flourless brownies

Best fudgy Nutella brownies ever!!! Chewy, fudgy, rich and moist these brownies are every chocolate lovers dream.&nbsp; &nbsp;

4 Ingredient, Gluten Free, Fudgy Nutella Brownies

Nutella

almond flour, super fine variety

cocoa powder

eggs,

Preheat oven to 325 degrees F. Grease a 9x5 inch loaf pan with non-stick cooking spray and then line the bottom and sides with parchment paper. Set aside.&nbsp;

Add all ingredients into a medium bowl. Using a wooden spatula or a big spoon, stir all ingredients together, until it becomes a thick, smooth batter. (this is probably the difficult part of the recipe due to the thickness of Nutella, but it takes just a few seconds to come together)

Transfer batter into the prepared loaf pan, spread evenly and smooth top.&nbsp;

Bake in the middle of the oven for 30-35 minutes, until a toothpick inserted in the middle comes with no wet batter. It will mostly have some moist crumbs attached and that's perfect (Don't bake any longer).&nbsp;

Place pan on a wire rack to cool completely.&nbsp;

Lift brownie out of pan, using the parchment paper and cut into 8 squares.&nbsp;

This easy recipe for flourless pumpkin brownies takes only 5 minutes to get in the oven and is made with only one bowl. These brownies are completely gluten free and dairy free.

Flourless Pumpkin Brownies

almond butter (or other natural nut butter)

pumpkin puree

eggs

maple syrup

vanilla

tsp baking soda

salt

chocolate chips

Preheat oven to 350F and prepare a 8&#215;8 baking dish with grease or parchment paper. 

In a large bowl, mix together almond butter and pumpkin.

Whisk in the eggs, then add the maple syrup and vanilla.

Add cocoa powder, baking soda, and salt, and stir till combined.

Pour into pan and bake for 22-25 minutes or until toothpick comes out clean. Different size pans will yield different baking times.

Let cool before serving (For topping, melt chocolate chips in microwave with 1 tsp coconut oil)

I made with with 1/2c of stevia instead of honey and they were great! I added a tbs more pumpkin.

I also added 2tbs flaxseed and some walnuts (to the adult side of the pan) and a little powdered sugar (to the kid side of the pan). My picky 9-yr old who won’t eat any nuts or peanut butter loved them! I just didn’t mention they had almond butter in them.

I make these all the time and they are truly the only brownies I ever want anymore - nothing compares!

I absolutely love this recipe!! I've made it a few times and it's come out perfect each time. I even doubled the recipe to use the entire can of pumpkin puree and froze it. Completely forgot about it in the freezer until last night. Enjoying it as a mid-day snack today :)

SOOOOO good!!!! I’ve been loving all of Erin’s recipe! They don’t disappoint or should I say Erin doesn’t disappoint with her amazing creations?! 

Thank you Erin for sharing your delicious recipes!

Seriously love these!! Made them for my dad and he couldn’t even tell they were made with pumpkin until I told him! I’m loving all your recipes, Erin!

Once again, amazing recipe Erin! 
We don't have much left, but how do you store these leftovers?
Thank you!

This are so awesome! My boyfriend has ulcerated colitis and so I was on the hunt for a brownie recipe that had no sugar, no flour, and no dairy. These were so good, I made them twice in one week! The first time I found them on the dryer cakey side but I added more of the pumpkin and honey and that seemed to get the texture to where I wanted it, I also added a dash of cinnamon and that took it to another level. Thanks so much for this recipe!!

These are amazing!!! I make a double batch because they do not last long in my house.

Such a quick and easy recipe! My husband and two teenage boys loved them! Definitely making these again soon!

Love love love!!!  I have the biggest sweet tooth and these do not disappoint.  So glad I found you and these brownies!  You've taught me a lot about eating healthier and I truly appreciate the work you put in. 
Making a batch of brownies right now :)

Hi, I  made this recipe yesterday,  brownies are delicious,  but I  made a few changes, as a sweetener I used a lil bit stevia and a couple bananas, add ground flaxseed and raisins, thanks for the recipe, very good!!

