These Rich Fudgy Flourless Chocolate Brownies are a chocolate lover’s dream, offering an intensely decadent flavor and an impossibly moist texture without a single grain of wheat flour. Using arrowroot powder as a binder, these gluten-free treats achieve that coveted crackly top and dense, chewy center found in the best bakery brownies.
Simple to whisk together in one bowl, they are the perfect quick fix for a serious chocolate craving that everyone can enjoy.
Recipe Details
- Flavor Profile: Deep, intense chocolate flavor comes from melted chocolate and cocoa powder, sweetened just right for a rich, not-too-sweet bite.
- Texture: These are unabashedly fudgy and dense, avoiding the cake-like texture of flour-based recipes, with a smooth, melt-in-your-mouth quality.
- Time: 10 minutes prep, 25 minutes bake time.
- Difficulty: Easy. It is a straightforward melt-and-mix method.
What You’ll Need
To make this recipe, you will need an 8×8 inch baking pan lined with parchment paper for easy removal. A microwave-safe bowl (or small saucepan) is needed to melt the chocolate and oil. The ingredients are minimal and pantry-friendly, featuring high-quality chopped chocolate, coconut oil, and arrowroot powder as the secret gluten-free starch.
Ingredient Notes
- Chopped Chocolate – Use a high-quality semi-sweet or dark chocolate bar (about 1 cup chopped). This provides the primary structure and fudgy texture. Avoid chocolate chips if possible, as they contain stabilizers that prevent smooth melting.
- Coconut Oil or Butter – You can use either. Coconut oil makes them dairy-free (if using dairy-free chocolate), while butter adds a classic rich flavor.
- Sugar – Standard granulated sugar works best to create that shiny, crackly crust on top.
- Arrowroot Powder – This starch acts as the flour substitute, binding the brownies without making them gummy. Cornstarch or tapioca starch are perfect 1:1 substitutes if you can’t find arrowroot.
- Cocoa Powder – A couple of tablespoons intensifies the chocolate impact.
- Eggs – Two large eggs provide the necessary lift and structure since there is no gluten.
Add-ins and Substitutions
- Nut Butter – Swirling in a tablespoon of peanut butter or almond butter before baking adds a delicious nutty contrast.
- Sea Salt – A sprinkle of flaky sea salt on top right after baking highlights the chocolate flavor.
- Extracts – Add a teaspoon of vanilla extract or a drop of peppermint extract for a flavor twist.
- Nuts – Fold in 1/2 cup of chopped walnuts or pecans for crunch.
How to Make Rich Fudgy Flourless Chocolate Brownies
- Prep: Preheat the oven to 180C/350F. Line an 8 x 8 pan with parchment paper or tin foil, leaving some overlay on the sides for easy removal later. Grease it lightly and set aside.
- Melt Chocolate Base: In a microwave-safe bowl (or stovetop saucepan), combine your chopped chocolate with the coconut oil (or butter). Melt together in short bursts, stirring often. Once just combined and smooth, remove from the heat.
- Whisk in Sugar: Add the sugar of choice to the warm chocolate mixture and whisk until combined.
- Add Eggs: Add the eggs one at a time, whisking vigorously after each addition to incorporate them fully.
- Add Dry Ingredients: Add your cocoa powder and arrowroot powder. Whisk VERY well until the batter is no longer grainy and is completely smooth and glossy.
- Bake: Transfer the brownie batter to the lined baking tray and smooth the top. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean (or with just a few moist crumbs). Do not over bake, or they will lose their fudgy texture.
- Cool: Remove from the oven and allow to cool in the pan completely. This step is crucial for the brownies to set. Once cool, lift them out using the parchment handles and slice into 9 pieces.
Pro Tip: Whisking the batter vigorously after adding the arrowroot and cocoa powder is key. This agitation helps dissolve the sugar and emulsifies the fats, which is what creates that beautiful, shiny, paper-thin crust on top of the brownies.
Recipe Tips
- Don’t Overbake: Flourless brownies can dry out quickly. Check them at the 20-minute mark. They should still feel slightly soft in the center; they will firm up as they cool.
- Cooling is Mandatory: Unlike flour brownies, these are very fragile when hot. If you try to cut them warm, they will fall apart. Patience yields the perfect slice!
