A simple recipe for homemade Flourless Brownies. This recipe yields chocolatey, fudge, rich brownies with crackly tops.
1/3 cup unsalted butter cut into about 6 pieces (75g)
1 cup semisweet chocolate chips 170g
2 large eggs room temperature preferred
1 cup granulated sugar 200g
1 teaspoon vanilla extract
1/4 cup natural cocoa powder 25g
1/4 cup cornstarch 25g
1/4 teaspoon salt
Preheat oven to 350F (175C). Line an 8×8 metal baking pan¹ with parchment paper (use enough that some is hanging over the sides so you can lift the brownies out of the pan easily after baking). Set aside.
In a microwave-safe bowl, combine butter pieces and chocolate chips. Microwave for 20-second increments, stirring well in-between, until chocolate and butter are completely smooth and melted. Set aside.
In a separate bowl, use an electric mixer (or stand mixer) to beat together the eggs, sugar, and vanilla extract until mixture is pale and fluffy and increased in volume (this will probably take at least a minute, maybe longer, on high speed).
Sift in cocoa powder, cornstarch, and salt and fold ingredients together until combined (if you don't have a sifter, just whisk them together in a separate bowl to remove any lumps before stirring into egg mixture).
Drizzle the melted butter/chocolate mixture into the batter and use a spatula to stir until just combined.
Transfer to prepared baking pan and bake on 350F (175C) for 35 minutes or until a knife inserted in the center comes out clean.
Allow brownies to cool completely before lifting the brownies out of the pan using the parchment paper and slicing and serving (if they're still warm they will definitely fall apart).
¹You can bake these in a 9×9 metal baking pan instead, they will need about 25-30 minutes to bake.
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