Brownie recipe without flour

This Easy, Healthy & Fudgy Flourless Brownies recipe is made with 8 ingredients and ready in 25 minutes! They are truly the best gluten-free brownies ever and are also paleo & dairy-free!

Hi, My name is Laura, and I am a brownie addict.

{Hi Laura}

But for real, I have said it before and I’ll say it again, brownies are my absolute favorite dessert! These Paleo Flourless Brownies are THE winners if you’re looking for a healthier brownie that doesn’t taste healthy at all (like not in the slightest).

Yes, I already have a super healthy paleo & vegan brownie recipe that is knock your socks off good, but it doesn’t taste like “normal” brownies {in my husband’s words lol}! This one does.

In my opinion, a spectacular brownie needs to be insanely fudgy and irresistibly chocolatey {cakey brownies need not apply}. These flourless brownies are all that and more. Plus they have a beautifully crunchy crinkly top that is to die for.

How do you make Flourless Brownies?

Ok people pay very close attention, because the method matters in this flourless brownie recipe. If you want those beautiful shiny, crinkly brownie tops with a gooey fudgy center, then read on carefully!

Step 1: Melt the chocolate and butter/coconut oil

The first step in making these flourless brownies is to melt the butter (or coconut oil) and chocolate together. It’s important to do this first because the mixture needs to cool slightly before adding it to the batter. This can be done in two ways:

  1. In the microwave. Put the butter & chocolate in a microwave-safe bowl and warm until just melted (about 60-90 seconds). Start by warming for 60 seconds, stirring, and then warming in 30 second increments stirring after each until the mixture is melted and smooth.
  2. On the stovetop over medium-low heat. You can also gently melt the butter and chocolate together in a small saucepan on the stovetop over low heat. Be sure to stir consistently and remove the pan from the heat as soon as the mixture is smooth.

The important thing about this step is that the final melted mixture should be shiny and glossy.

Step 2. Beat the eggs

Another important factor in achieving gluten-free flourless brownie perfection is to beat the eggs on high speed for 60 seconds until they are frothy and a little bit thick. I recommend using a standing mixer fitted with the wire whip attachment or a hand-held mixer to make this flourless brownie recipe.

Step 3. Add the sugar and beat again.

Next, add the coconut sugar (or granulated sugar) and beat on high for an additional 60 seconds. The mixture will be slightly thick and frothy.

Step 4. Add melted chocolate mixture & vanilla

Once the eggs and sugar are combined, add the rest of the wet ingredients to the paleo flourless brownie batter. At this point beat the mixture until everything is just combined (about 15 seconds). Scrape the sides and beat again if necessary!

Step 5. Add the Dry ingredients & Beat Until Combined

Add the dry ingredients into the wet ingredients and beat on low speed (to avoid any ingredients spilling out of the mixer), until the batter is smooth.

Step 7. Add chocolate chips and stir

As you can see, the batter should be nice and thick before adding the chocolate chips! Give everything a good stir by hand until the chips are evenly distributed in the flourless brownie batter.

Step 8. Pour into a pan and bake!

Pour the flourless brownie batter into an 8×8″ baking pan and bake for 18-25 minutes!

I like to add a few extra chocolate chips to the top of the flourless brownie batter, just for good measure (and for looks)!

How do you know when flourless brownies are done?

You will know these flourless brownies are finished baking when the top and sides are barely set and the brownies are just slightly “jiggly.” The top will be crackly and shiny as well.

Step 9. Cool slightly & Serve

Let the brownies cool in the pan for at least 10 minutes, cut and serve.

For easier removal, line the baking pan with aluminum foil or parchment paper. Then after the paleo brownies have cooled slightly, you can easily lift them out of the pan and cut them on a cutting board!

FAQs about these Flourless Brownies

Here are a few answers to some commonly asked questions about making these flourless brownies!

Are flourless brownies gluten-free?

Yes! As long as you choose gluten-free chocolate (which most varieties are), and follow the recipe, these flourless brownies are gluten-free!

How do you make fudgy brownies? (What makes brownies cakey or fudgy)?

