This month, I have been reading The Chocolate Touch to my toddlers. I’m pretty sure my 2 year old has no clue what is happening in the book, but that’s okay. We’re having a fun time and my 4 year old loves it. We finished the book today and man, it was a cute story. So I thought it would be fitting to make something chocolatey for the boys but, lo and behold, I truly needed to go grocery shopping. I looked to my favorite easy brownie recipe, which I always have the ingredients for, and now we’re here.
I’ve been making these brownies for what feels like ages. I’ve tried many flourless brownies in the past, but they all involved a special ingredient, like sweet potato, avocado, or spinach (yes… spinach brownies are a thing). While those all have their own added nutrition and benefits, I really craved an easy go-to flourless brownie that I could make even if I’m out of those special ingredients above.
To me a brownie is next level when it meets certain criteria:
Fudgy (but not too fudgy… we want a brownie not fudge)
Flaky, crackled top
I don’t know about you, but that flaky top layer is suuuuuper important in the brownie fandom. Or maybe just to me. But I’m a huge brownie fan so let’s just say I know a thing or two about brownie layers. That crackled top is not only beautiful, but adds depth and texture to each bite. When you see it, you know the brownie will be beautiful inside and out.
Wellll not to boast but these brownies have hit every criteria. Every time. And I make them A LOT. I can’t take much credit for these, though. This recipe has been adapted from one by Running with Spoons. Adapted mostly out of sheer laziness and not having specific ingredients. But my brownies have come out just as delicious-looking (and taste phenomenal). But please, check out Running with Spoons. She is a very successful blogger with great recipes!
These double chocolate brownies have the perfect chocolatey flavor, are dairy-free, and dare I say it… gluten-free (hello, no flour!!). Despite not having ANY flour, these bad boys still have texture, and you wouldn’t even be able to tell that they are sans flour.
Make them on a cold day. Rainy day. Summer day. Every day. You really can eat brownies during any season. And you SHOULD. Whip these up, and try not to eat the whole pan.
These brownies are decadent and rich, with a perfectly fudgy center and an irresistable crackled top. Dusted with cocoa powder or a sprinkle of delicate sea salt flakes, and they become the brownie that dreams are made of.
- 1/3 cup coconut oil
- 1 cup mini semi-sweet chocolate chips (dairy free)
- 2 large eggs, room temperature
- 2/3 cup coconut sugar
- 2 tsp pure vanilla extract
- 1/4 cup unsweetened cocoa powder
- 3 tbsp cornstarch
- 1/4 tsp sea salt
- Preheat oven to 350 and line an 8×8 inch baking pan with tin foil. Grease the foil (I spray with olive oil).
- Add coconut oil and chocolate chips to a microwave safe bowl, and microwave for 15 seconds at a time, mixing each time until completely melted. Once melted, set aside to cool while you do the next step.
- With a hand mixer fitted with the whisk attachment, beat the eggs, sugar, and salt until vanilla until smooth, for about 2 minutes. Add melted chocolate, a little at a time, and mix on low until combined. Add cocoa powder, cornstarch, and salt and continue to mix on low. Batter will be thick.
- Pour batter into prepared baking pan, and bake for 25-30 minutes until the center of the brownie is set.
- Remove from oven and let it cool in the pan for about 10 minutes before removing brownie and foil from the pan, then transfer to a cooling rack. Once cool, cut and serve. I like dusting mine with some cocoa powder before serving!
You can use regular semi-sweet chocolate chips, but this will no longer be a dairy free brownie. Subbing out the eggs will not work as they are what keeps the brownie together.
- Category: Dessert