Description
Delight in these rich and fudgy Flourless Chocolate Brownies made without any flour, perfect for gluten-sensitive dessert lovers. Loaded with semi-sweet chocolate and intense cocoa, these brownies are moist, densely chocolaty, and topped with melty chocolate chips for an extra indulgent touch. Ready in just 40 minutes, they offer an easy, decadent treat that satisfies chocolate cravings with simple, wholesome ingredients.
Ingredients
Brownie Batter
- 1/3 Cup Melted Butter
- 8 ounces Semi Sweet Bakers Chocolate, chopped
- 3/4 Cup Granulated Sugar
- 1/4 teaspoon Salt
- 1 teaspoon Vanilla bean paste
- 2 large Eggs, beaten
- 3 Tablespoons Dark Cocoa Powder
- 2 Tablespoons Cornstarch
Topping
- 1/4 Cup Chocolate chips or chocolate chunks
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper. Lightly spray the parchment with pan spray to ensure easy removal of the brownies after baking, then set the pan aside.
- Melt Butter and Chocolate: In a microwave-safe bowl, gently melt the butter and chopped semi-sweet baker’s chocolate by microwaving in 30-second intervals. Stir between each interval until the mixture is fully melted and smooth.
- Mix Wet Ingredients: Whisk together the sugar, vanilla bean paste, and salt into the melted chocolate mixture. Then add the beaten eggs one at a time, whisking just until combined to avoid overmixing.
- Add Dry Ingredients: Sift in the dark cocoa powder and cornstarch to the wet ingredients. Stir thoroughly until the batter is smooth with no lumps remaining.
- Pour and Add Topping: Pour the prepared batter into the lined baking pan and evenly sprinkle the chocolate chips or chunks over the top.
- Bake: Place the pan in the preheated oven and bake for 25-30 minutes. The brownies are done when the center is just set and a toothpick inserted into the middle comes out clean. Avoid overbaking to keep the brownies moist and fudgy.
- Cool and Serve: Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment paper. Slice into 9 squares and serve.
Notes
- Be careful not to overbake; the brownies should be just set in the center for a fudgy texture.
- You can substitute vanilla bean paste with pure vanilla extract if unavailable.
- Ensure eggs are beaten lightly to incorporate air without overmixing, preventing dense brownies.
- Use parchment paper for easy removal and cleaner slices.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
