Flourless Brownies

a close up photo of flourless brownies on a piece of parchment paper

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5 from 2 votes

These easy flourless brownies are made with a few basic pantry ingredients to create fudgy delicious brownies.

Prep Time5

Cook Time40

Total Time45

Course: Dessert

Cuisine: American

Servings:

Author: Katie G.

Ingredients

6 tablespoons unsalted butter
3/4 cup granulated sugar
8 ounces semisweet chocolate chopped
2 large eggs room temperature
1 teaspoon vanilla extract
1 tablespoon unsweetened cocoa powder sifted
3 tablespoons cornstarch sifted
1/4 teaspoon salt
flaked sea salt or Fleur de sel optional for garnish

Instructions

Preheat oven to 350 degrees Fahrenheit. Line an 8x8 square pan with foil and spray lightly with baking spray; set aside.
In a small saucepan set over low heat, melt the butter. Using a spoon or spatula, stir in the sugar until incorporated. Add the chopped chocolate, stirring until smooth. Remove from heat and add the eggs, one at a time. Add the vanilla extract and stir until incorporated.
While mixing, slowly add the cocoa powder, cornstarch and salt. Using the spoon or spatula, beat the batter vigorously until smooth and shiny, about 1 to 2 minutes. (Make sure the batter is smooth and shiny before pouring into the pan.)
Pour the batter into the prepared pan and bake for 28 to 30 minutes or until the brownies are set in the center. Remove from the oven and let cool in the pan for at least one hour.

Notes

Storing: Flourless chocolate brownies will stay fresh outside of the fridge for 3-4 days in an airtight container. Storing them in the fridge will extend the freshness for up to 1 week, but they may be a bit chewier in texture.

Freezing: To freeze any leftover brownies without flour, place them on a parchment-lined baking sheet after they are completely cooled. Freeze overnight until solid, then transfer them to an airtight container or freezer-safe bag for 3-4 months. Thaw on the countertop before serving.

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