A cakey brownie usually has leavening agents and a higher flour : fat ratio. Fudgy brownies (like these flourless brownies) have a higher ratio of fat : dry ingredients and no leavening agents.

Do you need to use a standing mixer to make this Flourless Brownie Recipe?

Using a mixer. The recipe calls for mixing everything in a standing mixer or a hand-held mixer. I truly believe this is important if you care about shiny, crackly brownie tops!

Mixing by hand. However, you can also mix everything by hand! I recommend whipping the eggs by hand with a wire whisk, and then whipping them again after you add the sugar.

I have opted to make these the lazy way, with no whipping and just mixing as follows: melt the chocolate chips/butter (or coconut oil) together. Then add the other wet ingredients and stir until combined. Then add dry ingredients and stir! It’s easy, but usually ends in funky-looking tops but the brownies still taste amazing.

Paleo Flourless Brownies: Ingredients & Substitutions

As always, let’s chat about the ingredients in this flourless brownie recipe, as well as possible substitutions!

  • Coconut oil/butter: I have used both with great success! I think we prefer butter over coconut oil, but they both produce the best fudgy flourless brownies ever! And coconut oil is a great dairy-free option!
  • Chocolate chips: If you are not concerned about making this paleo, then I recommend Ghirardelli 60% dark chocolate chips. They are my absolute favorite. For a paleo version use Enjoy Life Foods chocolate chips! If you’re concerned about your chocolate being paleo friendly, simply substitute the chips for unsweetened, chopped chocolate…however you may need to taste the batter and increase the amount of coconut sugar if you like your brownies super sweet!
  • Granulated sugar: You can substitute any granulated sugar of your choice, just make sure it complies with your dietary needs. For a paleo version, use coconut sugar.
  • Tapioca starch: For another paleo substitution use arrowroot starch. For an easy and delicious (but not paleo) option, use cornstarch.

More Chocolate Desserts

I take my chocolate dessert making seriously! Here are some of my favorite desserts for serious chocolate lovers:

  • These molten chocolate lava cakes are SO easy but look elegant (like you spent hours in the kitchen)!
  • This flourless chocolate cake is one of my all-time favorites!
  • I am a sucker for fudgy brownies, like these healthy greek yogurt brownies or my classic brownie recipe.
  • If you love chocolate and peanut butter, you have to make this puppy chow recipe and this chocolate peanut butter fondue!
  • This dairy-free chocolate fondue is such a fun treat for girls’ night!
  • And of course, or recipe for the best ever chocolate chip cookies!


Pin 5 from 6 votes

Paleo Flourless Brownies Recipe

This Easy, Healthy & Fudgy Flourless Brownies recipe is made with 8 ingredients and ready in 25 minutes! They are truly the best gluten-free brownies ever and are also paleo & dairy-free! Course Dessert Cuisine American Keyword flourless browneis recipe, flourless brownies, paleo brownies, paleo flourless brownies Prep Time 5 minutes Cook Time 25 minutes Cooling time 20 minutes Total Time 30 minutes Servings 16 brownies Calories 144.9kcal Author Laura


  • 6 TBS Salted Butter or coconut oil
  • ¾ cup (6 oz) chocolate chips or unsweetened baking chocolate*
  • 2 large eggs lightly beaten
  • 2/3 cup Granulated sugar (for paleo use coconut sugar)
  • 2 tsp pure vanilla extract
  • ¼ cup unsweetened cocoa powder sifted***
  • 3 TBS tapioca starch (or arrowroot starch or cornstarch)
  • 1/4 tsp sea salt
  • ½ cup chocolate chips


