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... because you can't eat with scissors

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flourless double chocolate brownies

December 12, 2014 by Amanda @ .running with spoons. 306 Comments

These flourless double chocolate brownies are naturally gluten-free and made without beans, avocado, dates, or any other alternative ingredients. Just a double shot of chocolatey goodness!

Flourless Double Chocolate Brownies - naturally gluten-free and made without beans! || runningwithspoons.com #glutenfree #brownies #chocolate

This recipe is not for the faint of heart, and I apologize in advance for any inappropriate noises, salivary gland excretions, and/or heart palpitations that it may cause. Consider yourselves warned.

This is a recipe for my fellow chocolate addicts.

Flourless Double Chocolate Brownies - naturally gluten-free and made without beans! || runningwithspoons.com #glutenfree #brownies #chocolate

For the thin and crackly top lovers (brownie fans… you know what I’m talking about)…

Flourless Double Chocolate Brownies - naturally gluten-free and made without beans! || runningwithspoons.com #glutenfree #brownies #chocolate

For the soft, rich, fudgy, melt-in-your-mouth interior enthusiasts…

Flourless Double Chocolate Brownies - naturally gluten-free and made without beans! || runningwithspoons.com #glutenfree #brownies #chocolate

This is a recipe for those who happily find themselves in the kitchen at 7:30 AM on a Wednesday morning with melted chocolate smeared all over their forehead (true story)…

And for those who always grab another slice just to “make sure it’s good” (also a true story)…

Flourless Double Chocolate Brownies - naturally gluten-free and made without beans! || runningwithspoons.com #glutenfree #brownies #chocolate

This is a recipe for soft and fudgy Flourless Double Chocolate Brownies; one that doesn’t involve beans, avocado, dates, or any other alternative ingredients. Nothing but pure old-fashioned chocolatey goodness in these bad boys.

Flourless Double Chocolate Brownies - naturally gluten-free and made without beans! || runningwithspoons.com #glutenfree #brownies #chocolate

Chocolate is easily one of my favourite things in life. That’s why, when Hershey’s Canada reached out and asked me if I wanted to be part of their #ChipitsHoliday campaign, I did small happy dance and said heck.to.the.YES. I mean, I’ve been using Chipits as my go-to chocolate chip for pretty much as long as I’ve been baking. In fact, I’m 99.9% sure that they were the chocolate chips I used in the very first cookies I baked on my own when I was around 10 years old, and I always, always have a bag or two in my pantry for when the baking bug hits… which it has been a lot given the time of the year.

So let’s talk about the latest holiday treats to come out of my kitchen, shall we?

Flourless Double Chocolate Brownies - naturally gluten-free and made without beans! || runningwithspoons.com #glutenfree #brownies #chocolate

Oh, and I’m sorry for bombarding you with so.many.pictures, but I was going through all my shots and literally could.not.decide which ones to pick, so I gave up trying and found a way to make it work. I hope. You forgive me, right? Right.

Okay, so… these brownies. These brownies. You’ve seen the thin crackly tops. You’ve seen the dense, fudgy, melt-in-your-mouth interior. And you know that they’re loaded with chocolate. The batter is made up of both melted chocolate and cocoa powder –that’s it! Welllllll, that and some coconut oil, coconut sugar, and a few spoonfuls of arrowroot powder to help keep things moist, but there’s no flour, no beans, and no other substitutions that you might find in flourless brownies — just a whole lot of chocolatey goodness that’s perfect for holiday parties, special get-togethers, or relaxing evenings spent at home.

Flourless Double Chocolate Brownies - naturally gluten-free and made without beans! || runningwithspoons.com #glutenfree #brownies #chocolate

4.8 from 91 reviews
Flourless Double Chocolate Brownies
 
Print
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
 
Author: Amanda @ Running with Spoons
Yields: 16 brownies
Ingredients
  • 6 Tbsp (90 ml) coconut oil*
  • 6 oz. (170g) Chipits semisweet chocolate chips
  • 2 large eggs, room temperature
  • 2/3 cup (130 g) coconut sugar**
  • 2 tsp vanilla extract
  • 1/4 cup (20 g) unsweetened cocoa powder
  • 3 Tbsp (24 g) arrowroot powder***
  • 1/4 tsp salt
Directions
  1. Preheat oven to 350F (176C) and prepare an 8x8 (20x20cm) baking pan by lining it with a sheet of aluminum foil, leaving a few inches of overhang on the sides to allow for easy removal. Grease the foil and set aside.
  2. Add coconut oil and chocolate chips to a small saucepan set over low heat. Stir until oil and chocolate have melted before removing from heat and setting aside to cool slightly.
  3. Using a handheld mixer or a stand mixer fitted with the whisk attachment, beat together eggs, sugar, and vanilla extract until smooth and pale, about 2 minutes. Add melted chocolate mixture and mix until well combined. Reduce speed to low and add cocoa powder, arrowroot powder, and salt, mixing until well combined and scraping down the sides of the bowl as necessary. Batter should be thick and smooth.
  4. Pour batter into prepared pan, spreading it evenly with a greased spatula. Bake for 25-30 minutes, until centre is set. Remove from oven and let cool in pan for about 15 minutes before removing and transferring to a wire rack to cool completely. Cut into squares and serve.
Notes
* Can sub with melted butter, but you might not get the crackly tops.
** Can sub with granulated sugar.
*** Can sub with cornstarch.
3.2.2802

Flourless Double Chocolate Brownies - naturally gluten-free and made without beans! || runningwithspoons.com #glutenfree #brownies #chocolateSignature

Disclaimer: This post is part of the #ChipitsHolidays holiday campaign and sponsored by Hershey’s Canada. While I did receive free product and compensation for my time, all thoughts and opinions are my own. Thank you for showing love to the companies that support Running with Spoons!

More places to find me!
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Filed Under: Bars & Brownies, Gluten Free, Recipe, Sponsored Tagged With: bean-free brownies, Chipits, chocolate, double chocolate brownies, flourless brownies, gluten-free brownies, Hershey's Canada, recipe

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Reader Interactions

Comments

  1. Sarah @ KS Runner says

    December 12, 2014 at 6:01 am

    These look incredible! A good brownie is one of my favorite things ever and these officially made me want a brownie at 7am. I know what I’ll be making this weekend! Actually, I’ll just give the recipe to my husband to make for me for my birthday tomorrow! Win!

    Have a great weekend! 🙂

    Reply
  2. Erin @ The Almond Eater says

    December 12, 2014 at 6:12 am

    Chocolate lovers?? That’s me. 7:30 AM with chocolate on my face?? That’s also me. These brownies look and sounds perrrrfect. Happy Friday Amanda!

    Reply
  3. Ann says

    December 12, 2014 at 6:13 am

    #nowords !! Need to make these asap. You’re a chocolate genius!

    Reply
  4. Shashi @ runninsrilankan says

    December 12, 2014 at 6:18 am

    Oh heavens – that crinkly top – that fudgey gooey center – I think I found my bliss today!

    I have tried a flourless chocolate cake recipe similar to this (it had more eggs and no arrowroot powder and way less chocolate) and it didn’t look anything like this! Congrats on being approached by Hershey Canada! Have a wonderful weekend, lovely! xxs

    Reply
  5. Michele @ paleorunningmomma says

    December 12, 2014 at 6:28 am

    I love the ingredients you used because it’s exactly what I bake with! Also glad you didn’t use beans, the idea freaks me out a bit 🙂 I can’t believe how gloriously crackly the top looks! I think these will have to be on my Hanukkah dessert menu this year. My kids of course will love 😉

    Reply
  6. meredith @ The Cookie ChRUNicles says

    December 12, 2014 at 6:53 am

    I am making these. Love the ingredients list.

    Reply
  7. Lisa @ Running Out Of Wine says

    December 12, 2014 at 6:54 am

    These look amazing! I think I will actually be making them tonight for my friends who are visiting this weekend!

    Reply
  8. Kelsey @ Ramblings of Change says

    December 12, 2014 at 7:07 am

    OH my word. These sound SO amazing! And I like how simply they are…’alternative’ brownies always scare me a little bit with avocado and such, so these are perfect for me! YUM!

    Reply
  9. Khushboo says

    December 12, 2014 at 7:15 am

    Do you have a napkin on you..you know, to wipe the drool of my mouth ;)! Love that these DONT contain black beans…I can do without the protein punch ;)!

    Reply
  10. Alison @ Daily Moves and Grooves says

    December 12, 2014 at 7:30 am

    Ohhh mahhh goodness gracious, Amanda, why do you do this to me?! I know I’ve stated that I’m not a huge chocolate fan, but brownie fan I most certainly am. The crackled top, fudgy centers and crispy edges (if I can score a corner piece!) make me swoon. I just ate breakfast, but I am indeed salivating for one of these right now.

    Reply
  11. Jen @ pretty little grub says

    December 12, 2014 at 7:38 am

    Did I read double chocolate? These were made for me! Only I need you to make them for me so they look that pretty 🙂

    Reply
  12. Christine @ Gotta Eat Green says

    December 12, 2014 at 7:44 am

    OMG. These look amazing! And no flour? You go girl.

    Reply
  13. Lauren @ The Bikini Experiment says

    December 12, 2014 at 8:00 am

    These look delicious! Can’t wait to give the recipe a go.

    Reply
  14. Ashley @ A Lady Goes West says

    December 12, 2014 at 8:17 am

    Gorgeous photos. Wow those sound so good. I’ve never made flourless before. And I’m not familiar with arrowroot … interesting! Oh and I love chocolate too. 🙂 Happy Friday, Amanda!

