Flourless Milk Chocolate Brownies

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Are you looking for a delicious way to satisfy your chocolate cravings? Rich & Fudgy Flourless Milk Chocolate Brownies are here to answer your prayers! Whether you need a simple way to satisfy your sweet tooth, or you’re looking for a dessert to impress a dinner party, these brownies are sure to please. As a bonus, these brownies are gluten-free!

More flourless?  You’ll love these Healthy Peanut Butter Chocolate Chip Oat Cookies and these Flourless Chocolate Chip Breakfast Cookies!

No Flour Is Used In These Delectable Gluten Free Chocolate Brownie Recipe!

So wait…no flour?  UH OH…I used to have a weird curiosity of baking goods with no flour when it comes to brownies.  It can be a challenge, due to the fact, flour acts as a medium to combine the ingredients together and it’s needed for consistency. It is the main binding ingredient, that gives baked goods their texture and volume needed to add extra thickness.

 So began “The Challenge!” and curiosity! I wanted to bake brownies that had no flour in them, and in the past, whenever I bake anything flourless, it never quite turns out how I’m expecting it too when it comes to brownies! 

The texture was off, the baking was off…ugh.  Ugly.  There has to be a solution to all this madness and yes there is a solution! 

Would you believe the secret to this chocolate flourless brownie recipe to give it that moist, fudgy texture is ‘cornstarch’ and not flour?  Cornstarch thickens, so there ya go!

The rule is, cornstarch has the same “thickening power” as arrowroot, potato starch and tapioca, and you should substitute the same amount to keep it gluten free.  If you choose to use one of those options instead, let me know how it works out would ya?  I’ve only tried it with cornstarch.

Why You’ll Love These Flourless Milk Chocolate Brownies

Our flourless milk chocolate brownies recipe is not only a delicious and decadent dessert that comes together to create a rich and fudgy treat. You can customize these brownies with various toppings and mix-ins to suit different tastes. But most importantly, why not try making flourless milk chocolate brownies and see for yourself how amazing they can be?

I love the shiny, crackly tops on these chocolate brownies! They are rich, thick, chewy and they melt-in-your-mouth and the perfect treat when you’re craving a chocolate flourless recipe!

This flourless chocolate brownie recipe was made with milk chocolate, but if you want to use semi-sweet or dark chocolate for an even more intense chocolate flavor, by all means, pick your poison!  They are gluten-free too, and my husband warmed his up in the microwave for 30-4o seconds and served whipped cream on top.  Talk about chocolate dreams coming true!  

They are totally awesome! <—Coming from a Chocoholic!

Gather Your Ingredients

Rich Fudgy Flourless Milk Chocolate Brownies Recipe

• unsalted butter
• granulated sugar
• milk chocolate chips or chopped milk chocolate, I used Ghirardelli
• 4 eggs, room temperature
• coffee or vanilla extract, I used Nielsen Massey
• unsweetened cocoa powder, I used Ghirardelli
• cornstarch
• salt

How to Make The Rich Fudgy Flourless Milk Chocolate Brownie Batter 

1. Preheat oven to 350 degrees.
2. Line a 9×13 inch pan with foil or parchment paper, then lightly spray with a non-stick spray and set aside. If wanting a half batch, divide the recipe in half for a 9×9 sized pan. 
3. Over low heat or use microwaving, melt the butter, then add the sugar. Once the sugar has been blended in, add the milk chocolate chips, stirring until melted and smooth. 
4. Remove from oven/stove and let cool down a few minutes before adding the eggs, one at a time mixing them in, then add in the coffee or vanilla extract.
5. Using a sifter or sieve, sift the cocoa powder and cornstarch into the saucepan, then add the salt. Using a mixer or whisk the batter vigorously until it’s looks shiny and smooth.

