Flourless Chocolate Cookies

A close-up of a stack of three decadent chocolate cookies on a cooling rack. The cookies are rich and glossy, with a slightly cracked surface, evoking a freshly baked, indulgent treat.Flourless Chocolate Cookies – you don’t need butter or oil for these! They taste like a brownie cookie with intense chocolate flavor, crunchy outside and chewy inside, and they’re rich, fudgy and so decadent! This flourless chocolate cookie recipe is what I turn to when I have a serious chocolate craving and can’t decide between…

A close-up of a stack of three decadent chocolate cookies on a cooling rack. The cookies are rich and glossy, with a slightly cracked surface, evoking a freshly baked, indulgent treat.

Flourless Chocolate Cookies – you don’t need butter or oil for these! They taste like a brownie cookie with intense chocolate flavor, crunchy outside and chewy inside, and they’re rich, fudgy and so decadent!

A close-up of a stack of three decadent chocolate cookies on a cooling rack. The cookies are rich and glossy, with a slightly cracked surface, evoking a freshly baked, indulgent treat.

This flourless chocolate cookie recipe is what I turn to when I have a serious chocolate craving and can’t decide between cookies or brownies. It combines the best of both! They are fudgy like brownies but with the crispy, chewy outside texture of cookies and they happen to be gluten free chocolate cookies too, like my flourless chocolate cake and my 3 ingredient peanut butter cookies!

Why Flourless Cookies Work

  • Even though they are flourless, they still produce a chewy, rich cookie
  • The secret to these cookies: egg whites. There is no butter or oil in these cookies. There isn’t even any leavening! 
  • They’re accidentally gluten-free!
A top view of baking ingredients for flourless chocolate cookies on a white surface: a bowl of chocolate chips, a bowl of powdered sugar, cocoa powder, egg whites, vanilla extract, and salt—all ready to create decadent delights.

Ingredients

  • Powdered Sugar (aka confectioners’ sugar): Be sure to measure your sugar correctly, and if you’re going for a gluten-free cookie make sure your powdered sugar is gluten-free.
  • Salt: Needed because these are SO rich and chocolatey. The salt helps cut the sweetness.
  • Cocoa Powder: Use unsweetened cocoa powder. You can use Special Dark, regular, or Dutch Process.
  • Egg Whites: Be sure to buy large eggs. I don’t have success with these using the egg whites from the carton so separate your own eggs and be sure not to get any of the egg yolk in the whites for best results.
  • Chocolate Chips: You can use baking chunks or chips, any flavor. You can even add nuts.

Click to see the recipe card below for full ingredients & instructions!

How to Make Flourless Chocolate Cookies

  1. Sift dry ingredients: In a large bowl, sift then whisk the powdered sugar, salt, cocoa, and cornstarch.
  2. Stir in the egg whites and vanilla. If the batter stays crumbly, add the third egg white.
  3. Once you have a thick dough, stir in the chocolate chips. Let batter sit 30 minutes.
  4. Line baking sheets with parchment paper and coat the paper with cooking spray. If you use silicone mats, be sure to spray them, too. Use a cookie scoop to form each cookie. Place cookie dough two inches apart on the prepared baking sheets. The dough will be thick and sticky.
  5. Bake the cookies at 350°F until they’ve lost most of their glossy sheen. Cool them on the pan before removing them from the pan.

Storing & Freezing

Store them in an airtight container at room temperature. Cool the cookies completely and store them in a freezer bag or container. They will freeze well for two to three months.

A stack of three rich, chocolate brownie cookies sits on a cooling rack. The top cookie is broken in half, showcasing a gooey, fudgy interior. More cookies are scattered in the background on a light gray surface.

