Flourless Brownies
Indulge in these easy-to-make flourless brownies with a rich, fudgy center. Perfect for chocolate lovers and those practicing gluten-conscious baking.
Equipment
- 1 8x8 inch baking pan greased or lined with parchment paper
- 1 Mixing Bowl large
- 1 Whisk
Ingredients
Main Ingredients
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 3/4 cup cocoa powder
- 1/4 tsp salt
- 1 cup chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F. Grease or line an 8x8-inch baking pan with parchment paper.
- In a large mixing bowl, whisk together melted butter and sugar until well combined. Add eggs, one at a time, mixing thoroughly after each. Stir in vanilla extract.
- Sift in cocoa powder and salt, folding them into the wet ingredients until just combined. Be careful not to overmix.
- Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
- Pour the brownie batter into the prepared baking pan, smoothing the top with a spatula.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the brownies to cool completely in the pan on a wire rack before slicing.
Serving
- Slice the cooled brownies into 8 portions and serve. Enjoy with a scoop of vanilla ice cream or a sprinkle of sea salt.
Storage
- Store any leftover brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Notes
Pro Tips: Use high-quality chocolate for the richest flavor. Allow the brownies to cool completely before slicing to prevent them from falling apart. Experiment with add-ins like nuts, dried fruit, or a sprinkle of sea salt for a flavor boost. Store brownies in an airtight container to maintain their freshness and fudgy texture.
Ingredient Substitutions: For a dairy-free version, use coconut oil instead of butter. To reduce sugar content, try using a sugar substitute like stevia.
How to Serve: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. Add a sprinkle of sea salt for a gourmet touch.
Storage & Freshness: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Make-Ahead Tips: Prepare the batter in advance and refrigerate for up to 24 hours before baking to save time.
Ingredient Substitutions: For a dairy-free version, use coconut oil instead of butter. To reduce sugar content, try using a sugar substitute like stevia.
How to Serve: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. Add a sprinkle of sea salt for a gourmet touch.
Storage & Freshness: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Make-Ahead Tips: Prepare the batter in advance and refrigerate for up to 24 hours before baking to save time.