Made with melted chocolate, butter, eggs, and cocoa powder, these fudgy Flourless Brownies bake up dense, full of chocolate, and completely irresistible.
This is one of my favorite brownie recipes when I want something a little extra decadent. The texture is almost truffle-like once chilled, and the chocolate flavor really shines. Plus, since they’re naturally gluten free, they’re a great dessert to serve when you’re baking for a crowd with mixed dietary needs.
They’re easy to make, require just a handful of ingredients, and deliver that deep chocolate payoff every brownie lover hopes for. Try our Chewy Gooey Flourless Cookies too!
I’m not gonna lie. These are rich. Really rich. That’s what happen when your brownie is focused on chocolate, butter and eggs and sugar for texture (and not flour). If you’re truly a lover of all-things-chocolate, this brownie recipe will be a good recipe for you try. It’s chocolate madness.
What Makes These Brownies Different?
Unlike traditional brownies that rely on flour for structure, these brownies use eggs and melted chocolate to create a dense, luxurious texture. Baking them just until set keeps the centers moist, while chilling them before slicing gives you clean edges and an almost ganache-like bite.
If you love brownies that are more fudgy than cakey, this recipe is for you.
This recipe comes from a new cookbook by Mark Bittman: How to Bake Everything: Simple Recipes for the Best Baking. This book is a “no brainer” to have on your cookbook shelf if you’re into baking at all. It’s a thick book, and you’ll find recipes for anything and everything that have to do with baking… from breads to cookies to cakes and more. It’s not all just sweets- there are plenty of savory baking options included in the book too.
How to Make Flourless Brownies
- Melt the chocolate and butter: Gently melt the chocolate and butter together until smooth and glossy.
- Beat eggs and sugar: Beating the eggs with sugar helps give the brownies structure and a shiny top.
- Combine everything: Mix in vanilla, melted chocolate, and cocoa powder.
- Bake and cool: Bake until just set, then cool completely before slicing.
Recipe Tips
- Use good-quality dark chocolate for the best flavor.
- Don’t overbake—the center should be just set.
- For clean slices, chill the brownies before cutting.
- Line the pan with parchment for easy removal.
- An 8-inch pan yields thicker, extra-fudgy brownies.
Serving Ideas
These brownies are wonderful on their own, but also delicious served with a powdered sugar dusting. Add a scoop of vanilla ice cream on top while they’re still warm and gooey! Whipped cream and berries are always delicious with chocolate brownies. And a chocolate sauce or caramel sauce drizzle turns them into a decadent, over-the-top dessert!
Storage Tips
Store brownies in a covered container at room temperature for 1 to 2 days. Refrigerate for a firmer, fudgier texture. Freeze in an airtight container for up to 2 weeks.
Flourless Brownies
Ingredients
- 8 ounces dark chocolate, chopped
- 1 cup (2 sticks) salted butter
- 4 large eggs
- 1 cup granulated white sugar
- 1 teaspoon vanilla extract
- ¼ cup unsweetened cocoa powder
Instructions
- Preheat the oven to 350℉. Spray an 8 or 9 inch square pan with nonstick spray or line with parchment paper and spray the parchment. (Note: an 8 inch pan will yield thicker brownies like you see in the photos on this post.)
- Combine the chocolate and butter in a saucepan over low heat, stirring often until melted and smooth. Remove the pan from heat and let cool slightly.
- In a large bowl, use a hand mixer to beat the eggs and sugar together until thick. Mix in the vanilla, and then gradually mix in the chocolate. Then mix in the cocoa powder.
- Scrape the batter into the prepared pan and spread it into an even layer. Bake 30 to 35 minutes or until the center is just set. Cool completely before cutting. I like to refrigerate these and cut them when they are well chilled (they cut better).
Notes
- If you are making this recipe gluten free, just be sure to use brands of chocolate and vanilla extract that are known to be GF.
- Store in a covered container for a day or two or freeze in a covered container and enjoy over the course of a couple of weeks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is there such a thing as 8oz dark chocolate bar, bars I’ve seen are 3.30, 3.52, hard to figure out exactly 8 oz. Any suggestions
Would like to make 24 flourless browinies, what pan size do you suggest. I was thinkinking a 13×9?
Can you please advise if you can substitute Stevia for the sugar…thanks
I haven’t tried this recipe with an alternative sweetener, but you can certainly experiment!
I made these yesterday and cut them today and they were delicious. Follow the recipe exactly as it is written and you will be successful too.
This recipe has too much butter for the amount of other ingredients. It is literally oozing butter and is much too rich! Suggest using 1 stick rather than 2 sticks of butter.
I didn’t have that issue…
I made these exactly as the recipe stated and they were amazing!! Seriously the best brownies I have ever made. Thank you for the recipe!
Awesome, glad you liked them so much!