Awesome Flourless Brownies (means Gluten Free!)

A flourless, gluten free brownie made with very little sugar that packs a chocolate punch!

flourless brownies

Before we get to these Gluten Free Flourless Brownies, I wanted to mention if you haven’t tried my Black Bean Brownies, I HIGHLY encourage you to.

What I like about them the most is that they are actually healthy for you.  I don’t know about you, but I (along with most of the population) don’t get enough fiber.  These beans will take care of that for you.

However, I did understand, when my daughter came to me the other day and said, “Mom, I just want real brownies, like before I couldn’t have gluten and you started making everything from beans.”

I understood.  And so I give you ……


flourless brownie

I will warn you ahead of time that when you remove a huge component like flour from a baked good it intensifies the rest of the ingredients, like the chocolate.  So a HUGE glass of milk is required.


But they are ohhhhhhh so good!

I used an 8×8 pan and cut them into 12 squares, then I cut them again.  It is a dessert after all, not a meal, right?  Just add a little homemade vanilla ice cream on the side and it makes the perfect size dessert.


Disclosure:  These are the REAL DEAL.  So there will be no ‘benefits’ of eating beans or fiber or any schpeel like that.   They are fattening, but needed on an oh-so-often basis to keep your sanity.


11-18 UPDATE:  It seems some of you were having trouble with this recipe and I think the problem came in with combining the eggs while the heat was still on the stove.  Scrambled was a popular word!

So if you made these brownies BEFORE 11-18-14 and they didn’t come out the way you expected, I encourage you to try them again.  The recipe has been updated to reflect the changes I made.


Awesome Flourless Brownies (means Gluten Free!)

A gluten free, flourless brownie that is over the top chocolately and gooey. A word of caution: a large glass of milk will be needed

  • Yield: 1 8x8 or 9x9 pan 1x


  • 6 Tbsp Unsalted Organic Butter
  • 12 oz Organic Chocolate Chips (you can break up a full size bar also)
  • 1/3 Cup Cornstarch (or Arrowroot)
  • 1/4 Cup Cocoa Powder
  • 1/2 tsp Sea Salt
  • 1/2 Cup Organic Cane Sugar
  • 3 Large Organic Eggs (ROOM TEMPERATURE)
  • 1 tsp Organic Vanilla Extract
  • chopped nuts (optional)


  1. Preheat the oven to 350 degrees.
  2. Lightly butter an 8×8 square baking pan and then sprinkle about 1 Tablespoon of cocoa powder in it and hit the pan on all sides so it has a nice coating of powder. Set the pan aside.
  3. In a very small bowl combine the cornstarch, cocoa powder and salt (if you are using salted butter, then just omit the salt in this step). Set aside.
  4. In a saucepan over very low heat, slowly melt the butter ~ add chocolate chips and let them melt completely.
  5. Stir the sugar into the melted chocolate & butter in 3 stages and stir to combine each time.
  6. Take the pan off the heat and add the vanilla – stir to combine.
  7. Using a whisk, add the eggs one at a time, whisking after each one.
  8. Finally, add the mixed cornstarch and cocoa powder to the chocolate and stir.
  9. Pour into your greased pan and bake it on the middle rack of your oven for 30-35 minutes or until a toothpick comes out clean.


© HappilyUnprocessed. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words AND link back to this post

All nutrition information is approximate:

Calories 194.5; Fat 12.1 gr; Cholesterol 54 mg; Sodium 132 mg; Carbs 23 gr; Fiber .5gr; Sugar 18.3 gr; Protein 3 gr


  • Serving Size: 16 servings

Recipe Adapted FromMartha Stewart
I used all organic ingredients, and hope you do too!  🙂



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  1. Can you use regular sugar? I’m in Spain and cane sugar is kind of hard to find. Let me know if you have ever experimented with that? Or anyone has?

  2. I made this exactly as directed. It is perfect! Crunchy, bit tender top and moist center. Hubby can no have flour and I’m going to surprise him with these…Thank you for the recipe!

  3. So bummed by these, I changed one thing….substituted coconut sugar for the refined. After 20 minutes they smelled a bit burned and were crumbling. They look so delicious in your photo, I’ll try again with cane sugar, I’m always looking for a really good gluten free brownie recipe…….so sad!

    • Kristi unfortunately there is a difference between coconut sugar and cane sugar. I’m sorry they didn’t turn out for you. I encourage you to give them another try following the recipe. Let me know how it turns out. 🙂

  4. You don’t put baking powder or baking soda??

  5. Hi. This recipe looks good. I am wondering about the cornstarch. You used all organic ingredients, but cornstatch is typically made from genetically modified corn. I’m going to try using organic tapioca flour instead.

  6. The Kajun Kween says:

    Just wanted to let you know that these are now my GO-TO Brownies!

