These fudgy flourless brownies are naturally gluten free, so easy to make and have gorgeous crackly, paper thin crusts. They’re rich and chocolatey, and the perfect way to satisfy your sweet tooth.
Fudgy, naturally gluten free, no fancy or weird ingredients like black beans or avocados, just good old fashioned shiny crust flourless brownies! I’m obsessed with these.
They’re made with just 8 simple ingredients (including salt!), and you most likely have all of them in your pantry already.
Even though they’re gluten free brownies, I promise they taste (and look) just like your favorite boxed brownies with loads of butter, gluten and sugar.
These brownies are definitely fudgy rather than cakey because of the lack of flour and leavening like baking soda.
However, you can easily make the middle less gooey by simply baking them for longer! Even a few minutes will allow the centers to set really nicely, just depends on what you prefer. If yu love this recipe, try my flourless chocolate cake or protein brownies next!
How to make flourless brownies
PREHEAT. Preheat the oven to 350 degrees Fahrenheit.
MELT CHOCOLATE. Add 1 cup of chocolate chips to a bowl with the coconut oil. Melt in the microwave at 30 second intervals, stirring between each. let cool for a few minutes.
MIX WET. Meanwhile, beat together the eggs, sugar and vanilla with an electric mixer. Beat in the chocolate once it has melted and cooled slightly.
ADD DRY. Fold in the cocoa, tapioca and salt until well combined. Fold in the remaining 1/2 cup of chocolate chips.
ADD TO PAN. Transfer to an 8×8 pan lined with parchment paper.
BAKE. Bake for 22-28 minutes. I usually do 25 minutes, but the longer you do the more set/well done the center will be if that’s what you prefer.
SERVE. Let cool, then slice around the edge so the parchment will easily lift out of the pan. Cut into 16 squares and enjoy!
Why this recipe works
Baking without flour might seem like something you’d only do when you’re out of flour and can’t run to the grocery store, but after you try these flourless brownies, you’ll be hooked on the idea!
In traditional brownies, flour works to bind everything together and add bulk. In these brownies, we’ll be using melted chocolate, eggs and a bit of tapioca or corn starch for binding.
The crackly top comes from whipping together the eggs, sugar and melted chocolate, which creates a meringue like top as the brownies bake.
For best results, as soon as the batter is ready, get it into the pan and into the oven as fast as possible! Once the batter settles, you’re less likely to have crackly tops.
The best chocolate for brownies
You need two forms of chocolate for this recipe, chocolate chips and cocoa powder. For the cocoa, I like dutch processed since there is no baking soda or baking powder in the brownies.
For the chips, I like semi-sweet because they have just the right amount of sweetness that pairs well with the other sugar in the recipe.
How to store & freeze
These flourless brownies will keep at room temperature for about 3-5 days. I suggest storing them in an air tight container once they have cooled completely.
They will store for a bit longer in the fridge and you can just reheat them in the microwave so they’re good as new!
I have not tried this, but I do think these brownies would freeze well. Let them cool, slice, then transfer to a freezer safe bag. You can pop them right into the oven to defrost until warm through the center.
Variations and Substitutions
Eggs. Unfortunately, there is not a good substitute for eggs in this recipe.
Since we need three whole eggs, replacing with flax eggs, applesauce or any other egg replacer just won’t work. If you need a vegan recipe, try these vegan brownies!
Sugar. Any kind of granulated sugar will work here! I used regular old cane sugar, but coconut or light brown will also work. I do not recommend a liquid sweetener since the recipe is flourless and there wouldn’t be anything to absorb that excess moisture.
However, white granulated sugar will give the brownies the shiniest/most crackly top. Other types of sugar won’t do this as well.
Tapioca Starch. Because these are flourless, we do need a bit of starch just to ensure the brownies aren’t totally mushy. You can use tapioca, arrowroot, or cornstarch.
Coconut oil. I always suggest refined coconut oil to prevent any strong coconut flavor from lingering in.
You can use vegan butter or regular butter instead, but I find coconut oil yields a shinier/more crackly crust than butter in brownies!
More desserts you’ll love!
- Gluten Free Blondies
- Almond Flour Chocolate Chip Cookies
- Paleo Double Chocolate Cookies
- Oat Flour Brownies
Lastly, if you want more recipes straight to your inbox, be sure to subscribe to my email list. As always, if you make this recipe, be sure to tag me on instagram and leave a comment below so I can see your creation!
by: claire cary
- Preheat the oven to 350 degrees Fahrenheit.
- Add 1 cup of chocolate chips to a bowl with the coconut oil. Melt in the microwave at 30 second intervals, stirring between each. let cool for a few minutes.
- Meanwhile, beat together the eggs, sugar and vanilla with an electric mixer. Beat in the chocolate once it has melted and cooled slightly.
- Fold in the cocoa, tapioca and salt until well combined.
- Fold in the remaining 1/2 cup of chocolate chips.
- Transfer to an 8×8 pan lined with parchment paper.
- Bake for 22-28 minutes. I usually do 25 minutes, but the longer you do the more set/well done the center will be if that's what you prefer.
- Let cool, then slice around the edge so the parchment will easily lift out of the pan. Cut into 16 squares and enjoy!