Flourless Brownies

Flourless Brownies Recipe

  • Servings: 9 brownies
  • Difficulty: easy
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Adapted from Natalie’s Rich Fudgy Flourless Brownies from Life Made Simple


  • 6 tablespoons unsalted butterphoto 2 (5)
  • ¾ cup granulated sugar
  • 8 ounces dark chocolate (chopped or in chips)
  • 2 eggs, room temperature–the room temperature thing is important for this recipe!
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsweetened cocoa powder (mine was dark, but regular is fine too)
  • 3 tablespoons cornstarch
  • ¼ teaspoon salt
  • optional mix-ins: nuts, coconut, chocolate chips, etc


1. Get your eggs out of the refrigerator.
2. Put a cup or so of water in a sauce pan over medium-high heat.  Place a ceramic (or a different type of heat safe bowl) on top of the sauce pan to create a double boiler.  If you have a double boiler then use that.  Add butter, chocolate, and sugar, and stir until melted and combined.  You want to stir so that there aren’t a lot of lumps, adjusting the heat as necessary.  Remove the bowl from the heat.
3. While you let the chocolate mixture cool, preheat the oven to 350°F and line an 8 inch square baking pan with foil and spray with nonstick cooking spray.
4. In a separate bowl, whip the two eggs like you were making scrambled eggs.  Add vanilla and scrambled eggs to the chocolate mixture, whipping the batter kind of vigorously so that the eggs don’t start cooking from the heat!  This may sound intense–but you will really be fine and is very easy.  After you do it, you’ll probably think I was crazy for making such a big deal out of it.  But if I didn’t caution you, and your eggs cooked, you’d be mad at me.  After the eggs and vanilla are added, the batter will be smooth and glossy and much thicker.
5. Next add in the cocoa powder, cornstarch, and salt and mix a little bit longer.  The batter should once again be glossy.
6.  Pour the batter into the prepared pan and bake for about 35 minutes.  These brownies are really fudgy.  When a knife is inserted in the center it won’t come out clean–but it shouldn’t be liquidy.  If you like brownie batter, this type of brownie is for you!
7. Wait (if you can–I couldn’t) until they are completely cool before cutting.  This just helps prevent the brownies from being a little crumbly.  


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