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Flourless Chocolate Brownies

Flourless Chocolate Brownies
Makes:
16 brownies
Prep Time:
20
minutes
Total Time:
325
minutes
Vegetarian
based on
14 reviews
Rich, decadent and oh-so-good, these moist chocolate flourless brownies topped with a layer of ganache will serve as the perfect treat after any meal.

In this recipe:



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Ingredients:

  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
  • 3/4 cup (1 1/2 sticks) butter, cut into pieces
  • 2 tablespoons water
  • 1/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 4 large eggs
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup pecans, finely ground (optional)
  • 1/4 cup heavy whipping cream

Directions:

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.


Reviews:

Review This Recipe
  •  Star(s)

    ridiculously devine!

    andie b from haliburton

    lovely! who needs wheat with this combination of chocoate!

  •  Star(s)

    Incredible

    Michael Golden from Lake Tahoe

    I made these brownies for Passover. They're good any time of year. They are rich, decadent, full of protein, limited sugar, and absolutely delicious. I would recommend doubling the recipe and using a larger pan.

  •  Star(s)

    YUMMMMM!!!

    wendy l. from los angeles, CALIF.

    All I can say is that these brownies are AMAZING! I made them for my brother who is gluten-free and everyone loved them....very rich and decadent and hard to put down. Glad I came across this recipe.

  •  Star(s)

    Awesome!

    Wendy Lewis from Lansing

    I'm trying to cut gluten out of my diet and was a touch wary of trying these. Oh my goodness, they are WONDERFUL! Don't let all the eggs scare you. It's not eggy at all. It's rich and fudge and more decadent than a flour- based brownie. I couldn't stop eating them!

  •  Star(s)

    decadent!

    DENYSE BIERMAN from Thousand oaks

    The taste was rich, decadent chocolate.. Very easy to prepare, No mess when you use the foil as a liner.I let it cool over night in the freezer, took the brownies out in the morning and made the ganache..Rav Reviews from all my co workers! YUM!

  •  Star(s)

    Brownies

    leslie greenberg from tucson

    This recipe is excellent. I cut them up into 2" pieces and put them in paper mini cupcake cups on a platter.They were a hit.

  •  Star(s)

    Yummy

    KATHY GREEN from South Daytona, FL

    My niece can't have dairy products of any kind and I hope this works for her. These were really good..

  •  Star(s)

    Make them dairy-free too

    Jackie Masters from Ohio

    Made them brownies and they were divine!! Although our family cannot have dairy products either, so instead of the ganache on the top, we did a dairy free icing. Try it for another flavor combo!!! Dairy Free Icing Yields 2 cups icing ½ cup shortening 1/8 cup dairy free creamer ¼ teaspoon vanilla 8 oz confectionary sugar 1/8- 1/4 cup water

  •  Star(s)

    A must try

    Jennifer Hegner from Manitowoc, WI

    If you like fudge, these are a must try brownie. Very good! Would be even better with a scoop of vanilla ice cream if you don't mind the extra calories.

  •  Star(s)

    Flourless Brownies

    Julie Criss from

    These brownies should be wonderful. I've been looking for something sweet now that my friends and I have started a gluten-free diet. Can't wait to try. I'll share with my friends and see what they think.

  •  Star(s)

    flourless chocolate brownies

    Julie Fugh from Lincoln

    except for the butter, these are fairly healthy! My whole family LOVED them (including me!!) Keeper recipe. I wonder if walnuts would work as well?

  •  Star(s)

    CHOCOLATE BROWNIES

    LESLIE GATAUTIS from Athol, MA

    GREAT TASTE TO THEM,EASY AND QUICK TO MAKE. MY WHOLE FAMILY LOVES THEM.

  •  Star(s)

    Can't wait to try!

    Cindy Leonowicz from Green Bay, WI

    Have not tried yet, but they sound excellent!

  •  Star(s)

    chocolate brownies

    betty davis from Monticello, KY

    the brownies are real good

Nutrition Facts

Serving Size: 1/16 of recipe

Servings Per Recipe: 16 

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Flourless Chocolate Brownies

    Ingredients

    • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
    • 3/4 cup (1 1/2 sticks) butter, cut into pieces
    • 2 tablespoons water
    • 1/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
    • 4 large eggs
    • 1/3 cup granulated sugar
    • 1 teaspoon vanilla extract
    • 1 cup pecans, finely ground (optional)
    • 1/4 cup heavy whipping cream

     

    Directions

    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.

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