Brownies have always held a special place in my heart, and they evoke memories of family gatherings, cozy nights in, and indulgent treats shared with friends. My love affair with brownies began during a summer trip to my grandmother’s house. She lived in a quaint town with a charming little bakery that made the best brownies I’d ever tasted. The rich, fudgy texture and the intense chocolate flavor were something I dreamed about long after the trip ended. I tried countless recipes at home, hoping to recreate that perfect brownie. Over the years, I’ve experimented with various ingredients and techniques, but this flourless brownie recipe has become one of my favorites. It’s incredibly simple and satisfies my chocolate cravings without any gluten.
One of the aspects I love about this recipe is its versatility. Whether you prefer using coconut oil for a subtle coconut undertone or butter for a richer flavor, both work beautifully. Melting the chocolate and coconut oil together creates a luscious base that’s perfectly sweetened with just the right amount of sugar. Adding the eggs one at a time ensures a smooth batter, and the combination of cocoa powder and arrowroot powder provides the right structure and fudginess without needing any flour.
If you’re looking to put your own twist on this recipe, consider adding a teaspoon of espresso powder to enhance the chocolate flavor or folding in a handful of your favorite nuts for added texture. For those who love a bit of contrast, a sprinkle of sea salt on top before baking can elevate these brownies to a gourmet treat. Another delightful variation is to swirl in a dollop of almond butter or raspberry jam into the batter before baking. This not only adds a unique flavor but also makes each bite a delightful surprise.
No matter how you choose to make them, these flourless brownies are sure to be a hit. They are perfect for those who need to avoid gluten but still want to indulge in a decadent dessert. So, preheat your oven, gather your ingredients, and get ready to enjoy some of the most delicious brownies you’ve ever made.
Making Flourless Brownies
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Ingredients
- 2 tablespoons + 1/4 cup coconut oil (or butter)
- 2 large eggs
- 1 cup chocolate
- 3 tablespoons arrowroot starch
- 3/4 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
Directions
- Preheat your oven to 350°F. Line an 8 x 8 pan with parchment paper or tin foil, leaving some overhang for easy removal. Lightly grease and set aside.
- In a microwave-safe bowl or using a stovetop, melt the chopped chocolate with the coconut oil until just combined. Remove from heat.
- Whisk the sugar into the chocolate mixture. Add the eggs one at a time, whisking each one in. Then, add the cocoa powder and arrowroot powder, and whisk until the batter is smooth and no longer grainy.
- Pour the brownie batter into the prepared pan. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out mostly clean. Avoid over-baking.
- Let the brownies cool completely in the pan. Once cooled, slice into 9 pieces.
FAQs:
What can I use instead of arrowroot powder in flourless brownies?
If you don’t have arrowroot powder, you can substitute it with cornstarch or tapioca starch in the same quantity.
Can I use dark chocolate instead of regular chocolate for this recipe?
Yes, dark chocolate can be used instead of regular chocolate. It will give the brownies a richer, slightly less sweet flavor.
How do I store flourless brownies?
Store your flourless brownies in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. For longer storage, you can freeze them for up to three months.
Can I make these brownies vegan?
To make these brownies vegan, replace the eggs with a suitable egg substitute such as flax eggs or a commercial egg replacer, and use dairy-free chocolate and coconut oil.
What is the texture of flourless brownies like?
Flourless brownies have a dense, fudgy texture rather than a cakey one. They are rich and moist, with a deep chocolate flavor.
How do I know when the brownies are done baking?
The brownies are done when a toothpick inserted into the center comes out mostly clean, with just a few moist crumbs attached. Avoid over-baking to ensure they stay fudgy.
Flourless Brownies
Ingredients
- 1/4 cup + 2 tablespoons coconut oil or butter
- 1 cup chocolate
- 3/4 cup sugar
- 2 large eggs
- 2 tablespoons cocoa powder
- 3 tablespoons arrowroot powder
Instructions
- Preheat your oven to 350°F. Line an 8 x 8 pan with parchment paper or tin foil, leaving some overhang for easy removal. Lightly grease and set aside.
- In a microwave-safe bowl or using a stovetop, melt the chopped chocolate with the coconut oil until just combined. Remove from heat.
- Whisk the sugar into the chocolate mixture. Add the eggs one at a time, whisking each one in. Then, add the cocoa powder and arrowroot powder, and whisk until the batter is smooth and no longer grainy.
- Pour the brownie batter into the prepared pan. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out mostly clean. Avoid over-baking.
- Let the brownies cool completely in the pan. Once cooled, slice into 9 pieces.