Expert Tips

  • I’ve mentioned it already, but repeating it – the dough is very thick! There’s nothing wrong – it’s supposed to be that thick. Stir it slowly to keep the cocoa and powdered sugar from flying out – trust me, I learned this the hard way!
  • I stir these by hand but you can use an electric mixer if you prefer.
  • If you like nuts feel free to add chopped walnuts or pecans to the dough. I’ve included this as an option in the recipe card.
  • I know it seems redundant to line a nonstick baking pan with parchment and then spray the parchment paper with cooking spray, but if you don’t, your cookies will stick. So, don’t skip the cooking spray.
  • Keep an eye on the cookies while they bake. I think they are perfect when they are no longer glossy except for a few spots in the center.
  • Don’t try to remove the cookies from the pan when they are hot – they need to set, so it’s better to let them cool on the baking sheet.

FAQ

Can I use Dutch process cocoa? 

Yes, Dutch-processed cocoa powder is fine. Any kind of cocoa powder, except black cocoa, will work for this recipe.

Why aren’t my cookies shiny and cracked?

Be sure to use large egg whites and the right amount of powdered sugar. The best way to measure the sugar is with the spoon and level method.

Why are my cookies sticky? 

The dough will be very sticky, but it should not be sticky once the cookies are baked. If your baked cookies are sticky, they are probably underbaked.

Are these cookies gluten-free?

As long as you use gluten-free powdered sugar and cornstarch, they are gluten-free. Be sure to double-check the labels.

Why is my dough so thick?

The dough will be thick but not so thick that you can’t stir it. If yours is too thick, it could be because there is too much powdered sugar and cocoa powder in the dough. Be sure to measure both using the spoon and level method. Also, if you use small egg whites, that could make the dough too stiff. Be sure to use large ones. If you’ve done all these things, it could be the brand of powdered sugar or cocoa powder that you use.I have found that different brands of cocoa and different brands of powdered sugar (even eggs) will affect how the dough behaves, but the cookies still bake just fine.

A close-up of a stack of three decadent chocolate cookies on a cooling rack. The cookies are rich and glossy, with a slightly cracked surface, evoking a freshly baked, indulgent treat.
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Flourless Chocolate Cookies Recipe

This Flourless Chocolate Cookies Recipe is FULL of chocolate! They're rich and fudgy cookies that taste like a brownie and by happenstance, they're gluten-free! And they taste like brownies!
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 12 cookies
Calories 224kcal
Cost $8

Ingredients

  • cups (283g) powdered sugar
  • ¼ teaspoon salt
  • 1 cup (80g) unsweetened cocoa powder
  • 2-3 large egg whites (room temperature)
  • 2 teaspoons vanilla extract
  • 1 cup (85g) chocolate chips
  • ½ cup chopped walnuts or pecans (optional)

Instructions

  • Sift together the powdered sugar, salt, cocoa, and cornstarch in a large bowl. Add egg whites and vanilla and stir until a thick mixture forms. It will look like it’s not enough liquid – just keep stirring, but do it carefully so you don’t spill cocoa mixture all over the place. The batter will eventually come together. It’s very, very thick. Stir in the baking chunks and nuts, if using.
  • Add vanilla extract and 2 large egg whites and mix carefully. It will be very thick; if it's very crumbly even after mixing for a minute or so, add the third egg white. The batter will be thick. Stir in chocolate chips (and nuts, if using). Let batter sit for 30 minutes before scooping.
  • Preheat the oven to 350°F. Line two baking sheets with parchment paper and spray with nonstick cooking spray. Yes, even though you’re using parchment you need to spray it or grease it. You can use silicone baking mats, but spray them too.
  • Scoop 1 or 2 tablespoon sized balls of dough onto the cookie sheets, leaving a few inches between them. The dough is thick and sticky and the cookies will spread.
  • Bake for 13-15 minutes until most of the cookie is no longer glossy. There may still be a spot or two of glossy in the center. Let cool completely before removing from the pan using a spatula. Store in an airtight container for up to 3 days or freeze for up to a month.

Video

Notes

  • Make sure to measure these correctly. Do not pack your powdered sugar or cocoa. It’s best if you weigh the ingredients to ensure you do not use too much.
  • Dutch process cocoa is fine
  • If you’re making these GF make sure your powdered sugar is GF.
  • The dough is thick when it’s stirring together – it WILL come together!
  • Don’t forget to spray your parchment with nonstick spray or they’ll stick bad.