  • Preheat oven to 350 degrees F.
  • Grease an 8×8” square pan and set aside. (You can also line it with parchment paper for easy removal if you like)
  • In a small bowl, stir together sifted cocoa powder, tapioca starch and salt. Set aside.
  • In a microwave safe container or over the stovetop, melt butter (or coconut oil) and chocolate chips together and stir until smooth and glossy.
  • Add eggs, to the bowl of your standing mixer fitted with the wire whip attachment, and beat on medium-high speed for 1 minute. The eggs will be pale yellow, thicker and frothy. (You can also beat for 60 seconds with a hand-held mixer)
  • Add coconut sugar (or granulated sugar) to the bowl of your standing mixer and beat on medium-high speed for an additional 1 minute. The mixture will be a little thick. (You can also beat for 60 seconds with a hand-held mixer)
  • Add the melted butter/chocolate mixture and vanilla and beat until combined.
  • Add dry mixture and beat until smooth and there are no lumps.
  • Add ½ cup chocolate chips and stir by hand until they’re evenly distributed.
  • Pour batter into the prepared baking dish. Bake in your preheated oven for 18-25 minutes, or until the top is set and a toothpick inserted in the center comes out with wet crumbs!
  • Let sit for about 15 minutes. Serve warm or room temperature!
  • Store in an airtight container in the refrigerator. To return the fresh-from-the-oven taste simply reheat in the microwave for 10 seconds!


*Use paleo-friendly chocolate like enjoy life foods chocolate chunks. Or you can use unsweetened baking chocolate but you may need to increase the amount of sugar.
**You can use any granulated sugar. They do come out sweet so if you like your brownies darker I’d recommend using 1/2 cup! For a paleo version, use coconut sugar.
***Sifting your cocoa powder insures there will not be any lumps which is super important! Paleo Chocolate chips here: enjoy life foods chocolate chips


Serving: 1brownie | Calories: 144.9kcal | Carbohydrates: 16.3g | Protein: 1.5g | Fat: 9.2g | Saturated Fat: 7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1.3g | Cholesterol: 23.3mg | Sodium: 43.5mg | Potassium: 68mg | Fiber: 1.1g | Sugar: 13.6g | Vitamin A: 40IU | Calcium: 8mg | Iron: 0.6mg

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Flourless brownies are rich and fudgy chocolate brownies made with pantry staples. No unsual or hard-t0-find ingredients necessary to make this easy recipe!

These flourless brownies are all the things that a brownie should be. They’re easy to mix up, they’re rich and fudgy, and they have that delicate crackly brownie crust on top.

They are also made with simple pantry staples that you probably already have on-hand. So, there’s no need to go out and track down 10 different ingredients (that you may never use again) in order to make these brownies.

How to make flourless brownies

One of the great thing about these brownies is that they’re made like a simple one-bowl brownie, but cornstarch stands in for the flour in this recipe.

Begin by melting the butter in a large, heavy saucepan. You’ll want to use a large saucepan because you can make the entire recipe right in the pot.

Next, stir in the cocoa powder until combined.

Then, stir in the sugars and vanilla until combined.

Add the eggs, and mix until combined.

Next, add the cornstarch and salt, and whisk in until just combined. Don’t overmix.

Finally, fold in the chocolate chips. I like to use mini chocolate chips, but you can use regular or even jumbo chocolate chips if you prefer. I use semisweet chocolate chips, but bittersweet or milk chocolate chips would also work.

Pour the batter into the prepared pan. I just grease the pan, but you could line with parchment paper if you prefer.

It makes it a little easier if the pan is lined with parchment paper if you are going to freeze them for later.

Bake until the edges are set, and a toothpick inserted in the center comes out with fudgy crumbs. It shouldn’t be wet like batter, but the toothpick should have a few fudgy crumbs attached. If the toothpick comes out clean, the brownies will be overbaked.

Why make gluten-free brownies?

Well, there are a number of reasons why you might want to make gluten-free brownies. If you need these brownies to be gluten-free, they should be as-written. However, it’s always a good idea to check your labels to ensure that the ingredients don’t contain any hidden gluten.

These brownies are delicious – gluten-free or not! These are great brownies, not just great-for-a-gluten-free-brownie brownies.

Flourless brownies are rich and fudgy and gone in about 2 seconds when I make them.

They are also super easy! They come together in the time that it takes my oven to preheat, and the hardest part is waiting for the brownies to chill before eating them.

These flourless brownies are also a great recipe to have just in case. If you don’t need to eat gluten-free, chances are that at some point, you may need to make a treat for a friend, family member, or co-worker who can’t eat gluten.

Also, these brownies are great made ahead of time! They keep well in the fridge or freezer.

