Flourless Chocolate Brownies
These Flourless Chocolate Brownies are rich, fudgy, and gluten-free! Perfect for satisfying any chocolate craving with intense flavor and gooey texture.
Equipment
- Oven
- Mixing Bowls
- Whisk
- Spatula
- 8x8-inch baking pan
- Parchment Paper
Ingredients
- 1/3 cup Melted Butter
- 8 ounces Semi-Sweet Bakers Chocolate chopped
- 1 cup Granulated Sugar
- 1/4 teaspoon Salt
- 1 teaspoon Vanilla
- 2 large Eggs beaten
- 3 tablespoons Dark Cocoa Powder
- 2 tablespoons Cornstarch
- 1/4 cup Chocolate chips or chocolate chunks
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving some overhang on the sides for easy brownie removal.
- In a medium saucepan, combine the chopped semi-sweet chocolate and melted butter over low heat. Stir gently until completely melted and smooth. Remove from heat and let it cool slightly.
- Once the chocolate mixture has cooled a bit, whisk in the granulated sugar, salt, and vanilla extract until combined.
- Beat the eggs in a separate bowl, then add them to the chocolate mixture. Stir until the mixture is glossy and smooth.
- Sift in the dark cocoa powder and cornstarch. Gently fold the dry ingredients into the chocolate mixture using a spatula until just combined. Do not overmix.
- Fold in the chocolate chips or chunks for added texture and richness.
- Pour the brownie batter into the prepared baking pan and spread evenly. Bake for 20-25 minutes, until edges are set and center has a slight jiggle. Toothpick should come out with moist crumbs.
- Remove from oven and let cool in the pan for 15 minutes. Lift brownies out using parchment paper and cool completely on a wire rack. Cut into squares and serve.
Notes
- Let the chocolate mixture cool before adding eggs to avoid scrambling.
- Do not overbake; brownies should be slightly underbaked for fudgy texture.
- Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.