Printable Flourless Cocoa Brownies Recipe Card
These easy, one-bowl, flourless cocoa brownies are ready in about an hour. Bursting with rich chocolate flavor, they are the ultimate, no-flour brownies, definitely a must make!
Servings: 9 slices
Calories: 268kcal
Ingredients
- ⅓ cup vegan butter
- 8 ounces dairy-free semi-sweet chocolate chips about 226 grams
- ¾ cup granulated sugar about 150 grams
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 3 tablespoons dark cocoa powder about 18 grams
- 2 tablespoons cornstarch about 16 grams
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F. Then line an 8×8-inch baking pan with parchment paper and lightly spray it with cooking spray to prevent sticking.
- In a large microwave-safe bowl, combine the vegan butter and chocolate chips.Microwave for 30 seconds, stir, then continue heating in 30-second intervals until fully melted and smooth.
- Whisk the granulated sugar and vanilla extract into the melted chocolate mixture until fully combined. The batter should already look glossy and rich at this stage.
- Whisk in the first egg until completely incorporated. Then add the second egg and whisk until the batter is smooth, thick, and shiny.
- Add the cocoa powder, cornstarch, and salt. Mix thoroughly for about 30 seconds until no dry streaks remain.
- Pour the batter into the prepared baking pan and smooth the top evenly using a spatula.
- Bake for 25–27 minutes. The brownies should look set around the edges while the center remains slightly soft.
- Allow the brownies to cool completely before cutting. This step is essential because the structure continues to set as the brownies cool.
Notes
Look for these signs:
- The edges should appear set and slightly firm.
- The center should still feel a little soft.
- A toothpick inserted into the center should come out mostly clean with a few moist crumbs.
- The top should develop a thin, crackly layer.
- Avoid overbaking, as flourless brownies continue to firm up after they come out of the oven.
Notes (Mistakes + Tips)
- Regular unsalted butter can be used in place of vegan butter.
- Dark cocoa powder creates a deeper chocolate flavor, but regular cocoa powder also works.
- Tapioca starch may be used instead of cornstarch.
- Do not reduce the sugar too much, or the brownies may lose their crackly top and fudgy texture.
- Cooling completely before slicing prevents crumbling.
- Whisk the eggs thoroughly to help create shiny tops.
Success Tips
- Use good-quality chocolate chips for the richest flavor.
- Do not overmix after adding the dry ingredients.
- Slight underbaking creates the best gooey center.
- Use parchment paper for easier removal and cleaner slices.
- Let the brownies rest before cutting for the best structure.
Storage
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Refrigerate for up to 1 week for a firmer, denser texture.
- Freezer: Wrap individual brownies tightly and freeze for up to 2 months.
- Reheating: Microwave for 10–15 seconds to bring back the soft, gooey center.
Nutrition
Serving: 9slices | Calories: 268kcal | Carbohydrates: 35g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 41mg | Sodium: 135mg | Potassium: 49mg | Fiber: 2g | Sugar: 29g | Vitamin A: 380IU | Calcium: 42mg | Iron: 2mg
