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!
Would substituting Tapioca Starch/Flour work as well?
I’m tempted to say yes since they behave similarly in recipes, but I haven’t tried it myself so I’m not 100% sure. I’d love to know if you do test it out though!
Is it wrong that I want to lick my computer screen????
I have been on the hunt for a flourless brownie for so long !!! Mainly because then I can bake treats and take them to work 🙂 we have a few ladies here that have Celiac disease but dagnabit, they deserve chocolate too !!!
I made a batch last night (not this recipe) and although they were ok, they were quite gooey in the middle…almost like pudding cake.
I want the crinkly tops (gives me the warm fuzzies) and the fudgy cakey centre !!! I cannot wait to try this recipe !!!!!!!!!!!!
Thx for the post…I will see if I can post a pic with my review after I bake these hopefully tasty morsels
I hope you like them, Anj! I’d definitely love to see them after you make them 😀
I made these brownies last night and I must say they are so freaking delicious!!!! I wish I could attach a picture to my comment to show you how they turned out…I did have to put my eggs in warm water while I got the other ingredients ready because it calls for room temp eggs but that was no biggie. Will definitely be making these again. Thank you for sharing 🙂
hey! can I use xylitol instead of coconut sugar… also i dont know if i can get chocolate chips where i live.. i mean semi sweet.. can i just replace it with bitter choclate like 70% cocoa ?
I’m not 100% sure how these would turn out with xylitol since they’re not made with any flour, but if you do give it a shot, I’d love to know! And bitter chocolate would work fine, but it would just make the end product slightly less sweet.
I made these brownies yesterday and I can fully attest that they are AWESOME!!! They are not only easy to make but absolutely delicious. I have been making the Whole foods black bean brownie recipe which is good but requires butter. This recipe does not require butter and tastes excellent. I will be making this again and again and again. Thanks so much for sharing this recipe Amanda!!
Made these and brought these to a party, they were a MASSIVE hit! Split half butter/half coconut oil & they came out so soft and yummy!
Amazing!! The only thing I did different was use 1/3 granulated sugar and 1/3 cup Turkish honey and Giradeli 60% cocoa chocolate chips. This recipe is insanely good. Thank you!!!
I’m glad you enjoyed them! And thanks for the tip about the honey working 😀
Just made these, but they turned out flat as a pancake. Without a leavening agent, how does it rise? Also, I used Ghirardelli cocoa powder, and they are kind of pale so I’m wondering if I should have used Hershey’s Special Dark. Any suggestions on what I did wrong?
I only have stevia and in order for nit not to be as sweet I cut the amount in half. I didn’t get brownies like yours. They were tasty but I think because the amount I had to use messed with the ingredient ratios it came out different. Any suggestions other than use another sweetener? I have quite a bit and I want to use it instead of buying something else.
Sorry Iris. I wish I could help, but I don’t have much experience with baking with stevia so I’m really not sure how to alter the recipe to accommodate it.
Thanks. They were delicious regardless and I would still make them even without the crackly top.
This looks fantastic.
So gooey in the center… probanly cause they are flourless.
Delish!
I made these with xylitol instead of sugar as that’s what I had in the cupboard, alas they didn’t work out as I had hoped. No crackly top, just a very soft and smooth fluffy cake texture. So chocolaty, so soooo chocolaty!
These were delicious! I used coconut oil and they were super fudgy and looked like the pictures. You definitely taste the coconut though.
I’ve tried three different browsers, but some of the fractions in the recipe are not displaying properly. I see “1/ cup unsweetened cocoa powder” and “1/ tsp. salt”, and there is nothing after the 1/ to tell me how much. What are the amounts for those ingredients?
My apologies, AJ! I’m not sure why that can be, but it’s 1/4 (quarter) cup of cocoa powder and 1/4 (quarter) tsp. of salt.
Hi Amanda! These look amazing!! I am wondering though, can I double the recipe and put it in a 9×13 in pan?? I have a big family and want to make these for them tonight. 🙂 Thank you!
