The BEST Fudgy Flourless Brownie Cookies

Name: Fudgy Flourless Brownie Cookies
Prep time: 30 min
Cook time: 10 min
Ingredients: 7 oz 200g bittersweet chocolate; ¼ cup 56g unsalted butter; 2 large eggs (at room temperature); ¾ cup 150g granulated sugar; 3 tbsp 24g corn starch; ¼ cup 21g cocoa powder; ¼ tsp baking powder; ¼ tsp salt; ½ cup 85g dark chocolate chips

Updated: Oct 12, 2025 by christina.marsigliese · 141 Comments

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This is a recipe I get asked for all the time! These Flourless Brownie Cookies are so incredibly fudgy that they just melt in your mouth! It's a FULL BATCH recipe of my popular SMALL BATCH Flourless Brownie Cookies. They have slightly chewy edges and incredibly soft fudgy middles with a shiny crinkle crust, plus they are SO easy to make. You don't need a mixer to make them. You have all loved my small batch recipe so much that you wanted to make more, so here is the recipe converted to make about 16 cookies. That means more chocolate to love! They're just as fudgy and moist as the small batch version. So INSANELY chocolatey, rich and flourless (which means they are gluten-free by nature!).

WHY YOU WILL LOVE THIS RECIPE

Easy to make - these cookies are a cinch to make! They use just a handful of simple ingredients and you're just 30 minutes away from heaven! You can make them all by hand without a mixer.
Super chocolatey - If you love chocolate then you are in for a treat. There's melted dark chocolate and cocoa powder in the cookie batter, and then you add more chocolate chips right at the end.
Perfect fudgy texture - the texture of these cookies is the definition of fudgy! They are by far the FUDGIEST melt-in-your-mouth cookies you will ever come across.
Flourless cookies - these cookies are brownies in cookie form AND this recipe doesn't use any type of flour at all which makes them gluten-free.
Shiny crinkle crust - these cookies bake up with that thin shiny wrinkly crust, just like a batch of your favorite brownies... just like my Perfect Shiny Crust Fudge Brownies. Using the method I have below for this recipe guarantees that you will get the shiny crust.

INGREDIENTS FOR FLOURLESS BROWNIE COOKIES

Bittersweet chocolate - it's very important to use 70% dark chocolate for this recipe.
Corn starch - this recipe uses corn starch for an extra silky super fudgy texture and also makes them gluten-free. You can use an equal amount of flour if you prefer, but I urge you to try this recipe as written with corn starch.
Butter - since it's such a small amount of butter, you can use salted or unsalted in this recipe. There are no substitutions for it here - butter is important.
Cocoa powder - cocoa serves to not only add more chocolate flavor, but it contributes some structure to the cookies as well. You can use natural cocoa or Dutch process cocoa powder. I like this Dutch cocoa powder for this recipe to give the cookies rich dark color, but natural cocoa imparts a lovely fruity flavor.
Baking powder - just a small amount of baking powder gives a bit of structure to the batter and that little bit of puff also helps the cookies develop the crackly appearance.
Dark chocolate chips - this is optional, but nothing's wrong with more chocolate!

flourless brownie cookies on cooling rack

STEP BY STEP INSTRUCTIONS

STEP 1). Melt butter with chocolate. Combine butter and chocolate in a heatproof bowl over a saucepan of simmering water and stir until melted and smooth. You can also do this in the microwave with short bursts and frequent stirring.
STEP 2). Beat eggs with sugar. Combine eggs and sugar in a large bowl and whisk for 1-2 minutes to combine well until pale and thick using a wire whisk.
STEP 3). Add the chocolate mixture. Mix the slightly warm chocolate mixture into the egg mixture until evenly combined.
STEP 4). Combine dry ingredients. Sift the corn starch, cocoa, baking powder and and salt into a bowl and blend well.

STEP 5). Mix in the dry ingredients. Mix the corn starch mixture into the chocolate mixture and then fold in chocolate chips.
STEP 6). Let the batter thicken. Cover and set aside for about 10 minutes, or refrigerate the batter for 5-8 minutes until it is fudgy but not stiff. It should look like very thick brownie batter. Read the tips below to learn what to do if your batter thickens up too much.
STEP 7). Bake until shiny and cracked on top and let cool completely on the baking tray.

