Flourless Brownies Recipe | Dairy Free and Gluten Free Brownies (2024)

Oh my word, these flourless brownies are sooooooooo good. They are fudgy, soft and decadent – and completely satisfying. And they use normal ingredients that you probably already have at home!

My husband has been gluten and dairy free for almost 3 years now. It’s been a struggle, to say the least. I love wheat as much as the next girl. And cheese… don’t get me started on cheese. But my husband has made the choice to eliminate them. He thinks it helps his arthritis.

I’m not a huge fan of gluten free baking (all those different types of flours make my head spin!?), so he was pretty excited that I offered to make him gluten free and dairy free brownies. Well, I guess chocolate chips aren’t really dairy free, but he’s okay with that. Anyway, he was at work when I made them and I kept sending him texts with pictures of the brownies. I like to think he was distracted all day, just waiting to come home and try them.

I’ve tried a few gluten free recipes, and they tend to have scary ingredients. Or at least, they’re scary to people who aren’t gluten free. And if you don’t combine them properly whatever you’re making ends up tasting like cardboard. (I assure you, this recipe does NOT taste like cardboard. it tastes like delicious, regular brownies. Mmmm…).

So I was pretty excited to find out that you can make flourless brownies using simple ingredients. Ingredients that you probably have at home already. Or at least, if you don’t have them at home, you can get them all at a regular grocery store.

Flourless Brownies Recipe

The full printable recipe is at the end of this post, but here’s what you’ll need:

• Chocolate Chips
• Cocoa
• Sugar
• Coconut Oil
• Corn Starch
• Eggs
• Salt
• Vanilla

Corn starch! Who would have thought you could make flourless brownies using corn starch!? And they turn out beautifully!

The brownie batter is decadent, chocolaty and delicious! Mmmmm… melted chocolate…

Pour the batter into a greased 8″ x 8″ pan.

Then cook them until a toothpick comes out clean.

Now this is going to be painful, but it’s important. You need to let the brownies cool in the pan for at least 20 minutes before you cut them. If you don’t, you’ll have messy crumbly skin on the top, and an overly gooey bottom that sticks to your knife and makes the top crumble even more. Trust me on this.

These are good. Like really good. Ihad brownies for lunch the day I made these.Probably not the healthiest choice, but sooooooo worth it! With a glass of milk… yum!

They’re rich and decadent and surprisingly satisfying. They disappeared in less than 24 hours.

They’re a bit more gooey and almost fudgy than traditional brownies. But I have NO PROBLEM with a soft gooey texture. Holy cow. Deliciousness!

I ended up eating most of these flourless brownies by myself. The chocolate addict in me couldn’t resist! My husband ate a few, but after all that, he decided he likes his fancy bakery bought brownies better. haha I bet they have all those scary gluten free flours in them.

I LOVED these brownies. I will happily eat the pan all by myself next time (but I have no doubt he’ll sneak a few brownies when I’m not looking!). The texture is slightly different than a regular brownie – a bit more moist and fudgey and a bit less cake like, which I think is why helikes the bakery ones better. But these are definitely worth it. They are gooey, and decadent, and entirely satisfying!

If you’re looking for more delicious gluten free treats, check out our recipe for No-Bake Monster Cookie Energy Bites. These are soooooooo good and surprisingly filling. Chocolate and peanut butter… Mmmmm…