So glad you are liking them! Thanks for sharing.

The best! I’m not a huge fan of brownies but my fiancé is. I made this for him so he couldn’t healthier and he had no idea it was made with pumpkin!! I’d say it’s slightly more cake likes and brownie. It was very light and fluffy. Sooo good! Must try!!!

If I had any left to take a picture I would...but they’re gone. They are so good. I love the texture...almost fluffy. Ugh I wish I had pumpkin to make another batch right now. I literally crave these every day. Thank you for creating these!!

We love these! I put them in my kids’ lunches. Oh, and the batter? So good I have to force myself to bake it.

These are soooo delicious! The pumpkin really gives them a great texture. I’m definitely going to make them again!! Thanks Erin!

These are the most amazing brownies ever!! I am on my second batch of the week 😆

I took these to my lab meeting and the entire department was obsessed with them! Thanks Erin!!

Just made these this afternoon and the flavor + texture is INSANE. I halved the amount of chocolate chips because I didn't have enough on hand but it still turned out so freaking delicious!!

Definitely my new favorite brownie recipe! Thanks Erin :)

I ended up trying it with organic peanut butter (sugarless) and it worked splendidly! I had my doubts about making healthy brownies , but these are soooo good! Perfectly chocolatey and gooey, especially when you heat them up in the microwave! Granted, I did double the amount of chocolate chips :) and omitted the chocolate drizzle.

Super easy and delicious!  My husband, who is extremely picky, loved them!

I could eat these every day of the year and never get sick of them. So good.

Delicious and amazing. Doesn’t get better than this. SO GOOD.

These were amazing! I used SF maple syrup and put them in the fridge after for a couple hours (while we ate dinner). They came out like FUDGE. So good.

These were delicious!  I have tried several of your recipes and they are better than the ones in published Paleo cookbooks.  Those of us who have to eat dairy/gluten free are rejoicing!

I’m so sorry to say that I was prepared for this to be repulsive. I have been paleo for a year and I used to love baking, now I find that I’m let down by paleo friendly recipes more often than not. But THIS was an absolute gem. Can’t wait to make it again. Added a tsp of pumpkin spice and a sprinkle of cinnamon too and I had no regrets.

I love this recipe!!! The brownies turned out beautifully, you’d never know that they are healthy(er)! I will be making again for sure.

SOOOO delicious!!! I used 1/2 cup of tahini and 1/4 of crunchy peanut butter and they came out so great! Will definitely be using this recipe in the future!

Wow oh wow. These were just delightful!!! I made these for some friends that came over and didn't tell them anything other than that they were brownies. They RAVED and a) couldn't taste the pumpkin at all and b) had no idea that they were flourless!! Big win that you don't feel heavy and bloated after eating them. They are that perfect. Recipe was SO easy too.

One note/word of caution – 22 minutes in an 8x8 didn't do it at all for me. I had to add about another 15 minutes. So just be forwarded if you're in a time crunch you might need that extra time!

These were delicious and so easy to make!

Erin this recipe is PHENOMENAL!!! I am so thankful for your creations! these brownies were too easy &amp; soooo delicious! thank you so so much! take care 😊

These brownies are SOO incredible! It was very much a trust-the-process experience for me because I don't even like pumpkin or almond butter and I ended up with the best brownies I've ever had. My family was obsessed when I made them for Thanksgiving. Thank you!!!

These were so easy to make and DELICIOUS! I think 'healthy' brownies taste better than the unhealthy ones!

Subbed Pb for AB so it’s tree nut free and I can’t tell you how many times I’ve made this recipe over the years. Fudgey and never fails, no matter the season!!

