Why I Love This Recipe
I love this recipe because it strips down the brownie to its essential elements, allowing the deep, rich flavor of chocolate to shine. The preparation is straightforward, requiring only one bowl and minimal cleanup. Whether I’m craving a quick dessert or need a gluten-free option for guests, these brownies never disappoint.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
1¼ cups + 2 tablespoons (11 ounces) chopped chocolate (dark, semi-sweet, or milk chocolate)
-
6 large eggs, at room temperature
-
Optional: ½ cup chocolate chips or chopped nuts for added texture
Directions
-
Preheat the oven to 350°F (180°C). Line an 8×8-inch baking pan with parchment paper and set aside.
-
In a microwave-safe bowl or using a double boiler, melt the chopped chocolate until smooth. Allow it to cool slightly to prevent cooking the eggs.
-
In a large mixing bowl, beat the eggs until fully combined.
-
Gradually pour the melted chocolate into the eggs, whisking continuously until a smooth batter forms.
-
If desired, fold in chocolate chips or chopped nuts for added texture.
-
Pour the batter into the prepared pan, spreading it evenly.
-
Bake for 25–30 minutes, or until the center is set and a toothpick inserted comes out mostly clean.
-
Allow the brownies to cool completely in the pan before slicing into squares.
Servings and Timing
-
Yield: 9 brownies
-
Prep Time: 5 minutes
-
Cook Time: 25–30 minutes
-
Total Time: 30–35 minutes
Variations
-
Sweetness Level: Adjust the type of chocolate to control sweetness. Use dark chocolate for a richer, less sweet brownie, or milk chocolate for a sweeter treat.
-
Flavor Enhancements: Add a teaspoon of instant coffee or espresso powder to intensify the chocolate flavor.
-
Texture Add-ins: Incorporate chopped nuts, dried fruits, or swirl in nut butter for added texture and flavor.
-
Toppings: Once cooled, top with a dusting of powdered sugar, a drizzle of melted chocolate, or a layer of frosting for extra indulgence.
Storage/Reheating
-
Storage: Store brownies in an airtight container at room temperature for up to 1 week.
-
Refrigeration: For extended freshness, refrigerate for up to 2 weeks.
-
Freezing: Freeze individual brownies wrapped in plastic wrap and placed in a freezer-safe bag for up to 6 months. Thaw at room temperature before serving.
-
Reheating: Warm brownies in the microwave for 10–15 seconds to restore their fudgy texture.
FAQs
Can I use chocolate chips instead of chopped chocolate?
Yes, chocolate chips can be used, but they may not melt as smoothly as chopped chocolate bars. If using chips, consider adding a tablespoon of butter or oil to aid in melting.
Are these brownies gluten-free?
Absolutely. With no flour or grains, these brownies are naturally gluten-free, making them suitable for those with gluten sensitivities.
Can I make these brownies dairy-free?
Yes, by using dairy-free chocolate, you can make these brownies suitable for a dairy-free diet.
How do I achieve a cakier texture?
For a cakier brownie, beat the egg whites separately until soft peaks form, then fold them into the chocolate mixture. This will incorporate more air, resulting in a lighter texture.
What type of chocolate works best?
The choice of chocolate affects the flavor and sweetness. Dark chocolate (70% cocoa) yields a rich, less sweet brownie, while semi-sweet or milk chocolate produces a sweeter result. Choose based on your personal preference.
Conclusion
These 2-Ingredient Flourless Brownies are a testament to the beauty of simplicity in baking. With minimal ingredients and effort, I can create a decadent dessert that’s sure to impress. Whether I’m catering to dietary restrictions or simply craving a quick chocolate fix, this recipe is my go-to for a satisfying, fudgy treat.
Print
2-Ingredient Flourless Brownies
- Total Time: 30–35 minutes
- Yield: 9 brownies
- Diet: Gluten Free
Description
These rich and fudgy 2-ingredient brownies are made with just chocolate and eggs—naturally gluten-free, grain-free, and irresistibly simple.
Ingredients
1¼ cups + 2 tablespoons (11 oz) chopped chocolate (dark, semi-sweet, or milk)
6 large eggs, at room temperature
Optional: ½ cup chocolate chips or chopped nuts
Instructions
Preheat oven to 350°F (180°C). Line an 8×8-inch baking pan with parchment paper.
Melt the chopped chocolate using a microwave or double boiler. Let it cool slightly.
In a large bowl, beat the eggs until combined.
Slowly whisk in the melted chocolate until smooth and uniform.
Fold in optional chocolate chips or nuts, if using.
Pour batter into the prepared pan and spread evenly.
Bake for 25–30 minutes, or until the center is set and a toothpick comes out mostly clean.
Cool completely in the pan before slicing into squares.
Notes
Use dark chocolate for a richer, less sweet taste, or milk chocolate for a sweeter version.
Add instant coffee powder for deeper flavor or swirl in nut butter for extra indulgence.
Brownies will firm up as they cool; for fudgier texture, chill before slicing.
- Prep Time: 5 minutes
- Cook Time: 25–30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