- High-Quality Chocolate: Since chocolate is the main ingredient, using a good bar (like Ghirardelli or Lindt) makes a huge difference in the final taste compared to generic baking chips.
FAQs
- Can I use almond flour? This specific recipe relies on the binding power of starch (arrowroot/cornstarch). Almond flour behaves differently and would require a recipe adjustment.
- How do I store these? Store them in an airtight container at room temperature for 3 days, or in the fridge for up to a week for an even fudgier texture.
- Is this paleo? If you use coconut sugar and paleo-friendly chocolate, yes, this recipe fits paleo guidelines.
Serving Suggestions
- A la Mode: Serve a warm brownie (reheated slightly) with a scoop of dairy-free vanilla ice cream.
- Berries: Fresh raspberries or strawberries cut through the richness beautifully.
- Dusting: A light dusting of cocoa powder or powdered sugar makes them look elegant for serving.
Make This Recipe in Advance
- Freezing: These brownies freeze exceptionally well. Wrap individual squares in plastic wrap and freeze for up to 3 months. Thaw on the counter for a quick treat.
- Fridge Aging: Many find that the texture becomes even chewier and fudgier after a night in the fridge, making them a great make-ahead dessert.
Rich Fudgy Flourless Chocolate Brownies
- Total Time: 35 minutes
- Yield: 9 Brownies 1x
Description
These Rich Fudgy Flourless Chocolate Brownies are a chocolate lover’s dream, offering an intensely decadent flavor and an impossibly moist texture without a single grain of wheat flour. Using arrowroot powder as a binder, these gluten-free treats achieve that coveted crackly top and dense, chewy center found in the best bakery brownies. Simple to whisk together in one bowl, they are the perfect quick fix for a serious chocolate craving that everyone can enjoy.
Ingredients
- 1 cup semi-sweet or dark chocolate, chopped (high-quality bar preferred)
- 1/4 cup + 2 tablespoons coconut oil (or butter)
- 3/4 cup granulated sugar
- 2 large eggs
- 3 tablespoons arrowroot powder (substitute: cornstarch or tapioca starch)
- 2 tablespoons cocoa powder
Instructions
Prep
Preheat the oven to 350°F (180°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Grease lightly.
Melt Chocolate Base
In a microwave-safe bowl (or small saucepan), combine the chopped chocolate and coconut oil (or butter). Melt in short bursts, stirring frequently, until smooth and just combined. Remove from heat.
Whisk in Sugar
Add the sugar to the warm chocolate mixture and whisk until well combined.
Add Eggs
Add the eggs one at a time. Whisk vigorously after each addition to fully incorporate them.
Add Dry Ingredients
Sift in the cocoa powder and arrowroot powder. Whisk very well until the batter is smooth, glossy, and no longer grainy. Tip: This vigorous whisking is what creates the shiny, crackly crust!
Bake
Pour the batter into the prepared pan and smooth the top. Bake for 20–25 minutes. Doneness Check: A toothpick inserted into the center should come out clean or with a few moist crumbs. Do not overbake!
Cool (Crucial Step)
Remove from the oven and let cool completely in the pan. Why? Flourless brownies are fragile when hot. They need time to set and firm up before slicing.
Serve
Lift the brownies out using the parchment handles. Slice into 9 squares and serve.
Notes
The “Crust” Secret: The key to the shiny, paper-thin crust is dissolving the sugar into the eggs and fats. Don’t be afraid to whisk the batter vigorously in step 5.
Chocolate Quality: Because there is no flour to hide behind, the quality of your chocolate matters. Avoid chocolate chips if possible (they contain stabilizers that affect the melt) and chop up a good quality baking bar instead.
Texture: These are designed to be dense and fudgy. If you prefer a cake-like brownie, this is not the recipe for you!
Storage: These store beautifully. Keep them in an airtight container at room temperature for 3 days, or refrigerate for up to a week (they get even fudgier when cold!).
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American / Gluten-Free
Nutrition
- Serving Size: 1 Brownie
- Calories: 210
- Sugar: 22g
- Sodium: 25mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 45mg
Keywords: flourless brownies, gluten free chocolate brownies, arrowroot recipes, fudgy brownie recipe, dairy free dessert, chocolate lovers, easy baking recipes
