Are you a brownie lover?
I dearly love brownies, so bringing this one back to the fore-front from the 2015 archives. I've been updating photos whenever I can squeeze it into my schedule and I've been anxious to redo this one!
But brownies!! I mean, what's not to like? Look at them!
But wait...no flour? UH OH...I used to have a weird curiosity of baking goods with no flour.
It can be 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 needed to add extra thickness.
So began "The Challenge!" and curiosity!
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'm expecting it too.
The texture was off, the baking was off...ugh. Ugly.
But this recipe I made from Life Made Simple Bakes is amazing and would you believe the secret to this recipe to give it that moist, fudgy texture is 'cornstarch' and not flour? Makes sense, cornstarch thickens so there ya go!
Obviously, no flour but...Yeah!? Can you believe that?
The rule is, cornstarch has the same "thickening power" as arrowroot, potato starch and tapioca, and you should substitute the same amount to keep it gluten free. If you choose to use one of those options instead, let me know how it works out would ya? I've only tried it with cornstarch.
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. Talk about chocolate dreams coming true!
They are totally awesome! <---coming from a Chocoholic!
Other flourless recipes on the blog you might want to try is this Flourless Indulgent Chocolate Explosion Cake, these Flourless Banana Oat Chocolate Chip Breakfast Cookies, these Flourless Jumbo Peanut Butter Monster Cookies! {Healthy} and these Flourless Peanut Butter Chocolate Chip Cookies {GF, No Butter, Naturally Sweetened}
And if you're looking for more brownie recipes..We got ya covered!
OMG! Chocolate Cream Cheese Frosted Brownies
Chocolate Chip Cookie Dough Buttercream Brownies
Strawberry Chocolate Chunk Brownies
Rich Fudgy Flourless Milk Chocolate Brownies {GF}
Ingredients
- 12 tbsp unsalted butter
- 1 ½ cups granulated sugar
- 2 cups milk chocolate chips or chopped milk chocolate, I used Ghiradelli
- 4 eggs room temperature
- 2 tsp coffee or vanilla extract I used Nielsen Massey
- 2 tbsp unsweetened cocoa powder I used Ghirardelli
- 6 tbsp cornstarch I used Bob's Red Mill
- ½ tsp salt
Instructions
- Preheat oven to 350 degrees.
- Line a 9x9 inch or 9x13 square pan with foil , then lightly spray with a non-stick spray and set aside.
- Over low heat or use microwaving, 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 from oven/stove and let cool down a few minutes before adding the eggs, one at a time mixing them in, then add in the coffee or vanilla extract.
- Using a sifter or sieve, sift the cocoa powder and cornstarch into the saucepan, then add the salt. Using a mixer or whisk the batter vigorously until it's looks shiny and smooth.
- Pour the batter into the prepared baking pan and bake for 22-28 minutes for a 9x13 pan or 32-38 minutes for a 9x9 pan until the brownies are set. You can jiggle the brownies to check for doneness for the top of the brownies. 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. It's important to do this so they set up.
- Store in sealed baggie or container or can be refrigerated sealed.
Notes
Shopping makes me happy! 🙂
Thank you Leslie for your feedback for those looking for less sugar but still have something indulgent!
Slight changes to make them less sweet.
Use dark chocolate preferably ethically produced.
- Almond flour in place 9of cornstatch
- skip the sugar altogether
I loved the recipe but... the bottom of them were realllly gooey.
I'm not sure what happened but did you wait for them to set up before trying to cut them? Anytime you try to cut hot or warm brownies they will fall apart somewhat Dianne.
Hello! I absolutely loveddd this recipe! but i did something wrong I’m not sure what i did wrong... Mine broke apart and the top was fell off...
Hi Kati! You could reduce some of the sugar and butter, but the texture may not be as fudgy. Maybe reduce 1/2 cup sugar at the most and the butter by a couple of tablespoons, but uou could also try a sugar-free sugar if you are worried about the sugar content. Hope that helps!
What would happen if you reduce butter and sugar in the recipe? Would the chocolate chips make up the difference for the fats and sugars, just being less sweet? Thank you!
I'm so glad you think so too Sarah! Thank you so much for trying them! xo
Omg these are bomb! Thank you
Hi Ashley, Did you add white chocolate chips and butterscotch chips to the brownies in addition to the chocolate chips or substitute them?
I tried these. I used 1.75 cups white chocolate chips + 1/4 cups butterscotch chips. Taste is superior. However, its hard to even get that bite to taste it bc it overboiled in oven then flattened. And it has so much butter (1.5 sticks) that it was floating in it. So totally undercooked, even thou baked full time and sat for 1 hr untouched. What did I do wrong? I have gone over it a million times.
This recipe halved for a smaller pan matches with DO’s , with the addition of salt!
Thank you Leanne! They taste as good as they look too! xo
I could look at these all day! They look so fudgy! And I love that they are flourless!
Thank you Katherine! We enjoyed them a lot! 🙂
I so love brownies too, Kim! These look so fudgy!! How great is it that they're also gluten free? Gotta try these!!
I love that coffee extract Heather. I put it in just about everything. LOL! Thanks love!
Brownies seem to be always kicking around here too. I hope you do!! 🙂
They are mine too and forgot how good these were! Flourless brownies rock! Thanks so much Kelsie. 🙂
OOOH FUDGY! and love that there's a hint of coffee in here (:
These flourless brownies sound awesome!! We have been on a brownie baking kick over here for awhile, so I definitely need to give these a try! PINNED!!
I'm relatively new to flourless brownies but they're my new favorite. These look SO GOOD, Kim!
Look how fudgy those are, love the crackly tops! Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!! Laura@Baking in Pyjamas
Never heard of brownies with cornstarch - these look fantastic. 🙂
Hi Winnie! Thanks so much and I hope your niece likes them. I was just over on your page and commented on your oatmeal peanut butter and chocolate no bake bars. They look amazing! 🙂
They look and sound fantastic!!
I'd loooooove make them from my little niece (which is GF)
Thanks!!
🙂 Right on!
Yes….cornstarch rocks for GF brownies. The first really good GF brownies I ever made were David Lebovitz's recipe. So so good. Puts all those weird flour combos to shame! http://www.davidlebovitz.com/2011/08/gluten-free-brownies-recipe-chocolate/
They look delicious! I can't wait to try them!
Yes! Amazing 🙂
Aren't they amazing?! I'm so happy you loved them!!