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.
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!
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Flourless Double Chocolate Brownies
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 16 brownies 1x
Print Recipe
Pin RecipeIngredients
- 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
Instructions
- Preheat oven to 350F (176C) and prepare an 8×8 (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.
Notes
* Can sub with melted butter, but you might not get the crackly tops. ** Can sub with granulated sugar. *** Can sub with cornstarch.
Keywords: bean-free brownies, Chipits, chocolate, double chocolate brownies, flourless brownies, gluten-free brownies, Hershey’s Canada, recipe
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!
This is my go to brownie recipe.
I have made it exactly as it is here with the exception of using flour instead of arrowroot powder.
Sometimes i substitute the coconut oil with sunflower oil if I don’t have the former and they still turn out INCREDIBLE.
Anyone who’s tried them has loved them including myself. They are absolutely magnificent!!! Thank you very much for sharing this recipe.
★★★★★
I’m so glad you like them, Eleni! Thanks so much for taking the time to let me know.
Made these twice with the same turnout.. super oily, crumbly, and more like a crispy goop than a brownie. Followed the recipe exactly both times. I wouldnt waste fudgy chocolate so I’ve been sprinkling them on my morning granola bowl!
★★
Yuuuuum! I love brownies!
★★★★★
So happy with how these turned out. First time I made them they were awful, I cooked them for an hour and they stayed gelatinous and eventually they went as hard as a rock but these ones were soft and fudgy (maybe a bit too fudgy as I didn’t leave them long enough before cutting; I’m sure they’ll be perfect by tomorrow. I didn’t get the two tone crackly top as it’s all the same colour but I can taste the texture difference (probably cos I subbed the eggs). Were also a little bitter (not sure if this is cos I possibly burnt the chocolate or cos I put 1/2 tsp salt instead of 1/4 tsp since salt complements chocolate very well) but still v good
Both times I made them I subbed the eggs (I recently discovered I’m allergic to dairy, eggs and gluten, so it’s hard to try and adapt. What I wouldn’t kill for some strong cheddar; vegan cheese just tastes weird. I’m lucky I can eat goats and sheeps milk though) and the first time that flopped I used 2 chia eggs and like I said above it flopped spectacularly so I wouldn’t recommend it (not sure why since I’ve used the ratio of 1tbsp chia to 3tsbp water for 1 egg successfully last year) and now I replaced the eggs with 1/2 cup applesauce (making my own by peeling and chopping 4 apples and adding enough water to cover them, letting boil and then simmering and covering for about half an hour til soft and putting them in my food processor and blitzing to a paste) and 1tsg (gluten free) baking powder and they worked perfectly 💖
★★★★★
I’m glad you liked them, Olivia 🙂 And yeah, learning how to sub out eggs is tricky. I actually think I tried subbing out the egg in this recipe with pumpkin puree once, and they came out as you described your first ones – totally gelatinous and awful. I’m glad to hear that the applesauce worked!
Made these tonight using the exact ingredients and they are unbelievable! I have never had a gluten free baked good that tasted so good! Thank you for sharing!
★★★★★
I’m so glad you liked them!
How important is it to line the pan with foil? I’m using a round nine inch pan and want to know if I can just grease it.
Greasing the pan should be fine, Maddy. I just like to line it for less cleanup and an easier removal.
Delicious! Thanks for the recipe!
★★★★★
I made these tonight, and loved them! Followed the recipe to a T minus a smidge less coconut sugar; they didn’t crinkle on top, but did come out fudgey and perfect! I’m so happy with this recipe and will definitely be making them again. Thank you!!
★★★★★
(correction – I used tapioca flour rather than arrowroot)
★★★★★
This are as amazing as they look and just as delicious! I made one error the first time I made them and never looked back – I (totally by accident) added a large bag of chocolate chips. These brownies are sooooo yummy and super easy- my coworkers ask for them often. I think they are better two days later but they don’t stick around long enough to compare. : )
★★★★★
I’m so glad you like them, Lynne! Thanks so much for taking the time to let me know 🙂
Literally THE BEST brownies, ever! I’ve probably made this around 50 times now, and it never gets old. You can also put them in mini muffin tins and they turn out great. Thank you for the awesome recipe!!
★★★★★
I’m sure these would be fantastic, but I made a big mistake….for anyone thinking about substituting Cream of Tartar for the Arrowroot Starch….DON’T DO IT!!!!! It turned the flavor kind of citrusy sour….I mean I’m still going to eat them because uh…all that chocolate ya know, but definitely buying arrowroot starch for the next time I take a stab at this recipe.