    Reply
  15. Ashley @ My Food N Fitness Diaries says

    December 12, 2014 at 8:24 am

    Yesss PLEASE! Brownies are easily one of my top favorite desserts, and I’m loving the looks of these. Chewy and soft…yum!

    Reply
  16. Jo @ Living Mint Green says

    December 12, 2014 at 8:54 am

    AMANDA. These look so fudgey & amazing. I LOVE FUDGEY BROWNIES. I had one yesterday. I also ate dessert before lunch & then I got a stomach ache. Hahaha

    Reply
  17. Megan @ Skinny Fitalicious says

    December 12, 2014 at 9:25 am

    Your comment on not being able to decide on the picture cracks me up! I’ve been having the same problem lately. In fact, I’ve become very picky I noticed about my pictures. I don’t know what that means. Hopefully that I’m improving those skills. Seriously…one of these brownies with my skinny peppermint mocha would be divine! Happy weekend!

    Reply
  18. Carrie (This Fit Chick) says

    December 12, 2014 at 9:32 am

    These look so dense and fudgy!! Love that! I have never tried flourless brownies or cookies, but I did try a flourless cake once and it was delicious!

    Reply
  19. Daisy @ Fit Wanderlust Runner says

    December 12, 2014 at 9:37 am

    I just love all your recipes! I tried making an avocado/black bean brownie. I thought they were good but now looking for new ideas. My ultimate weakness are brownies.

    Reply
  20. Sarah @ Making Thyme for Health says

    December 12, 2014 at 9:46 am

    OMG. Those crackly tops are killing me!! And the ingredient list is freaking amazing. You are amazing. Pinned! 🙂

    Reply
  21. Jennifer says

    December 12, 2014 at 10:35 am

    Oh. my. goodness.

    I 2nd that “Heck to the yes!” Hallelujah! What that? I think I heard the sound of angels?
    Gotta make this. <3<3<3

    Reply
  22. Jen @ SavedbytheKale says

    December 12, 2014 at 10:42 am

    WOW!!! I can not believe there is no flour in these, they look incredible! I’m going to a Christmas party tomorrow night and planned on making your Lightened Up Gingerbread Brownies to take, now I want to make these too! #canneverhavetoomuchchocolate 🙂

    Reply
  23. Renee @ Bendiful Blog says

    December 12, 2014 at 10:55 am

    WOW I might be licking the computer screen right now! All that chocolate goodness! Yummm. All the good stuff!

    Reply
  24. Lisa says

    December 12, 2014 at 11:13 am

    Definitely not for the faint of heart! This is full on chocolate goodness! Also how exciting is that that Hershey’s Canada reached out for you to participate? Would you ever think as a child you’d get to do something in contribution with Hershey’s?!?!That is so cool!

    Reply
  25. Sam @ Better With Sprinkles says

    December 12, 2014 at 11:19 am

    You know that double chocolate just sings to me!!

    Reply
  26. Livi @ Eat, Pray, Work It Out says

    December 12, 2014 at 12:08 pm

    These look so good!!

    Reply
  27. Alysia @ Slim Sanity says

    December 12, 2014 at 1:35 pm

    Chocolate is easily one of my favorite things too! I love a good brownie! I’m actually getting ready to make chocolate chip cookies this afternoon. Maybe I should switch it up 🙂

    Reply
  28. Liz @ I Heart Vegetables says

    December 12, 2014 at 1:37 pm

    Yum!!! One of my coworkers is gluten free, so recipes like this are perfect for bringing to work! 🙂

    Reply
  29. Liz @ A Latte Running says

    December 12, 2014 at 2:18 pm

    Um, rude. I’m babysitting in 15 minutes, so I can’t make these, but now I have brownies on the brain 🙁 (Although really, is that even a bad thing? 😉 )

    Reply
  30. Sam @ PancakeWarriors says

    December 12, 2014 at 2:35 pm

    I think there is the perfect amount of chocolate in this – but I’m pretty sure I’d have to taste test the entire pan to be sure. OMG yum.

    Reply
  31. Kim @ Hungry Healthy Girl says

    December 12, 2014 at 7:35 pm

    I love the crackly top brownies! I cannot wait to give these a try… YUM!

    Reply
  32. Arman @ thebigmansworld says

    December 12, 2014 at 8:19 pm

    Swap you brownie for brownie? I am obsessed with the crackly top and mine sunk which = chocolate chips.

    Reply
  33. Chelsea @chelseasmessyapron says

    December 12, 2014 at 8:25 pm

    These look amazing Amanda!! Somehow you make brownies look like the most amazing, gourmet dessert ever! 🙂

    Reply
  34. Ms.J says

    December 12, 2014 at 11:33 pm

    I’ll forgive you…only because these stunners sound simple enough for my catastrouphic self to whip up 🙂 . And my hugest grouse in brownies is usually, “dang they aren’t chocolatey enough!!”
    I’m definitely a hardcore chocolate-lover; rich and bold > very sweet.
    So tell me…would making the choice between white or brown granulated sugar deem very different results?

    Reply
  35. [email protected] says

    December 13, 2014 at 3:05 am

    Wow, I really can’t believe these are flourless! Pinned!

    Reply
  36. Cat says

    December 13, 2014 at 3:25 am

    That crackle. DROOL. I haven’t baked with arrowroot before but this is the clincher – holiday brownies are sorted!

    Reply
  37. Anna @ Sunny Side Ups says

    December 13, 2014 at 9:30 am

    Wowsers, these look a little too irresistible!! I can’t believe they’re flourless! I’ve gotta try them out! Yum! 🙂

    Reply
  38. tarot y videncia economico says

    December 13, 2014 at 2:20 pm

    Howdy! I could have sworn I’ve been to your blog before
    but after looking at many of the posts I realized it’s neww to me.
    Anyways, I’m definitely delighted I discovered iit and I’ll
    be bookmarking it and checking bacfk often!

    Reply
  39. lucie says

    December 13, 2014 at 2:21 pm

    I seriously can eat chocolate at any time of the day. Oh, and as for brownies – i LOVE this thin crinkled top!! They look amazing. Not sure if they would even make it to the photo shoot……

    Reply
  40. [email protected] says

    December 13, 2014 at 8:14 pm

    These are off the chain good. I even threw in some white chocolate chips for good measure. The Hubby told me to tell you that “You outdid yourself.” Success!

    Reply
    • Honeybee says

      April 14, 2018 at 6:38 am

      Thanks for being the first post that actually has made these before commenting! Its great to see some real feed back!

      Reply
  41. Chelsea @ Chelsea's Healthy Kitchen says

    December 14, 2014 at 6:03 am

    These look like absolute perfection! I so get what you’re saying about cracked top brownies – the best!

    Reply
  42. Bianca says

    December 14, 2014 at 6:33 am

    That crackly top looks absolutely gorgeous! (I’m discreetly trying to wipe drool off my chin. Oops.) I’m planning to bake this to share with a friend who’s allergic to eggs. Would it be possible to substitute flax eggs for the real eggs? Thank you so much for creating fabulous recipes! 🙂

    Reply
  43. Christina @ The Beautiful Balance says

    December 14, 2014 at 12:50 pm

    LOVE that you used coconut oil. It is my go-to fat of choice in baking and I low seeing others use it in recipes. Chocolate addicts unite!

    Reply
  44. Ceara @ Ceara's Kitchen says

    December 16, 2014 at 11:38 am

    THAT CRINKLY TOP! These brownies look downright delicious!!

    Reply
  45. Emily says

    December 16, 2014 at 5:10 pm

    Okay. These have been added to my holiday baking must-make list…so excited!

    PS: Haven’t commented in a while but always, always reading! Hope you’re doing well, gorgeous. xo

    Reply
  46. Nicole @ Foodie Loves Fitness says

    January 11, 2015 at 4:07 pm

    These just look heavenly! Pinning now and will be making em very soon!

    Reply
  47. Mandie @ Mandie's Kitchen says

    February 5, 2015 at 10:33 am

    Just what I needed….another scrumptious brownie. lol. These look like they came straight out of a Duncan Hines box! And they are healthy (of course), so 5 thumbs up – if that were possible…..=D

    Reply
  48. Lisa says

    February 15, 2015 at 6:33 pm

    Help! I made these once and my entire family loved them! Now my daughter is not allowed to have egg in addition to gluten soy and dairy. I have made these twice with egg substitute and both times they bombed. I tried a commercial substitute and the flax as a substitute. Any ideas? She was so excited to eat real brownies!

    Reply
    • Jessi says

      February 28, 2015 at 7:14 pm

      Lisa, have you tried applesauce? I think there is enough chocolate flavor in this recipe so that you couldn’t taste it. A 1/3 cup applesauce is equal to 1 egg, or 1/4 cup applesauce + 1 teaspoon of baking powder.

      Reply
  49. Allison says

    March 10, 2015 at 12:53 pm

    These brownies are amazing! Made them yesterday and my family loves them 🙂 Much better than any boxed brownie and so simple!

    Reply
  50. Carrie says

    March 18, 2015 at 6:45 pm

    Hi! love your recipes- they are so tasty and I appreciate that they are actually healthy unlike most “healthy” recipes I see. One question though- my brownies were quite delicious but the crust was not flaky at all (yours looked so good in the picture!!). Could it be because I used cornstarch instead of arrowroot? Also, I don’t think mine rose as much as yours did.

