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
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
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!
Had to try it with granulated Monkfruit and 1/2 coconut sugar. Baked for the minimum time and no crackly top or chewy texture. They are very cake-y dry, so will try it again with coconut only.
hi! loved this recipe. just wondering, how many brownies is one serving? or how many servings does the recipe make?
★★★★★
Hello, i am looking for a gooey brownie that is gluten free and sugar free? Is this gooey? Has any tried with splenda or other sugar free options?
I’ve been making these brownies for four years – they are incredible! I like to add walnuts sometimes too, and they come out great at a 28 minute bake time. Thank you for a wonderful recipe!
Hi there – was wondering if anyone has tried with Cacao powder instead of Cocoa?? And if so do I need to adjust the recipe at all?
Can I replace eggs with ground flaxseed to make it vegan?
Perfect! Quick, easy, & gluten free. Thank you for recipe
★★★★★
These are even better the 2nd day! Very yummy!
★★★★★
Any option instead of eggs
I haven’t found one for this particular recipe, sorry!
Yes ! From Bob’s Red Mills egg replacement works perfect
Best brownie recipe ever! I’ve made them like 10 times and they’re better each time. If you put them in an ice cream maker with a half finished vanilla base, it makes the best ice cream of all time too.
★★★★★
Can I substitute the sugar for honey or date syrup, if so would it be a 1:1 ratio?
AMAZINGGG! I try it already and make it perfect for the first time and even many times. Make my relaxed for seeing result. Thank your recipe much!
It’s so great! I try it already and make it perfect for the first time. Do it many times for my friend and my cousin. Thank your recipe much!
These brownies are amazing! I add walnuts to mine, and they are dangerously good.
I love your recipe. It’s so simple and tastes so good. I’m intolerant to wheat flour so this recipe is like a God send.
★★★★★
These are my absolute favorite brownies even before going gluten free! I’ll never buy a mix again, everyone (even not gluten free) raves over these! I was wondering if you thought I could double this recipe and use a 9×13 pan instead of 8×8? I’m wanting to make more for a bigger gathering.
★★★★★
I’ve made this many times and it’s our favorite brownie recipe ever! Just wondering, it possible to substitute the coconut sugar with xylitol?
★★★★★
I’m glad you like them, Jessica! I actually don’t have much experience with xylitol so I’m not sure if it would make a good substitute here. I’d like to know if you try it, though!
Are there any adjustments to be made for high altitude?
I’m not 100% sure, but there shouldn’t be. I’m at 2100 ft.
I should say I’m at 6,850 feet.
I undercooked it on purpose for that extra fudginess and it was SPECTACULAR! Topped with vanilla icecream and served hot out of the oven 🙂 Definitely my go to brownie recipe from now on
★★★★★
Vanilla ice cream sounds divine! I’m so glad you like them 🙂
My only question, before I attempt these, is if I reduce the sugar from 2/3 cup to 1/3, will it negatively affect the texture or cooking time? I don’t like sugary or overly sweet stuff, and I won’t use a sugar substitute either, but I’m dying to try these. Your thoughts! Thanks!
It shouldn’t affect the cooking time at all. The texture -might- be a little bit different, but it should still work fine.
I pretty much always cut back on sweetener as listed because we have adjusted our tastebuds accordingly and I’d rather our boys have less sugar! We just made these with only 3 TBSP organic white sugar and cut back a bit on the cocoa powder. Yum! Added a little peanut butter on top. I think 2/3 cup would have been too sweet for us. Thank you!
I’m so glad you liked them, Laura! Thanks for letting me know that less sugar works as well.
Used swerve confectioners sugar and Lilly’s semi sweet chocolate chips and still came out really good. Was going for a slightly more keto friendly treat.
Oooooh….these look DELISH!! And I agree, I bet dried blueberries would be soooooo good in these! Nom nom!
★★★★★
Holy Mother of God, these are so good! I made these exactly as specified (except all I had was white sugar). These are spectacular. The best brownie I have ever made. I am not gluten-free but I made these for my niece, who is. This is the first time I have ever achieved the crackly top (real eggs and plenty of sugar are needed for this, I believe). I baked them for 25 minutes.
★★★★★
I’m so glad that you enjoyed them, Katherine! Thank you so much for taking the time to leave such a wonderful review.
Love this recipe! I’ve only been able to achieve the crackle top a couple times, even though I make them regularly exactly as the recipe directs. Any suggestions for getting the crackle top?
★★★★★