Flourless Brownies

Here’s a simple, rich, and fudgy Flourless Brownies recipe that’s naturally gluten-free and melts in your mouth:

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Ingredients (makes ~9 brownies)

• 1 cup (170 g) dark chocolate chips or chopped dark chocolate

• 1/2 cup (115 g) unsalted butter

• 3/4 cup (150 g) granulated sugar (or coconut sugar)

• 3 large eggs

• 1 tsp vanilla extract

• 1/4 tsp salt

• Optional: 1/2 cup chopped nuts, chocolate chunks, or a sprinkle of cocoa powder

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Instructions

1. Preheat Oven

   • Preheat oven to 350°F (175°C).

   • Line an 8×8-inch (20×20 cm) baking pan with parchment paper.

2. Melt Chocolate and Butter

   • In a heatproof bowl over simmering water or in the microwave, melt chocolate and butter together until smooth.

   • Stir well to combine.

3. Mix in Sugar

   • Add sugar to the chocolate-butter mixture and stir until fully incorporated.

4. Add Eggs and Vanilla

   • Beat in eggs one at a time, then stir in vanilla extract and salt.

   • Mix until smooth and glossy.

5. Add Optional Mix-Ins

   • Fold in nuts or chocolate chunks if using.

6. Bake

   • Pour batter into prepared pan and smooth the top.

   • Bake for 20–25 minutes. Check with a toothpick—it should come out slightly moist, not dry.

7. Cool and Serve

   • Let brownies cool in the pan for 10–15 minutes, then lift out using parchment paper.

   • Cut into squares and enjoy!

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💡 Tips for Extra Fudgy Brownies:

• Don’t overbake—flourless brownies set as they cool.

• Let them rest for at least 15–20 minutes; they firm up and become easier to slice.

• Dust with powdered sugar or cocoa powder for a beautiful finish.

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If you want, I can also give you a “one-bowl, ultra-fudgy microwave version” that takes under 10 minutes to make—perfect for a last-minute chocolate craving. Do you want me to share that?