    Reply
  51. Sandra says

    March 26, 2015 at 11:09 pm

    Amazing! i used half butter and half coconut oil and i want to eat the whole pan by myself. is that wrong? thank you for the recipe 🙂

    Reply
  52. Michele says

    March 31, 2015 at 6:42 am

    Can the eggs be substituted? I have an allergy. I can’t find a good egg free recipe anywhere!
    Thank you 🙂

    Reply
    • Amanda @ .running with spoons. says

      April 3, 2015 at 9:08 am

      I haven’t tried it personally, Michele, but you could try applesauce or yogurt. Use 1/3 of applesauce for 1 egg (so 2/3 cup total) or 1/4 cup of yogurt for 1 egg (so 1/2 cup total). The brownies might not have exactly the same texture, but they should still be delicious!

      Reply
      • Michele says

        April 3, 2015 at 9:46 am

        I will try the applesauce because yogurt is dairy. Thank you!

        Reply
  53. Alexandra Regalado says

    April 15, 2015 at 6:40 pm

    Thoughts on subbing mashed banana for the eggs?

    Reply
    • Amanda @ .running with spoons. says

      April 16, 2015 at 2:22 pm

      I haven’t tried it personally, Alexandra, so I can’t vouch for the results, but I’ve heard that bananas can easily replace eggs in recipes so I think it’s worth a shot!

      Reply
  54. Megan says

    April 21, 2015 at 9:05 am

    HUGE hit! Love, love, loved them. Even men who could careless about healthful choices! Making them for a 2nd time!

    Reply
  55. Amy-Lyn says

    April 22, 2015 at 9:02 pm

    Oh man….it’s 11:00 pm here in Ontario, I just got back from a busy evening working, and I’m going to make these right now! Bad idea? Probably! Good idea too? Definitely! I will happily fall asleep into my chocolate coma….. 🙂 Thanks for the recipe!

    Reply
  56. Lori says

    May 9, 2015 at 7:54 am

    did anyone actually make these? All I see is comments on how great they look

    Reply
    • Amanda @ .running with spoons. says

      May 9, 2015 at 9:37 am

      Several people have actually made and enjoyed them. You can see some reviews by scrolling up a few comments.

      Reply
      • Christen says

        May 3, 2018 at 1:15 pm

        These are amazing!!! I made these today for my sons baseball team, one of the boys has a gluten allergy. These brownies melt in your mouth. I will definitely be passing this recipe along. ⭐️⭐️⭐️⭐️⭐️

        Reply
    • Christy says

      January 20, 2017 at 7:11 am

      I did!!! And they are everything you expect in a perfect crackle top fudge brownie! And the best part, no guilt as I hand them over to my kiddos and watch them disappear!

      Reply
    • Laura says

      May 27, 2017 at 2:03 pm

      I agree, these are not really reviews. I just made them, following recipe exactly. Good chocolate flavour and good texture but very thin. Barely enough for eight regular dessert sized servings…not sure where the 16 servings comes from…elves?

      Reply
    • Chris DeChello says

      January 13, 2018 at 12:56 pm

      That’s what I was thinking. I really wish people would comment after they make something. Anything can look good. But I did finally find a few who did make them and said how good they are so I will give them a try. Thank you for your recipe.

      Reply
    • Helen says

      January 14, 2019 at 11:31 pm

      Amen!!! I was wondering the same!

      Reply
  57. siman says

    May 19, 2015 at 9:54 am

    Hi i tried making these brownies , two attempts so far and both my attempts the brownies on cooling are becoming really hard .i am so confuse as to what i am doing wrong . because i am sticking to your recipe completely

    Reply
  58. Misty says

    May 25, 2015 at 5:51 pm

    These are great! They just need pecans or something.

    Reply
  59. Mary Ellen says

    June 6, 2015 at 10:03 pm

    I just took them out of the oveven and they had puffed way up and then dropped back down, was this supposed to happen? I haven’t tried them yet but they look kind of wierd, not at all like your picture…unless you cut off all the edge pieces?

    Reply
  60. Clarissa says

    June 16, 2015 at 7:57 pm

    These look amazing! Probably one of the best GF brownie recipes I’ve seen.

    Is there any way I could substitue the arrowroot powder for oat flour, though? It’s all I have on hand right now. Thank you 🙂

    Reply
  61. Katie says

    June 21, 2015 at 9:20 am

    Omg. Made these last night. BEST grain free brownies. So rich, chocolaty, and moist. I didn’t have arrowroot on hand so I subbed tapioca. They still turned out great, but they didn’t have the gorgeous cracklings top like yours in the picture. I also couldn’t find my hand mixer and couldn’t wait for the chocolaty goodness so I used my vitamix to mix them. Worked great! Thanks so much for this chocolate fix!

    Reply
  62. Aileen says

    June 24, 2015 at 9:35 pm

    these look heavenly. I crave chocolate every night – without a doubt, and these are making me salivate. I’m gonna go dig through my pantry right now to see if I have enough ingredients to make them.

    Reply
  63. Amyella says

    June 27, 2015 at 2:21 pm

    I just made these and they taste amazing and rich, but mine have no crackly top and are insanely oily. I followed the recipe exactly, not sure what went wrong. I’ve let them cool completely and even put them in the fridge for a little bit but I can’t even pick one up without it falling apart, it’s so oily.

    Anyone else have this problem? I’m going to try again and next time use 4 Tbs of butter instead of the 6 Tbs of coconut oil.

    Reply
    • Natasha says

      May 19, 2018 at 11:23 pm

      Mine didn’t crack either. Nor did they have that shiny looking top…. followed all the measurements and ingredients. Mine were more on the dry side because I over cooked them a bit. They’re still tasty, but o won’t be making this recipe again.

      Reply
  64. Lyssa Bell says

    June 29, 2015 at 10:12 pm

    Amyella, I have the same problem with not getting a crackly top! I have made the recipe twice; both times it hasn’t been too oily it just hasn’t come out crackly, any ideas?

    Reply
  65. Anna says

    July 5, 2015 at 11:31 am

    Thanks so much for this recipe!! I have made them a few times now, and they’re most certainly my favorite!

    Reply
  66. Cori says

    July 25, 2015 at 2:32 pm

    Sorry, new to this. Do you measure 6 TBS of melted coconut oil? Or the hardened? Or does it even matter?? I’m so wanting to eat these right now!

    Reply
    • Amanda @ .running with spoons. says

      July 29, 2015 at 3:36 pm

      I always measure it when it’s hardened first. Also, if you have a food scale, it comes out to about 14g. That being said, it doesn’t make -too- much of a difference 🙂

      Reply
  67. Kissa Powell says

    July 26, 2015 at 10:00 am

    These turned out fantastic! I’m low carb so I substituted the chocolate chips for Lily’s sugar free chocolate chips and subbed most of the coconut sugar for Ideal sweetener. I used only 1/8 cup of coconut sugar. These were rich and fudgey just like I love brownies to be. You are a lifesaver, Ma’am!

    Reply
    • Bridget says

      February 25, 2017 at 3:04 pm

      These look delicious, and I’m hoping for a sugar-free option as well. Any idea how much Stevia sweetener or honey could be substituted for the coconut sugar? Thanks!

      Reply
  68. Kunbi Ayo-Okanlawon says

    July 27, 2015 at 9:55 am

    Oooooh boy! I’m going to have to try this!

    Reply
  69. Trish says

    August 15, 2015 at 8:21 pm

    Made these tonight for a family dinner. Wow they were incredible. A go to dessert from now on. Thanks for such a yummy recipe

    Reply
  70. Ande says

    August 26, 2015 at 2:28 pm

    Oh. My. God.
    These are without a doubt, the best GF brownies on the planet. They are the exact consistency we’ve all come to love in a brownie. There is none of the crumbliness that comes from rice flour. None of the metallic aftertaste that comes from bean flours or beans. Just the intense, rich chocolate flavour and chewy texture of a “normal” brownie.
    Thank you. From the bottom of my heart!

    Reply
  71. Becky says

    September 4, 2015 at 8:24 pm

    I made these tonight to tame my chocolate cravings without breaking my paleo detox diet and they turned out REALLY good. I’m totally satisfied. They don’t really look like yours, but who cares?? I halved the recipe and it worked great. Thanks!!

    Reply
  72. Elaina Newton (@TheRisingSpoon) says

    September 13, 2015 at 9:43 am

    I made these last week and they didn’t last long! They were a little cakey texture-wise the first night, but after a day in the fridge they were much more fudgy. And even better the day after. Anyhow, I wanted to comment here cause I made two tweaks & figured knowing what I did may help some future readers who want to do the same. Since I don’t like coconut sugar (can’t stand the taste) & didn’t want to use regular cane sugar, I opted for maple syrup instead. Because it’s a liquid, I reduced the coconut oil by 2 tablespoons. This was an experiment, of course, but it paid off. The final result was yummy, rich, decadent brownies that paired beautifully with some hot tea for breakfast and dessert. If you’re reading this, go make these brownies ASAP! 🙂

    Reply
    • Amanda @ .running with spoons. says

      September 15, 2015 at 8:34 am

      I’m glad you liked them, Elaina! Thanks so much for taking the time to share your review and substitution suggestions!

      Reply
  73. Layla says

    September 14, 2015 at 11:22 am

    Hi! How much extra sugar should I add if I use dark chocolate chips instead?

    Reply
    • Amanda @ .running with spoons. says

      September 15, 2015 at 8:33 am

      That really depends on how sweet you like things, but it probably wouldn’t hurt to use 3/4 of a cup instead of 2/3.

      Reply
  74. Sue Owen says

    October 1, 2015 at 3:07 am

    I was that 7am baker! Looking good family coming for tea so they will give me their opinion. The only slight criticism is that I had to guess the measurements as if flips from cups to oz to spoons I am in the uk so either metric or oz would be better. Also the oven temp centigrade as well as farenheight would be good. Despite all this and my guessing they are looking good!

