These fudgy, gluten-free and flourless brownies are filled with three kinds of chocolate.
We all have our favorite desserts; mine always seem to have one thing in common – a good amount of chocolate.
Maybe I’m more of a creature of habit than I think or perhaps there’s just something extra special about the dark stuff that makes it so easy to gravitate towards. I think it’s a little bit of both to be honest.
Chocolate is always a good idea, positively rich and fudgy chocolate – even better. That’s why I think another chocolate dessert is in order here. These flourless brownies are too good and too easy not to make a habit of (not that you really need a good reason to make brownies anyways).
What makes flourless brownies so fudgy?
Leaving out flour and adding both chocolate and cocoa powder to the batter makes brownies dense and extra fudgy. A good flourless brownie should have the melt-in-your-mouth tenderness of fudge with a bit of chewiness.
These brownies give you that and take under an hour to make! Deep, dark and rich, these brownies are quite literally overflowing with chocolate. They’re fudgy on the inside with a shiny crackly top and pockets of bittersweet chocolate chunks scattered throughout. Cocoa powder adds depth and a more intense chocolate flavor to the batter while providing structure.
What you end up with is a pan of brownies that are dense and fudgy but not too sweet. Now I know brownies (like chocolate chip cookies) are a very personal thing but if you like a brownie you can sink your teeth into that melts on the tongue and is loaded with chocolate, then this is one you’ll want to make. You can have them in the oven in less than 30 minutes.
The hardest part is the wait once they’re out of the oven, because as tempting as a warm pan of brownies maybe, these are even better and fudgier the next day, so your patience will be well rewarded!
This my friends is what chocolate dreams are made of.
More brownie recipes:
These fudgy, flourless brownies are filled with three kinds of chocolate.
- ¼ cup/24g tapioca starch
- ¼ cup/20g unsweetened natural cocoa powder
- 6 Tablespoons/90g butter
- 8 oz/225g semisweet chocolate, chopped
- 2 teaspoons/10ml vanilla extract
- ½ teaspoon sea salt
- ⅔ cup/128g coconut sugar
- 2 large eggs, cold
- 4 oz/112g bittersweet chocolate, chopped
- Preheat oven to 350 degrees F. Line an 8-inch square baking pan with parchment paper. Whisk together the tapioca starch and cocoa powder, set aside. Place butter, chopped semi-sweet chocolate, vanilla and salt in large heat-proof bowl. Place over a small saucepan filled with simmering water, stirring until melted and smooth.
- Remove from heat and add coconut sugar. Stir in eggs, one at a time, until combined. Add tapioca and cocoa powder to the mixture and beat vigorously with a spatula until batter is smooth and begins to pull away from side of bowl. Stir in chopped bittersweet chocolate.
- Pour batter into pan and smooth top. Bake about 20-25 minutes, until set in the center (do not over bake). Let cool completely in pan on a wire rack.
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Amount Per Serving: Calories: 397Total Fat: 36gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 96mgSodium: 295mgCarbohydrates: 19gFiber: 2gSugar: 16gProtein: 3g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Sorry for the duplicate question; I forgot to check the Notify me of follow-up comments by email box.
Do you suppose 'gelatin eggs' could be well substituted for the two eggs? I appreciate the assistance!!
Hi Katie, I'm sorry but I haven't tested the recipe with any substitutions so I can't say for sure whether gelatin eggs would work here. My concern would be that you may not get as much lift and it would result in a dense and gummy brownie. I'd be interested to know if it works if you do try it though!
If I replace the eggs with a substitute, (flax egg, applesauce, etc.) do you think these would work? Would they still be fudge?Would you have a re ommendation on a suitable substitute! Much Thanks.
I haven't tested these with either so unfortunately I couldn't say for certain but I'd guess that the applesauce would make it more cake-like and the flax egg even fudgier (perhaps too much so?). Please let me know what your results are if you do end up trying either one!
Oh man, I love me a good ooey gooey brownie, and these look super dense and chewy! Just my style! Great recipe, can't wait to try it!
linda spiker says
Lovely chocolate goodness! Now I want dessert!
The Food Hunter says
I'm up for anything that involves chocolate x3
I love it when I find a recipe with chocolate and I have all the other ingredients! awesome for my gluten free kiddo.
Raia Todd says
Those look so decadent! Perfect for my chocolate cravings. 😉 Thank you for the recipe - pinned it!
My husband LOVEs brownies. Topped by some vanilla ice cream- YUM
How could you make these dairy free?
I would recommend using ghee or even coconut oil instead of butter but would reduce the amount slightly (I'd say 1 Tablespoon less), however I haven't tested it with either so I can't guarantee the results. Please let me know if you do try it with either one!