Hello there brownie lovers! I am so excited about this Fudgy Flourless Nutella Brownie (gluten free)recipe because it’s so different to any flourless brownies I’ve had in the past.
They do not have any strange ingredients or expensive gluten free flours, that lets be real, can make brownies taste not so great. Also the texture can be a bit off too.
Now my flourless Nutella brownies have a secret (not so secret now) ingredient that replaces flour but does not impact the taste or consistency. It is cornstarch!
What exactly is cornstarch?
Cornstarch, also known as corn flour in some regions, is a fine, powdery starch derived from the endosperm of corn kernels. It’s commonly used as a thickening agent in cooking and baking.
Cornstarch has a neutral flavor and is often preferred over other thickeners like flour because it creates a smoother texture in sauces, gravies, soups, and desserts. Additionally, it’s gluten-free, making it suitable for those with gluten sensitivities or celiac disease. Cornstarch can also be used to coat foods before frying to create a crispy outer layer.
So what does corn starch do in brownies?
In flourless brownies, cornstarch serves a few key purposes:
- Texture and Structure: Flourless brownies rely on ingredients like eggs, chocolate, sugar, and possibly nuts or other add-ins for their structure. Cornstarch helps provide additional structure and stability to the brownies by absorbing moisture and creating a slightly firmer texture.
- Thickening: Since there’s no flour in flourless brownies, cornstarch can help thicken the batter slightly. This helps prevent the brownies from being too runny and ensures they hold together properly when baked.
- Moisture Retention: Cornstarch can help retain moisture in the brownies, resulting in a softer and more fudgy texture. This is particularly beneficial since flourless brownies often rely on a high proportion of chocolate, which can sometimes lead to dryness if not balanced with other ingredients.
Overall, cornstarch contributes to the texture, structure, and moistness of flourless brownies.
What do these flourless Nutella brownies taste like?
They are incredibly fudgy and a bit gooey, so if you like cakey brownies these are not the ones for you. The brownie is rich , with dark chocolate chunks in the mix. The creamy Nutella in the middle compliments the brownies soooo well, which is why it is one of my favourite brownie flavours!
You can even serve them warm with some vanilla ice cream on top… yummmm!
Why should I make these fudgy flourless Nutella brownies?
There are so many reasons that I think you should make these delicious brownies, but here is a few of them:
- Nutella filling: Nutella adds a rich, chocolate-hazelnut flavour to the brownies, making them incredibly indulgent and satisfying.
- Texture Contrast: The fudgy texture of the brownies contrasts beautifully with the creamy Nutella filling, creating a delightful textural experience in every bite.
- Gluten-Free Option: For individuals with gluten sensitivities, these brownies offer a delicious gluten-free dessert option without sacrificing taste or texture.
- Simple Ingredients: With just a few basic ingredients like Nutella, eggs, sugar, and cocoa powder, these brownies are easy to make.
- Cornstarch: Is a cheap alternative to expensive gluten free flours that you most likely have already in your kitchen. It also in my opinion doesn’t alter the taste or texture like gluten free flours.
When should I make these fudgy flourless Nutella brownies?
There are so many reasons to make these indulgent brownies, but here’s a few:
- Gluten free friends of family coming over: They are the perfect gluten free dessert for any friends or family that might be visiting. Or maybe you are gluten free and miss eating brownies. This recipe means you do not have to miss out.
- Movie Nights: Enhance your movie-watching experience by treating yourself and your companions to these irresistible brownies. They’re the ultimate dessert for a cozy night in.
- Given up wheat: They are the perfect dessert if you are taking a break from eating bread, pasta etc. but want a dessert.
How do I make these delicious flourless brownies?
- Line a 20cm x 20cm brownie tin, set aside.
- Melt the dark chocolate and butter in the microwave 20 seconds at a time. Stir to combine using a spatula. set aside to cool slightly.
- Add the caster/granulated sugar, eggs and vanilla extract in a mixing bowl. Mix together for 4 minutes until pale and creamy.
- Pour in the slightly cooled melted chocolate and butter, gently fold into the mixture using a spatula.
- Sift in the cornstarch, cocoa powder, salt and baking powder. Stir to combine using a spatula.
- Fold in 80g/ 3 ounces of chopped dark chocolate chunks.
- Spread half the brownie batter into the tin, then spread the Nutella on top. Make sure to leave a space around the edges.
- Spread the remaining brownie batter on top.
- Sprinkle 60g / 2 ounces of dark chocolate chunks on top, bake in the oven at 170c fan for 22-25 minutes.
- Wait for the brownies to completely cool before serving otherwise they will be too soft.
- Best eaten on the same day!
Scroll down to get the full recipe and ingredients needed…
If you like this recipe, check out these ones…
- EASY NUTELLA BLONDIES
- EASY NUTELLA CHEESECAKE BROWNIES
- BROOKIES – FUDGY AND EASY RECIPE
- FUDGY NUTELLA BROWNIE PIE
Scroll down to get the full recipe and ingredients needed…
Ingredients
- 80g butter/ 1/3 cup butter
- 170g / 6 ounces melted dark chocolate
- 2 eggs
- 1tbsp vanilla extract
- 100g / 1/2 cup caster/ granulated sugar
- 50g / 1/4 cup (packed) light brown sugar
- 32g / 1/4 cup cornstarch
- 20g / 3tbsp cocoa powder
- 1/4tsp salt
- 1/8tsp baking powder
- 80g /3 ounces dark chocolate chunks (in the brownie batter)
- 60g / 2 ounces dark chocolate chunks (topping)
- 3 large tbsp Nutella
Instructions
- Line a 20cm x 20cm brownie tin, set aside.
- Melt the dark chocolate and butter in the microwave 20 seconds at a time. Stir to combine using a spatula. set aside to cool slightly.
- Add the caster/granulated sugar, eggs and vanilla extract in a mixing bowl. Mix together for 4 minutes until pale and creamy.
- Pour in the slightly cooled melted chocolate and butter, gently fold into the mixture using a spatula.
- Sift in the cornstarch, cocoa powder, salt and baking powder. Stir to combine using a spatula.
- Fold in 80g of chopped dark chocolate chunks.
- Spread half the brownie batter into the tin, then spread the Nutella on top. Make sure to leave a space around the edges.
- Spread the remaining brownie batter on top.
- Sprinkle 60g of dark chocolate chunks on top, bake in the oven at 170c fan for 22-25 minutes.
- Wait for the brownies to completely cool before serving otherwise they will be too soft.
- Best eaten on the same day!