    Reply
  75. Paloma says

    October 3, 2015 at 2:20 pm

    Oh my God! These were so good! I am doing the “Whole Life Challenge” with my mom for 3 months and we have gotten so bored with this diet! I have been searching everywhere for a good dessert recipe using chocolate! (Basically the only dessert on this diet is fruit with coconut milk). I probably looked at about 50 brownie recipes trying to pick one. I was VERY apprehensive about making these. Especially since, when I touched the top of the brownies, it felt spongy and there was no beautiful cracking like in the pictures. But I made the recipe with butter instead of coconut oil, 2/3 cup of date puree instead of sugar, cornstarch instead of arrowroot, and I only had about 2 ounces of 80% dark chocolate on hand. So I just chopped the chocolate up and melted it with the butter. I also ended up toasting some pecans, chopping them, and sprinkling them on top of the batter. They are SO good! They’re soft, moist, and not too fudgy. They still have a slight lovely brownie texture. Only dissappointed that I didn’t get that lovely crispy crackle top. Definitely bookmarking this recipe!

    Reply
  76. alo says

    November 17, 2015 at 12:59 pm

    Okay, so the coconut oil is essential for the crackle top. I have made these brownies several times, and I was using butter because I prefer the taste, but I thought I would give it a try with the oil, and they came out beautifully

    Reply
    • Amanda @ .running with spoons. says

      November 17, 2015 at 1:49 pm

      That’s great to know! Thanks for sharing 🙂

      Reply
  77. AJ says

    November 27, 2015 at 1:10 am

    I’ve tried three different browsers, but some of the fractions in the recipe are not displaying properly. I see “1/ cup unsweetened cocoa powder” and “1/ tsp. salt”, and there is nothing after the 1/ to tell me how much. What are the amounts for those ingredients?

    Reply
    • Amanda @ .running with spoons. says

      November 27, 2015 at 11:59 am

      My apologies, AJ! I’m not sure why that can be, but it’s 1/4 (quarter) cup of cocoa powder and 1/4 (quarter) tsp. of salt.

      Reply
      • Anna says

        January 18, 2016 at 11:07 am

        Hi Amanda! These look amazing!! I am wondering though, can I double the recipe and put it in a 9×13 in pan?? I have a big family and want to make these for them tonight. 🙂 Thank you!

        Reply
  78. Emily says

    December 30, 2015 at 1:57 pm

    These were delicious! I used coconut oil and they were super fudgy and looked like the pictures. You definitely taste the coconut though.

    Reply
  79. Meri says

    January 7, 2016 at 5:41 pm

    I made these with xylitol instead of sugar as that’s what I had in the cupboard, alas they didn’t work out as I had hoped. No crackly top, just a very soft and smooth fluffy cake texture. So chocolaty, so soooo chocolaty!

    Reply
  80. Honey, What's Cooking says

    January 7, 2016 at 10:16 pm

    This looks fantastic.
    So gooey in the center… probanly cause they are flourless.
    Delish!

    Reply
  81. Iris says

    January 22, 2016 at 10:15 pm

    I only have stevia and in order for nit not to be as sweet I cut the amount in half. I didn’t get brownies like yours. They were tasty but I think because the amount I had to use messed with the ingredient ratios it came out different. Any suggestions other than use another sweetener? I have quite a bit and I want to use it instead of buying something else.

    Reply
    • Amanda @ .running with spoons. says

      January 23, 2016 at 5:55 am

      Sorry Iris. I wish I could help, but I don’t have much experience with baking with stevia so I’m really not sure how to alter the recipe to accommodate it.

      Reply
      • Iris says

        January 24, 2016 at 4:41 am

        Thanks. They were delicious regardless and I would still make them even without the crackly top.

        Reply
  82. Elle says

    January 29, 2016 at 8:38 pm

    Just made these, but they turned out flat as a pancake. Without a leavening agent, how does it rise? Also, I used Ghirardelli cocoa powder, and they are kind of pale so I’m wondering if I should have used Hershey’s Special Dark. Any suggestions on what I did wrong?

    Reply
  83. Luscious02 says

    February 2, 2016 at 12:23 am

    Amazing!! The only thing I did different was use 1/3 granulated sugar and 1/3 cup Turkish honey and Giradeli 60% cocoa chocolate chips. This recipe is insanely good. Thank you!!!

    Reply
    • Amanda @ .running with spoons. says

      February 3, 2016 at 7:00 am

      I’m glad you enjoyed them! And thanks for the tip about the honey working 😀

      Reply
  84. Regina says

    February 2, 2016 at 5:11 am

    Made these and brought these to a party, they were a MASSIVE hit! Split half butter/half coconut oil & they came out so soft and yummy!

    Reply
  85. Charmsley88 says

    February 5, 2016 at 8:51 am

    I made these brownies yesterday and I can fully attest that they are AWESOME!!! They are not only easy to make but absolutely delicious. I have been making the Whole foods black bean brownie recipe which is good but requires butter. This recipe does not require butter and tastes excellent. I will be making this again and again and again. Thanks so much for sharing this recipe Amanda!!

    Reply
  86. Barbara says

    February 10, 2016 at 4:11 am

    hey! can I use xylitol instead of coconut sugar… also i dont know if i can get chocolate chips where i live.. i mean semi sweet.. can i just replace it with bitter choclate like 70% cocoa ?

    Reply
    • Amanda @ .running with spoons. says

      February 10, 2016 at 12:15 pm

      I’m not 100% sure how these would turn out with xylitol since they’re not made with any flour, but if you do give it a shot, I’d love to know! And bitter chocolate would work fine, but it would just make the end product slightly less sweet.

      Reply
  87. Tiffany says

    February 17, 2016 at 7:35 am

    I made these brownies last night and I must say they are so freaking delicious!!!! I wish I could attach a picture to my comment to show you how they turned out…I did have to put my eggs in warm water while I got the other ingredients ready because it calls for room temp eggs but that was no biggie. Will definitely be making these again. Thank you for sharing 🙂

    Reply
  88. Anj says

    February 29, 2016 at 2:49 pm

    Is it wrong that I want to lick my computer screen????

    I have been on the hunt for a flourless brownie for so long !!! Mainly because then I can bake treats and take them to work 🙂 we have a few ladies here that have Celiac disease but dagnabit, they deserve chocolate too !!!

    I made a batch last night (not this recipe) and although they were ok, they were quite gooey in the middle…almost like pudding cake.

    I want the crinkly tops (gives me the warm fuzzies) and the fudgy cakey centre !!! I cannot wait to try this recipe !!!!!!!!!!!!

    Thx for the post…I will see if I can post a pic with my review after I bake these hopefully tasty morsels

    Reply
    • Amanda @ .running with spoons. says

      February 29, 2016 at 6:25 pm

      I hope you like them, Anj! I’d definitely love to see them after you make them 😀

      Reply
  89. Xavier Davismckennie says

    February 29, 2016 at 6:09 pm

    Would substituting Tapioca Starch/Flour work as well?

    Reply
    • Amanda @ .running with spoons. says

      February 29, 2016 at 6:26 pm

      I’m tempted to say yes since they behave similarly in recipes, but I haven’t tried it myself so I’m not 100% sure. I’d love to know if you do test it out though!

      Reply
  90. Michelle says

    March 3, 2016 at 3:53 pm

    Made these today after pinning them a while ago. Omg they were amazing. Just like the pictures, crackly and fudgy

    Reply
  91. Diana says

    March 7, 2016 at 3:30 pm

    one word……AHMAAZZING!! Thanks for the recipe

    Reply
  92. aum152 says

    March 14, 2016 at 11:28 am

    These are amazing, thank you for posting! I made these without the chocolate chips and they turned out great. After being in the fridge for a day they almost taste like fudge, love it!

    Reply
    • Amanda @ .running with spoons. says

      March 14, 2016 at 12:48 pm

      I’m so glad you liked them! Thanks so much for taking the time to let me know 🙂

      Reply
  93. Nikki says

    March 19, 2016 at 8:02 am

    Can I leave out the arrowroot powder/corn starch ?

    Reply
    • Amanda @ .running with spoons. says

      March 19, 2016 at 11:59 am

      I’ve never tried it, Nikki, but I don’t think so. The powder helps hold things together and make the brownies softer.

      Reply
  94. Cindy says

    April 14, 2016 at 5:31 pm

    I made these and they are sooooooo delicious. I sent some with my daughter to the nutrition station she works at and the owner loved them and ask if I could make some for thier next meeting.

    Reply
    • Amanda @ .running with spoons. says

      April 14, 2016 at 7:09 pm

      I’m so glad you made them and liked them, Cindy! Thanks so much for taking the time to let me know!

      Reply
  95. Sandra says

    April 23, 2016 at 9:38 am

    I made these with your sub ingredients (granulated sugar, cornstarch and with 2 tablespoons coconut oil and 4 tablespoons butter). Oh my goodness! Absolute perfection! Crackly tops and all! I did use a round 10 by 10 inch glass pie dish to bake instead the 8×8 square. Thank you! Will be making again!

    Reply
    • Amanda @ .running with spoons. says

      April 23, 2016 at 4:36 pm

      I’m so glad you liked them, Sandra! And I’m glad the crackly tops made an appearance as well 😀

      Reply
  96. Ruth says

    April 23, 2016 at 3:58 pm

    These are possibly the best gf brownies I have ever had!!! Made these today, and had to comment on their deliciousness. They are so moist and chocately and perfect 🙂 Thank you for the recipe!!

    Reply
    • Amanda @ .running with spoons. says

      April 23, 2016 at 4:37 pm

      Thank you for the lovely review, Ruth! I’m so glad you liked them 🙂

      Reply
  97. Christine says

    May 16, 2016 at 8:51 am

    These are the BEST brownies I have ever eaten! My picky teenage kids loved them as well. This recipe is a win-win for anyone trying to eat healthier and still enjoy something delicious. Thank you for sharing your recipe I will definitely be making them again.

