Fudgy & Flourless Dark Chocolate Brownies {gluten-free}

Need a fudgy, easy brownie recipe? Well, here you go! 

There is something utterly comforting about brownies. The crackly tops and imperfectly cut squares give a hit of nostalgia. Always reminding me of the brownies my mom would make often for us kids - covered in a dusting of powdered sugar and so soft and good, you couldn't eat just one.

These brownies are loaded with dark chocolate, and are pretty darn fudgy thanks to their flourless character. No flour = more room for chocolate. 

To make them perfect and intact, you should wait for them to cool in the pan then invert onto a board and let cool even more before cutting. Buuuut, no shame if you can't wait that long because I never have that sort of patience. It's something I am working on (like, my whole life). Patience was never my thing, may never be. But that doesn't matter here because you know what? Warm, imperfectly cut brownies will always be awesome. :) 


 Dark Chocolate Flourless Brownies

  • 5 oz good-quality dark chocolate (60% or higher)

  • 1/2 cup unsalted butter

  • 1 cup plus 1 tbsp dark brown sugar

  • 3 eggs, beaten

  • 1/2 cup unsweetened cocoa powder

  • 1/4 tsp. salt

  • 2 tsp. pure vanilla extract

  1. Preheat the oven to 350 degrees. Line an 8x8 inch pan with parchment paper or aluminum foil. Spray with non-stick spray to cover surface.

  2. In a microwave-safe bowl, place the dark chocolate and butter. Melt in the microwave in 30 second intervals, stirring in between until completely melted and smooth.

  3. Transfer the melted chocolate mixture to a large bowl and add in the brown sugar, eggs, cocoa powder, salt and vanilla. Stir to combine all the ingredients.

  4. Pour batter into the baking pan and smooth the top. Bake for about 40 minutes, until the top is hardened and somewhat firm to touch (but not burnt!). A toothpick inserted in it should come out pretty clean. Remove from oven and let cool for 30-60 minutes in the pan.

  5. Invert on a cutting board and let cool. I like to sprinkle the top with cocoa powder, but you could also use powdered sugar. To cool faster, you can also place board in the refrigerator, for 30-60 minutes.

  6. Using a sharp knife (serrated works great), cut into squares of desired size.

  7. These brownies will keep a week in an air-tight container on your counter.