Flourless brownies

These fudgy and rich brownies happen to be flourless. Throw in your favorite add-ins (mine are chocolate chips) to customize them!

flourless brownies

My family and I were running out of chocolate chip cookie bars when I decided I needed some brownies. Having made countless brownies before, I wanted to try a new recipe. So, I turned to some cookbooks for inspiration and decided to look in my copy of Mark Bittman’s How to Bake Everything. I came across this recipe for flourless brownies and knew that I had to bake them.

flourless brownies

I had about 30 minutes remaining in my lunch hour and quickly made the batter and popped it in the oven. My hope was to have these done by the time my meeting started, and guess what? They were (whew).

I purposely underbaked these so that the middle of the brownies would be nice and fudgy. After all, I hate a dry brownie. I baked mine for 22 minutes and they were perfect. These are probably best stored in the refrigerator so that they remain firm but chewy/fudgy, but I kept mine on the countertop in an airtight container.

flourless brownies

We happily ate these over the course of a few days. Addie brought some for lunch and my husband and I enjoyed them after lunch. This is a great treat for anybody who is gluten-free but wants a fudge-like brownie.


Husband’s rating: 4 out of 5
Addie’s rating: 4.5 out of 5
My rating: 4.5 out of 5

Flourless brownies

These fudgy and rich brownies happen to be flourless! With half a pound of chocolate, they are sure to satisfy any chocolate cravings.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: Bars, Brownies
Servings: 16
Author: Eva Bakes


  • 8 ounces dark chocolate finely chopped
  • 2 sticks (1 cup or 16 Tablespoons) unsalted butter
  • 4 large eggs
  • ½ cup granulated sugar
  • ½ cup brown sugar packed
  • 1 teaspoon vanilla extract
  • ¼ cup unsweetened cocoa powder
  • 1 cup chocolate chips optional


  • Preheat your oven to 350°F. Generously grease or line a standard 8"x8" baking pan and set aside.
  • In a small saucepan, melt the chocolate and butter over low heat until smooth. Set aside to cool slightly.
  • In a large bowl, whisk together the eggs and sugars together until the mixture thickens. Add in the vanilla. Slowly pour in the warm chocolate mixture and keep whisking until smooth. Fold in the cocoa powder. Fold in the chocolate chips if desired.
  • Transfer the batter to your prepared baking pan, smoothing the top. Sprinkle additional chocolate chips on top if desired.
  • Bake in your preheated oven for about 22-25 minutes or until the edges are set. The center may appear slightly underdone, and that is OK. It will set as it cools.
  • Allow the brownies to cool before slicing and serving.


Leftover brownies should be stored in an airtight container at room temperature or in the refrigerator and will keep for a few days.
Source: Barely adapted from How to Bake Everything by Mark Bittman

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