    Reply
  98. Zesty Olive says

    May 30, 2016 at 10:24 am

    Amanda,
    These brownies are insane! The crinkly tops are what did it for me – LOL! Just made them last week with a few tweaks. Thank you for listing the substitutions list. I swapped out the arrowroot for cornstarch b/c that’s what I had on hand. I chronicled my try at this amazing recipe over on my site. Thanks so much – this is a winner! 🙂

    Reply
    • Amanda @ .running with spoons. says

      June 2, 2016 at 12:51 pm

      I’m so glad that you liked it 😀 And thanks for taking the time to document it and share!

      Reply
  99. Maria Abreu says

    June 9, 2016 at 11:49 am

    Hey! Do you have the macros of this?? I would appreciate if you give it to me

    Thanks

    Reply
    • Amanda @ .running with spoons. says

      June 9, 2016 at 12:24 pm

      Sorry Maria! I don’t calculate the nutritional info in my recipes. You can use a calculator like this one to figure them out – http://www.myfitnesspal.com/recipe/calculator

      Reply
  100. Rose says

    June 13, 2016 at 12:02 pm

    Sweet mother of pearl! I made these yesterday and Lordy, are they delicious!! Followed the recipe and method exactly, took them out of the oven at the 25 minute mark and they were perfect…almost like a cross between chocolate fudge and a brownie. Will definitely make them again. And again. And again. Thank you so much!

    Reply
  101. Lauren says

    July 2, 2016 at 11:20 pm

    I just made these tonight and they are the bomb diggity! I know these are FLOURLESS brownies but I had no cornstarch in my pantry and wanted to try this recipe immediately, so I subbed the cornstarch/arrowroot powder for 3 tbsp (1:1 ratio) of all purpose flour and they turned out perfect! Im pretty sure if cornstarch was used as it stated in the directions, the recipe would turn out even better since they are supposed to be FLOURLESS after all! The crinkly tops stays true to what the article calls for and looks exactly like the pictures! BTW 6 oz. of semisweet chocolate chips is about 1 cup of semisweet chocolate chips, and I did not have the necessary kitchen tools to melt the chips and coconut oil on the stovetop so I just poped them in a microwave-safe bowl and microwaved in 15 second increments (Stirring between each), until a liquidy chocolate mixture was produced! AWESOME RECIPE 5 STARS! I’m sure to make this one again soon, especially since Fourth of July is right around the corner 🙂 Thanks!

    Reply
    • Amanda @ .running with spoons. says

      July 5, 2016 at 5:06 pm

      I’m so glad you liked them, Lauren! And thanks so much for sharing your substitution tips 🙂 I hope you had a wonderful 4th!

      Reply
  102. Lyn says

    July 19, 2016 at 9:16 am

    Now I must say these were delightful. I modified the recipe and removed the sugar and added 1/2 cup maple syrup and a whole ripe avocado and topped lightly with walnuts. Next time I make them I will def blog on them. They were so moist but not that feeling of under baked wetness, almost like fudge brownies. Must keep them in the fridge. A delightful treat. Thanks Amanda for good flourless chocolate treat.

    Reply
  103. Laura Machell says

    July 20, 2016 at 7:55 pm

    These were phenomenal. The texture and taste are perfect. I live 6,500 ft above sea level and had total success without adjusting the recipe at all. Fantastic job!

    Reply
  104. Jennifer says

    July 29, 2016 at 2:48 pm

    Just made these and they turnout so good. This was my first time baking gluten free and I’m seriously impressed with how these turned out. It’s also the first time that I used a from scratch brownie recipe that promised a flaky crust and it actually delivered!

    Reply
  105. Jerica says

    August 13, 2016 at 1:29 pm

    I made these last night, using the sub method, but instead I cooked them in cupcake tins and they are SOOO cute. This was pretty simple to follow, and I’m a 13 year old baker, and this is my favorite brownie recipe EVER!

    Reply
    • Amanda @ .running with spoons. says

      August 13, 2016 at 2:11 pm

      I love that idea, Jerica!! I’m so curious to know what they turned out like as little brownie bites. Thanks for sharing!

      Reply
  106. victoria rechner says

    August 19, 2016 at 10:22 am

    Hi! these look amazing, can I use a substitute for the coconut sugar like 3tbsp truvia instead (its 1/3 as sweet) or will this affect texture ? Thanks for letting me know!

    Reply
    • Amanda @ .running with spoons. says

      August 19, 2016 at 12:56 pm

      I haven’t tried it personally so I can’t say for sure, but it might affect the texture just a little bit. I’m going to assume that they’ll still taste good and be a good option if you’re trying to cut back on sugar, though. I’d love to know if you try it!

      Reply
  107. Ang says

    August 27, 2016 at 7:16 pm

    I decided two hours before we were due to leave that I should make a gluten free alternative dessert for Grandma’s birthday party. I scrapped at least a dozen recipes that required things not in the cupboards before stumbling across this one. I had everything needed & it was quick enough that I got it baked & packaged up in plenty of time to leave on time.
    There were a few left over, but my mom (who is one in the often-dessertless GF crowd) was excited to sneak a couple later that night.
    Even my flour eaters loved them!

    Reply
  108. Christina Dolley says

    September 21, 2016 at 6:31 am

    I just pulled these out of my oven and they smell AMAZING! I have someone in our office that is gluten free so I try to make something she can have. Personally I have no issues with flour but I love a good alternative every now and again. I think the office is going to love them! I took a taste of the batter and am surprised any of it actually made it into the oven 🙂

    Reply
  109. Jennnifer says

    October 9, 2016 at 3:31 pm

    What are the nutrition facts per brownie? I didn’t see it anywhere. Thanks!

    Reply
  110. Jen says

    October 10, 2016 at 12:35 pm

    I have made these several times and they are amazing. Brought them to work and they were gone quickly. No one could believe they are healthy. These are my new standard brownies! Thank you so very much!

    Reply
  111. chris says

    October 16, 2016 at 7:11 pm

    These were just what I love about brownies…crackle top, bit of cake, then chewy inside…yum! I am going to try arrowroot next time as I only had cornstarch. I understand arrowroot is a healthier alternative. I also used Ghiradelli 60% cacao chocolate chips. Thanks so much for this flourless wonder!

    Reply
  112. Brigette D. says

    October 29, 2016 at 5:54 pm

    Delicious. I have made these 3X now. The first 2 times–no crackle tops and I was using a glass pirex pan lined with foil. This time I used a metal pan lined with foil and subbed the coconut oil with ghee and OMG crackled-tops!

    Reply
  113. Cordette says

    November 16, 2016 at 11:24 am

    Great Recipe! I made them and can’t stop eating them! My family all loves them! Thanks for the great recipe, which is super easy to make and i had all the ingredients already.

    Reply
  114. Tess says

    December 29, 2016 at 12:12 pm

    I just made these and they turned out beautifully. I used all your subs (granulated sugar, cornstarch and ghee instead of coconut oil). Perfect crackled top, fudgy inside. The did turn out a little flat, so I may use a smaller pan next time, but this recipe is a keeper …. even if your not gluten-sensitive!

    Reply
    • Amanda @ .running with spoons. says

      January 1, 2017 at 5:24 pm

      I’m so glad you liked them, Tess!

      Reply
  115. Heather says

    December 30, 2016 at 5:36 pm

    Wow! I did not expect this good of a brownie! They really are so delicious. I have a chocolate addiction so I added a fudge frosting on top by boiling 1/4 c half and half and pouring it on top of 4 oz semi sweet chocolate chips. Next time I may try it with butter because I felt like the coconut oil flavor came through more than I’d have liked–still a great brownie though!

    Reply
    • Amanda @ .running with spoons. says

      January 1, 2017 at 5:25 pm

      I’m glad you liked them, Heather! And that fudgy frosting sounds amazing – I totally hear you on the chocolate addiction 🙂

      Reply
  116. Lori Conner says

    January 9, 2017 at 1:21 pm

    Can regular size semi sweet chips be used?

    Reply
    • Amanda @ .running with spoons. says

      January 10, 2017 at 11:49 pm

      Definitely.

      Reply
  117. Tina says

    January 22, 2017 at 8:32 am

    Oh. My. GOSH! I made these last night and just had to say thanks for the amazing recipe! I decided to try my silicone muffin pan instead because it makes clean-up too easy and it worked brilliantly (just baked them for a little less time.) If I could (or knew how to) post a pic here I would because the crinkly tops are impressively drool-worthy, LOL 🙂

    Reply
    • Amanda @ .running with spoons. says

      January 23, 2017 at 11:06 am

      I’m so glad you enjoyed them, Tina! Thanks so much for taking the time to let me know 😀

      Reply
  118. Brittany says

    February 2, 2017 at 9:51 pm

    Wow! I did not expect them to come out so delicious… soft, moist, gooey center with that crackled top. I was skeptical but am now a believer! Will most certainly be making these babies again! Thanks for the inspiration

    Reply
    • Amanda @ .running with spoons. says

      February 6, 2017 at 8:26 pm

      I’m so glad you liked them, Brittany! Thanks so much for taking the time to let me know 😀

      Reply
  119. Amber says

    February 11, 2017 at 3:51 pm

    Wow! These are freaking incredible! Hands down the best brownies I’ve ever had. My husband was diagnosed with celiac and was pretty upset he couldn’t have a lot of things he used to enjoy. He absolutely lost his mind when I made these for him, and I couldn’t believe how awesome they turned out. I have also been adding 1/8 tsp of cayenne pepper, to excentuate the chocolate flavor, and I fold in 1/4 cup of chocolate chips before baking, and they are just amazing. Thank you so much for sharing this recipe; I am so glad I found it!

