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!
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.
For the thin and crackly top lovers (brownie fans… you know what I’m talking about)…
For the soft, rich, fudgy, melt-in-your-mouth interior enthusiasts…
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)…
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.
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?
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.
- 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
- 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.
- 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.
- 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.
- 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.
** Can sub with granulated sugar.
*** Can sub with cornstarch.
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!
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Health coach, recipe developer, food photographer, makeup junkie, oatmeal addict, and general lover of life.
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!
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!
#nowords !! Need to make these asap. You’re a chocolate genius!
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
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 😉
I am making these. Love the ingredients list.
These look amazing! I think I will actually be making them tonight for my friends who are visiting this weekend!
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!
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 ;)!
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.
Did I read double chocolate? These were made for me! Only I need you to make them for me so they look that pretty
OMG. These look amazing! And no flour? You go girl.
These look delicious! Can’t wait to give the recipe a go.
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!
Yesss PLEASE! Brownies are easily one of my top favorite desserts, and I’m loving the looks of these. Chewy and soft…yum!
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
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!
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!
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.
OMG. Those crackly tops are killing me!! And the ingredient list is freaking amazing. You are amazing. Pinned!
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
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
WOW I might be licking the computer screen right now! All that chocolate goodness! Yummm. All the good stuff!
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!
You know that double chocolate just sings to me!!
These look so good!!
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
Yum!!! One of my coworkers is gluten free, so recipes like this are perfect for bringing to work!
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? 😉 )
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.
I love the crackly top brownies! I cannot wait to give these a try… YUM!
Swap you brownie for brownie? I am obsessed with the crackly top and mine sunk which = chocolate chips.
These look amazing Amanda!! Somehow you make brownies look like the most amazing, gourmet dessert ever!
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?
Wow, I really can’t believe these are flourless! Pinned!
That crackle. DROOL. I haven’t baked with arrowroot before but this is the clincher – holiday brownies are sorted!
Wowsers, these look a little too irresistible!! I can’t believe they’re flourless! I’ve gotta try them out! Yum!
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!
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……
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!
These look like absolute perfection! I so get what you’re saying about cracked top brownies – the best!
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!
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!
THAT CRINKLY TOP! These brownies look downright delicious!!
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
These just look heavenly! Pinning now and will be making em very soon!
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
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!
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.
These brownies are amazing! Made them yesterday and my family loves them
Much better than any boxed brownie and so simple!
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.
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
Can the eggs be substituted? I have an allergy. I can’t find a good egg free recipe anywhere!
Thank you
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!
I will try the applesauce because yogurt is dairy. Thank you!
Thoughts on subbing mashed banana for the eggs?
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!
HUGE hit! Love, love, loved them. Even men who could careless about healthful choices! Making them for a 2nd time!
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!
did anyone actually make these? All I see is comments on how great they look
Several people have actually made and enjoyed them. You can see some reviews by scrolling up a few comments.
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!
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?
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
These are great! They just need pecans or something.
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?
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
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!
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.
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.
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?
Thanks so much for this recipe!! I have made them a few times now, and they’re most certainly my favorite!
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!
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
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!
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!
Oooooh boy! I’m going to have to try this!
Made these tonight for a family dinner. Wow they were incredible. A go to dessert from now on. Thanks for such a yummy recipe
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!
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!!
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!
I’m glad you liked them, Elaina! Thanks so much for taking the time to share your review and substitution suggestions!
Hi! How much extra sugar should I add if I use dark chocolate chips instead?
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.
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!
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!
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
That’s great to know! Thanks for sharing
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?
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.
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!
These were delicious! I used coconut oil and they were super fudgy and looked like the pictures. You definitely taste the coconut though.
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!
This looks fantastic.
So gooey in the center… probanly cause they are flourless.
Delish!
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.
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.
Thanks. They were delicious regardless and I would still make them even without the crackly top.
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?
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!!!
I’m glad you enjoyed them! And thanks for the tip about the honey working 😀
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!
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!!
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 ?
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.
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
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
I hope you like them, Anj! I’d definitely love to see them after you make them 😀
Would substituting Tapioca Starch/Flour work as well?
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!
Made these today after pinning them a while ago. Omg they were amazing. Just like the pictures, crackly and fudgy
one word……AHMAAZZING!! Thanks for the recipe
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!
I’m so glad you liked them! Thanks so much for taking the time to let me know
Can I leave out the arrowroot powder/corn starch ?
I’ve never tried it, Nikki, but I don’t think so. The powder helps hold things together and make the brownies softer.
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.
I’m so glad you made them and liked them, Cindy! Thanks so much for taking the time to let me know!
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!
I’m so glad you liked them, Sandra! And I’m glad the crackly tops made an appearance as well 😀
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!!
Thank you for the lovely review, Ruth! I’m so glad you liked them
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.
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!
I’m so glad that you liked it 😀 And thanks for taking the time to document it and share!
Hey! Do you have the macros of this?? I would appreciate if you give it to me
Thanks
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
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!
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!
I’m so glad you liked them, Lauren! And thanks so much for sharing your substitution tips
I hope you had a wonderful 4th!
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.
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!
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!
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!
I love that idea, Jerica!! I’m so curious to know what they turned out like as little brownie bites. Thanks for sharing!
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!
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!
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!
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
What are the nutrition facts per brownie? I didn’t see it anywhere. Thanks!
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!
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!
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!
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.
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!
I’m so glad you liked them, Tess!
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!
I’m glad you liked them, Heather! And that fudgy frosting sounds amazing – I totally hear you on the chocolate addiction
Can regular size semi sweet chips be used?
Definitely.
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
I’m so glad you enjoyed them, Tina! Thanks so much for taking the time to let me know 😀
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
I’m so glad you liked them, Brittany! Thanks so much for taking the time to let me know 😀
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!
I’m so glad that you and your husband enjoyed them, Amber! Thanks so much for taking the time to let me know
Can you sub maple syrup for sugar in this??
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.
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!
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.
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.
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.
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 ((:
These brownies were so delicious! I am not the greatest baker but these turned out wonderfully!
MOST. AMAZING. BROWNIES. EVERR!!!!!!!
So glad you liked them, Brianna
How many calories is in one chunk of I did make 16?
can i sub the coconut oil with kanola oil?
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.
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!!
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!!!!
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!
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.
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.
Just wondering what the calorie, carbs, sugar ect are in these brownies? Can’t find it anywhere. Thank u
Really, really good! Thanks! I appreciate the recipe for my gluten free girl.
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!!!!!
Is there a nutrition label for this?
Hi Amanda,
Tempting brownies….What wuld be the substitute for 2 eggs?Appreciate ur help!