Baking The Gluten Free Brownies

1. Pour the batter into the prepared baking pan and bake for 22-28 minutes for a 9×13 pan or 32-38 minutes for a 9×9 pan (for 1/2 batch) until the brownies are set.  You can jiggle the brownies to check for doneness for the top of the brownies.  Do not over-bake or the brownies will become crumbly and dry.

Let Brownies Set Up 

1. Remove from oven and let cool in the pan for 45 minutes before removing and slicing. It’s important to do this so they set up.

How to Store Or Freeze Gluten Free Milk Chocolate Flourless Brownies

• To store: Keep brownies at room temperature, covered, for up to 3 days. To keep longer , store them in the refrigerator for up to 2 weeks.
• To freeze: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months. Let them thaw overnight in the refrigerator before enjoying them.

To sum up, this Rich Fudgy Flourless Milk Chocolate Brownie recipe is an indulgence like no other. All it takes is just a few simple ingredients, a few minutes of prep, and your oven to make an unforgettable gluten free chocolate brownie dessert!  Happy Baking!

More Brownie and Flourless Recipes? We Got Ya Covered!

• OMG! Chocolate Cream Cheese Frosted Brownies
• Flourless Indulgent Chocolate Explosion Cake
• Flourless Banana Oat Chocolate Chip Breakfast Cookies
• Chocolate Chip Cookie Dough Buttercream Brownies
• Flourless Jumbo Peanut Butter Monster Cookies! {Healthy}
• Strawberry Chocolate Chunk Brownies
• Flourless Peanut Butter Chocolate Chip Cookies {GF, No Butter, Naturally Sweetened}
• Flourless Chocolate Chip Breakfast Cookies

Rich Fudgy Flourless Milk Chocolate Brownies {GF}

Kim Lange

These intense, rich and fudgy flourless brownies are so milk chocolately and chewy, they literally melt-in-your-mouth! And they're gluten-free! 🙂

4.07 from 45 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Dessert

Servings 15 Servings

Calories

Ingredients

  

1x2x3x

• 12 tablespoons unsalted butter
• 1 ¼ cups granulated sugar
• 2 cups milk chocolate chips or chopped milk chocolate, I used Ghiradelli (can also use semi-sweet or dark chocolate but add 1/4 cup more sugar.)
• 4 eggs room temperature
• 2 teaspoons vanilla extract or coffee extract, I used Nielsen Massey coffee extract
• 2 tablespoons unsweetened cocoa powder I used Ghirardelli
• 6 tablespoons cornstarch I used Bob's Red Mill
• ½ teaspoon salt

Instructions

 

• Preheat oven to 350 degrees.
• Line a 9x13 inch pan with foil, then lightly spray with a non-stick spray and set aside. If wanting to make a half batch, reduce recipe by half and bake in a 9x9 sized pan.
• Over low heat or use microwaving, melt the butter, then add the sugar. Once the sugar has been blended in, add the milk chocolate chips, stirring until melted and smooth. 
• Remove from oven/stove and let cool down a few minutes before adding the eggs, one at a time mixing them in, then add in the coffee or vanilla extract.
• Using a sifter or sieve, sift the cocoa powder and cornstarch into the saucepan, then add the salt. Using a mixer or whisk the batter vigorously until it's looks shiny and smooth.
• Pour the batter into the prepared baking pan and bake for 22-28 minutes for a 9x13 pan or 32-38 minutes for a 9x9 pan until the brownies are set.  You can jiggle the brownies to check for doneness for the top of the brownies.  Do not over-bake or the brownies will become crumbly and dry.
• Remove from oven and let cool in the pan for 45 minutes before removing and slicing. It's important to do this so they set up.
• Store in sealed baggie or container or can be refrigerated sealed.

Notes

• Divide recipe in half for 9x9 pan 
• If you want to substitute with semi-sweet or dark chocolate chips, feel free to.

Keyword brownies, flourless, fudgy brownies, milk chocolate

Tried This Recipe?Let us know how it was by commenting below!

Recipe from Life Made Simple Bakes