    Reply
    • Amanda @ .running with spoons. says

      February 18, 2017 at 12:46 pm

      I’m so glad that you and your husband enjoyed them, Amber! Thanks so much for taking the time to let me know 🙂

      Reply
  120. Mackenzie says

    February 14, 2017 at 12:26 pm

    Can you sub maple syrup for sugar in this??

    Reply
    • Amanda @ .running with spoons. says

      February 18, 2017 at 12:47 pm

      I haven’t tried it myself so I can’t say 100% for sure, but I don’t think so. The addition of more wet ingredients would just change the texture too much.

      Reply
  121. A Zehav says

    February 22, 2017 at 7:59 pm

    I didn’t have many of the ingredients and they still turned out awesome! I substituted approximately 2 tbs of ghee stuck to the bottom of a jar plus 4 tbs of camelina oil (which is quite strong flavored) for the coconut oil, tapioca flour for the arrowroot, organic cane sugar for coconut sugar, 4 oz of scharffen berger 62% for the chips. Aaaand I didn’t have foil so I baked them in a glass pan as per someone’s suggestion…Had the crispy top and everything. Thank you!

    Reply
  122. Bridget says

    February 25, 2017 at 4:15 pm

    These turned out pretty well! I substituted 1/3 c honey and 1/3 c applesauce for the sugar, and did 4 T coconut oil instead of 6. Also added 1 scoop of unflavored whey protein powder. I hand whisked instead of using a machine. These factors may have contributed to the consistency, which ended up being smooth, though the brownies aren’t as fluffy or crackly as the pictures. The taste is great though, and I’ll definitely give these another go sometime, maybe adding chocolate chips or walnuts for texture.

    Reply
  123. Kate says

    March 17, 2017 at 7:58 pm

    I made these for my family tonight and they were a hit!!! They were absolutely delicious. I am saving this recipe in my recipe book! Thank you!! Next time I’ll be adding some walnuts or pecans.

    Reply
  124. Amanda says

    March 19, 2017 at 9:33 pm

    The most helpful review on here seeing as I am actually reviewing the recipe and not just commenting on how amazing the pic looks…

    Turned out wonderful! Looked just like the pic. I used natural Cain sugar, corn starch (cus I ran out of arrow root) and dark chocolate chips. Was amazing!

    I was tempted to try out tapioca flour in place of corn starch but maybe next time.

    Reply
  125. Rebekah Waterbury says

    March 24, 2017 at 11:58 am

    I had to substitute corn starch for the arrowroot and cane sugar for coconut sugar and I did everything pretty much out of order and they still turned out amazing!! Thank you ((:

    Reply
  126. Katie says

    April 4, 2017 at 6:12 am

    These brownies were so delicious! I am not the greatest baker but these turned out wonderfully!

    Reply
  127. Brianna says

    April 4, 2017 at 3:46 pm

    MOST. AMAZING. BROWNIES. EVERR!!!!!!!

    Reply
    • Amanda @ .running with spoons. says

      April 5, 2017 at 8:10 am

      So glad you liked them, Brianna 🙂

      Reply
      • Rae says

        April 13, 2017 at 5:44 am

        How many calories is in one chunk of I did make 16?

        Reply
        • Priya says

          August 11, 2017 at 5:04 am

          110/serving

          Reply
  128. maayan lourie says

    April 10, 2017 at 3:44 am

    can i sub the coconut oil with kanola oil?

    Reply
    • Amanda @ .running with spoons. says

      April 15, 2017 at 8:52 am

      I’m not 100% sure since I’ve never tried it myself. It would probably work, but I’m not 100% sure you’d get the crackly tops. Melted butter would probably work as well.

      Reply
  129. Chantel says

    April 12, 2017 at 8:39 am

    These brownies just came out of the oven and they taste just as good as they look! I was laughing as I read through the recipe because here I was making them at 7:30 am on a Wednesday morning 🙂 this recipe is the best brownie recipe I have found since going on my grain free diet 2 months ago for health reasons… I won’t be searching for another brownie recipe again! Thank you so much!!

    Reply
  130. Kathy says

    April 15, 2017 at 4:26 pm

    This is my go-to brownie recipe. I LOVE these brownies. I use dairy free chips, organic cane sugar and corn starch as subs. They torn out great every time. Thank you so much for this recipe!!!!

    Reply
  131. Jessica says

    April 18, 2017 at 8:44 pm

    These were very fudgy! My ionly complaint is that they came out pretty thin. I would double it next time. Mine came out perfectly crackly on top, I used coconut oil. Because they were so thin, i cut the brownies in half and layered them, putting ganache in the middle. Then I topped with more ganache and some candied pecans. So rich!

    Reply
  132. laquetta says

    April 24, 2017 at 3:05 pm

    hello these look amazing!! is there any low carb sugar subs I could use as the coconut and granulated are full of carbs?? I so want to make these…..mouth watering looking at all the pictures.

    Reply
    • Amanda @ .running with spoons. says

      April 26, 2017 at 12:55 pm

      I’m not 100% sure, Laquetta. You could probably try stevia, but I haven’t tried it myself so I wouldn’t be able to say how much to use or how it would turn out.

      Reply
  133. Kellie says

    May 4, 2017 at 2:16 pm

    Just wondering what the calorie, carbs, sugar ect are in these brownies? Can’t find it anywhere. Thank u

    Reply
  134. Melisha says

    May 6, 2017 at 8:43 pm

    Really, really good! Thanks! I appreciate the recipe for my gluten free girl. 🙂

    Reply
  135. Charlene B says

    May 12, 2017 at 2:53 pm

    OK…things are gonna get a little weird. But since I was told I am gluten sensitive and I have to give up gluten, I have been bummed out at the baked products I have found to satisfy my sweet tooth…UNTIL THIS RECIPE! First let me say I love brownies. I am not a cake or pie person really, but a good gooey brownie is a whole different story. I could seriously kiss you right now for the brownie I have in my hand. I made it as written except for one small tweak: I added a peanut butter swirl topping (made with 1/3 cup PB and 1 Tbsp powdered sugar and mixed it). I mean who doesn’t love PB and chocolate together!?!?!

    Seriously…want to kiss you for the brownie in my hand! THANK YOU SO MUCH for sharing this recipe!!!!!

    Reply
  136. Sarah says

    June 11, 2017 at 10:07 am

    Is there a nutrition label for this?

    Reply
  137. UMD says

    June 14, 2017 at 11:00 pm

    Hi Amanda,
    Tempting brownies….What wuld be the substitute for 2 eggs?Appreciate ur help!

    Reply
    • kris West says

      July 26, 2017 at 9:14 am

      Applesauce? Chia seeds?

      Reply
  138. Sarah says

    July 8, 2017 at 12:53 pm

    A little too fudgey for my liking, although i did sub 3 tbsp of Earth balance butter for the oil and used 4 oz unsweetened chocolate + 3 tbsp sugar and 2 oz reg chocolate chips for the 6 oz chocolate as outlined above. Maybe my subs influenced it? I also found the brownies to be thin but they’re very rich and dense so i wouldn’t want more in terms of serving size!

    Don’t skip the step where you flatten the top before baking… The batter will not even out in the oven!

    Reply
  139. kris West says

    July 26, 2017 at 9:13 am

    These are delicious. I had to substitute Tapioca flour for the Arrowroot Powder which was a perfect alternative. I may try unsweetened chocolate as these are sweet, but not complaining. I will make these again regardless of using sweetened or unsweetened chocolate.

    Reply
  140. Sana says

    July 28, 2017 at 10:28 pm

    I made this and it was so delicious! My only issue is I didn’t get that nice crust, it was all one color. Do you think I over cooked?

    Reply
  141. Michelle Autry says

    August 2, 2017 at 11:18 am

    I need the nutritional info on these please. How many carbs are in this recipe??? I don’t see any of that info anywhere.

    Reply
    • Amanda @ .running with spoons. says

      August 3, 2017 at 5:48 pm

      Sorry Michelle, but I haven’t gotten around to adding nutritional info to all my older recipes just yet. If you need the info immediately, you can enter the ingredients into a calculator like this one to get them — https://recipes.sparkpeople.com/recipe-calculator.asp

      Reply
  142. Mandy says

    August 14, 2017 at 1:00 pm

    It’s rare to find a GF/DF brownie that looks like the pictures and is good! These are great! Mine turned out just like your picture (love that crackly top) and they taste “normal”. Thanks for a great recipe!

    Reply
  143. Jane says

    August 24, 2017 at 10:51 am

    First off – let me say how happy I am to see a recipe with actual reviews from people that had actually tried the recipe! I am so sick and tired of seeing reviews that only say things like, looks good, will have to try, sound yummy….people read the reviews to see how successful (or not) a recipe is! Based on all the positive reviews I made these today and they look and smell great! My son’s girlfriend just found out she’s gluten intolerant so I’m on the hunt for things to bake for her that don’t call for strange things that I wouldn’t even know where to buy. They are going to a cabin for a weekend getaway and I wanted to send something with them as a bit of a treat! Thank you for a great recipe that will be used often!

    Reply
  144. Tracy says

    August 29, 2017 at 7:26 pm

    This looked too good to be true, so I just made your recipe and I am shocked at how delicious these are! This was the first time baking flourless and inspired to try more recipes like this and eat healthier!

    Thank you spoons!

    Tracy in Los Angeles

    Reply
  145. Samantha says

    September 1, 2017 at 1:21 pm

    I didn’t get a nice two tone crusty top like that. What did I do wrong?

