Fudgy Flourless Brownies

Fudgy Flourless Brownies
No flour, no problem! I hope you're ready for the fudgiest, richest, most luscious, FLOURLESS brownie recipe. I also hope you have some chocolate on hand.

Fudgy Flourless Brownies
If you're like me and you love that center piece of the brownie pan - the one that's just baked, a little gooey, and super fudgy - these are for you. EVERY piece is the "center piece." There really aren't crispy edges here and these brownies are certainly not cakey. I keep flashing back to Judy Blume's book Superfudge for a reason.

Fudgy Flourless Brownies recipe
Here's what you'll need. A few substitutions ideas for using what you have: espresso powder can be omitted, chocolate chips can be swapped for chopped chocolate, Dutch-process cocoa can be swapped for natural, and more granulated sugar can stand in for the brown sugar.


You'll start by melting the butter and sugars together. Then, the chocolate chips get added in.

Next up, you'll whisk in the eggs, then add the remaining ingredients. It all gets mixed right in the saucepan.

pan lined with foil for brownies
Pour it into a foil-lined pan (lifting it out after baking makes for easier cutting.)

Fudgy Flourless Brownies
Once cooled, you'll pop the brownies in the fridge. Because they are SO fudgy, they're best chilled. If you're in the mood for something really decadent, Mr. E paired his with ice cream last night. Ooh-la-la!

Fudgy Flourless Brownies

1/2 cup salted butter
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 cup bittersweet (or semisweet) chocolate chips
3 eggs
1 teaspoon vanilla
1/2 teaspoon espresso powder
1/4 cup Dutch-process cocoa

Preheat oven to 350. Lightly grease an 8x8 pan. Line with foil, leaving overhang on sides. Grease the foil.

Place the butter in a small saucepan over medium-low heat. Once the butter starts to melt, stir in the sugars, stirring until the butter is completely melted and sugar has dissolved. Continue cooking for 1 minute but do not bring to a boil. Remove from heat. Stir in the chocolate chips until melted.

Whisk in the eggs one at a time. Stir in vanilla, espresso powder, cocoa until combined.

Pour into the prepared pan and bake for 22-25 minutes until done. The brownie will puff up a bit but will deflate as it cools. Cool completely, then refrigerate. Lift foil out of the pan for cutting. Serve chilled.

[NOTE for #quarantinebaking: espresso powder can be omitted, chocolate chips can be swapped for chopped chocolate, Dutch-process cocoa can be swapped for natural, and more granulated sugar can stand in for the brown sugar]

Fudgy Flourless Brownies
I will make these even when I have flour in the house; they're that good. If you want a flour-based brownie recipe, though, here are just a few of our favorites:

9 comments

  1. I am going to make these today!!! Thank you.

    ReplyDelete
  2. I have flour, but I'm making these today anyway. I made cookies to decorate but forgot to go get Meringue Powder! Do you have any suggestions or a recipe that doesn't use it? I don't want to have to go to the store.

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    Replies
    1. Cocoa Mom, you can use egg whites, and also the liquid from a can of garbanzo beans, believe it or not! It's called aquafaba, Google how to use that.

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  3. Bridget, I have another delicious recipe for flourless brownies, I'll have to compare! Flourless brownies are the best!

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  4. Can’t wait to make this.
    My family will love this.
    happy wheels

    ReplyDelete
  5. I will copy your recipe to make it for my family, I think they will be good for 5 people and as a companion I will make or put a little butter ice cream

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  6. I think these sweets will serve me as dessert for these days of quarantine

    ReplyDelete
  7. Very Informative & Interesting article. I really enjoyed reading it.
    Thanks 8 pool ball

    ReplyDelete
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    ReplyDelete

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