These flourless brownies are simple to make with basic ingredients you likely have on hand. They’re rich, indulgent, and naturally gluten-free.
This post was originally published in June 2018 and has been updated with additional information; the recipe itself is unchanged.
If you love a fudgy brownie, these flourless brownies will satisfy that craving perfectly. They’re dense and chocolatey—almost like a slice of fudge—and they’re excellent served warm with vanilla ice cream and a drizzle of hot fudge. A few chopped walnuts add a nice crunch, if you like.
Why you’ll love these flourless brownies:
- They’re easy to make.
- They freeze well for future treats.
- They come together quickly when a chocolate craving strikes.
How to melt the chocolate for your brownies
Melting chocolate is straightforward, but a few simple tips will keep you from scorching it:
- Place finely chopped dark chocolate and unsalted butter in a microwave-safe bowl.
- Heat in 30-second intervals, stirring after each, until the mixture is completely melted and smooth.
Notes:
- If you don’t have a microwave, melt the chocolate and butter on the stovetop over medium-low heat, stirring frequently. Don’t walk away.
- Chop chocolate finely so it melts faster and more evenly.
- Cut butter into smaller pieces to speed melting.
- Short intervals and frequent stirring prevent burning—don’t try to rush the process with long heating times.
How to make flourless brownies
- Combine eggs and sugar in a bowl and beat with an electric mixer until the mixture is thick and pale—this takes several minutes.
- Beat in vanilla extract, espresso powder, and salt.
- Gradually beat in the cooled chocolate-butter mixture.
- Add the cocoa powder and beat until just combined.
- Pour the batter into a prepared 9-inch baking dish and bake for about 30 minutes, until the center barely jiggles when you tap the pan.
Notes:
- Beating the eggs and sugar until very thick is important for structure and texture—don’t rush it.
- Sift cocoa powder if it’s clumpy before adding it to the batter.
- You can use an 8-inch pan for thicker brownies; increase the baking time to 35–45 minutes.
Can I use chocolate chips in this recipe?
You can add up to 1 cup of chocolate chips as a mix-in (semi-sweet, white, or your favorite) after you stir in the cocoa powder. Replacing the chopped dark chocolate with chips is possible, but I recommend using good-quality baking chocolate when you can—the recipe has few ingredients, so each one matters for flavor and texture.
Good options include quality dark chocolates from familiar brands; choose a chocolate you enjoy eating on its own for the best result.
How to store flourless brownies
Keep leftover brownies in an airtight container at room temperature for 1–2 days, or refrigerate for up to 3 days. For longer storage, wrap tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw overnight in the fridge or warm in the microwave and serve with ice cream and hot fudge.
A few more chocolatey desserts
Heavenly Hash Cake
Triple Chocolate Cheesecake
Raspberry Brownies
Chocolate Chip Pie
Chocolate Coconut Bars
If you make these flourless brownies, share your thoughts in a comment and consider posting a photo on Instagram—tag @theitsybitsykitchen so the recipe author can see.
These delicious flourless brownies are easy to make with simple ingredients and are naturally gluten-free.
Dessert
American
- 8 ounces dark chocolate finely chopped
- 1 cup unsalted butter cut into chunks
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon espresso powder
- 1/4 teaspoon salt
- 1/4 cup cocoa powder*
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Preheat the oven to 350°F. Spray a 9-inch square baking dish with cooking spray and set aside.
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Combine the chocolate and butter in a microwave-safe bowl and heat in 30-second intervals, stirring after each, until melted and smooth. Let cool for 5 minutes.
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In a large bowl, combine eggs and sugar. Beat with an electric mixer on medium-high for several minutes, until very thick. Add vanilla, espresso powder, and salt and beat to combine.
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Gradually beat in the cooled chocolate-butter mixture, then beat in the cocoa powder until combined.
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Pour batter into the prepared pan, smooth the top, and bake 30–35 minutes, until the center just barely jiggles when you tap the pan.
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Cool completely on a wire rack before slicing and serving.
- *Sift cocoa powder if it’s clumpy.
- You can use chocolate chips in a pinch, but high-quality baking chocolate yields the best flavor.
- Stir in up to 1 cup of chocolate chips or chopped nuts after adding the cocoa powder.
- For an 8-inch pan, increase baking time to 35–45 minutes for a thicker brownie.
- Store brownies in an airtight container at room temperature for 1–2 days or refrigerate for up to 3 days.
- Wrap tightly and freeze for up to 3 months.
Adapted from a recipe in How to Bake Everything.