5-Ingredient Flourless Brownies
These flourless brownies get their rich chocolate flavor from both melted chocolate chips and unsweetened cocoa powder. Butter adds richness, while eggs give the batter structure without any flour. The result is a dense, chocolatey brownie that’s especially satisfying once it has cooled and settled into a sliceable square.
Equipment
- 8×8-inch baking pan
- Large microwave-safe bowl
- Measuring cups
- Whisk
- Rubber spatula
- Toothpick
- Knife
Ingredients
- ½ cup 1 stick unsalted butter
- 1 cup semisweet or dark chocolate chips
- ½ cup granulated sugar
- 3 large eggs
- ¼ cup unsweetened cocoa powder
- For the pan: Nonstick cooking spray.
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan with nonstick cooking spray.
- Combine the butter and chocolate chips in a large microwave-safe bowl. Microwave for about 2 minutes, stirring every 30 seconds, until melted and smooth.
- Whisk in the sugar. If the mixture is very hot, let it cool slightly before adding the eggs.
- Add the eggs one at a time, whisking well after each addition.
- Stir in the cocoa powder until fully incorporated.
- Pour into the prepared pan and spread evenly.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely in the pan, then cut into 9 squares.
Notes
Storage: Keep the cooled brownies in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week.
Timing note: The listed total does not include cooling time.