The Washington Post

Fudgy Flourless Brownies

Fudgy Flourless Brownies 16.000

Deb Lindsey for The Washington Post; food styling by Amanda Soto/The Washington Post

Sep 12, 2018

These gluten-free brownies taste of rich, unadulterated chocolate. At the lower end of the baking-time range (25 minutes), they are gooey and reminiscent of a molten lava cake. A few minutes longer in the oven and their crumb is more like a chewy brownie.

Expect the chocolate chips to sink in the batter, which is why the foil sling is so important. We like that texture of crunchy chocolate at the bottom, but unless you line the pan, the slab of brownies will not release easily.

Nuts are not included here, but you could scatter them, finely chopped, on the surface before baking.

Click here to see step-by-step photos for this recipe.

Make Ahead: The brownies can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For long-term cold storage, wrap them in plastic wrap and freeze, for up to 6 months.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 16 servings; makes one 8-inch pan

  • 8 tablespoons (1 stick) unsalted butter
  • 1/4 cup unsweetened natural cocoa powder
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1/2 cup semisweet or bittersweet chocolate chips (may substitute chopped chocolate)


Preheat the oven to 350 degrees. Press a long piece of aluminum foil into an 8-inch square pan to create a sling, leaving several inches of overhang on two opposite sides so you can use it to pull the baked brownie slab out of the pan. Grease the foil with cooking oil spray.

Melt the butter in a medium saucepan over low heat. Stir in the cocoa powder until thoroughly smooth and well incorporated.

Remove the pan from the heat; stir in the brown sugar, granulated sugar and vanilla extract, until smooth. Break the eggs into the saucepan, stirring until well incorporated. Add the cornstarch and salt, stirring until smooth, then fold in the chocolate chips. Pour the batter into the prepared pan, spreading it evenly into the corners.

Bake (middle rack) for 25 to 30 minutes, until the edges of the brownies are firm, the top is shiny and the center is just set. Let cool (in the pan) on a wire rack for 1 hour.

For easier slicing, you may then chill the brownie slab in the freezer for up to 1 hour. Use the foil sling to lift out the brownie slab before cutting into 16 pieces.

Recipe Source

Adapted from "American Cookie," by Anne Byrn (Rodale Books, 2018).

Tested by Becky Krystal.

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Nutritional Facts

Calories per serving: 160

% Daily Values*

Total Fat: 9g 14%

Saturated Fat: 5g 25%

Cholesterol: 40mg 13%

Sodium: 85mg 4%

Total Carbohydrates: 20g 7%

Dietary Fiber: 0g 0%

Sugar: 16g

Protein: 1g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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