Delicious recipe ! It took me a while to find a good, healthy brownie recipe but I think this one is the winner! I used cornstarch and granulated sugar – the flavor turned out amazing but the brownies didn’t rise at all and stayed very flat and fudgey, instead of the chewy ones in the pictures.
Any idea why that might be happening ? Thank you for the recipe !
★★★★★
Full of chocolate flavor but definitely not the chewy type of brownie. Dense and crumbly/delicate. Kind of hard to hold to eat. Followed the recipe (substituted cornstarch for arrowroot).
About to make these a 4th time, this time for a church picnic. The 1st time I made them I used homemade vegan butter (Miyoko’s recipe) and still got the crackly tops! The last 2 times I’ve used coconut oil, and also added chopped hazelnuts on top – rave reviews and the barest of crumbs left every time! I’m allergic to dairy, and often share meals w/ a friend who is allergic to gluten, so we love these! I double the recipe to make a full 9×13 pan, and have found that they set up well if you make them the night before, if you like your brownies on the less fudgey side 🙂 This is also one of very few recipes that I don’t find I need/want to alter in any way. Thanks so much for this, this is truly a GF/DF recipe for everyone!
★★★★★
I’ve been looking for gluten-free and dairy free option with better sweetened desserts.
That’s hard to find. But these are AWESOME!
I did swap the arrowroot for tapioca because that’s what I had.
I am making them, right now, but with less chips (because I didn’t have a lot left. Haha)
Shared with a friend and she definitely wanted the recipe. 🙂
Thank you so much!! When you are really paying attention to what goes into your body, it’s hard to find really good desserts!
★★★★★
Yum!!!!!!! Can I use coconut flour in place of the arrowroot ?
I Was having a chocolate craving and found this recipe, yeah!! I only had sea salt Carmel chips so I used those in place of semisweet. I was a bit concerned as out of the bag the chips, not my choice! But, OMG…best brownies ever! Going to the store to get semisweet. My son who is not a brownie fan at half the pan! I have tried many recipes and most of the commercial brands. Hands down thses are the best! Thank you for the awesome recipe.
★★★★★
However much I did enjoy these and followed tyre recipe except subbed tapioca for arrowroot (as another person did). I can not give them a 5 star. To me these turned out like dodge instead of brownies. I love fudge but these definitely weren’t what I was hoping for. So unless I want fudge I will not be making these again.
★★★
Just made these, but I altered them a bit.
I hate coconut, so instead of coconut, I used avocado oil. (Made it so the tops don’t flake, but I’m OK with that.)
To make these completely sugar free, I used Lily’s chocolate chips, and half monkfruit and half brown swerve instead of coconut sugar. For some reason, my batter was very dry and fall apart dough-like, so I added just a bit of water to make it more brownie batter consistency.
For a flourless, sugar free brownie, I really like these! I may try adding an avocado next time, just to see if it will make it a bit more fudgey.
Super easy to make too! Thanks for the recipe! <3
This recipe is absolutely amazing. I have food allergies. I used Nutiva Coconut non dairy butter flavor. Perfect from start to finish..i usrd Swerve sugar replacement. YUMMY
HUGS
Could you please help me adapt these to be keto friendly since I have diabetes? I have swerve (sugar replacement). Could I use almond flour in place of arrowroot?
Arrowroot isn’t Keto friendly? Hmm.. Maybe you could try avocado instead of arrowroot?
I did use arrowroot in my batch, but I made mine using Lily’s chocolate chips, and half monkfruit and half brown swerve. I liked them! ^_^
I know you posted awhile ago, but She said you could sub the arrowroot with cornstarch which is carb free and diabetic friendly!
Last time I used oz was when baby was born. For us non advanced bakers, cups, tips and tbsp is useful. Tried my best to convert and these came out super chocolate. Delicious too. Thanks.
★★★★
Tried this tonight and turned out amazing ! 😀 Even my husband who is not too much into chocolate said it smelled good as I was melting the chocolate and he even FINISHED THE PLATE ! Did the receipe with cornscratch ( fécule de mais in french ) cause arrowroot is not that common in France yet and it turned out beautiful .
Thank you so much for this receipe , we loved it !
★★★★★
Thanks for the recipe! I made another “healthy” brownie recipe and it was awful. So I was reluctant to try this but am so glad I did. It is wonderful and tastes great.
★★★★★
Made these brownies today. OMG so easy and the best brownies I’ve tasted. My new go to recipe. They taste fantastic and look just like the picture.
Thank you for posting this.
★★★★★
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!
★★★★★
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
★★★★★
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!!
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 🙂
★★★★★
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!
★★★★★
These were AMAZING. Thank you for sharing a recipe that doesn’t include beans! So chocolatey and delicious.
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!
★★★★★
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!