Flourless Brownies
These Flourless Brownies are rich, fudgy and gluten free brownies. Perfectly chewy edges, fudgy in the middle, and crinkle tops!
Servings: 9 brownies
Calories: 164kcal
Ingredients
- 6 tablespoons salted butter
- 8 ounces bittersweet baking chocolate chopped
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup unsweetened cocoa
- 3 tablespoons corn starch
- 2 tablespoons chocolate chips for topping
Instructions
- Preheat the oven to 350 degrees F and line an 8x8-inch baking pan with parchment paper and set aside.
- In a large mixing bowl, melt the butter and chopped chocolate in the microwave at 30-second intervals, stirring between each one until melted and smooth.
- Beat in the sugars with a hand mixer on medium speed until fully incorporated.
- Add the eggs one at a time, mixing after each addition. Then beat in the vanilla.
- Sift the cocoa powder and corn starch into the bowl and beat until smooth.
- Transfer the brownies batter to the prepared baking pan and smooth it out with a rubber spatula. Sprinkle the chocolate chips over the top of the batter.
- Bake for 20 to 25 minutes until done. A film should form on the top of the brownies and the center shouldn’t wiggle.
- Let brownies cool in the pan before enjoying.
Notes
Unsalted butter may be used, but I recommend adding 1/4 teaspoon of salt to the batter.
Semi-sweet chocolate may be used instead of dark bittersweet, however, I don’t recommend using milk chocolate.
Use a plastic knife to cut warm brownies with clean cuts.
Nutrition
Serving: 9g | Calories: 164kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 77mg | Potassium: 61mg | Fiber: 1g | Sugar: 17g | Vitamin A: 286IU | Calcium: 16mg | Iron: 1mg