WHY THIS RECIPE WORKS

Corn starch - this recipe happens to be gluten-free because I use corn starch instead of flour. Corn starch sets to give these the silkiest texture so that even when they are baked though, they have a fudgy texture - they're practically velvet.
Bittersweet chocolate - Use the best quality dark chocolate you can afford since this recipe needs 100g of it and it's pretty much all you'll taste. It's worth it. The high cocoa content of 70% provides the right amount of dry cocoa solids and cocoa butter to give these cookies the right structure and mouthfeel.
Mixing method - follow the instructions precisely to ensure you get the shiny crust and dissolve the sugar.

EXPERT BAKING TIPS

Make sure the eggs are at room temperature. This will ensure the sugar dissolves properly so you get that shiny crust.
Use bittersweet chocolate with at least 70% cocoa solids. If the chocolate is too sweet, then the cookies will spread too much. I love to use this chocolate to make these cookies.
Beat egg with sugar until pale and thick. This will help the sugar dissolve to create a very moist texture and also provide structure since there is very little starch in this recipe. It will also create the crackly crust.
BUT, do not whip the egg and sugar too much. If you incorporate too much air, then the batter will stiffen up very quickly once you add the melted chocolate and it will be difficult to scoop. It will also make them more chewy instead of fudgy.
Use only ¼ teaspoon baking powder. I know it seems like so little, but baking powder is powerful. If you use too much, then the cookies will be more chewy instead of fudgy and the excess gas that it produces will aerate the batter and make a stiffer batter.
Rest the batter just until it is thick enough to scoop without running. This will make sure the cookies aren't too flat. After you fold in the chocolate chips, cover the bowl and let the batter rest for about 10 minutes. It will thicken as the chocolate solidifies. If you live in a hot climate, then you can place it in the fridge, but for only 5-8 minutes. If it gets too cold then the cocoa butter in the chocolate will harden and the batter will become stiff and crumbly. You can still use it, but it will be more difficult to work with. See my FAQ section below for more tips.
Preheat your oven for at least 15 minutes. It is important that the oven is properly hot and at the right temperature for these to bake with that nice crackly shiny top and the right thickness.

RECIPE FAQ

Can I use brown sugar instead of granulated sugar?

I often do use packed light brown sugar instead of granulated sugar for this recipe it works well, giving it a slightly more caramel-like taste. It changes the way the shiny crust develops slightly and it is more difficult to dissolve brown sugar in the egg, but the results are similar.

Can I use semisweet chocolate instead of bittersweet chocolate?

No. This recipe absolutely requires bittersweet chocolate with minimum 70% cocoa solids. Semisweet chocolate has too much sugar and will make these cookies spread too much.

How to make chewy brownie cookies?

If you prefer chewier cookies, whip the egg with the sugar for longer (3-5 minutes) using an electric mixer until pale and thick, then scoop the batter immediately to bake as it will stiffen up quickly with all of the air build into it.

How to get the shiny crust on brownie cookies?

The secret to getting the shiny crust for this small batch brownie cookie recipe is in the method of beating the eggs with the sugar until the sugar is well dissolved. This is important. If the sugar is not dissolved then the crust will be dull and grainy. In order to make sure the sugar dissolves well, make sure your egg is at room temperature. If you take it straight from the fridge it will be too cold, so in this case I like to submerge it in warm water for 5-10 minutes until it warms up.

Why did my cookies spread too much?

If your flourless brownie cookies spread out too thin, then it could be a couple of things:
1). The chocolate is too sweet. Make sure to use chocolate with minimum 70% cocoa solids for the best results. If you use semi-sweet chocolate with 50% cocoa solids, then it will have 20% more sugar content and the cookies will spread too much.
2). Not enough corn starch or cocoa. Make sure to weigh your ingredients to get accurate quantities. If they are still spreading too much, try adding 1 tablespoon more cocoa in the next batch.
3). Too much liquid. Make sure to use a standard large egg. If you use an extra large egg, then it will add almost 1 tablespoon extra water to the batter!

What happens if my batter is too stiff?

If the batter cools too much (like if you leave it in the fridge too long), the cocoa butter in the chocolate will harden and cause the batter to stiffen up. It will also become crumbly from all the air incorporated into the batter from the gases released from the baking powder. It may also be too stiff if you've whipped too much air into the eggs and sugar. If this is the case, you can still make these cookies and they will bake up just fine, however the batter will be more difficult to work with. I would recommend scooping it with a lightly wetted spoon and roll it into balls with damp hands. Also, if the batter is stiff, the crust on the cookies will be more dull rather than shiny, but that won't change the taste.

TROUBLESHOOTING: Why did my cookies spread too much and become flat?

