Rich and Chocolatey Flourless Brownies Recipe UK
Rated 5.0 stars by 1 users
Category
Flourless
Servings
12
Prep Time
20 minutes
Cook Time
10 minutes
Calories
220
Experience the delicious fun of baking these rich, fudgy flourless brownies using Whitakers dark chocolate. 🍫
This gluten-free recipe brings a dense, truffle-like texture with simple ingredients like butter, sugar, eggs, cocoa powder, and vanilla extract.
Perfect for chocolate fans seeking a quick treat. Ready in just 30 minutes total. 😊
Bake a batch of 12 at 220 kcal each and enjoy the intense cocoa taste that melts in your mouth.
Ingredients
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200g Whitakers dark chocolate
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120g butter
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¾ cup (150g) caster sugar
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3 large eggs
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¼ cup (25g) cocoa powder
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1 tsp vanilla extract
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Pinch of salt
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Extra chocolate chunks folded through
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½ cup walnuts or pecans
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Sea salt flakes for topping
Optional add-ins:
Directions
Prep the pan:
Preheat the oven to 175°C (350°F).
Line an 8x8 inch (20cm) baking tin with parchment.
Melt chocolate and butter:
Add the Whitakers dark chocolate and butter to a heatproof bowl.
Melt gently over a pan of simmering water or in short microwave bursts.
Stir until smooth and glossy.
Whisk the sugar and eggs:
In a separate bowl, whisk the sugar and eggs for 1–2 minutes until pale and slightly thickened.
Combine:
Slowly pour the melted chocolate mixture into the egg mixture, whisking continuously until fully combined.
Add cocoa and flavourings:
Sift in the cocoa powder, add vanilla and a pinch of salt.
Fold gently until the mixture is smooth and thick.
Bake:
Pour batter into the lined tin.
Bake for 20–25 minutes — the edges should be set but the centre slightly soft for maximum fudginess.
Cool and slice:
Allow the brownies to cool completely in the tin before slicing.
Recipe Notes
If you have any questions about how to make this recipe, please post a comment below and we will get back to you.
Servings: The recipe typically yields 12 delicious portions of Chocolate Flourless Brownies.
Calories per serving: 220 calories.
Remember: Please tag #whitakerschocolates with photos of your homemade Flourless Chocolate Brownies.
Laura's Top Tips for This Recipe
I find it best to use really good quality Whitakers dark chocolate and melt it gently with the butter. When I tried rushing the melting or using lower quality chocolate the brownies lost that deep, rich flavour.
Line your tin well with baking paper that overhangs the sides. It makes lifting the whole slab out so much easier once it has cooled and stops any sticking at the edges.
When I tried baking for the full 25 minutes they were a bit firmer than I like. I now pull them out at around 20–22 minutes when the edges are set but the centre still looks slightly soft. They continue to set as they cool and stay beautifully fudgy.
Let the brownies cool completely in the tin before slicing. I know it is tempting to cut them warm but they slice so much cleaner once fully cooled and the texture is even better.
A tiny pinch of salt in the batter makes the chocolate taste even more intense. I always add it now and it really lifts the whole flavour.
Nutritional Information for This Recipe:
Nutrient | Amount per brownie |
|---|---|
Energy | 220 kcal |
Fat | 16.7 g |
Saturates | 9.8 g |
Cholesterol | 68.5 mg |
Salt | 0.06 g |
Carbohydrate | 21.4 g |
Fibre | 2.5 g |
Sugars | 16.6 g |
Protein | 3.4 g |
How to Store Your Homemade Chocolate Flourless Brownies
1 - Room Temperature Storage
Keep your brownies in an airtight container at room temperature.
They stay fresh for 3-4 days. This method keeps the fudgy texture intact.
2 - Refrigeration
Place the brownies in an airtight container or wrap them in cling film.
Store in the fridge for up to 1 week. Bring to room temperature before eating to restore softness.
3 - Freezing
Wrap each brownie in cling film or foil, then place in a freezer bag.
Freeze for up to 2 months. Thaw at room temperature or in the fridge overnight.
For quick use, microwave on low for 10-15 seconds.
A Brief History of Chocolate Brownies in the UK
Chocolate brownies started in the United States in the late 1800s.
A common tale points to Bertha Palmer, who asked chefs at the Palmer House Hotel in Chicago to make a portable treat for the 1893 World's Columbian Exposition.
The first printed recipe appeared in the 1896 Boston Cooking-School Cook Book by Fannie Farmer, though that version lacked chocolate and resembled what people now call blondies.
By 1907, recipes with more eggs and chocolate became standard.
In the UK, chocolate began as a drink, but by the late 1800s, it featured in cake recipes. Brownies arrived in the early 1900s, with British food writer May Byron sharing adapted versions in her 1915 Cake Book, using treacle instead of molasses and walnuts over pecans.
UK brownies often include nuts and spices for a richer taste, fitting local preferences.
Over time, they grew popular at tea times and as everyday treats, with modern twists like added espresso or sea salt.
