Flourless Gluten-Free Brownies
Why is it that it’s so hard to make brownies that turn out perfectly? You know, with that little crispy, paper-thin layer on top? Is it the curse of gluten-free recipes?
Oh, wait. It’s not.
Not when we’re talking about flourless, yes, flourless chocolate brownies!
I’m in a bit of a unique position in that I cook gluten-free, but I’m not allergic to gluten. So, I still know what the “real thing” tastes like, and inferior substitutes don’t cut the mustard. At all.
When I make brownies, I want them to be fudgy with a papery layer on top!
These cut the mustard.
But back to the flourless part. I hesitate to call something “flourless” when it has cornstarch in it (or oatmeal, as some flourless recipes do), but I’ve finally come to understand that flourless doesn’t equate with grain-free.
So, these brownies are flourless, but not starchless. And there you have it.
It’s 100% fudgey, 100% easy to make, 100% so bad for you, and 100% delicious!
Also, if you’re looking for something more healthy, check out these Gluten-free, sugar-free brownies!
Flourless Gluten-Free Brownies Recipe
Flourless Gluten-Free Brownies
These decadent brownies are so delicious and gluten-free!
- Prep Time: 15 minutes
- Cook Time: 22-30 minutes
- Total Time: 37-45 minutes
- Yield: 10–12 servings 1x
Ingredients
- 6 tbsp. unsalted butter
- ¾ c. granulated sugar
- 8 oz. semisweet chocolate chips
- 2 eggs, room temperature
- 1 tsp. vanilla extract
- 1 tbsp. unsweetened cocoa powder
- 3 tbsp. cornstarch
- ¼ tsp. salt
Instructions
- Preheat oven to 350 degrees. Line an 8×8 or 9×9 inch square pan with foil , then lightly butter, set aside.
- In a small saucepan set over low heat, melt the butter, then add the sugar.
- Once the sugar is incorporated, add the chopped chocolate, stirring until smooth.
- Remove from the heat and add vanilla and eggs.
- Sift the cocoa powder and cornstarch into the saucepan (or gently shake off of a spoon stirring between each small addition).
- Add the salt.
- Stir together, then beat the batter vigorously for 1-2 minutes. I like to use a hand mixer for this on a medium speed.
- Beat until the batter is smooth and shiny.
- Pour the batter into the prepared pan and bake for 22-30 minutes or until the brownies are set in the center, taking care not to overbake.
- Remove from oven and let cool in the pan for 45 minutes before removing and slicing.
- Enjoy!
Could I substitute arrowroot powder for the cornstarch?
Yes.