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!
Amyella, I have the same problem with not getting a crackly top! I have made the recipe twice; both times it hasn’t been too oily it just hasn’t come out crackly, any ideas?
I just made these and they taste amazing and rich, but mine have no crackly top and are insanely oily. I followed the recipe exactly, not sure what went wrong. I’ve let them cool completely and even put them in the fridge for a little bit but I can’t even pick one up without it falling apart, it’s so oily.
Anyone else have this problem? I’m going to try again and next time use 4 Tbs of butter instead of the 6 Tbs of coconut oil.
Mine didn’t crack either. Nor did they have that shiny looking top…. followed all the measurements and ingredients. Mine were more on the dry side because I over cooked them a bit. They’re still tasty, but o won’t be making this recipe again.
Holy God, I poured a ton of oil off of mine and was sopping it up with a paper towel. I am so grossed out I don’t want to try them. Definitely no crackling top. And I’m a very experienced baker.
these look heavenly. I crave chocolate every night – without a doubt, and these are making me salivate. I’m gonna go dig through my pantry right now to see if I have enough ingredients to make them.
Omg. Made these last night. BEST grain free brownies. So rich, chocolaty, and moist. I didn’t have arrowroot on hand so I subbed tapioca. They still turned out great, but they didn’t have the gorgeous cracklings top like yours in the picture. I also couldn’t find my hand mixer and couldn’t wait for the chocolaty goodness so I used my vitamix to mix them. Worked great! Thanks so much for this chocolate fix!
These look amazing! Probably one of the best GF brownie recipes I’ve seen.
Is there any way I could substitue the arrowroot powder for oat flour, though? It’s all I have on hand right now. Thank you 🙂
I just took them out of the oveven and they had puffed way up and then dropped back down, was this supposed to happen? I haven’t tried them yet but they look kind of wierd, not at all like your picture…unless you cut off all the edge pieces?
These are great! They just need pecans or something.
Hi i tried making these brownies , two attempts so far and both my attempts the brownies on cooling are becoming really hard .i am so confuse as to what i am doing wrong . because i am sticking to your recipe completely
Same!! As soon as I add the arrowroot the batter becomes super thick and hard; no crackly crust for me and I’m so sad 😞
did anyone actually make these? All I see is comments on how great they look
Several people have actually made and enjoyed them. You can see some reviews by scrolling up a few comments.
These are amazing!!! I made these today for my sons baseball team, one of the boys has a gluten allergy. These brownies melt in your mouth. I will definitely be passing this recipe along. ⭐️⭐️⭐️⭐️⭐️
I did!!! And they are everything you expect in a perfect crackle top fudge brownie! And the best part, no guilt as I hand them over to my kiddos and watch them disappear!
I agree, these are not really reviews. I just made them, following recipe exactly. Good chocolate flavour and good texture but very thin. Barely enough for eight regular dessert sized servings…not sure where the 16 servings comes from…elves?
That’s what I was thinking. I really wish people would comment after they make something. Anything can look good. But I did finally find a few who did make them and said how good they are so I will give them a try. Thank you for your recipe.
Amen!!! I was wondering the same!
Oh man….it’s 11:00 pm here in Ontario, I just got back from a busy evening working, and I’m going to make these right now! Bad idea? Probably! Good idea too? Definitely! I will happily fall asleep into my chocolate coma….. 🙂 Thanks for the recipe!
HUGE hit! Love, love, loved them. Even men who could careless about healthful choices! Making them for a 2nd time!
Thoughts on subbing mashed banana for the eggs?
I haven’t tried it personally, Alexandra, so I can’t vouch for the results, but I’ve heard that bananas can easily replace eggs in recipes so I think it’s worth a shot!
Can the eggs be substituted? I have an allergy. I can’t find a good egg free recipe anywhere!
Thank you 🙂
I haven’t tried it personally, Michele, but you could try applesauce or yogurt. Use 1/3 of applesauce for 1 egg (so 2/3 cup total) or 1/4 cup of yogurt for 1 egg (so 1/2 cup total). The brownies might not have exactly the same texture, but they should still be delicious!
I will try the applesauce because yogurt is dairy. Thank you!
Amazing! i used half butter and half coconut oil and i want to eat the whole pan by myself. is that wrong? thank you for the recipe 🙂
Hi! love your recipes- they are so tasty and I appreciate that they are actually healthy unlike most “healthy” recipes I see. One question though- my brownies were quite delicious but the crust was not flaky at all (yours looked so good in the picture!!). Could it be because I used cornstarch instead of arrowroot? Also, I don’t think mine rose as much as yours did.
These brownies are amazing! Made them yesterday and my family loves them 🙂 Much better than any boxed brownie and so simple!
Help! I made these once and my entire family loved them! Now my daughter is not allowed to have egg in addition to gluten soy and dairy. I have made these twice with egg substitute and both times they bombed. I tried a commercial substitute and the flax as a substitute. Any ideas? She was so excited to eat real brownies!
Lisa, have you tried applesauce? I think there is enough chocolate flavor in this recipe so that you couldn’t taste it. A 1/3 cup applesauce is equal to 1 egg, or 1/4 cup applesauce + 1 teaspoon of baking powder.
Just what I needed….another scrumptious brownie. lol. These look like they came straight out of a Duncan Hines box! And they are healthy (of course), so 5 thumbs up – if that were possible…..=D
These just look heavenly! Pinning now and will be making em very soon!
Okay. These have been added to my holiday baking must-make list…so excited!
PS: Haven’t commented in a while but always, always reading! Hope you’re doing well, gorgeous. xo
THAT CRINKLY TOP! These brownies look downright delicious!!
LOVE that you used coconut oil. It is my go-to fat of choice in baking and I low seeing others use it in recipes. Chocolate addicts unite!
That crackly top looks absolutely gorgeous! (I’m discreetly trying to wipe drool off my chin. Oops.) I’m planning to bake this to share with a friend who’s allergic to eggs. Would it be possible to substitute flax eggs for the real eggs? Thank you so much for creating fabulous recipes! 🙂
These look like absolute perfection! I so get what you’re saying about cracked top brownies – the best!
These are off the chain good. I even threw in some white chocolate chips for good measure. The Hubby told me to tell you that “You outdid yourself.” Success!
Thanks for being the first post that actually has made these before commenting! Its great to see some real feed back!
I seriously can eat chocolate at any time of the day. Oh, and as for brownies – i LOVE this thin crinkled top!! They look amazing. Not sure if they would even make it to the photo shoot……