SPECIALTY BROWNIES RECIPES

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FUDGY FLOURLESS BROWNIES RECIPE | MYRECIPES



Fudgy Flourless Brownies Recipe | MyRecipes image

No flour? No problem. The richest, fudgiest brownies you’ll ever bake don’t actually need it. The key to keeping these decadent one-pot brownies flour-free is cornstarch, and a combination of cocoa powder and melted chocolate give them their incredible chocolatey personality. The recipe calls for unsweetened natural cocoa; however, you can use Dutch processed if that’s what you have on hand (the flavor will be slightly different—but still delicious). With this flourless brownie base, you truly can’t go wrong—so while it’s not required, we highly encourage adding your favorite mix-ins. We found that peanut butter cups take these fantastically fudgy brownies over the top (in the best way). Find more tips for baking perfect brownies in this guide. 

Provided by Darcy Lenz

Total Time 40 minutes

Yield Serves 16

Number Of Ingredients 14

Nonstick cooking or baking spray
½ cup unsalted butter, cut into pieces (for faster melting)
¾ cup semi-sweet chocolate chips (about 4.8 ounces)
1 cup granulated sugar
⅓ cup packed light brown sugar
¾ cup unsweetened natural cocoa
3 large eggs, at room temperature
1 ½ teaspoons vanilla
⅓ cup cornstarch
¾ teaspoon kosher salt
Miniature peanut butter cups
Chopped candy bar pieces
Chopped, toasted nuts
Flakey salt (such as Maldon), sprinkled over top of the unbaked brownies

Steps:

  • Preheat the oven to 350°F. Line an 8x8-inch baking pan with aluminum foil, allowing a 1-inch overhang; lightly spray the foil with nonstick spray. Set aside. 
  • Combine the butter and chocolate chips in a medium saucepan over low heat. Heat, stirring frequently, until butter and chocolate are melted and evenly combined. Turn off the heat; whisk in the sugars and cocoa powder until combined. Whisk in the eggs, one at a time, until incorporated. Whisk in the vanilla. And finally, whisk in the cornstarch and salt. Stir in any additional mix-ins you like.
  • Scrape the batter into the prepared pan and bake until top begins to crack and a toothpick inserted into the center of the brownies comes out with just a few moist crumbs, about 30-35 minutes. Cool brownies completely in pan on a wire wrack. Use the aluminum foil overhang to lift the brownies from pan and transfer to a cutting board; cut into 16 squares. 

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