Nutrition

Serving: 1cookie | Calories: 224kcal | Carbohydrates: 32g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Sodium: 443mg | Fiber: 3g | Sugar: 26g

Love flourless recipes? Be sure to t

Brownie Mix Cookies

stacked brownie cookies laid on a metal pan.These Brownie Cookies are made from a mix and are SO easy to make. They’re soft with a chewy texture and taste like that box brownie mix you love so much – add different mix-ins to make different flavor cookies – plus learn how each brand differs! Brownie Mix Cookies These are the perfect cookies…

stacked brownie cookies laid on a metal pan.

These Brownie Cookies are made from a mix and are SO easy to make. They’re soft with a chewy texture and taste like that box brownie mix you love so much – add different mix-ins to make different flavor cookies – plus learn how each brand differs!

stacked brownie cookies laid on a metal pan.

Brownie Mix Cookies

These are the perfect cookies that everyone who loves brownies will enjoy. These are brownie mix cookies with just 5 main ingredients – plus you can add your favorite candies or nuts inside. They have so much chocolate flavor with that telltale crinkle top you expect from brownies!

PLUS – every brownie mix is a little bit different so I tested these with three popular brands and will give you tips and tricks to make sure your cookies turn out perfectly every time!

ingredients in brownie cookies laid out on a marble counter.

6 Ingredients Needed

  • Brownie Mix: These were tested with Betty Crocker, Duncan Hines, and Pillsbury Brownie Mixes (varying from 16-18 ounces)
  • Flour: The batter needs a bit of extra all-purpose flour to be more like a cookie instead of a brownie.
  • Eggs: Just 2 large eggs
  • Oil: Vegetable oil or canola oil, although you can use melted unsalted butter.
  • Mix-Ins: You can add chocolate chips, nuts, or chopped candy.

Substitutions and Variations

  • You can add anything you like – we love using semi-sweet chocolate chips, bittersweet chocolate, milk chocolate or even white chocolate chips.
  • Chopped pecans, walnuts, or any nuts you like
  • Add chopped candy like M&Ms or peanut butter cups
  • You can substitute melted butter for the vegetable oil.

How to make Brownie Cookies

  1. Place brownie mix in a large bowl. Add eggs, flour, and oil. Mix until a thick batter forms.
  2. Stir your optional mix-ins (up to 1 cup total) into the brownie batter.
  3. Scoop 2 tablespoon sized cookie dough balls 3-inches apart on prepared baking sheets. Bake until just no longer glossy on top.

Different Brownie Mix Brands

  • Betty Crocker Brand: This is a 16.3 ounce box and the recipe can be made as written. They are the plain ones without mix ins and you can see they’ll flatten quite a bit. They’ll flatten even with mix ins, just not as much.
  • Pillsbury and Duncan Hines Brands: These are 18.4 ounce boxes. Both produce a bit thicker of dough. If you’re struggling to incorporate all the dry ingredients add 1 tablespoon of water, but you don’t have to. I’ve tried it both ways and both ways work.

Expert Tips

  • You can stir by hand or use a hand mixer or stand mixer fitted with the paddle attachment.
  • I tested these by chilling the dough before baking and baking immediately and chill time did not matter – you can bake immediately. However, if you do need to chill them, that’s totally fine. If you have mix-ins you may want to press chilled dough a little with the palm of your hand to start the flattening process.
  • I also have from scratch brownie cookies that are delicious!

