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.
Ingredients
- butter
- cornstarch (If you can’t have cornstarch use tapioca starch )
- baking cocoa
- cinnamon (optional)
- salt
- gluten free chocolate chips
- sugar
- vanilla
- eggs
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.
Fudgy Gluten Free Brownie
Rich fudgy and delicious gluten free brownies.
Ingredients
- 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
Instructions
- 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.
Notes
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. 🙂
Nutrition Information:
Yield:
9Serving Size:
1Amount 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
You must use the category name, not a URL, in the category field.Originally posted June 2012. Updated December 2021.
I am looking at this recipe and seeing how similar it is to my previous go-to easy brownie recipe that used one cup of flour (except for using baking chocolate [less sugar] and the extra cocoa). OK, maybe not all that similar… But what’s hitting me is that could it really be so easy as to replace a single cup of flour with 1/3 cup of corn starch? When you have the eggy-fudgy-ness for body to help you out with treats like this?
Hi Dineen, I’m not Lynn, but I have a brownie recipe that only called for 1/4 cup flour, so I replaced it with 2 TB cornstarch and it worked fine. I am not sure it would always work, but I am guessing the less flour to replace the better the outcome. I think you are right, the texture in brownies comes more from the eggs and butter than anything else. Just my thoughts 🙂
Thanks for confirming my thinking, Flora. I went and looked up that recipe and it was actually only HALF cup flour, so it would be more like your substitution.
I just received my issue. I can’t wait to try this recipe.
This recipe sounds fabulous and I think anyone would enjoy it, gluten free or not! I’m actually about to make it for our dessert tonight 🙂 No one in my family has been told we need to be gluten free (we currently don’t have insurance or I would get us tested) but lately I’ve been thinking a lot about what we eat and how unhealthy most of it is. I would really like to cut out processed foods and eat more of what I really think we were made to eat. I mean Adam & Eve weren’t going through the drive through or having a bag of chips 🙂 Anyway point is if I’m going to make that change I think I’m going to remove gluten from our diet as well. I really appreciate your site and all your recipes 🙂
Popped these in the oven this morning. Very easy and very, very delicious! Even the non-sweet tooth hubby was impressed! I threw in just over half a cup of chopped cashews and almonds for some crunch but omitted the cinammon this time. It has endless possibilites, thanks so much.
BTW Miss 10 said, “oh mum, this is sure to be a family favourite”. 🙂
I am so glad that your family enjoyed them! Thanks for letting me know. And I am glad to know they are now a family favorite. 🙂
Lynn, I used potato starch and it worked out great. These were very fudgy but my chocolate loving husband couldn’t be happier. Thank you for posting delicious gf and nut-free dishes!!
Thanks for letting me know that it worked. I am glad that you enjoyed them!
I was just curious how many servings this recipe makes. I’m having a holiday party and one of my guests requires a gluten free diet. I want to be considerate of her and thought these would be a hit with everyone!
I would say 9 large brownies or 12 or so smaller ones. And yes, these will be a hit for everyone. No one will know these are gluten free. I have taken them several times to events and everyone loves them.
Thanks for this recipe!
I am making traditional Stollen for neighbors and friends this year. But, I have one friend who is gluten intolerant. So, I’ve been looking for something to bake for her—and this is it!!!!!
Sounds easy—and from your description and the reviews, delicious, as well.
Thanks for the recipe! I will be bookmarking your website for sure.
Happy Holidays!
Thanks, I hope you and your friend enjoy them. And Happy Holidays!
I’d love to make these for our son who is allergic to wheat but was wondering if anyone has used substitutions for egg? He is also allergic to eggs so its been difficult to find certain recipes that he can have.
Amanda, I’ve been looking at a lot of GF recipes lately and a substitution for eggs I keep hearing about in comments is flaxseed. You could google it – you mix a certain amount of milled flaxseed with a certain amount of water per egg called for and let it sit in the fridge to “thicken” a bit before using. Then you add to the recipe as you would eggs. It seems to be a popular substitution. Hope this helps! 🙂
I made these brownies for a family in my church and they are awesome! I may not ever make another recipe again and I don’t need to eat gluten free! Thank you for the recipe! It is delicious!
I am so glad that you enjoyed them! These are one of those things that no one even knows is gluten free. Both gluten free and non gluten free people love them and they don’t contain any strange ingredients. Thanks for letting me know how much you enjoyed them!
Wow! These were delicious. I have been craving brownies but was low on GF flour. These were easy to make and turned out great. Even my hubby who claims not to like brownies couldn’t keep away (he says they were not brownies but a pudding like in Brazil). Definitely a keeper.
sounds delicious