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!
These are so incredible! Everything you said about them and more. I added a bit more cocoa powder because I like my brownies super dark and chocolatey and they still came out perfectly fudgey and amazing and CHEWY. How are they so chewy??? It seems like magic, I don’t understand it. So I have to keep going in for just *one* more so I can figure it out…
One question, I noticed the batter ‘sets’/hardens up quite quickly — any tips for if some reason you’re pulled away for a while just after you’ve mixed it up? Would a quick microwaving work or should you just always be prepared to stick them in the oven immediately, even if your neighbour’s house is on fire? 😉
Made these and they were incredible! Grain-free husband and gluten-free son were happy but so were me and my daughter who have no restrictions. We were impressed with beautiful crackly top. Very fudgey so they may not be for everyone but we all loved it (tired of cakey brownies!!!) and will make again for sure. Thank you!
I found this recipe a couple of years ago and ever since, I’ve made it at least once a week (until my mom stopped eating chocolate…)! This is THE BEST brownie recipe out there. Thank you!!!
Awesome!! I used swerve and Lindt 90% chocolate bar. I spread lots of sugarless chunky peanut butter on mine cut in very small bites, 25 brownies, so so satisfying. Thank you for this recipe, Im so tired of almond and coconut flour, the arrowroot is perfect.
I used 70% chocolate chips, butter, half brown sugar and half white sugar, and cornstarch. I baked it in a buttered glass dish. Turned out just like the picture, crackly tops and fudgey chewy deeply chocolate centers. The taste and texture was perfect! My only complaint is that they were very crumbly! They totally fell apart when i tried to slice them for transport. I let them cool completely. If i can solve this problem, this will be my go to brownie recipe forever!
I have a soon to be daughter in law who is gluten intolerant. Now and then I try to make little treats for her so she doesn’t feel left out or deprived of something yummy. These brownies were a hit – not only with her but the gluten eaters too, they had no idea these were gluten free lol. And they are super simple to whip up – took all of 5 minutes! Thanks for helping me make her smile again!
Hi, Amanda. I just wanted to thank you for this delicious, grain-free brownie recipe. I’ve made it twice, and they turned out just like what you described. My husband and I love them! Making them again today.
These look great but trying to make a low carb version. I just ruined a batch by using Xanthum gum in place of the arrowroot. It gummed up so much the mixer wouldn’t run. Does anyone know the substitution amount? Clearly not 1 to 1 😁. Thanks
Xanthum gum and arrowroot are totally different things and serve totally different purposes in recipes. You cannot substitute one for the other. Instead of arrowroot, you can use any other starch, like cornstarch, potato starch, or tapioca starch.
Hi,
I made these brownies for my birthday this week and they are amazing!!! I have digestive issues that keep me from so much of my favorite foods including most brownie recipes so when I found these I did a serious happy dance…..then when I tasted them my dance even got happier!!! Thanks so much for posting this recipe for all of us to share.
If I could give these brownies six stars, I would. They are delicious. Thank you so much for posting this recipe.
Great recipe. Do you know the calorie breakdown? I want to add them to my Nutrifix app (https://nutrifix.co) so I can plan my meals.
I’ve been trying a bunch of different brownies recipes lately and none of them turned out the way I expected them to… I just made these and they turned out perfect (flakey top and fudgy centre)! My mom and brother even said they were the best brownies they’ve ever had! (my dad wasn’t too fond of the hint of coconut flavour though…)
I made minor adjustments as I was out of certain ingredients. I used 1/3 cup brown sugar and 1/3 cup powdered sugar (it was all that I had), cornstarch instead of arrowroot, and maple syrup instead of vanilla extract.
This will officially be my go-to brownie recipe!
Hello, i Made this brownies and its the recepie i like the most of all i Made. And i get the flaky top! The only thing i change was the arrowroot for the corn starch and it work great. I have a question, because i am looking for perfection…i felt the dough a Little bit dense and taffy. How can i change this? Máy be if i add a spoon of coconut flour or another gluten free flour the dough it would be more fluffy ? What do you think?
I can’t believe how good this brownies are! Even if I didn’t have arrowroot or coconut sugar they turned out super tasty, much better than the “unhealthy” originals which are usually way too buttery for me. I didn’t get the same flaky top (probably because I didn’t use exactly the same ingredients) but the consistency was perfect and that chocolate richness…mmmhh…
No doubt this will be my go-to recipe everytime I will crave brownies!
PS: THANK YOU for using grams and exact measurements…I just can’t deal with Cups…
I’m so glad you liked them! And I’m the same way with cups — way too much fuss and I’d rather just weigh everything out.
Loved these! Used stevia/Erythritol combo instead of sugar since i am diabetic and they were yummy. No crackle but moist and fudgy! Added pecans that made them even better! Thank you!
Just made this. Turned out horrible, DO NOT USE THIS RECIPE. Sure it looks good in the photos but that could mean anything. There is no way this recipe could make a flaky top. I knew it from just looking at the ingredients but tried it anyway…my mistake.
I’m sorry these didn’t turn out for you, Mayberry. But if you scroll up through the comments, you’ll see that this recipe turned out for the majority of people, and I actually regularly have people telling me that these are their favourite brownies, so I’m not sure what went wrong with yours.