Storage

Store cookies in an airtight container. You can also freeze brownie cookies in an airtight container for several months.

stacked brownie cookies laid on a metal pan.
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Brownie Mix Cookies Recipe

Soft and super chocolatey – these brownie mix cookies have been tested with all the major brands – add your favorite mix-ins and make the best brownie cookies ever!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 20 -24 cookies
Calories 41kcal
Cost $6

Ingredients

  • 1 (16-18 ounce) box brownie mix (see notes)
  • 2 large eggs
  • ¼ cup (31g) all-purpose flour
  • ¼ cup vegetable oil
  • 1 cup Mix-ins (see notes)

Instructions

  • Preheat oven to 350°F. Line 2 cookie sheets with parchment paper or silicone baking mats.
  • Place brownie mix in a large bowl. Add eggs, flour, and oil. Mix until a thick batter forms.
  • Mix in your optional mix-ins (up to 1 cup total).
  • Scoop 2 tablespoon sized balls of cookie dough 3-inches apart on prepared cookie sheets.
  • Bake chilled cookies for 8-12 minutes, until they just loose their glossy sheen.
  • Betty Crocker Brand: This is a 16.3 ounce box and the recipe can be made as written.
  • Pillsbury and Duncan Hines Brands: These are 18.4 ounce boxes. Both produce a bit thicker of dough. If you're struggling to incorporate all the dry ingredients add 1 tablespoon of water, but you don't have to. I've tried it both ways and both ways work.

Notes

  • Yield depends on what your mix-ins are. No mix-ins makes about 20 (2 tablespoon size) cookies.
  • You can use melted butter in place of vegetable or canola oil.
  • Mix In Options:
    • 1 cup chopped nuts (approx 106g)
    • 1 cup chocolate chips (170g)
    • 1 cup chopped candy (i.e. Reese’s Pieces) or M&Ms 
    • Anything you like – as long as it’s only 1 cup
  • Store cooled cookies in an airtight container at room temperature or freeze for several months.

Nutrition

Serving: 1cookie | Calories: 41kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 19mg | Sodium: 13mg | Potassium: 9mg | Fiber: 0.04g | Sugar: 0.05g | Vitamin A: 27IU | Calcium: 3mg | Iron: 0.2mg

Other Brownie Recipes

Pumpkin Patch Brownie Bites

brownie bites topped with green frosting and a pumpkin candy corn.These Pumpkin Patch Brownie Bites are so fun and so easy – just a few ingredients and you’ve got the cutest little decorated brownies. How fun would these be at a Halloween party? These Pumpkin Patch Brownies are the best recipe for Halloween! I topped the brownies with green frosting for the pumpkin patch grass…

brownie bites topped with green frosting and a pumpkin candy corn.

These Pumpkin Patch Brownie Bites are so fun and so easy – just a few ingredients and you’ve got the cutest little decorated brownies. How fun would these be at a Halloween party?

brownie bites topped with green frosting and a pumpkin candy corn.

These Pumpkin Patch Brownies are the best recipe for Halloween! I topped the brownies with green frosting for the pumpkin patch grass and then added a pumpkin candy corn on top. 4 ingredients and about 20 minutes and you’ll have the perfect easy dessert – everyone loves these I promise.

ingredients in pumpkin patch brownie bites laid out on a white counter.

Ingredients Needed

  • Brownie Bites: Make my brownie bite recipe or get them from the store.
  • Frosting: You can get a can or make vanilla buttercream from scratch.
  • Candy Corn Pumpkins: Can’t have a pumpkin patch without pumpkins!
  • Food Coloring Gel: To turn the frosting green.

How to make Pumpkin Patch Brownies

  1. Color the frosting green.
  2. Place the frosting in a piping bag fitted with a grass tip (this is a tip with a bunch of little holes).
  3. Frost each brownie bite with some grass frosting and then top with a Pumpkin Mallow Candy Corn.
brownie bites topped with green frosting and a pumpkin candy corn.

Expert Tips

  • Buy the pumpkin candy corn when you see it because sometimes it is hard to find.
  • Remember: a little food coloring goes a long way if you’re using gel food colors.
  • This decoration also works great on regular brownies or any cupcakes! I think chocolate cupcakes or pumpkin cupcakes would be perfect.