    Reply
  146. Aubrey says

    September 1, 2017 at 7:54 pm

    Just made these and they were delicious! Was so lucky to have already have all the ingredients in my kitchen! I feel like our oven is pretty speedy so I cooked these for only 20 minutes!

    Reply
  147. Ellie says

    September 23, 2017 at 12:44 pm

    Can I leave out the chocolate chips? I have health issues and cannot have any refined sugars… Should I increase the amount of unsweetened cocoa? I am going to sub stevia for the sugar…. Will let you know how it turns out:)

    Reply
    • Sal says

      March 28, 2018 at 5:34 pm

      Did you find a good recipe substitution for this with Stevia? I’ve tried Stevia extract + applesauce to no avail.

      Reply
  148. Diana says

    September 24, 2017 at 10:51 am

    I used Hershey’s sugar-free chocolate chips and corn starch. I did not end up getting brownies that looked crackled on top, but the tops were firm while underneath, the brownies were wonderfully soft! I absolutely loved the texture. While the brownies were delicious, I was not a huge fan of the coconut flavor (I used unrefined coconut oil), so next time I might use refined coconut oil or butter.

    Reply
  149. Ellie says

    September 25, 2017 at 1:35 pm

    What can I use instead for arrowroot powder? with my health issues, I cannot have cornstarch, tapioca, or arrowroot. Could I use flax meal? or combo flax and coconut flour? Would love any suggestions!!

    Thank you!

    Reply
    • C says

      September 2, 2018 at 7:28 pm

      Potato starch works. Any starch really.

      Reply
  150. Vicki says

    October 23, 2017 at 7:24 am

    Hi, love these. Do you know the calorie breakdown so I can enter it into my fitness pal app. Thank you for the recipe

    Reply
  151. Katherine says

    November 3, 2017 at 8:35 pm

    Hi Amanda,

    I love your Flourless Double Chocolate Brownies.

    I would love to feature it in our website GreenThickies. I will not be posting the actual recipes, but I will only use one image from the post, title, a small quote and link directly back to your post.

    Will that be all right?

    Thanks 🙂

    Katherine,
    Greenthickies

    Reply
  152. Jasmine says

    November 15, 2017 at 10:03 am

    Have you ever tried freezing these? I’ve made them a couple times and they turned out great, and I’m just wondering if I can make them in advance of an event.

    Reply
  153. Rhonda says

    November 16, 2017 at 7:55 am

    Love these! Great tasting Healthy brownies. The search is over!

    Reply
  154. Colleen Boehm says

    November 18, 2017 at 10:08 pm

    These are DELICIOUS!!!

    Reply
  155. Emily says

    November 23, 2017 at 5:52 pm

    I made these brownies for thanksgiving since my dad cant have gluten and they were a hit! Soo fudgy and the crackly tops were amazing, everyone took leftovers home so thank goodness I made a double batch, and btw I substituted tapioca flour/starch for the arrowroot and it worked perfectly:) thanks for a great recipe

    Reply
  156. Marriam says

    November 25, 2017 at 11:50 am

    Many people haven’t tried this recipe out in comments but I did and i assure you 100% its probably the yummiest recipe ive tried! I added some baaking powder as well since i feared they wont rise. But seriously, THANKS Amanda! These brownies will make my friend who is allergic to gluten so happy! My parents were so impressed these contained no flour! If any one is skeptical, trust me, this recipe is worth a shot!!!

    Reply
  157. Tris says

    December 8, 2017 at 12:47 pm

    I’ve been looking for an amazing flourless brownie recipe that doesn’t utilize almond flour, so I was excited to try your recipe. I needed to tweak this to reduce the carb count, however–my hubby is pre-diabetic. So instead of the chocolate chips, I melted Baker’s 100% cacao unsweetened chocolate (and used ghee instead of coconut oil just to minimize the coconut taste) and added 4 Tbsp. of Swerve (erythritol) to the melted mixture. I did use the full portion of coconut sugar you recommended, though. I didn’t get the crackly top like yours have; I might try to add some inulin somehow to the melted mixture next time, because inulin will caramelize just like sugar. I think that might work toward getting that luscious crackly top while still having fewer carb grams. The brownies I got as a result of my tweaks, though, are *incredibly rich* with chocolate flavor, and sweet enough to please without being cloying. By my best estimate, you can divide this altered recipe into 12 squares and it would be approximately 10-12 grams of carbs per square. I’m still super-pleased with the results, even though they didn’t have the crackly top!

    Reply
  158. Carrie says

    December 22, 2017 at 10:16 pm

    Made a batch in a larger pan so they would be thinner. On one side it was very thin and started to crisp. Reminds me of brownie brittle if I had let it cook a little longer. Great recipe!

    Reply
  159. Tiffany Burnette says

    December 26, 2017 at 10:49 am

    I made these yesterday without eggs. Instead I used ener-G egg replacer for 2 and a half eggs. I did everything else the same. It did get crackly which I loved! It did not solidify after he 15 minute rest so, I stuck it back in the oven at 300 degreees F until I felt the midde had firmed up. The edges were really hard and the middle was like taffy. Kids had some today and they thought it tasted like chocolate taffy candy. Even the hard edges softened in the mouth and chewed like slowly dissolving taffy/gum like texture. Pleased with the turn out even though it’s not really like a brownie. Will try again with other techniques! Thank you!!!

    Reply
  160. Pam says

    January 3, 2018 at 5:22 pm

    These brownies are perfect. I substituted 1/3 cup of the coconut sugar with Truvia because I ran short of coconut sugar. Wish I could post a picture. They looked just like yours, cracked on the top and the edges were firm and just perfect in the middle. I baked exactly 25 minutes after checking them at 20. These are a keeper.

    Reply
    • Amanda @ .running with spoons. says

      January 3, 2018 at 7:47 pm

      I’m so glad you liked them, Pam! And if you ever want to share a photo, you could always do it via social media and tag me so I can see 🙂

      Reply
  161. Katie says

    January 18, 2018 at 10:36 pm

    Made these for the first time tonight. I substituted the cornstarch and white sugar into the recipe. I got the perfectly crackled top! Unfortunately I cooked these for well over the 30 minute cooking time and I could not get them cooked completely! As much as I wanted to love this recipe, I just couldent get them cooked to an edible state!

    Reply
  162. Bonnie says

    January 21, 2018 at 9:28 pm

    These did have the great top but I had to make them into brownie balls bc they didn’t set properly. Still tasted very rich!

    Reply
  163. Julia Kyne says

    January 26, 2018 at 4:34 pm

    Do you happen to have nutrition facts for this recipe?

    Reply
  164. Gabby says

    February 3, 2018 at 8:10 pm

    I absolutely love these brownies. I had never made brownies with coconut sugar so I decided to try them out. I wasn’t expecting them to taste so good!! Best recipe ever!

    Reply
    • Amanda @ .running with spoons. says

      February 4, 2018 at 2:42 pm

      I’m so glad you liked them, Gabby! Thanks so much for taking the time to let me know 😀

      Reply
  165. Brittany says

    February 6, 2018 at 5:57 pm

    Delicious! In trying to make them a little lower calorie, I decreased the choc chips to 3 oz, sugar to 1/2 cup, and coconut oil to 5 tablespoons. They still turned out wonderfully! 🙂

    Reply
    • Brittany says

      February 6, 2018 at 5:58 pm

      Oh and the baking time was quite a bit less too–probably 15 minutes.

      Reply
  166. Kelsey says

    February 8, 2018 at 8:34 pm

    Perfect! Made as directed and sprinkled some Maldon flake salt on top.

    Reply
  167. Dante says

    February 14, 2018 at 12:47 pm

    Made these and looooved them! Would say one thing! I believe the conversion for the arrowroot powder is off. I think 24g is closer to 1.5 tbsp, rather than 3 tbsp.

    The first time i made them, with 3, there was a weird aftertaste, then i made them again with 1.5, and the taste and texture was way better!

    Reply
  168. Huong says

    February 20, 2018 at 10:29 am

    I have made these twice already and shared them with my friends and husband. My husband is very particular about his brownies (he likes the old fashion flour and sugar kind) and he loved them. I followed the recipe exactly but added 3/4 cups of toasted walnuts and a packet of Starbucks Via…oh my word! It was a mouth orgasm! I’m going to make them again but this time add some peppermint to them. Thank you for sharing this amazing recipe! In any chocolate recipe, I always use Callebaut chocolate or Valrhona…it makes a world of difference. It turns an ordinary brownie into an extraordinary tasting experience! I will have to peruse some of your other recipes once I can stop myself from making these brownies!

    Reply
  169. SK says

    March 1, 2018 at 5:35 pm

    I am in actual shock right now. These are the best brownies I have ever made; they taste exactly like the box (if not better), which is the highest regard in my book. I can’t believe these have no flour!!

    I am NEVER making brownies with flour again.

    Reply
  170. Alkire says

    March 8, 2018 at 1:19 pm

    I made these for my husband for Valentine’s Day and we both loved them! They are a great indulgence to have when you’re cutting out the carbs but you want a rich, chocolatey dessert. I hope you don’t mind that I loved them so much, I wrote about them on my blog. (https://blazinggravy.wordpress.com/2018/03/08/best-damn-cheat-ive-ever-had/)
    Thanks for sharing this great recipe!!

    Reply
  171. Taryn says

    March 9, 2018 at 8:45 pm

    This is still, by far, my favorite gluten free brownie! So rich and perfectly moist!

    Reply
  172. Mayberry says

    March 11, 2018 at 4:35 pm

    Just made this. Turned out horrible, DO NOT USE THIS RECIPE. Sure it looks good in the photos but that could mean anything. There is no way this recipe could make a flaky top. I knew it from just looking at the ingredients but tried it anyway…my mistake.

