Rich Fudgy Flourless Brownies {GF}

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}

Kim Lange

These intense, rich and fudgy flourless brownies are so milk chocolately and chewy, they literally melt-in-your-mouth! And they're gluten-free! 🙂

3.91 from 31 votes

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Cook Time 20 mins

Ingredients

  

• 12 tbsp unsalted butter
• 1 1/2 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
• 1/2 tsp salt

• 12 tbsp unsalted butter
• 1 1/2 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
• 1/2 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

9x13 pan will be thin brownies

9x9 pan will ultra thick brownies

Tried this recipe?Let us know how it was!

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