Storing and Make Ahead

Store in an airtight container in the refrigerator; serve at room temperature. I don’t recommend freezing the candy corn.

brownie bites topped with green frosting and a pumpkin candy corn.
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Pumpkin Patch Brownie Bites Recipe

Fun and easy brownie bites – the perfect semi-homemade treat for Halloween!
Course Dessert
Cuisine American
Prep Time 30 minutes
Total Time 30 minutes
Servings 36 brownie bites
Calories 106kcal
Cost $8

Ingredients

  • 36 brownie bites (see note)
  • 1 can vanilla frosting
  • Green Food Coloring
  • 36 Mellowcreme Pumpkins (candy corn pumpkins)

Instructions

  • Place brownie bites in a single layer on a cookie sheet covered with parchment paper or wax paper.
  • Color frosting green. Add to a piping bag with a grass tip. Pipe grass onto each brownie bite (alternately you can just frost the top of the brownie bites). Top each bite with a pumpkin.
  • Store in an airtight container in the refrigerator; serve at room temperature. I don't recommend freezing the candy corn.

Notes

  • The yield for this recipe depends on how many brownie bites you use. Different brands come with a different number, so pay attention.
  • You can also make my from scratch brownie bite recipe.

Nutrition

Serving: 1brownie bite | Calories: 106kcal | Carbohydrates: 1g | Protein: 0.05g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.1g | Sodium: 3mg | Potassium: 0.01mg | Sugar: 1g | Calcium: 0.001mg | Iron: 0.03mg

Other Halloween Recipes

Fudgy One Bowl Brownies

This Fudgy Brownie Recipe is an easy recipe that’s done in minutes using just one bowl and simple pantry ingredients. The brownies are the richest and fudgiest brownies you’ll ever try – if you love chocolate these are for you! One Bowl Brownies These gooey and fudgy brownies are the recipe of my dreams. I…

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This Fudgy Brownie Recipe is an easy recipe that’s done in minutes using just one bowl and simple pantry ingredients. The brownies are the richest and fudgiest brownies you’ll ever try – if you love chocolate these are for you!

These are the BEST and PERFECTLY FUDGY One Bowl Brownies you'll ever make. I could NOT stop eating them!

One Bowl Brownies

These gooey and fudgy brownies are the recipe of my dreams. I have a lot of brownies recipes, but this one consistently exceeds my expectations. I love to eat them warm and straight from the pan; they are by far some of the best brownies I have ever had.

These homemade brownies are super fudgy which makes them even better – they’re brownie perfection! They have a rich chocolate flavor and gooey center with a crackly top – the perfect recipe. One bite and you’ll be obsessed!

ingredients in fudgy brownies laid out on a white counter.

Ingredients Needed

  • Eggs: The secret ingredient to making these brownie SO fudgy!
  • Cocoa Powder: I used natural cocoa powder. For this recipe, you can use any kind of cocoa powder you have on hand (like dutch process cocoa).
  • Oil: I always use vegetable oil. This replaces the butter, so you have no extra melted microwave butter mess. Oil keeps them super moist too.
  • Chocolate Chips: Grab your favorite brand and put a ton of them in these brownies. Feel free to use chocolate chunks as well.

Variations

  • Brown sugar can be substituted for the granulated sugar.
  • Any kind of cocoa powder may be used.

How to make Fudgy Brownies

  • Whisk dry ingredients.
  • Using a rubber spatula or wooden spoon, stir in eggs and then oil until completely moistened.
  • Fold in chocolate chips (and nuts, if using).
  • Pour brownie batter into a 9×13-inch baking pan. Bake until a toothpick comes out with just a few crumbs.
fudgy chocolate brownies

Expert Tips

  • You may think 5 eggs is a lot for a recipe like this, but that is how they become super fudgy brownies – so do not miss out!
  • I baked mine on the shorter side because I love my brownies a bit underdone. If you prefer yours completely done or overdone, put them in closer to 26 minutes. Remember to always monitor them throughout baking though, so you can get the best texture that you love.
  • Because there is no baking soda in this recipe, you can use whatever cocoa powder you want, so dutch-processed cocoa powder, unsweetened, and special dark are all fine.
  • You know brownies are done when a toothpick comes out with a few crumbs, they lose their glossy sheen, and they have a crinkly top.
  • Cut brownies with a plastic fork and they won’t stick – they’ll cut easily.