    Reply
    • Amanda @ .running with spoons. says

      March 11, 2018 at 11:58 pm

      I’m sorry these didn’t turn out for you, Mayberry. But if you scroll up through the comments, you’ll see that this recipe turned out for the majority of people, and I actually regularly have people telling me that these are their favourite brownies, so I’m not sure what went wrong with yours.

      Reply
  173. slwood3 says

    March 12, 2018 at 6:18 pm

    Loved these! Used stevia/Erythritol combo instead of sugar since i am diabetic and they were yummy. No crackle but moist and fudgy! Added pecans that made them even better! Thank you!

    Reply
  174. Leonardo says

    March 18, 2018 at 3:06 am

    I can’t believe how good this brownies are! Even if I didn’t have arrowroot or coconut sugar they turned out super tasty, much better than the “unhealthy” originals which are usually way too buttery for me. I didn’t get the same flaky top (probably because I didn’t use exactly the same ingredients) but the consistency was perfect and that chocolate richness…mmmhh…
    No doubt this will be my go-to recipe everytime I will crave brownies!

    PS: THANK YOU for using grams and exact measurements…I just can’t deal with Cups…

    Reply
    • Amanda @ .running with spoons. says

      March 18, 2018 at 7:37 pm

      I’m so glad you liked them! And I’m the same way with cups — way too much fuss and I’d rather just weigh everything out.

      Reply
  175. Desiree says

    April 4, 2018 at 8:21 am

    Hello, i Made this brownies and its the recepie i like the most of all i Made. And i get the flaky top! The only thing i change was the arrowroot for the corn starch and it work great. I have a question, because i am looking for perfection…i felt the dough a Little bit dense and taffy. How can i change this? Máy be if i add a spoon of coconut flour or another gluten free flour the dough it would be more fluffy ? What do you think?

    Reply
  176. Melissa says

    April 8, 2018 at 2:34 pm

    I’ve been trying a bunch of different brownies recipes lately and none of them turned out the way I expected them to… I just made these and they turned out perfect (flakey top and fudgy centre)! My mom and brother even said they were the best brownies they’ve ever had! (my dad wasn’t too fond of the hint of coconut flavour though…)

    I made minor adjustments as I was out of certain ingredients. I used 1/3 cup brown sugar and 1/3 cup powdered sugar (it was all that I had), cornstarch instead of arrowroot, and maple syrup instead of vanilla extract.

    This will officially be my go-to brownie recipe!

    Reply
  177. Calorie Counter says

    April 17, 2018 at 4:48 am

    Great recipe. Do you know the calorie breakdown? I want to add them to my Nutrifix app (https://nutrifix.co) so I can plan my meals.

    Reply
  178. Denise says

    April 21, 2018 at 7:20 pm

    If I could give these brownies six stars, I would. They are delicious. Thank you so much for posting this recipe.

    Reply
  179. Dawn says

    June 6, 2018 at 5:06 pm

    Hi,
    I made these brownies for my birthday this week and they are amazing!!! I have digestive issues that keep me from so much of my favorite foods including most brownie recipes so when I found these I did a serious happy dance…..then when I tasted them my dance even got happier!!! Thanks so much for posting this recipe for all of us to share.

    Reply
  180. HEATHER KING says

    June 14, 2018 at 3:54 pm

    These look great but trying to make a low carb version. I just ruined a batch by using Xanthum gum in place of the arrowroot. It gummed up so much the mixer wouldn’t run. Does anyone know the substitution amount? Clearly not 1 to 1 😁. Thanks

    Reply
    • C says

      September 2, 2018 at 7:37 pm

      Xanthum gum and arrowroot are totally different things and serve totally different purposes in recipes. You cannot substitute one for the other. Instead of arrowroot, you can use any other starch, like cornstarch, potato starch, or tapioca starch.

      Reply
  181. Marti says

    July 3, 2018 at 11:28 am

    Hi, Amanda. I just wanted to thank you for this delicious, grain-free brownie recipe. I’ve made it twice, and they turned out just like what you described. My husband and I love them! Making them again today.

    Reply
  182. Jane says

    August 23, 2018 at 8:53 am

    I have a soon to be daughter in law who is gluten intolerant. Now and then I try to make little treats for her so she doesn’t feel left out or deprived of something yummy. These brownies were a hit – not only with her but the gluten eaters too, they had no idea these were gluten free lol. And they are super simple to whip up – took all of 5 minutes! Thanks for helping me make her smile again!

    Reply
  183. C says

    September 2, 2018 at 7:42 pm

    I used 70% chocolate chips, butter, half brown sugar and half white sugar, and cornstarch. I baked it in a buttered glass dish. Turned out just like the picture, crackly tops and fudgey chewy deeply chocolate centers. The taste and texture was perfect! My only complaint is that they were very crumbly! They totally fell apart when i tried to slice them for transport. I let them cool completely. If i can solve this problem, this will be my go to brownie recipe forever!

    Reply
  184. Roxie says

    September 18, 2018 at 6:57 pm

    Awesome!! I used swerve and Lindt 90% chocolate bar. I spread lots of sugarless chunky peanut butter on mine cut in very small bites, 25 brownies, so so satisfying. Thank you for this recipe, Im so tired of almond and coconut flour, the arrowroot is perfect.

    Reply
  185. Alessandra says

    November 11, 2018 at 6:56 pm

    I found this recipe a couple of years ago and ever since, I’ve made it at least once a week (until my mom stopped eating chocolate…)! This is THE BEST brownie recipe out there. Thank you!!!

    Reply
  186. Speter says

    November 12, 2018 at 9:53 pm

    Made these and they were incredible! Grain-free husband and gluten-free son were happy but so were me and my daughter who have no restrictions. We were impressed with beautiful crackly top. Very fudgey so they may not be for everyone but we all loved it (tired of cakey brownies!!!) and will make again for sure. Thank you!

    Reply
  187. Lindsay September says

    December 7, 2018 at 12:07 pm

    These are so incredible! Everything you said about them and more. I added a bit more cocoa powder because I like my brownies super dark and chocolatey and they still came out perfectly fudgey and amazing and CHEWY. How are they so chewy??? It seems like magic, I don’t understand it. So I have to keep going in for just *one* more so I can figure it out…

    One question, I noticed the batter ‘sets’/hardens up quite quickly — any tips for if some reason you’re pulled away for a while just after you’ve mixed it up? Would a quick microwaving work or should you just always be prepared to stick them in the oven immediately, even if your neighbour’s house is on fire? 😉

    Reply
  188. JM says

    December 24, 2018 at 11:31 am

    This is THE BEST homemade flourless recipe I have ever had. Thank you a million times over for posting this. I used butter instead of coconut oil since my husband doesn’t like coconut and had to do half coconut sugar and half cane sugar for my first batch, all cane sugar for my second. My tops were crackly and shiny and the taste is out of this world. Wow. So impressed. Have to admit I was skeptical but you made me a believer!

    Reply
  189. rpm says

    December 30, 2018 at 4:51 pm

    Delicious! I used avocado oil and white granulated sugar, and these brownies came out crispy on the edges and soft and fudgy in the middle. I’ll be making them again. Thank you!

    Reply
  190. Robyn says

    January 8, 2019 at 9:45 pm

    These were AMAZING. Thank you for sharing a recipe that doesn’t include beans! So chocolatey and delicious.

    Reply
  191. Jolene says

    January 13, 2019 at 6:37 pm

    These were amazing! So chewy and fudgy, melts in your mouth! I followed the recipe except I used cornstarch instead. Although I didn’t quite get the crackly top, but they were still delicious! I didn’t even tell the kids I was babysitting that they were gluten free and had coconut sugar and they loved them!
    Thank you so much! Will be definitely making them again!

    Reply
  192. Katie says

    January 19, 2019 at 3:31 pm

    I never, ever comment on recipes- but these brownies sent me to the seventh heaven of delight. I have literally never enjoyed a brownie, or any other food for that matter, as much as I enjoyed these. I fell off the couch and almost cried when I first tasted them & my family was a little concerned because I was filled with so much joy. The fact that these brownies are paleo into the bargain just triples the deal! I tested them on several people and nobody knew they weren’t glutenful, butter-filled, sugar-packed brownies! Thank you a million times for this recipe. Best wishes 🙂

    Reply
  193. Sarah says

    January 26, 2019 at 8:56 pm

    These were fantastic!! My husband said this is his new favorite of desserts I make. I used cornstarch but otherwise followed the recipe as you had it. Thank you!!

    Reply
  194. Jeanette T Gates says

    February 9, 2019 at 9:28 pm

    I helped my granddaughter make these brownies for her boyfriend’s birthday. Are you sure these are healthy, LOL. They are incredible. In fact better than any I’ve rver made. I want to thank you for giving the recipe in grams as that’s how I cook and I’m training my granddaughters to weigh their ingredients. I bake bread and weighing the ingredients is the best way to be successful at it. I looked over some of your other recipes and I’m game for several of them. So healthy.
    Thanks
    Nonna

    Reply
  195. Steph says

    February 12, 2019 at 2:20 am

    These brownies are amazing and turned out exactly as described/pictured. I reduced my oven temp to 160 degrees Celsius and reduced cooking time to 22 mins as my oven runs hot. My only regret was not making a double batch! Thank you for sharing!

    Reply

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I'm Amanda - health coach, cookbook author, recipe developer, makeup junkie, oatmeal addict, and the author of Running with Spoons - a blog dedicated to proving that healthy eating doesn't have to be bland or boring, one delicious snack and dessert at a time. More About Amanda →

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