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