Flourless Brownies (Gluten-Free)
User Reviews
5
Flourless Brownies (Gluten-Free)
Description
These brownies start by melting butter with sugar, cocoa powder, and salt over simmering water, heating to a specific temperature to create the right fudgy base. After cooling slightly, eggs and vanilla are incorporated by stirring vigorously, which helps develop structure without flour. Almond flour is then folded in, lending nuttiness and moisture, while walnuts contribute texture.
Baking in a parchment-lined pan allows easy removal after cooling to serve fudge-like squares. The texture is dense and moist rather than cakey, with the cocoa and butter creating deep chocolate notes and a shiny surface.
These brownies serve well as a rich, gluten-free treat on their own or paired with cream or berries.
For a non-gluten-free version, almond flour can be replaced with all-purpose flour in equal measure.
Ingredients
- 10 Tbsp butter about 140 g, unsalted
- 1¼ cups sugar about 250 g, granulated white
- ¾ cup unsweetened cocoa powder about 80 g, high quality, 2 tablespoons
- ¼ tsp salt
- ½ tsp vanilla extract pure
- 2 egg large, cold
- ½ cup almond flour about 65 g
- ⅔ cup walnut about 65 g, optional, or pecan pieces
Instructions
- Preheat the oven to 325F.
- Line a 9 x 9 inch baking pan with parchment paper or foil, leaving some paper hang outside the pan. This will help with removing the fudge once it’s baked.
- Melt the butter in a medium heatproof bowl set in a wide skillet of simmering water. Add the sugar, cocoa powder, and salt and heat for about 5-7 minutes, stirring occasionally, until the temperature of the mixture reaches 120-122F – the temperature at which if you insert your finger you would want to immediately pull it out. Remove the bowl from the skillet and set aside for about 5 minutes to cool down, until the mixture is no longer hot to touch.
- Using a wooden spoon, stir in the vanilla. Then add the eggs, one at a time, stirring vigorously after each one. Continue stirring until the mixture will look thick, shiny, and well blended. Add the almond flour and stir until it is well incorporated.
- Using the same wooden spoon, beat the mixture vigorously for 50 to 60 strokes. Stir in the nuts, if using.
- Transfer the mixture into the line baking pan and spread evenly.
- Bake on the lower rack for 20-25 minutes, until a toothpick inserted into the center comes out slightly moist with batter. Remove the brownie from the oven and let completely cool on a cooling rack.
- Remove the brownie from the pan by lifting up the ends of the parchment paper or foil. Transfer to a cutting board and cut into 16 pieces. Serve immediately.
Notes
- For a non-gluten-free version, substitute almond flour with all-purpose flour in a 1:1 ratio.
- Use a parchment or foil liner to easily lift brownies from the pan after baking.
- Stir vigorously after adding eggs to develop proper texture and shine.
- Optional nuts add crunch but can be omitted or swapped according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15brownies
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 42mg | 14% |
| Sodium | 49mg | 2% |
| Potassium | 97mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 270IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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