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9 triple chocolate flourless brownies covered in a golden salted caramel sauce

Triple Chocolate Flourless Brownies with Salted Caramel

Rich, fudgy, dark chocolate flourless brownies filled with milk chocolate chips and semi-sweet chocolate chunks. For extra indulgence, this gluten free dessert is covered with homemade caramel sauce and sprinkled with flaky sea salt.

Course Dessert
Cook Time 30 minutes
Servings 16 two-inch bars


Triple Chocolate Flourless Brownies

  • 6 tablespoons unsalted butter
  • 6 ounces good-quality dark chocolate
  • 2 large eggs, room temperature
  • 2/3 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1/4 cup unsweetened, dark cocoa powder
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup milk chocolate chips (or whatever you prefer)
  • 1/2 cup semi-sweet chocolate chunks (or whatever you prefer)

Salted Caramel Sauce

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cubed
  • 1/2 cup heavy cream
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt

For Topping

  • flaky sea salt


Triple Chocolate Flourless Brownies

  1. Preheat the oven to 350 degrees and prepare an 8x8 inch baking pan by lining it with parchment paper and greasing it generously.

  2. Stirring frequently, heat the dark chocolate and butter in a small saucepan over low heat until both are melted completely. Let cool for a few minutes.

  3. Using an electric mixer, beat together the eggs, sugar, and vanilla extract for about 2 minutes until completely incorporated and smooth. Pour in the chocolate and butter mixture and beat to combine.

  4. With the mixer on low speed, add the cocoa powder, cornstarch, and salt. Mix until incorporated and batter is completely smooth. Fold in the chocolate chips and chocolate chunks.

  5. Pour into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes, until set in the middle (if you test with a toothpick, it should not be totally clean for fudgy brownies). Let cool in pan for 15 minutes, then use the parchment paper to lift the brownies out of the pan and on to a wire rack. Let cool completely.

Salted Caramel Sauce

  1. Over medium heat, melt the sugar in a medium-sized saucepan. Stir frequently with a wooden spoon until the sugar is completely melted (it will begin to clump together then melt into an amber-colored liquid).

  2. Reduce heat to low and add butter (the melted sugar may bubble and splatter when the butter is added, this is okay). Continuing stirring until the butter is melted and incorporated completely with the melted sugar.

  3. While continuing to stir the mixture, slowly pour in the heavy cream (the mixture will bubble and splatter again). Mix until incorporated, then increase heat to medium again. Allow caramel to boil for another minute or so, stirring occasionally.

  4. Remove the caramel from the heat and stir in the vanilla extract and salt. Pour into a heatproof jar or bowl and let cool until only slightly warm (should still be pourable).

  5. Pour the caramel sauce over the brownies, using the back of a spoon to very gently spread or smooth it out as necessary. Sprinkle with flaky sea salt, then slice into bars.