Chocoholic Coma: Ultimate Flourless Chocolate Brownies

Flourless Bittersweet Chocolate Brownies with Whipped Topping

Flourless Bittersweet Chocolate Brownies with Whipped Topping

This is not for the faint-hearted or the chocoholic “wanna-be’s”; you know who you are. This recipe turns out an extremely *deep and rich* chocolate dessert….notice that I didn’t say “sweet”, as chocolate-laden items are not necessarily sweet. So if you are looking for a tooth-achingly sweet item, this is not for you. Because it uses Bittersweet chocolate, it really isn’t for those who only like Milk Chocolate, though you could probably try substituting. This is one of those desserts that you serve up in small portions and savor, not because of it’s sweetness, but because of how rich it is. I would even go as far as to say this is an “adult” dessert, as most kids will be expecting something a little more traditional and may not like the richness or depth of flavor. But hey, I’m not a kid and I know a good dessert when I taste one, and not just “anything” will do when my chocolate craving hits!

So strap your on your aprons and get your spatula’s ready! This comes together fast and is best eaten chilled. Due to the high content of butter and chocolate, it tends to be too soft at room temperature and will actually melt from the heat of your fingers, plus it cuts much cleaner when chilled. This is great as it is, or try it with some whipped cream, ice cream or a pure fruit sauce. I had mine plain or with Vanilla ice cream, to-die-for.

I bake mine in a 8 x 8 square baking pan, but you make these in individual sized pans as well for a fancier outcome. If your kids like this, you can easily spruce it up for a special occasion by using a cookie cutter on it once chilled, it will cut great! Just make sure to dip the cookie cutter in a little flour before pressing into the brownies.

Ultimate Flourless Chocolate Brownies:

  • 5 oz. good quality Bittersweet Chocolate (Ghiradelli bittersweet chips work great)
  • 6 TBLS butter
  • 1/2 cup sugar
  • 1/2 TBLS vanilla
  • 2 eggs-beaten
  • pinch of salt


  • Pre-heat oven to 350 degrees, line the bottom of an 8×8 pan with parchment paper and then seat aside.
  • Place butter in large microwave safe bowl, place chocolate on top. Gently heat at medium power until the butter mostly melted. Take bowl out of the microwave and stir briskly with a spatula to melt the chocolate until mix is smooth.
  • Add in the sugar, salt and vanilla, mix well. Then add in the eggs and mix really well again, you want the batter to be shiny, smooth and silky.
  • Pour batter into the prepared pan and bake for 18-20 minutes, or until set.
  • Allow to cool on a cooling rack for at least an hour, then refrigerate for at least another hour before enjoying.

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