I LOVE these! so fudgy and addicting, I've made them about 3 times and you don't feel so bad eating half the pan knowing there's a vegetable snuck in there

Love these brownies! I have made them twice now and was very happy each time. Feels decadent but is a nice, lighter alternative to a traditionally baked brownie. Love to top with whipped cream or ice cream! The almond butter adds great flavor.

These flourless brownies are the BEST. Every time I make them, my first bite is immediately followed with, "I can't believe these are healthy!" My boyfriend loves them too. Definitely don't skip Erin's recommendation for extra chocolate on top! :)

Hot tip: microwave your brownie and serve with a dollop of frozen coconut whipped cream. *chef's kiss*

Replying to my own comment to emphasize how good these are. I literally have the link to this recipe bookmarked on Chrome on my phone. Made at least a dozen batches since it was first posted. MAKE THESE!

My husband and I both agreed this was the best lasagna we've ever had! This recipe is a keeper -- and you'd never guess that it's healthier than lasagna might normally be!

I made a mistake with this recipe but it still turned out great! I wasn't thinking and used a full can of pumpkin and then wondered why they were SO gooey and fudgy (when the recipe and reviews said they are more like a cake! -- which is how I realized my mistake.) Well, I love fudgy brownies and they are still delicious but probably way too gooey because you kind of have to spoon them out of the pan. However, I may experiment next time with just a tad extra pumpkin (rather than a full can) to see how they come out!

Sooooo good!!!!!  I cut them into tiny little cubes for a quick chocolate fix. This recipe is amazing!

Thank you for this recipe. These are the yummiest, fudgiest brownies! And healthy, too! That's a tall order for a brownie. Great job!

These are the BEST brownies I have ever made! 100 times better than any box mix and just as simple to make!

Omg these are amazing and sooo fluffy!!! My kids devour them! I will prob need to go buy more almond butter soon 🤣

I have made these too many times to remember or admit. I make them with creamy natural peanut butter and maple syrup. Erin, these are unreal. Thank you for this awesome recipe!!!

Excellent - the best paleo brownie ever.  Like chocolate cake!

Easily my favorite brownie recipe. So easy so delicious!

Love these! I also used 1 tbsp sweet leaf Stevia powder in place of honey and sunbutter. Followed your directions for leaving on the counter wrapped in foil and then refrigerate....sooo good!!

Just made these! The texture is amazing. I used monk fruit and think I should have added more. They just were not sweet enough for me but otherwise delish! I also used a combo of almond butter and peanut butter since I didn’t have enough almond butter. So good! Will definitely make these again to satisfy my brownie cravings!!

Seriously my favorite pumpkin brownie recipe EVER. I make them all year round and have them in my freezer always because I’m that obsessed!!

I made these brownies using flax egg and they are delicious.  The recipe made a 13x9 pan.  I froze the left overs, and when thawed , they are great too.
Going to be on my table for the holidays.  Thank you for this recipe.

These are awesome! 5 yr old &amp; 3 yr old approved. Second time making them today &amp; I am serving them for dinner - I am 40 weeks pregnant and the protein &amp; vegetable content of these brownies passes as a meal tonight! 😂

Incredible! As are all of Erin's recipes.

These are amazing!  My daughter and I just made them.  We used NuttZo, a mixed seed and nut butter.  They are absolutely delicious!  Like eating lava cake!  Thanks for the recipe!

Made this for my gluten free cousins for thanksgiving and ended up making a second batch just for our family. So good! Ended up swirling some pumpkin butter into it as well to give it a little extra fall flavor and it was wonderful. 10/10

I wanted to thank-you for this great recipe and to let you know I made it with Flax egg 
I did 3 tbsp of Milled Golden Roasted Flax from Costco with 1/2 cup warm water and let sit. This equals 3 eggs 
I wanted to make sure it was not too goopy. It was still soft and tasted like fudge.

