Fudgy Flourless Brownie Cookies
Satisfy your chocolate cravings with these rich Fudgy Flourless Brownie Cookies, the ultimate treat featuring crackly tops, fudgy centers, and naturally gluten-free ingredients. Perfect for holiday cookie boxes or everyday baking, these easy flourless brownie cookies deliver intense chocolate flavor in every bite.
Ingredients conversion to grams:
- 6 oz bittersweet chocolate chopped
- 57 grams unsalted butter
- 2 large eggs
- 185 grams granulated cane sugar
- 24 grams cocoa powder
- 28 grams cornstarch
- 1/4 tsp. baking powder, about 1 gram
- 1/4 tsp. fine sea salt, about 1.5 grams
- 6 oz mini chocolate chips, or chopped chocolate
Why are my flourless brownie cookies spreading too much?
The batter may be too warm or too thin. Let it rest for 10–15 minutes before scooping so it thickens, and be sure your eggs were beaten enough to create structure.
Why didn’t my cookies get the shiny, crackly tops?
Crackly tops come from properly whipped eggs and enough sugar. Make sure the mixture is glossy and thick before scooping.
Can I make these cookies without a mixer?
Yes! While a mixer makes whipping the eggs easier, you can do it by hand with a whisk—just be prepared for a workout.
Bake with me!
Fudgy Flourless Brownie Cookies
Ingredients
- 6 oz bittersweet chocolate chopped
- 1/4 cup unsalted butter
- 2 large eggs preferably room temperature
- 3/4 cup granulated cane sugar
- 1/4 cup cocoa powder
- 3 tbsp. cornstarch
- 1/4 tsp. baking powder
- 1/4 tsp. fine sea salt
- 1/3 – 1/2 cup mini chocolate chips or chopped chocolate
Instructions
- Preheat oven to 350F. line a large baking pan with parchment paper.
- In a saucepan over medium heat, add the butter to melt.
- Add the chopped bittersweet chocolate into the saucepan, then stir with a spatula until melted. Remove from heat to cool to room temperature.
- In a large bowl, whisk the eggs and sugar vigorously for 3-4 minutes, until smooth and pale.
- Add the cornstarch, cocoa powder, baking powder, and salt. Whisk until smooth.
- Use a spatula to fold in the melted butter-chocolate mixture just until combined. If the mixture is still warm to touch, skip to the next step before folding in the chocolate chips (or they will melt into the batter).
- Chill in the fridge for 10-15 minutes, just until firm enough to scoop. Don’t over chill the batter or it will cause a more dense cookie.
- Use a spoon to scoop 2 tablespoon-sized balls onto the prepared baking pan.
- Bake for 10-12 minutes, until set in the centers, crackly on top, and edges are crisp. Let cool on the pan for at least 10 minutes before enjoying!
- Troubleshooting: If they don't easily remove from the pan, place back in the oven for 3-4 minutes on the bottom rack to help set the bottoms. Let rest another 10 minutes on the baking pan.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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My family loved this so much!!!
When is the best time to add the 3/4 cup of sugar? It doesn’t say in the recipe.
Hi Jenny! You will whisk it vigorously with the eggs! It should be listed in the recipe but please lmk if you still can’t find 🙂
Hello! I was wondering if it is possible to freeze the batter in tight container and make them another day?
Hi Jenna! You could definitely freeze the batter but you will need to let if thaw at room temperature for an hour or so for the dough to be loose again. However, my favorite way is to freeze them after baking!! That way you just let them thaw at room temperature for like 30 minutes!
If I don’t have corn starch, can I substitute with arrowroot flour?
Yes that should work just fine!
So incredible and crispy😍😍
These are so good! They didn’t take long to make and my family loved them! I put flaked sea salt on top
Excited to make these! What kind of chocolate chips did you use? Regular milk chocolate? Thank you!
Hi Lauren! I love adding in chopped milk chocolate!
These cookies were so fudge-like and so good. I forgot to mix the chocolate chips into the batter. I added them on top instead. They were still really good though. Thank for another amazing recipe.
Hi Heather! I’m so happy you loved them!!
What did you drizzle on top? Can’t wait to make!
White chocolate!
delicious!! and easy! the best combo thank you 💖
These cookies are fabulous….Chocolate Lover’s dream! Mine aren’t rising very much, spreading out a little more than I expected and not fully cracking on top, maybe I didn’t leave them in long enough, but the flavor and chew is the best! Thanks for any tips, Charlotte
Mine didn’t spread out like the video 🙁 they stay small and a bit thicker, any recommendations on how to make them spread better?
Hi Mel! If they didn’t spread out, I think the dough may have just been chilled a tad bit too long. Chilling time can actually be un-beneficial for these cookies, because you want the cookie dough kinda still sticky when adding to the pan! Hope that helps some ☺️
Hi Lauren,
I made these cookies today, but they came out quite flat. I also noticed that your video uses baking soda, while the written recipe says baking powder. Could you please clarify which one is correct? Thank you!
