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!
Howdy! I could have sworn I’ve been to your blog before
but after looking at many of the posts I realized it’s neww to me.
Anyways, I’m definitely delighted I discovered iit and I’ll
be bookmarking it and checking bacfk often!
Wowsers, these look a little too irresistible!! I can’t believe they’re flourless! I’ve gotta try them out! Yum! 🙂
That crackle. DROOL. I haven’t baked with arrowroot before but this is the clincher – holiday brownies are sorted!
Wow, I really can’t believe these are flourless! Pinned!
I’ll forgive you…only because these stunners sound simple enough for my catastrouphic self to whip up 🙂 . And my hugest grouse in brownies is usually, “dang they aren’t chocolatey enough!!”
I’m definitely a hardcore chocolate-lover; rich and bold > very sweet.
So tell me…would making the choice between white or brown granulated sugar deem very different results?
These look amazing Amanda!! Somehow you make brownies look like the most amazing, gourmet dessert ever! 🙂
Swap you brownie for brownie? I am obsessed with the crackly top and mine sunk which = chocolate chips.
I love the crackly top brownies! I cannot wait to give these a try… YUM!
I think there is the perfect amount of chocolate in this – but I’m pretty sure I’d have to taste test the entire pan to be sure. OMG yum.
Um, rude. I’m babysitting in 15 minutes, so I can’t make these, but now I have brownies on the brain 🙁 (Although really, is that even a bad thing? 😉 )
Yum!!! One of my coworkers is gluten free, so recipes like this are perfect for bringing to work! 🙂
Chocolate is easily one of my favorite things too! I love a good brownie! I’m actually getting ready to make chocolate chip cookies this afternoon. Maybe I should switch it up 🙂
These look so good!!
You know that double chocolate just sings to me!!
Definitely not for the faint of heart! This is full on chocolate goodness! Also how exciting is that that Hershey’s Canada reached out for you to participate? Would you ever think as a child you’d get to do something in contribution with Hershey’s?!?!That is so cool!
WOW I might be licking the computer screen right now! All that chocolate goodness! Yummm. All the good stuff!
WOW!!! I can not believe there is no flour in these, they look incredible! I’m going to a Christmas party tomorrow night and planned on making your Lightened Up Gingerbread Brownies to take, now I want to make these too! #canneverhavetoomuchchocolate 🙂
Oh. my. goodness.
I 2nd that “Heck to the yes!” Hallelujah! What that? I think I heard the sound of angels?
Gotta make this. <3<3<3
OMG. Those crackly tops are killing me!! And the ingredient list is freaking amazing. You are amazing. Pinned! 🙂
I just love all your recipes! I tried making an avocado/black bean brownie. I thought they were good but now looking for new ideas. My ultimate weakness are brownies.
These look so dense and fudgy!! Love that! I have never tried flourless brownies or cookies, but I did try a flourless cake once and it was delicious!
Your comment on not being able to decide on the picture cracks me up! I’ve been having the same problem lately. In fact, I’ve become very picky I noticed about my pictures. I don’t know what that means. Hopefully that I’m improving those skills. Seriously…one of these brownies with my skinny peppermint mocha would be divine! Happy weekend!
AMANDA. These look so fudgey & amazing. I LOVE FUDGEY BROWNIES. I had one yesterday. I also ate dessert before lunch & then I got a stomach ache. Hahaha
Yesss PLEASE! Brownies are easily one of my top favorite desserts, and I’m loving the looks of these. Chewy and soft…yum!
Gorgeous photos. Wow those sound so good. I’ve never made flourless before. And I’m not familiar with arrowroot … interesting! Oh and I love chocolate too. 🙂 Happy Friday, Amanda!
These look delicious! Can’t wait to give the recipe a go.
OMG. These look amazing! And no flour? You go girl.
Did I read double chocolate? These were made for me! Only I need you to make them for me so they look that pretty 🙂
Ohhh mahhh goodness gracious, Amanda, why do you do this to me?! I know I’ve stated that I’m not a huge chocolate fan, but brownie fan I most certainly am. The crackled top, fudgy centers and crispy edges (if I can score a corner piece!) make me swoon. I just ate breakfast, but I am indeed salivating for one of these right now.
Do you have a napkin on you..you know, to wipe the drool of my mouth ;)! Love that these DONT contain black beans…I can do without the protein punch ;)!
OH my word. These sound SO amazing! And I like how simply they are…’alternative’ brownies always scare me a little bit with avocado and such, so these are perfect for me! YUM!
These look amazing! I think I will actually be making them tonight for my friends who are visiting this weekend!
I am making these. Love the ingredients list.
I love the ingredients you used because it’s exactly what I bake with! Also glad you didn’t use beans, the idea freaks me out a bit 🙂 I can’t believe how gloriously crackly the top looks! I think these will have to be on my Hanukkah dessert menu this year. My kids of course will love 😉
Oh heavens – that crinkly top – that fudgey gooey center – I think I found my bliss today!
I have tried a flourless chocolate cake recipe similar to this (it had more eggs and no arrowroot powder and way less chocolate) and it didn’t look anything like this! Congrats on being approached by Hershey Canada! Have a wonderful weekend, lovely! xxs
#nowords !! Need to make these asap. You’re a chocolate genius!
Chocolate lovers?? That’s me. 7:30 AM with chocolate on my face?? That’s also me. These brownies look and sounds perrrrfect. Happy Friday Amanda!
These look incredible! A good brownie is one of my favorite things ever and these officially made me want a brownie at 7am. I know what I’ll be making this weekend! Actually, I’ll just give the recipe to my husband to make for me for my birthday tomorrow! Win!
Have a great weekend! 🙂
Great recipe. I’ve been making a LOT of healthier brownies lately and hated all but two. This one, and one other. The chick peas, bad, dates, bad, so much bad out there that people review as good. I’d made so many and was throwing out recipes this morning when I came across these in my fridge. I had to go back and find out which recipe it was!
They are VERY GOOD. I subbed 3 Tbp tapioca flour for the arrowroot. I used the coconut oil and coconut palm sugar. They are still crackly on top and delicious throughout. Great job, and thank you for sharing this recipe!