I wanted to Thank-you for this delicious recipe. I made it with Flax eggs. I did 3tbsp of Milled Golden Roasted Flax with 1/2 warm water.It was soft, very chocolatey. Perfect brownies for those who cannot have certain, flours, eggs and certain sugars. I also added 2 tsp pumpkin  spice

I’ve been making these for years now and they’re just my absolute favorite. I always use peanut butter cause that’s what I have lol I never buy almond butter! And I always make it in a loaf pan for extra thickness. My most recent batch came out extra thick. I even eat them for breakfast since they are kinda healthy!

Best brownies ever! I omitted the chocolate chips and poured it into a ramekin to make a personal birthday cake for a friend. Topped it with df chocolate ganache and raspberries, she loved it! Thank you so much for sharing, I'll be making this for all of my friends

SO delicious! Just like all of Erin's recipes!!

Ok. These are legit the best healthy brownies! They are definitely fudgy and cake-like and you can’t taste the pumpkin at all. I used 1/4 c maple syrup and 1/4 c Swerve and they were the perfect sweetness! Thanks for sharing this awesome recipe!

https://content.jwplatform.com/videos/QMkeBbVf.mp4

Healthy pumpkin brownies are the best fall dessert. Flourless, fudgy, gluten-free, and extremely easy to make, these from scratch brownies taste better than any box mix!

Deliciously rich Flourless Chocolate Brownies.

Flourless Brownies

(1/3 cup) unsalted butter, melted

(1 cup) caster sugar or granulated sugar

(1/2 cup) brown sugar

vanilla extract

(1 cup) cocoa powder

(1/2 cup) milk chocolate chips

sea salt

Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides overhang.

In a large mixing bowl, add melted butter and sugars and gently whisk together. Mixture will resemble wet sand. Add the vanilla extract.

In a separate bowl, add eggs and whisk using a fork for 30 seconds or so, just to break up the eggs and get a bit of air in them. They should have a few bubbles on top.

Then add eggs to butter and sugar mix, sift in cocoa powder and stir gently until combined. Add chocolate chips and a pinch of salt. Pour the brownie batter in the prepared tin and place in the oven.

Bake brownies for approximately 30-35 minutes or until they no longer wobble in the middle. Transfer to a wire rack to cool completely before slicing. Store the brownies in the fridge for extra fudgy-ness.

I made this recipe for my friend who is a coeliac so this was absolutely perfect! The only tweak I made was I added white and milk chocolates to the recipe! Delicious! 1/2 cup of white choc chips and 1/3 cup of milk! thanks for the great recipe I’ll definitely be making it again so simple and quick. It’s everything a decadent brownie should be - crunchy top and fudge centre.

Ah yum! Made it, came out perfect! Really NOT one of those recipes you waste your ingredients on!

These are absolutely amazing! 
After recently adopting a gluten free diet this recipe has given me faith in other gluten free recipes 😊
If you were given one to eat without knowing you would swear they were made from flour. Thank you. 😊

Hi Jessica, I just had to comment again. Couldn’t help myself 😊

I’ve made these 5 times now and they have been absolutely beautiful each time. And so easy to do. 

I’ve also recently been advised to avoid lactose so last time I made them I used a dairy free baking block instead of butter, I wasn’t sure how they would turn out but shouldn’t have worried! 
The recipe is that good they were perfect. 
I just hope I don’t have to give up eggs soon too. Then I would be stumped. 😁

Thank you again for this recipe. 
Take care
Greg

These are delicious! Our family love a brownie and these are good. I made them with dairy free butter for a friend who is both dairy and wheat intolerant. They are sticky and chocolatey and divine 💕. Thank you for another amazing recipe!

Just made this, it's an easy recipe and absolutely gorgeous.

It took me hours to find a recipe to try that even looked like what I wanted. My intention was to make some with 1/4c rice flower and many eggs...as I used to have an old Hershey's recipe that was fantastic, but I saw yours...made with cocoa (not melted chocolate chips, thank you) and I had to give it a try! They turned out very satisfying and are as much of a texture-fooler as the flourless cookies I always bake. Thanks so much for listing and sharing the recipe!  
I do have one question, as it isn't really clear to me how to determine when the middle doesn't wobble?   by touch or by wriggling the pan a bit? I think I maybe overcooked mine as the edges were a bit crispy.

