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Close-up of flourless milk chocolate brownies cut into squares, stacked on a white plate, featuring fudgy dense texture, crackly tops, and a light dusting of powdered sugar.

Flourless Milk Chocolate Brownies Easy Fudgy Dessert - Rich, Simple, and Gluten-Free

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 12 Brownies

Ingredients
  

  • 8 ounces (225 g) milk chocolate, chopped (bars melt smoother than chips)
  • 6 tablespoons (85 g) unsalted butter
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (50 g) light brown sugar, packed
  • 3 large eggs, room temperature
  • 1/4 cup (25 g) unsweetened cocoa powder, sifted
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • Optional: 1/2 cup (85 g) milk chocolate chips or chopped nuts for mix-ins

Instructions
 

  • Prep the pan: Heat oven to 350°F (175°C). Line an 8-inch (20 cm) square pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment.
  • Melt the chocolate and butter: In a heatproof bowl set over barely simmering water, melt milk chocolate and butter, stirring until smooth. Remove from heat and let cool 5 minutes. (Microwave in 20–30 second bursts if you prefer, stirring between each.)
  • Whisk the sugars and eggs: In a separate bowl, whisk granulated sugar, brown sugar, and eggs for 1–2 minutes until slightly thick and lighter in color. This helps the shiny top.
  • Add vanilla and salt: Whisk in vanilla and salt until combined.
  • Combine with melted chocolate: Slowly stream the warm (not hot) chocolate-butter mixture into the egg mixture, whisking constantly until smooth.
  • Fold in cocoa: Sift cocoa over the bowl and gently fold until no dry spots remain. The batter will be glossy and thick. Stir in mix-ins if using.
  • Pan and bake: Spread batter into the prepared pan and smooth the top. Bake 20–25 minutes, or until the edges are set and the center jiggles slightly with a toothpick showing moist crumbs, not wet batter.
  • Cool completely: Place the pan on a rack and cool at least 1 hour. Lift out using the parchment and slice with a warm knife, wiping between cuts for clean edges.