These fudgy gluten-free brownies are an easy to make flourless brownie. The best thing about this recipe is that it is gluten free but it does not call for special ingredients.
These gluten free brownies are a delicious dessert that just happens to be gluten free.
This week’s recipe for my Year of Martha Stewart Cooking Challenge is a recipe that I have been making for years. It comes from an Everyday Food Magazine back in June 2012.
This flourless fudgy brownie recipe is a tried and true family favorite. We have taken Martha Stewart’s flourless brownies to potlucks, church dinners, and family dinners for years. We have served them to company, for birthday parties, and more.
These gluten free brownies are a brownie that no one will know is gluten free. They are rich and fudgy and delicious. They really are one of my favorite brownies to make.
Instead of flour, they have cornstarch in them, which is an ingredient that most people will have on hand. If you can’t have cornstarch tapioca starch also works.
If you are gluten free or know someone that eats gluten free these brownies are a delicious dessert to serve!
What I Changed
I did have to adapt this for our food allergies to make them nut-free. The original recipe called for 1 cup chopped toasted pecans. I left them out and the recipe worked fine, but if you are not nut-free like we are I think these would be great with some nuts added to them.
This recipe also calls for cinnamon and when I made these I put the cinnamon in. I actually like the taste of the cinnamon with the chocolate, but some in my family did not, so I think the cinnamon is optional depending on what you like.
But no matter how you make these they are really good! These are one of the best gluten-free brownies that I have made.
- cornstarch (If you can’t have cornstarch use tapioca starch )
- baking cocoa
- cinnamon (optional)
- gluten free chocolate chips
Tips For Making Flourless Brownies
These brownies are rich and fudgy which makes them a little hard to remove from the pan. If you want pretty brownies line the pan with parchment paper.
I use office binder clips to hold the parchment paper in place when I pour the batter into the pan.
Remove the clips after you spread the batter into the pan. You do not bake them with the clips in place.
After the brownies have baked and are completely cooled remove the brownies from the pan and cut them into pieces.
Flourless Candy Cane Brownies
If you want to change these up a little bit for the holidays try my Flourless Candy Cane Brownies. They are basically these brownies with candy canes added. I love these as a Christmas dessert.
- 6 tablespoons butter, softened
- 1/3 cup cornstarch (If you can't have cornstarch use tapioca starch )
- 1/4 cup baking cocoa
- 1/2 teaspoon cinnamon (optional)
- 1/2 teaspoon salt
- 12 ounces of gluten free chocolate chips ( I used semi sweet)
- 3/4 cup sugar
- 1 teaspoon vanilla
- 3 eggs
- Preheat oven to 350. Line an 8 inch pan with parchment paper and set aside.
- In a bowl mix together cornstarch, cocoa, cinnamon if using, and salt. Set aside.
- In a microwavable bowl combine butter and chocolate chips.
- Melt in the microwave stirring every 30 seconds until melted.
- Stir sugar, vanilla, and eggs into chocolate.
- Add cornstarch/cocoa mixture and stir until well combined.
- Pour batter into prepared pan and bake for 32-35 minutes.
- Remove from oven and let cool completely.
These are a rich and fudgy brownie and I found they cut best when cold. So I refrigerated them until completely cold and then cut them into squares. You do not have to do that, but they will be prettier. 🙂
Amount Per Serving: Calories: 360Total Fat: 21gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 82mgSodium: 207mgCarbohydrates: 46gFiber: 2gSugar: 37gProtein: 4g
Nutritional values are approximate and aren't always accurate.
More Recipes from my Year of Martha Stewart Challenge
Originally posted June 2012. Updated December 2021.