Do I have to chill the brownies?

You don’t have to, but they won’t be as rich and fudgy if you don’t chill them before cutting them.

How do I know when the brownies are finished baking?

The brownies should still have fudgy crumbs attached. If you bake until a toothpick comes out clean, they will be overbaked.

If you would like more tips for baking brownies, check out my how to make brownie post.

How long will the brownies keep?

The brownies will keep, covered, at room temperature for up to 3 days.

They will keep, covered, in the fridge for up to 1 week in the freezer for up to 6 months.

More brownie recipes!

  • Brownie Cookies
  • Peanut Butter Brownies
  • French Silk Brownies

If you’ve tried this flourless brownie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes! You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

Flourless Brownie Recipe

Flourless brownie recipe made with pantry staples. Check out the step-by-step photos and tips above the recipe. Author:I Heart Eating Prep Time: 10 minutes Cook Time: 30 minutes Chilling: 1 hour Total Time: 40 minutes Servings:16 servings Course: Dessert Cuisine: American Keyword: brownie, chocolate, gluten free 5 from 1 vote

  • 1/2 cup butter
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup light brown sugar (packed)
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1/2 cup mini semisweet chocolate chips¹
  • Preheat oven to 350 F. Grease an 8-inch square baking dish. Set aside.
  • Melt butter in a large, heavy saucepan over low heat.
  • Stir in cocoa powder until well-combined.
  • Remove from heat, and stir in sugars and vanilla.
  • Add eggs, and stir in.
  • Stir in cornstarch and salt.
  • Fold in chocolate chips.
  • Pour into prepared baking dish and smooth top with a spatula.
  • Bake until edges are firm and center is just set, about 25-30 minutes. A toothpick inserted in the center should come out with fudgy crumbs attached. Do not overbake.
  • Let cool in pan to room temperature.
  • Place, uncovered, in freezer for at least 1 hour before cutting and serving.


  1. Can sub regular chocolate chips.
  2. If you need the brownies to be gluten-free, be sure to check the labels on your ingredients to ensure that they are gluten-free.
  3. Nutrition values are estimates.

Nutrition Information

Serving: 1servingCalories: 163kcal (8%)Carbohydrates: 19g (6%)Protein: 1g (2%)Fat: 9g (14%)Saturated Fat: 5g (25%)Cholesterol: 36mg (12%)Sodium: 134mg (6%)Potassium: 79mg (2%)Fiber: 1g (4%)Sugar: 15g (17%)Vitamin A: 210IU (4%)Calcium: 17mg (2%)Iron: 0.8mg (4%) Did you make this recipe?Tag @i_heart_eating on Instagram and hashtag it #ihearteating.

Flourless Chocolate Brownies

PREHEAT oven to 300º F. Line 9-inch-square baking pan with foil. Grease bottom and sides.
HEAT 1 1/2 cups morsels, butter and water in medium, heavy-duty saucepan over low heat, stirring constantly, until morsels and butter are melted and mixture is smooth. Stir in cocoa until smooth. Remove from heat.
BEAT eggs and sugar in medium mixer bowl until thick, about 4 minutes. Stir in vanilla extract. Fold 1/3 of egg mixture into chocolate mixture. Fold in remaining egg mixture, one half at a time, until thoroughly incorporated. Fold in pecans. Pour into prepared pan.
BAKE for 35 to 40 minutes or until risen in center and edges start to get firm and shiny (center may still move and appear underbaked). Cool completely in pan on wire rack (center may sink slightly). Cover; refrigerate for 4 hours or overnight.
PLACE cream in small, uncovered, microwave-safe dish. Microwave on HIGH (100%) power for 25 to 30 seconds. Add remaining 1/2 cup morsels. Let stand for 2 to 3 minutes; stir until chocolate is melted.
SPREAD ganache over chilled brownie. Refrigerate for 30 minutes. Using two opposite sides of foil, carefully lift the entire brownie out of the pan and place on cutting board. Carefully peel away foil from brownie. Cut into bars. Store in tightly covered container in refrigerator.


Are you a brownie lover?

