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5 from 2 votes

Rich Fudgy Flourless Milk Chocolate Brownies {GF}

These intense, rich and fudgy flourless brownies are so milk chocolately and chewy, they literally melt-in-your-mouth! And they're gluten-free! :)
Cook Time20 mins
Author: Kim Lange

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

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