Storage

Store at room temperature for up to 3 days in an airtight container. Freeze them in an airtight container for up to 3 months.

fudgy chocolate brownies
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Perfectly Fudgy One Bowl Brownies

These are the BEST perfectly Fudgy One Bowl Brownies – an easy recipe that’s done in minutes. These brownies are SO good – you can’t stop eating them. And, minus the chocolate chips, they’re dairy free.
Course Dessert
Cuisine American
Total Time 40 minutes
Servings 24 brownies
Calories 272kcal
Cost $5

Ingredients

  • 1 ¾ cups (217g) all purpose flour
  • ¾ cup (60g) unsweetened cocoa powder
  • 2 cups (400g) granulated sugar
  • 1 teaspoon salt
  • 5 large eggs
  • 1 cup (237ml) vegetable oil
  • 2 cups (340g) chocolate chips divided

Instructions

  • Preheat oven to 350°F. Spray a 9×13″ pan with nonstick cooking spray (I lined mine with foil first).
  • Whisk flour, cocoa, sugar, and salt. Stir in eggs and then oil until completely moistened. Stir in 1 1/2 cups chocolate chips and walnuts (if using).
  • Pour batter into prepared pan. Sprinkle the remaining chocolate chips over the top. Bake for 22-26 minutes, or until a toothpick comes out with just a few crumbs.

Video

Notes

  • Let the brownies cool completely before slicing for clean lines. They taste so good warm though!
  • Store in an airtight container at room temperature or freeze.
  • Any kind of cocoa powder may be used.
  • Add 1/2 cup pecans or walnuts if desired.
Recipe from Good Fast Eats by Amy Flanigan.

Nutrition

Serving: 1serving | Calories: 272kcal | Carbohydrates: 35g | Protein: 3g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 111mg | Potassium: 106mg | Fiber: 1g | Sugar: 25g | Vitamin A: 50IU | Calcium: 21mg | Iron: 1mg

Other Brownies Recipes

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The BEST Brownies Recipe

These brownies truly are the Best Brownies you will ever eat. They are soft and fudgy brownies that my entire family loves; You’ll never want to use a box mix again after having this recipe! Why We Love These Fudgy Brownies This brownie recipe is my families go to recipe for fudge brownies whenever we…

The post The BEST Brownies Recipe appeared first on Crazy for Crust.

These brownies truly are the Best Brownies you will ever eat. They are soft and fudgy brownies that my entire family loves; You’ll never want to use a box mix again after having this recipe!

stacked brownies on a white plate.

Why We Love These Fudgy Brownies

This brownie recipe is my families go to recipe for fudge brownies whenever we have a craving! Once I made this recipe, I knew we would never go back to a box mix.

These brownies are thick and perfect for baking simply in a 9×13-inch pan! They are full of chocolate from baking chocolate to cocoa powder. They even have a crackly top and every bite is amazing! Make these rice and fudgy brownies the next time you have a brownie craving

ingredients in best brownies laid out on a white counter.

Homemade Brownie Recipe Ingredients

  • Butter: Unsalted butter is best, or you can reduce the added salt. While some brownie recipes call for vegetable oil, those are mostly one bowl brownies without baking chocolate. When I’m using baking chocolate I like using butter.
  • Baking Chocolate: This is found in the baking aisle and it’s the best melting chocolate to use. I use unsweetened and add the sweetness from the sugar.
  • Sugar: Granulated sugar makes these rich and perfectly sweet, but you can substitute brown sugar.
  • Eggs: My secret is adding 4 eggs to this – the extra egg makes them SO fudgy.
  • Natural Cocoa Powder: For all the extra chocolate flavor. You can use unsweetened cocoa powder OR even dutch process cocoa powder.