This is still, by far, my favorite gluten free brownie! So rich and perfectly moist!
I made these for my husband for Valentine’s Day and we both loved them! They are a great indulgence to have when you’re cutting out the carbs but you want a rich, chocolatey dessert. I hope you don’t mind that I loved them so much, I wrote about them on my blog. (https://blazinggravy.wordpress.com/2018/03/08/best-damn-cheat-ive-ever-had/)
Thanks for sharing this great recipe!!
I am in actual shock right now. These are the best brownies I have ever made; they taste exactly like the box (if not better), which is the highest regard in my book. I can’t believe these have no flour!!
I am NEVER making brownies with flour again.
I have made these twice already and shared them with my friends and husband. My husband is very particular about his brownies (he likes the old fashion flour and sugar kind) and he loved them. I followed the recipe exactly but added 3/4 cups of toasted walnuts and a packet of Starbucks Via…oh my word! It was a mouth orgasm! I’m going to make them again but this time add some peppermint to them. Thank you for sharing this amazing recipe! In any chocolate recipe, I always use Callebaut chocolate or Valrhona…it makes a world of difference. It turns an ordinary brownie into an extraordinary tasting experience! I will have to peruse some of your other recipes once I can stop myself from making these brownies!
Made these and looooved them! Would say one thing! I believe the conversion for the arrowroot powder is off. I think 24g is closer to 1.5 tbsp, rather than 3 tbsp.
The first time i made them, with 3, there was a weird aftertaste, then i made them again with 1.5, and the taste and texture was way better!
Perfect! Made as directed and sprinkled some Maldon flake salt on top.
Delicious! In trying to make them a little lower calorie, I decreased the choc chips to 3 oz, sugar to 1/2 cup, and coconut oil to 5 tablespoons. They still turned out wonderfully! 🙂
Oh and the baking time was quite a bit less too–probably 15 minutes.
I absolutely love these brownies. I had never made brownies with coconut sugar so I decided to try them out. I wasn’t expecting them to taste so good!! Best recipe ever!
I’m so glad you liked them, Gabby! Thanks so much for taking the time to let me know 😀
Do you happen to have nutrition facts for this recipe?
These did have the great top but I had to make them into brownie balls bc they didn’t set properly. Still tasted very rich!
Made these for the first time tonight. I substituted the cornstarch and white sugar into the recipe. I got the perfectly crackled top! Unfortunately I cooked these for well over the 30 minute cooking time and I could not get them cooked completely! As much as I wanted to love this recipe, I just couldent get them cooked to an edible state!
These brownies are perfect. I substituted 1/3 cup of the coconut sugar with Truvia because I ran short of coconut sugar. Wish I could post a picture. They looked just like yours, cracked on the top and the edges were firm and just perfect in the middle. I baked exactly 25 minutes after checking them at 20. These are a keeper.
I’m so glad you liked them, Pam! And if you ever want to share a photo, you could always do it via social media and tag me so I can see 🙂
I made these yesterday without eggs. Instead I used ener-G egg replacer for 2 and a half eggs. I did everything else the same. It did get crackly which I loved! It did not solidify after he 15 minute rest so, I stuck it back in the oven at 300 degreees F until I felt the midde had firmed up. The edges were really hard and the middle was like taffy. Kids had some today and they thought it tasted like chocolate taffy candy. Even the hard edges softened in the mouth and chewed like slowly dissolving taffy/gum like texture. Pleased with the turn out even though it’s not really like a brownie. Will try again with other techniques! Thank you!!!
Made a batch in a larger pan so they would be thinner. On one side it was very thin and started to crisp. Reminds me of brownie brittle if I had let it cook a little longer. Great recipe!
I’ve been looking for an amazing flourless brownie recipe that doesn’t utilize almond flour, so I was excited to try your recipe. I needed to tweak this to reduce the carb count, however–my hubby is pre-diabetic. So instead of the chocolate chips, I melted Baker’s 100% cacao unsweetened chocolate (and used ghee instead of coconut oil just to minimize the coconut taste) and added 4 Tbsp. of Swerve (erythritol) to the melted mixture. I did use the full portion of coconut sugar you recommended, though. I didn’t get the crackly top like yours have; I might try to add some inulin somehow to the melted mixture next time, because inulin will caramelize just like sugar. I think that might work toward getting that luscious crackly top while still having fewer carb grams. The brownies I got as a result of my tweaks, though, are *incredibly rich* with chocolate flavor, and sweet enough to please without being cloying. By my best estimate, you can divide this altered recipe into 12 squares and it would be approximately 10-12 grams of carbs per square. I’m still super-pleased with the results, even though they didn’t have the crackly top!
Many people haven’t tried this recipe out in comments but I did and i assure you 100% its probably the yummiest recipe ive tried! I added some baaking powder as well since i feared they wont rise. But seriously, THANKS Amanda! These brownies will make my friend who is allergic to gluten so happy! My parents were so impressed these contained no flour! If any one is skeptical, trust me, this recipe is worth a shot!!!
I made these brownies for thanksgiving since my dad cant have gluten and they were a hit! Soo fudgy and the crackly tops were amazing, everyone took leftovers home so thank goodness I made a double batch, and btw I substituted tapioca flour/starch for the arrowroot and it worked perfectly:) thanks for a great recipe
These are DELICIOUS!!!