    I’m still breastfeeding our 7m old who appears to be having some kind of reaction/allergy to gluten (even through my breast milk). So being the sweet tooth addict that I am I’ve been scouring all over Pinterest for the perfect quick fix. And you Ms Thang have nailed it on the head! Thank you! Perfect addition to our Game Day Menue too! #GeauxTigers

    Note: I did kind of mess up (then quickly fix) following your instructions but was able to save the day. I accidently put in an entire bar of butter so I just added a smidge more chocolate (cause can you really have too much? Don’t answer that! LOL) and 1 extra egg! Hooray! I’m happy to report no brownies were tossed out in this near death by chocolate experience!

    Thanks again!

    • thank you for the comment ~ that was very sweet. I’m glad you liked the brownies, I mean like I’ve said before, what’s not to like, right? And no brownies hitting the garbage is always a good thing!

  7. Wow. THESE. ARE.FA.BU.LOUS! I mean, gluten free cakes are often too dry and their texture is not quite what I love, but this recipe is perfect , the brownies come out moist and tender. In french we say “fondant” ; it litteraly melts.. I added dark chocolate chips, next time I will add white or milk chocolate chips to balance the delicate bitterness of cocoa… Thumbs up from the French Alps!

    • I LOVE receiving comments like that adeline! I worked for quite a while on those brownies and to say they are chocolately is an understatement, wouldn’t you agree? LOL

  8. my little guy is also dairy-free. Have you ever tried a substitute for the butter? I usually buy him Earth Balsnce soy free spread and wondering if this would work. He would love to be able to eat a yummy treat like these!

    • I have not tried a butter substitute Lisa so unfortunately I cannot offer any advice on that one. Anyone else have any suggestions?

    • You could try using coconut oil

    • Lisa, Earth Balance cubes of butter should work well. I’ve used the regular and soy free when baking and haven’t experienced any problems. However, I would advise using the “cubes” as I have learned that the Earth Balance that comes in the plastic containers contains more water.

  9. Awesome is right – oh my chocolates goodness

  10. Hello! I’d love to try these brownies, but I’m not supposed to have corn and we don’t have any arrowroot powder. What can I use instead of cornstarch?

  11. I don’t know what I did but these turned out very crumbly. They had a good flavor but I couldn’t cut them into bars. And I used very expensive dark chocolate:(

    • I’m sorry Pam. I can’t imagine what went wrong. Sometimes I find if I don’t let them cool completely before cutting them that can happen. I also use a plastic knife when cutting them. I’ll have to make them again and see if I can’t try and help you better.

    • all right Melissa, I’m making these today and let’s see what’s going on for you.

  12. Not only were these the best gf brownies I’ve ever had, they might be the best brownie I’ve ever had in general! Thanks for an unbelievably scrumptious recipe!

  13. My six year old, who has celiac disease, said they were awesome. The rest of our family couldn’t even tell they were gluten. Fabulous recipe!

    • Thanks so much Ranae. My daughter has a gluten sensitivity so I’m always on the hunt for recipes that she can enjoy as well. Instead of always making two of everything (one regular and one gluten free) I’ve just switched to gluten free now since I’m finding we like the GF version better!

  14. would like calories and carbs for this recipe

    • I’m working on it Berna. It’s not that easy to provide nutritional content for these recipes but I’m working on a reliable program that will convert them for me. I’ll have to go back through 200 recipes now so it will take a little time. Thanks for your comment!

  15. Melissa P. says:

    These look great. However, refined sugar is greatly processed and horrible for the body. I think it would be better to replace the sugar with a more natural sweetener like raw honey, stevia, or coconut palm sugar. Also, cornstarch = GMO. I would suggest replacing it with arrrowroot powder. Sea salt, grass-fed butter, and eggs from pastured chickens are always a plus. : )

    • Hi Melissa! Thanks for your comment. I wanted to clear up that we don’t use white refined table sugar anymore due to the process it goes through to make it that way. We use organic cane sugar which is a form of sugar that is extracted from raw sugar cane. The only difference between organic sugar and normal sugar is that organic sugar is extracted from raw sugar cane without the application of any additives or synthetic chemicals. In general, most people would not like to go with something that is genetically modified when they are looking for an organic product. This is the reason why most of the organic sugar comes from sugar cane since mostly sugar beet producers make use of seeds that are genetically modified. As for the cornstarch, you are correct and we have switched over to arrowroot and I probably should change that to reflect it in this recipe. Thanks again!

      • Melissa P. says:

        I’m getting ready to make them now. Can’t wait to eat them. I’m going replace the sugar with raw honey. I’ll let you know how they turn out. : )

      • Melissa P. says:

        I made them. The only thing I found odd was adding the eggs. I added them to the melted chocolate and found that it sort of cooked the eggs a bit. Should I have added the eggs when the mix cooled a bit?

        • Bare Ends Soaps says:

          You need to temper the eggs, add a little warm chocolate to your egg mixture to warm them up without cooking them then slowly add the eggs into the chocolate while whisking away constantly while you do.

    • Organic ingredients are required to be non-GMO in order to earn the certification.

  16. I have been searching for a ‘from scratch’ gluten free brownie recipe. Made these today. They are delicious!!!! Thank you

  17. These were the best gluten free brownies I have had. I have been on a search for a good recipe since I became highly allergic to wheat. I will not look any further. Thank you for helping me find the best gooey and dense brownie .:)

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