Variations

  • If using salted butter, reduce the added salt to 1/4 teaspoon.
  • Add 1 cup of chocolate chunks, walnuts, pecans, or even M&Ms.

How to Make Homemade Brownies from Scratch

  • Melt butter and chocolate together in the microwave until smooth.
  • Stir in sugar and cocoa. Then mix in eggs, salt, and vanilla extract.
  • Pour batter into baking pan. Bake until the top is no longer glossy and a toothpick comes out with just a few crumbs when placed 2-inches from the side of the pan.
stacked brownies on a white plate.

Expert Tips

  • Don’t overmix! I prefer to use a wooden spoon or spatula (not a mixer) to make brownies. Stop stirring as soon as the flour is incorporated.
  • You’re not missing something: brownies do not need baking powder or soda – the eggs do all the leavening to keep these rich and fudgy in texture.
  • Cutting tip: cut your brownies with a plastic knife and the gooey center won’t stick to the knife!

FAQs

How do you store this recipe?

Store them in an airtight container at room temperature for up to 3 days!

How do you freeze this recipe?

Freeze in an airtight container for up to 3 months in the freezer!

stacked brownies on a white plate.
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Homemade Brownies Recipe

This is the BEST BROWNIES RECIPE ever! You’ll never buy a box mix again after making this easy one bowl brownie recipe.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 36 brownies
Calories 143kcal
Cost $8

Ingredients

  • 4 ounces (113g) unsweetened baking chocolate, chopped
  • 1 cup (226g) unsalted butter, sliced
  • 2 ⅔ cups (332g) granulated sugar
  • ¼ cup (20g) unsweetened cocoa powder
  • 4 large eggs
  • 1 teaspoon (5ml) vanilla extract
  • ½ teaspoon salt
  • 1 ⅓ cup (165g) all-purpose flour

Instructions

  • Preheat oven to 350°F. Line a 9×13-inch pan with foil and spray with nonstick cooking spray.
  • Place chocolate and butter in a large microwave-safe bowl. Heat on high power in 30 second increments, stirring between each, until chocolate and butter are melted and smooth (about 2 minutes, depending on your microwave).
  • Stir sugar and cocoa into chocolate and butter mixture using a spatula or wooden spoon. Stir in eggs and vanilla, then stir in salt. Mixture will be grainy looking but smooth. Stir in flour carefully.
  • Pour batter into prepared pan. Bake for 25-35 minutes, or until the top is no longer glossy and a toothpick comes out with just a few crumbs when placed 2-inches from the side of the pan. Cool completely before slicing. I prefer mine baked only 25 minutes; if you want yours less fudgy, bake longer.

Video

Notes

Tip: add 1 1/2 cups of chocolate chips or chopped nuts to the batter after stirring in the flour or frost with chocolate frosting.

Nutrition

Serving: 1serving | Calories: 143kcal | Carbohydrates: 19g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 41mg | Potassium: 48mg | Sugar: 14g | Vitamin A: 185IU | Calcium: 9mg | Iron: 0.9mg

Other Brownie Recipes

Last Updated on June 8, 2024

The post The BEST Brownies Recipe appeared first on Crazy for Crust.

Our 7 Favorite Brownie Recipes

Brownies are the LeBron James of desserts. Similar to how nobody can pinpoint exactly what position the Los Angeles Laker plays, brownies lack a clear dessert designation: Are they cookies? Cakes? Fudge? Who’s to say. Of course, nobody really cares. Br…

Brownies are the LeBron James of desserts. Similar to how nobody can pinpoint exactly what position the Los Angeles Laker plays, brownies lack a clear dessert designation: Are they cookies? Cakes? Fudge? Who’s to say. Of course, nobody really cares. Brownies, like LeBron, transcend categorization because they’re so damn good. Whether you’re grabbing one as an afternoon treat or using it as the foundation of an ice cream sundae, the brownie has limitless potential.

With that—and LeBron—in mind, here are seven of our all-time favorite brownie recipes.

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