Are you a brownie lover? I dearly love brownies.
I mean, what’s not to like? Look at them! But no flour?
I have a weird curiosity of baking goods with no flour. It’s a challenge, due to the fact, flour acts as a medium to combine the ingredients together and it’s needed for consistency. It is the main binding ingredient, that gives baked goods their texture and volume.
I wanted to bake brownies that had no flour in them, and in the past, whenever I bake anything flourless, it never quite turns out how I was expecting. The texture is off, the baking is off…ugh. But this recipe from Life Made Simple Bakes has stepped up to the challenge and we have a ‘winner’ folks! The secret to this recipe to give it that binding, moistness and texture is ‘cornstarch’. So I am sharing this recipe with you!
Looking for more brownie recipes? We got ya covered!
I love the shiny top on the brownies! They are rich, thick, chewy and they melt-in-your-mouth.
These were made with milk chocolate, but if you want to use semi-sweet or dark chocolate for an even more intense chocolate flavor, by all means, pick your poison!
They are gluten-free too, and my husband heated his up in the microwave for 30-4o seconds and served whipped cream on top.
They are awesome! <—coming from a Chocoholic!
Here’s the recipe! Keep on bakin’ on! 🙂
- 12 tbsp . unsalted butter
- 1 1/2 c . granulated sugar
- 16 oz . milk chocolate chips or chopped milk chocolate, good quality
- 4 eggs room temperature
- 2 tsp . vanilla extract
- 2 tbsp . unsweetened cocoa powder
- 6 tbsp . cornstarch
- 1/2 tsp . salt
Preheat oven to 350 degrees.
Line a 9x9 inch square pan with foil, then lightly spray with a non-stick spray and set aside.
Over low heat, melt the butter, then add the sugar. Once the sugar has been blended in, add the milk chocolate chips, stirring until melted and smooth.
Remove the mixture from the heat and let cool down a few minutes before adding the eggs, one at a time mixing them in, then add in the vanilla extract.
Using a sifter or sieve, sift the cocoa powder and cornstarch into the saucepan, then add the salt. Stir together, then whisk the batter vigorously for 1-2 minutes, so it looks shiny an smooth. (You can use a mixer at medium speed, if you like.)
Pour the batter into the prepared baking pan and bake for 20-25 minutes or until the brownies are set in the center. Do not over-bake or the brownies will become crumbly and dry.
Remove from oven and let cool in the pan for 45 minutes before removing and slicing.
Store in sealed baggie or container or can be refrigerated sealed.
Shopping makes me happy! 🙂