Hi Rena! I did accidentally pick up baking soda for the video, so honestly either would work just fine! If yours came out flat, they may have just needed more chilling time. You want the dough to be sticky but not firm. If they’re too sticky and loose, the cookie will run flat. But if it’s too solid like traditional cookie dough, the cookie will rise more. It’s so worth its finicky behavior! Lol
Hey Lauren – can you clarify if best to use baking powder or baking soda? Anxious to try recipe. Thank you!
Hi Teri! Baking powder is best for the crackle and small lift!
Are you supposed to whisk the egg whites separately
Hi Rita! You would whisk both the egg yolk and egg whites together, no separating necessary 😉
I plan to make these dairy free by using bacel sticks. Do you think I need to adjust any other ingredients as a result?
Hi Marika! I’ve never worked with bacel sticks before, so I wouldn’t really know how the recipe needs to be altered. So sorry! If they bake out like normal, then you may not need to adjust the recipe!
Hi Lauren,
I like your cookie recipes..but most of the ingredients are mentioned in Oz or either cup measurements, and I need to convert them bcz I usually measure them using grams.
It would be a great help if you could kindly mention the ”volumes in grams”
Looking forward to bake your cookies
Hi Sarah! I plan on remaking them this week to calculate the grams for you all 😉 I will have it up by Friday at the latest!
Hi Sarah! I worked on getting those grams measurements for you yesterday and have them written out below:
6 oz bittersweet chocolate chopped
57 grams unsalted butter
2 large eggs
185 grams granulated cane sugar
24 grams cocoa powder
28 grams cornstarch
1/4 tsp. baking powder, about 1 gram
1/4 tsp. fine sea salt, about 1.5 grams
6 oz mini chocolate chips, or chopped chocolate
Turned out beautiful!!! I added a touch a peppermint extract and a bit of crushed candy canes on top. These are perfect for my cookie boxes. I’m going to have to make another batch for myself!
These are tasty! I added peanut butter chips and loved the variation. Do you use the full egg or just egg whites? The description talked about the whites but it looks like you use the whole egg in the video. Thanks!
That sounds SO yum!! And my apologies for any confusion – that was just a typo! Lol
So easy and delicious!! A great treat to keep in mind for any gluten free friends
What’s the best way to keep these fresh for a few days? And will they still be just as yummy in three days?
Hi Elaena! You can store in the fridge up to 1 week and they’ll stay fresh for up to 3-4 days on the counter, too!
SO YUMMY AND EASY 😀 actually this is dangerously yummy and easy, don’t try for your own sake
Hi! What is your recommendation for making these in advance? Thanks
Hi Allison! You could do any of the following to prep in advance!
1. Make the batter ahead – Prepare the batter and store it in an airtight container in the refrigerator for up to 24 hours. Let it sit at room temperature for 20-25 minutes before baking so it scoops easily.
2. Freeze the dough – Scoop the batter into portions and freeze on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. You can bake directly from freezer by adding a few minutes, they may just come out a little more fluffy than chewy.
3. Bake ahead – Baked cookies can be stored in an airtight container at room temperature for 2–3 days or refrigerated for up to 1 week.
Hello! These turned out great. Only thing I would change would be using milk chocolate mix in rather than semi sweet.
What is the storage recommendation for these?
Hi Sarah! So thrilled to hear you loved them! I would recommend storing at room temperature for up to 3-4 days, or in the fridge up to 1 week!
Super easy to make! Made the whole house smell wonderful 🙂 My one note would be that they do spread a bit while cooking so I would recommend spacing them out on a couple baking sheets if possible or they might turn into a mega cookie (no complaints!). I used Hershey’s special dark bittersweet chocolate for the chopped chocolate and semisweet mini chocolate chips and it gave them a nice flavor profile. Will totally make again!
We loved these! Such an easy recipe to make without any prep beforehand. I added flaky salt and it took it to another level… Double the batch while you are at it lol!
We loved these! Such an easy recipe to make without any prep beforehand. I added flaky salt and it took it to another level… Double the batch while you are at it, they will go fast!
So yummmeehhh
The recipe says granulated sugar but in the note on getting the crackly tops it mentions powdered sugar – which is correct?
Hi Kate! Sorry for the confusion – I blame that on late night blogging LOL … it’s granulated cane sugar! But you could totally use either, I’ve made them with both.
These were so good! I think i over-whipped my eggs and sugar nearly into meringue… which made it a little difficult to fold in the melted chocolate, but they were actually amazing! not fudgy at all like intended, but very light and crisp! Gonna try to make them again the right way 🙂
So yummy! And easy. Made these for valentines and turned out well. Wondering if there’s something I can add or do differently next time to make this a bit chewy or a bit stiffer. The cookie seems to fall apart very easily in hand or when I was transferring to a container.
Hi Maja! I’m so happy you loved it but also my apologies for the extra fuss here! Sometimes, the simple fix is just baking longer. If the cookie looks underbaked and not set in the center, it probably just needs an extra 2-3 minutes! Also, allow 10 minutes to sit on the pan before transferring as it’ll continue baking.
Best chocolate cookie recipe, I did add some almond flour though and it turned out so delicious!
I love these delicious cookies! They are so good and super easy to make! I added walnuts to mine and they worked really well.