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!
Print
Flourless Double Chocolate Brownies
- 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.
- Prep Time: 10 mins
- Cook Time: 25 mins
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!
Can regular size semi sweet chips be used?
Definitely.
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
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!
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.
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!
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!
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!
What are the nutrition facts per brownie? I didn’t see it anywhere. Thanks!
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
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!
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 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!
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!
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!
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.
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!
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!
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
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!
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.
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
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
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!
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.
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
one word……AHMAAZZING!! Thanks for the recipe
Made these today after pinning them a while ago. Omg they were amazing. Just like the pictures, crackly and fudgy