I dearly love brownies, so bringing this one back to the fore-front from the 2015 archives. I’ve been updating photos whenever I can squeeze it into my schedule and I’ve been anxious to redo this one!

But brownies!! I mean, what’s not to like? Look at them!

But wait…no flour? UH OH…I used to have a weird curiosity of baking goods with no flour.

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.

The texture was off, the baking was off…ugh. Ugly.

But this recipe I made from Life Made Simple Bakes is amazing and would you believe the secret to this recipe to give it that moist, fudgy texture is ‘cornstarch‘ and not flour? Makes sense, cornstarch thickens so there ya go!

Obviously, no flour but…Yeah!? Can you believe that?

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.

I love the shiny top on the brownies! They are rich, thick, chewy and they melt-in-your-mouth.

These were 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 heated his up in the microwave for 30-4o seconds and served whipped cream on top.

They are awesome! <—coming from a Chocoholic!

Other flourless recipes on the blog you might want to try is this Flourless Indulgent Chocolate Explosion Cake, these Flourless Banana Oat Chocolate Chip Breakfast Cookies, these Flourless Jumbo Peanut Butter Monster Cookies! {Healthy} and these Flourless Peanut Butter Chocolate Chip Cookies {GF, No Butter, Naturally Sweetened}

And if you’re looking for more brownie recipes..We got ya covered!

OMG! Chocolate Cream Cheese Frosted Brownies
Chocolate Chip Cookie Dough Buttercream Brownies
Strawberry Chocolate Chunk Brownies

3.82 from 11 votes

Rich Fudgy Flourless Milk Chocolate Brownies {GF}

These intense, rich and fudgy flourless brownies are so milk chocolately and chewy, they literally melt-in-your-mouth! And they’re gluten-free! 🙂 Cook Time20 mins Author: Kim Lange

  • 12 tbsp unsalted butter
  • 1 1/2 cups granulated sugar
  • 2 cups milk chocolate chips or chopped milk chocolate, I used Ghiradelli
  • 4 eggs room temperature
  • 2 tsp coffee or vanilla extract I used Nielsen Massey
  • 2 tbsp unsweetened cocoa powder I used Ghirardelli
  • 6 tbsp cornstarch I used Bob’s Red Mill
  • 1/2 tsp salt
  • Preheat oven to 350 degrees.
  • Line a 9×9 inch or 9×13 square pan with foil , then lightly spray with a non-stick spray and set aside.
  • 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 9×13 pan or 32-38 minutes for a 9×9 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.

9×13 pan will be thin brownies 9×9 pan will ultra thick brownies

Shopping makes me happy! 🙂


The BEST brownies I’ve ever had and they just happen to be naturally gluten free! Made without any flour, these Fudgy Toffee Flourless Brownies are naturally gluten free and are going to blow you away! So rich, so fudgy, and absolutely BURSTING with rich, chocolate flavor! A secret ingredient is the key! Are you a fellow choc-aholic? Make sure to try this Chocolate Cheesecake and this Chocolate Banana Applesauce Cake – both are amazing!

Best Ever Brownies

If we’re going to be friends, there’s one thing that you must know about me: I love brownie recipes. Seriously, I can’t think of a more decadent and satisfying treat – especially if you’re a chocoholic like I am. The idea that some people out there might have to forgo one of the greatest desserts of all time seriously breaks my heart.

It simply won’t do.

Gluten Free Brownies

I’ve had gluten-free brownies in the past and let’s just say I’ve been less than impressed. Sure, they might do in a pinch, but when one is craving a fudgy, rich brownie, well, only the best will do.

I certainly don’t want to mess around with avocados and gluten-free flours, I just want a rich, chocolate brownie that doesn’t even remotely taste like it’s gluten-free.

Enter the best brownies I’ve ever had and they just happen to be gluten free. #winning

Why Make Brownies Without Flour?

So here’s the deal. There is zero flour in these brownies. None. Nada. Not even gluten-free flour. I used cornstarch instead! The cornstarch acts as the gluten in this recipe, adding chewiness and overall structure to the brownies.

  • richer
  • fudgier
  • chewier

I am not even kidding when I say these are the richest, fudgiest, most amazing brownies I’ve ever had. Ever.

