy to gluten (even through my breast milk). So being the sweet tooth addict that I am I’ve been scouring all over Pinterest for the perfect quick fix. And you Ms Thang have nailed it on the head! Thank you! Perfect addition to our Game Day Menue too! #GeauxTigers
Note: I did kind of mess up (then quickly fix) following your instructions but was able to save the day. I accidently put in an entire bar of butter so I just added a smidge more chocolate (cause can you really have too much? Don’t answer that! LOL) and 1 extra egg! Hooray! I’m happy to report no brownies were tossed out in this near death by chocolate experience!
Thanks again!
thank you for the comment ~ that was very sweet. I’m glad you liked the brownies, I mean like I’ve said before, what’s not to like, right? And no brownies hitting the garbage is always a good thing!
Wow. THESE. ARE.FA.BU.LOUS! I mean, gluten free cakes are often too dry and their texture is not quite what I love, but this recipe is perfect , the brownies come out moist and tender. In french we say “fondant” ; it litteraly melts.. I added dark chocolate chips, next time I will add white or milk chocolate chips to balance the delicate bitterness of cocoa… Thumbs up from the French Alps!
I LOVE receiving comments like that adeline! I worked for quite a while on those brownies and to say they are chocolately is an understatement, wouldn’t you agree? LOL
my little guy is also dairy-free. Have you ever tried a substitute for the butter? I usually buy him Earth Balsnce soy free spread and wondering if this would work. He would love to be able to eat a yummy treat like these!
I have not tried a butter substitute Lisa so unfortunately I cannot offer any advice on that one. Anyone else have any suggestions?
You could try using coconut oil
Lisa, Earth Balance cubes of butter should work well. I’ve used the regular and soy free when baking and haven’t experienced any problems. However, I would advise using the “cubes” as I have learned that the Earth Balance that comes in the plastic containers contains more water.
Awesome is right – oh my chocolates goodness
so glad you liked them Nancy!
Hello! I’d love to try these brownies, but I’m not supposed to have corn and we don’t have any arrowroot powder. What can I use instead of cornstarch?
I don’t know what I did but these turned out very crumbly. They had a good flavor but I couldn’t cut them into bars. And I used very expensive dark chocolate:(
I’m sorry Pam. I can’t imagine what went wrong. Sometimes I find if I don’t let them cool completely before cutting them that can happen. I also use a plastic knife when cutting them. I’ll have to make them again and see if I can’t try and help you better.
all right Melissa, I’m making these today and let’s see what’s going on for you.
Not only were these the best gf brownies I’ve ever had, they might be the best brownie I’ve ever had in general! Thanks for an unbelievably scrumptious recipe!
THANKS Kelly !!
My six year old, who has celiac disease, said they were awesome. The rest of our family couldn’t even tell they were gluten. Fabulous recipe!
Thanks so much Ranae. My daughter has a gluten sensitivity so I’m always on the hunt for recipes that she can enjoy as well. Instead of always making two of everything (one regular and one gluten free) I’ve just switched to gluten free now since I’m finding we like the GF version better!
would like calories and carbs for this recipe
I’m working on it Berna. It’s not that easy to provide nutritional content for these recipes but I’m working on a reliable program that will convert them for me. I’ll have to go back through 200 recipes now so it will take a little time. Thanks for your comment!
These look great. However, refined sugar is greatly processed and horrible for the body. I think it would be better to replace the sugar with a more natural sweetener like raw honey, stevia, or coconut palm sugar. Also, cornstarch = GMO. I would suggest replacing it with arrrowroot powder. Sea salt, grass-fed butter, and eggs from pastured chickens are always a plus. : )
Hi Melissa! Thanks for your comment. I wanted to clear up that we don’t use white refined table sugar anymore due to the process it goes through to make it that way. We use organic cane sugar which is a form of sugar that is extracted from raw sugar cane. The only difference between organic sugar and normal sugar is that organic sugar is extracted from raw sugar cane without the application of any additives or synthetic chemicals. In general, most people would not like to go with something that is genetically modified when they are looking for an organic product. This is the reason why most of the organic sugar comes from sugar cane since mostly sugar beet producers make use of seeds that are genetically modified. As for the cornstarch, you are correct and we have switched over to arrowroot and I probably should change that to reflect it in this recipe. Thanks again!
I’m getting ready to make them now. Can’t wait to eat them. I’m going replace the sugar with raw honey. I’ll let you know how they turn out. : )
I made them. The only thing I found odd was adding the eggs. I added them to the melted chocolate and found that it sort of cooked the eggs a bit. Should I have added the eggs when the mix cooled a bit?
You need to temper the eggs, add a little warm chocolate to your egg mixture to warm them up without cooking them then slowly add the eggs into the chocolate while whisking away constantly while you do.
Organic ingredients are required to be non-GMO in order to earn the certification.
I have been searching for a ‘from scratch’ gluten free brownie recipe. Made these today. They are delicious!!!! Thank you
These were the best gluten free brownies I have had. I have been on a search for a good recipe since I became highly allergic to wheat. I will not look any further. Thank you for helping me find the best gooey and dense brownie .:)
what a nice comment, thank you. I’m glad you enjoyed them!