If your flourless brownie cookies spread out too thin, then it could be a couple of things:

The chocolate is too sweet. Make sure to use chocolate with minimum 70% cocoa solids for the best results. If you use semi-sweet chocolate with 50% cocoa solids, then it will have 20% more sugar content and the cookies will spread too much.
Not enough corn starch or cocoa. Make sure to weigh your ingredients to get accurate quantities. If they are still spreading too much, try adding 1 tablespoon more cocoa in the next batch.
Too much liquid. Make sure to use standard large eggs. If you use extra large eggs, then it will add almost 2 tablespoon extra water to the batter!
The oven temperature is too low. To jumpstart the puff and set of these cookies, follow my instructions to preheat to 375 and then lower to 350 once they get in the oven. This will ensure that your oven is sufficiently hot to set the starch and eggs before the chocolate and butter begins to melt and spread.

*See my recipe video for how the batter looks when it is firm vs. soft and fudge-like. When it is cooled just the right amount, it will looks like thick hot fudge*

HOW TO GET THE SHINY CRUST ON BROWNIE COOKIES

Beat eggs with sugar first. This will help the sugar dissolve to create a very moist texture and create the thin shiny crackly crust on the surface.
Bring your eggs to room temperature. You can do this by taking them out of the fridge 1 hour before baking, or submerge them in warm water for 10 minutes. A room temperature (or even warm egg) will dissolve sugar better than a cold one.

If you love cookies, check out my other popular chocolate cookie recipes below:

THE BEST EVER Chocolate Chip Cookies – Bakery Style! Small Batch Flourless Brownie Cookies Small Batch Double Chocolate Chip Cookies Chewy Brown Butter Snickerdoodles Cookies Brown Butter M&M Cookies Recipe Chewy Pumpkin Chocolate Chip Cookies Coffee Pecan Chocolate Chip Cookies Double Peanut Butter Chocolate Chunk Cookies Hazelnut Double Chocolate Chunk Cookies THE BEST Chewy Chocolate Chip Cookies – Bakery Style!

Video

Fudgy Flourless Brownie Cookies

Christina Marsigliese

THE MOST incredible fudgy chocolate cookies that are (dare I say...) BETTER than brownies! They are also gluten-free!

5 from 47 votes

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Prep Time 30

Cook Time 10

Servings 16 cookies

Ingredients

7 oz 200g bittersweet chocolate chopped
¼ cup 56g unsalted butter
2 large eggs at room temperature
¾ cup 150g granulated sugar
3 tablespoon 24g corn starch
¼ cup 21g cocoa powder
¼ teaspoon baking powder
¼ teaspoon salt
½ cup 85g dark chocolate chips

Instructions

Preheat your oven to 375°F. NOTE: you will turn the oven down to 350°F just before baking. Line 2 large baking sheets with parchment paper.
Combine chocolate and butter in a heat-safe bowl and melt in the microwave in short bursts with frequent stirring until completely melted, smooth and glossy. Set aside, but don't worry about cooling it down - it should still be slightly warm.
Place eggs and sugar in a medium bowl and beat or whisk for 2-3 minutes until pale and thickened and glossy. You should feel that the sugar is becoming dissolved if you rub it between your fingers - this will make fudgy cookies. If you prefer chewier cookies, best for 4-5 minutes until very pale and thick and fluffy (nearly tripled in volume) using an electric hand mixer or using the whisk attachment of a stand mixer. Add slightly warm chocolate mixture and fold it in until evenly blended.
Sift together corn starch, cocoa, baking powder and salt in a small bowl and blend well. Stir it into the chocolate mixture. Fold in chocolate chips. At this stage, the batter will be quite loose like thick brownie batter and not like a traditional cookie dough. That's is what you should expect. Cover the bowl and set aside for 10 minutes. If you live in a hot environment, then refrigerate for just 5 minutes until the batter is thick and fudge-like but not firm. It will still be fairly loose, but it should roughly hold its shape when you scoop it out (see video for reference).
Tip: If you chill too long then the chocolate will harden and the batter will be too firm and crumbly to scoop (but it will still work - see my tips in the blog post and watch the full recipe video to see both ways). The short chilling time is enough to prevent the cookies from spreading out too much as they bake.
Scoop up about 1 ½ tablespoons of the fudgy batter onto prepared baking sheets. Turn the oven down to 350°F and bake for 8-11 minutes until shiny and crackled on top and set around the edges. Transfer baking sheet to a cooling rack and let cookies cool completely on trays before transferring to the rack individually since the cookies are delicate while warm.

Keyword brownies, chocolate, cookies