This easy, healthy & fudgy Flourless Brownies recipe is made with 8 ingredients and ready in 25 minutes! They are truly the best gluten-free brownies and are also paleo & dairy-free!
In a small bowl, stir together cocoa powder, cornstarch and salt. Set aside.
Melt ¾ cup chocolate chips and butter (or coconut oil) together either on the stovetop over low heat, or in the microwave, until smooth and glossy.
Add eggs, to the bowl of your standing mixer fitted with the wire whisk attachment, and beat on medium-high speed for 1 minute. The eggs will be pale yellow, thicker and frothy. (You can also beat for 60 seconds with a hand-held mixer)
Add granulated sugar to the eggs and beat on medium-high speed for an additional 1 minute. The mixture will be a little thick.
Add the melted butter/chocolate mixture and vanilla and beat until combined.
Then, add the dry mixture and beat until smooth and there are no lumps.
Stir in ½ cup chocolate chips (if desired).
Pour the batter into the prepared baking dish. Bake in the preheated oven for 18-25 minutes, or until the top is set and a toothpick inserted in the center comes out with wet crumbs.
Cool for at least 15 minutes on a wire cooling rack before cutting and serving. I recommend cooling completely for easier cutting.
Video
Notes
Ingredient Substitution Notes
Salted Butter. coconut oil is a great dairy-free substitute, unsalted butter also works well.
Granulated sugar: White sugar, organic cane sugar, and coconut sugar (paleo) are great choices.
Cornstarch. arrowroot and tapioca starch are great (paleo) substitutes.
Chocolate chips: choose your favorite variety. Here are some paleo options:
StoreStore in an airtight container in the refrigerator for up to 1 week. To return the fresh-from-the-oven taste simply reheat in the microwave for 10 seconds.FreezeIndividually wrap the flourless brownies, then store them in an airtight container in the freezer for up to 2 months.