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Fudgy Flourless Brownie Cookies Recipe

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4.2 from 2 reviews

These Fudgy Flourless Brownie Cookies offer a rich and decadent chocolate experience with a chewy, fudgy texture and crackly tops. Made without flour, they combine bittersweet chocolate, cocoa powder, and mini chocolate chips to create an irresistible gluten-free treat that’s perfect for any chocolate lover.

Ingredients

Chocolate Mixture

  • 6 oz bittersweet chocolate, chopped
  • 1/4 cup unsalted butter

Wet Ingredients

  • 2 large eggs, preferably room temperature
  • 3/4 cup granulated cane sugar

Dry Ingredients

  • 1/4 cup cocoa powder
  • 3 tbsp cornstarch
  • 1/4 tsp baking powder
  • 1/4 tsp fine sea salt

Add-ins

  • 1/3 – 1/2 cup mini chocolate chips or chopped chocolate

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a large baking pan with parchment paper to prepare for baking.
  2. Melt Chocolate and Butter: In a saucepan over medium heat, melt the unsalted butter. Add the chopped bittersweet chocolate and stir with a spatula until the mixture is fully melted and glossy. Remove from heat and allow to cool to room temperature.
  3. Whisk Eggs and Sugar: In a large bowl, vigorously whisk the eggs and granulated cane sugar together for 3-4 minutes until the mixture becomes smooth and pale, incorporating air for structure.
  4. Add Dry Ingredients: Add cornstarch, cocoa powder, baking powder, and fine sea salt to the egg mixture. Whisk thoroughly until the batter is smooth and free of lumps.
  5. Incorporate Chocolate Mixture: Using a spatula, gently fold the cooled melted chocolate and butter mixture into the batter until just combined. Ensure the chocolate mixture is not warm to prevent premature melting of the chips.
  6. Chill Batter: Place the batter in the fridge for 10-15 minutes to firm up slightly. Avoid over-chilling to prevent the cookies from becoming too dense.
  7. Add Chocolate Chips: After chilling, fold in the mini chocolate chips or chopped chocolate, distributing evenly through the batter.
  8. Scoop Cookies: Use a spoon to scoop 2-tablespoon-sized balls of dough onto the prepared baking pan, spacing them adequately for spreading.
  9. Bake: Bake in the preheated oven for 10-12 minutes. The cookies should be set in the centers with crackly tops and crisp edges when done.
  10. Cool: Let the cookies cool on the baking pan for at least 10 minutes to set properly before transferring or serving.
  11. Troubleshooting: If cookies do not easily remove from the pan, return them to the oven for an additional 3-4 minutes on the bottom rack to help set the bottoms. Let cool for another 10 minutes on the pan before enjoying.

Notes

  • Use room temperature eggs for better mixing and texture.
  • Do not over-chill the batter to maintain a fudgy texture.
  • Mini chocolate chips can be substituted with chopped chocolate for different texture.
  • If cookies stick to the pan, reheating briefly can help them set.
  • These cookies are gluten-free due to the absence of flour.

Find it online: https://recipesbyliza.com/fudgy-flourless-brownie-cookies-recipe/