Best Flourless Brownies Recipe
User Reviews
4.5
Best Flourless Brownies Recipe
Description
Best Flourless Brownies Recipe uses unsalted butter melted with brown and granulated sugars and chocolate chips to form a rich batter. Eggs are added one at a time with beating to achieve a smooth and somewhat aerated mixture. Cocoa powder and cornstarch thicken the batter since it contains no flour. Baking in an 8x8 pan at 350°F yields brownies with a crackled top and fudgy inside. The absence of flour and leavening means the texture is dense but tender rather than cakey.
The combination of butter, chocolate chips, and sugars creates a moist, chewy texture. The cocoa powder enriches the chocolate flavor while cornstarch slightly firms the brownies without making them cakey. Baking just until the crackled surface forms avoids dryness and graininess.
These brownies suit anyone avoiding flour or wanting a concentrated chocolate dessert. They can be sliced and enjoyed plain or topped with frosting for extra richness. Avoid overbaking to keep the ideal fudgy texture.
Butter can be substituted with margarine without affecting texture or flavor. Avoid microwaving to melt ingredients as this can cause graininess. Thorough mixing is key since there is no leavening to compensate for uneven batter. Overmixing won't harm texture here. For richer results, chocolate frosting can be added after baking.
Ingredients
- 8 tbsp butter unsalted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 8 oz chocolate chips
- 2 egg
- 1 tsp vanilla
- 4 tbsp cocoa powder
- 2 tbsp cornstarch
Instructions
- Preheat the oven to 350F. Coat an 8x8 baking pan with non stick spray and line with a parchment paper.
- Place butter, brown and granulated sugar and chocolate in a pan over medium heat until all melted. Let cool for a minute.
- Mix in the eggs one at a time using an electric mixer (this is important). Beat very well after each addition.
- Add in vanilla, cocoa powder and cornstarch. Mix well.
- Transfer the brownie batter into the prepared baking pan. Pound the pan on the counter twice.
- Bake in the heated oven for 30 minutes until the top is crackled.
Notes
- Margarine may replace unsalted butter without changing texture or flavor.
- Melt butter, sugars, and chocolate over medium heat rather than microwaving to prevent graininess.
- Choose a chocolate chip brand that melts smoothly and matches your flavor preference.
- Mix all ingredients well; no baking powder means overmixing won't hurt the brownies.
- Do not overbake or the brownies become hard and grainy.
- Optional frosting can be applied after baking for richer texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16slices
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 38mg | 13% |
| Sodium | 20mg | 1% |
| Potassium | 31mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 236IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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