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
- 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!
Love these! Great tasting Healthy brownies. The search is over!
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.
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
Hi, love these. Do you know the calorie breakdown so I can enter it into my fitness pal app. Thank you for the recipe
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!
Potato starch works. Any starch really.
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.
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:)
Did you find a good recipe substitution for this with Stevia? I’ve tried Stevia extract + applesauce to no avail.
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!
I didn’t get a nice two tone crusty top like that. What did I do wrong?
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
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!
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!
I need the nutritional info on these please. How many carbs are in this recipe??? I don’t see any of that info anywhere.
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
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?
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.
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!
Hi Amanda,
Tempting brownies….What wuld be the substitute for 2 eggs?Appreciate ur help!
Applesauce? Chia seeds?
Is there a nutrition label for this?
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!!!!!
Really, really good! Thanks! I appreciate the recipe for my gluten free girl. 🙂
Just wondering what the calorie, carbs, sugar ect are in these brownies? Can’t find it anywhere. Thank u
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.
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!
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 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!!
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.
MOST. AMAZING. BROWNIES. EVERR!!!!!!!
So glad you liked them, Brianna 🙂
How many calories is in one chunk of I did make 16?
110/serving
These brownies were so delicious! I am not the greatest baker but these turned out wonderfully!
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 ((:
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 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.
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 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!
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.
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 🙂
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 😀
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 😀