Okay, so the coconut oil is essential for the crackle top. I have made these brownies several times, and I was using butter because I prefer the taste, but I thought I would give it a try with the oil, and they came out beautifully
That’s great to know! Thanks for sharing 🙂
Oh my God! These were so good! I am doing the “Whole Life Challenge” with my mom for 3 months and we have gotten so bored with this diet! I have been searching everywhere for a good dessert recipe using chocolate! (Basically the only dessert on this diet is fruit with coconut milk). I probably looked at about 50 brownie recipes trying to pick one. I was VERY apprehensive about making these. Especially since, when I touched the top of the brownies, it felt spongy and there was no beautiful cracking like in the pictures. But I made the recipe with butter instead of coconut oil, 2/3 cup of date puree instead of sugar, cornstarch instead of arrowroot, and I only had about 2 ounces of 80% dark chocolate on hand. So I just chopped the chocolate up and melted it with the butter. I also ended up toasting some pecans, chopping them, and sprinkling them on top of the batter. They are SO good! They’re soft, moist, and not too fudgy. They still have a slight lovely brownie texture. Only dissappointed that I didn’t get that lovely crispy crackle top. Definitely bookmarking this recipe!
I was that 7am baker! Looking good family coming for tea so they will give me their opinion. The only slight criticism is that I had to guess the measurements as if flips from cups to oz to spoons I am in the uk so either metric or oz would be better. Also the oven temp centigrade as well as farenheight would be good. Despite all this and my guessing they are looking good!
Hi! How much extra sugar should I add if I use dark chocolate chips instead?
That really depends on how sweet you like things, but it probably wouldn’t hurt to use 3/4 of a cup instead of 2/3.
I made these last week and they didn’t last long! They were a little cakey texture-wise the first night, but after a day in the fridge they were much more fudgy. And even better the day after. Anyhow, I wanted to comment here cause I made two tweaks & figured knowing what I did may help some future readers who want to do the same. Since I don’t like coconut sugar (can’t stand the taste) & didn’t want to use regular cane sugar, I opted for maple syrup instead. Because it’s a liquid, I reduced the coconut oil by 2 tablespoons. This was an experiment, of course, but it paid off. The final result was yummy, rich, decadent brownies that paired beautifully with some hot tea for breakfast and dessert. If you’re reading this, go make these brownies ASAP! 🙂
I’m glad you liked them, Elaina! Thanks so much for taking the time to share your review and substitution suggestions!
I made these tonight to tame my chocolate cravings without breaking my paleo detox diet and they turned out REALLY good. I’m totally satisfied. They don’t really look like yours, but who cares?? I halved the recipe and it worked great. Thanks!!
Oh. My. God.
These are without a doubt, the best GF brownies on the planet. They are the exact consistency we’ve all come to love in a brownie. There is none of the crumbliness that comes from rice flour. None of the metallic aftertaste that comes from bean flours or beans. Just the intense, rich chocolate flavour and chewy texture of a “normal” brownie.
Thank you. From the bottom of my heart!
Made these tonight for a family dinner. Wow they were incredible. A go to dessert from now on. Thanks for such a yummy recipe
What can I sub for arrow root powder. I don’t have cornstarch or tapioca flour. I do have almond flour though… Will that work?
I haven’t tried it myself so I can’t say 100% for sure how it will turn out, but almond flour should work. You will probably need to use more, though – maybe 3 or 4 tbsp.
Oooooh boy! I’m going to have to try this!
These turned out fantastic! I’m low carb so I substituted the chocolate chips for Lily’s sugar free chocolate chips and subbed most of the coconut sugar for Ideal sweetener. I used only 1/8 cup of coconut sugar. These were rich and fudgey just like I love brownies to be. You are a lifesaver, Ma’am!
These look delicious, and I’m hoping for a sugar-free option as well. Any idea how much Stevia sweetener or honey could be substituted for the coconut sugar? Thanks!
Sorry, new to this. Do you measure 6 TBS of melted coconut oil? Or the hardened? Or does it even matter?? I’m so wanting to eat these right now!
I always measure it when it’s hardened first. Also, if you have a food scale, it comes out to about 14g. That being said, it doesn’t make -too- much of a difference 🙂
Thanks so much for this recipe!! I have made them a few times now, and they’re most certainly my favorite!