If that doesn’t convince you to give them a try, I give up 🙂 Make a gluten free friend happy today! And then make sure you try one for yourself.

Tools Needed

You probably already have everything you need in your kitchen! Here is what I used:

  1. 8 inch square cake pan << my all-time favorite brand
  2. parchment paper – you can also use the precut sheets. Parchment is my FAVORITE thing and makes lifting the brownies out of the pan a breeze. Easier to cut when they’re on a cutting board AND you don’t mess up your cake pan
  3. glass mixing bowls – you’ll see these bowls in almost all of my videos (I have three sets lol!)
  4. brownie spatula – nice and squared off for easy serving
  5. silicone spatula set – I buy these for everyone in my life (and you can find them on my 25 Kitchen Gadgets Under $25 list too)

What Can I Mix In With My Brownies?

I added some Heath toffee bits to the recipe because, well, I’m addicted to those things. Here are some more ideas for add-ins:

  • mini chocolate chips
  • pecans
  • walnuts
  • peanut butter chips
  • white chocolate chips
  • chopped Andes mints

You can of course omit the add-ins entirely if it’s not your thing. (Who are you???) I’m seriously going to be dreaming about these brownies for daaaayz. LOVE.

More Chocolate Recipes for My Chocolate Lovers

  1. Chocolate Chip Cookies
  2. Cheesecake Chocolate Chip Muffins
  3. Easy Chocolate Crescents – Just 4 Ingredients!
  4. Chocolate Chip Cookie Cheesecake Bars
  5. Chocolate Toffee No Bake Cookies

Fudgy Toffee Flourless Brownies (naturally Gluten Free)

The BEST brownies I’ve ever had and they just happen to be naturally gluten free! Made without any flour, these Gluten Free Fudgy Toffee Brownies are going to blow you away! So rich, so fudgy, and absolutely BURSTING with rich, chocolate flavor! A secret ingredient is the key! Course Dessert Cuisine American Keyword brownies, gluten free brownies Prep Time 7 minutes Cook Time 33 minutes Total Time 40 minutes Servings 16 brownies Calories 228kcal Author Trish – Mom On Timeout

  • 12 oz semi-sweet chocolate chips I used Ghirardelli
  • 6 tbsp unsalted butter
  • 1/4 cup unsweetened cocoa powder
  • 1/3 cup cornstarch
  • 1/2 tsp salt
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs room temperature
  • 1 cup Heath toffee bits
  • Preheat oven to 350F.
  • Lightly spray an 8-inch square baking pan with cooking spray. Line with parchment paper leaving an overhang for easy removal. Set aside.
  • Cut butter into small cubes.
  • In a large bowl, combine chocolate chips and butter. Melt in 30-second increments, on high heat in the microwave, stirring in between. (It took 1 minute total for my chocolate to melt.)
  • Stir in sugar and vanilla until completely combined.
  • Add eggs one a time, stirring in between until combined.
  • In a small bowl, whisk together cocoa powder, cornstarch, and salt.
  • Add dry mixture to wet mixture and stir vigorously until the mixture is smooth and begins to pull away from the sides of the bowl. This will take one or two minutes.
  • Stir in the toffee chips.
  • Pour brownie batter into the prepared pan and smooth the top with a spatula.
  • Bake for 33-37 minutes or until an inserted toothpick comes out with a few moist crumbs.
  • Let brownies cool completely on a cooling rack.
  • Use the parchment paper overhang to pull the brownies out and cut into squares.
  • Store in an airtight container for up to 3 days.

Calories: 228kcal | Carbohydrates: 24g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 89mg | Potassium: 152mg | Fiber: 2g | Sugar: 18g | Vitamin A: 195IU | Calcium: 21mg | Iron: 1.7mg

Originally published February 12, 2017.

Love brownies? Try some of my favorites!

Reese’s Marshmallow Brownie Bars

Peanut Butter S’mores No Bake Brownies

Peanut Butter Chocolate Chip Brownies

Chocolate Mint Brownies

For all fudge recipes, go HERE.
For all dessert recipes, go HERE.
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