Recipe video above. Like my flourless chocolate cake, I make these Flourless Chocolate Brownies even when I’m not after a gluten free dessert because they’re that good! Using almond meal instead of flour adds lovely undertones of nuttiness as well as guaranteeing they&#39;ll be fudgy and moist.Very easy, forgiving recipe, hard to stuff up. See note for scaling up. See all my gluten free recipe here.

Flourless Chocolate Brownies (gluten free)

dark chocolate chips

tsp cooking/kosher salt

brown sugar ((sub white))

tsp vanilla extract

almond meal / ground almonds ((or almond flour, Note 2))

rice flour ((Note 3))

Preheat the oven to 180°C / 325°F (160°C fan-forced) with a rack in the lower third of the oven.

Preparation: Grease and line a 20cm / 8&quot; square pan with baking paper (parchment paper) with excess overhang so it&#39;s easy to lift out the brownie when cooked.

Melt butter and chocolate: Place chocolate, butter and salt in a heatproof bowl. Microwave in 3 x 30 second bursts on high, mixing in between, until melted and smooth. You could also do this over simmering water on the stove.

Cool 5 minutes: Mix well to combine the chocolate and butter then leave to cool for 5 minutes.

Add vanilla, sugar and eggs: Stir in the vanilla and sugar. Crack the eggs straight into the bowl, and stir until combined.

Add dry: Add almond meal and rice flour, and mix very well until fully combined.

Bake: Pour the batter into the prepared pan and smooth the surface. Bake for 25 minutes or until the brownies are slightly puffed all over and a toothpick inserted into the center comes out moist but clean. You want it to be moist!

Cool and serve: Cool brownies for at least 30 minutes in the pan. Remove the brownie by holding the edges of the baking paper, fully cool on a rack. Then cut into squares (3 x 3 for gigantic ones, 4 x 4 for sensible ones).  See Note 4 for more cutting tips.

You&#039;ll never believe how fudgy and deceivingly decadent these healthy brownies are. Gluten free, dairy free, and only 6 ingredients to make!

Healthy Fudge Brownies

baking powder

kosher salt

chocolate chips or chopped walnuts ((use Enjoy Life brand

Preheat oven to 350ºF and line an 8×8-inch baking pan with parchment paper.In a large bowl, combine tahini, maple syrup, eggs, and vanilla; whisk well to combine.Add cocoa powder, baking powder, and salt; use a wooden spoon or rubber spatula to stir until the mixture is smooth.

Fold in chocolate chips (or walnuts) and transfer mixture to prepared baking pan. Bake for 24 to 26 minutes, or until a toothpick inserted in the center comes out mostly clean. Sprinkle with flaky salt, if desired.Let brownies cool completely in the pan on a wire rack. Lift parchment and brownies from the pan and cut into 12 squares.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1645654039/rkugek2ddsvrnkvaglcn.mp4

You’ll never believe how fudgy and deceivingly decadent these healthy brownies are. Gluten free, dairy free, and only 6 ingredients to make!

Flourless Double Chocolate Brownies

Tbsp (90 ml) coconut oil*

(170 grams) Chipits semisweet chocolate chips

eggs, room temperature

(130 g) coconut sugar**

(20 g) unsweetened cocoa powder

Tbsp (24 g) arrowroot powder***

tsp salt

Preheat oven to 350F (176C) and prepare an 8&#215;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.

Holy Mother of God, these are so good! I made these exactly as specified (except all I had was white sugar). These are spectacular.  The best brownie I have ever made. I am not gluten-free but I made these for my niece, who is. This is the first time I have ever achieved the crackly top (real eggs and plenty of sugar are needed for this, I believe). I baked them for 25 minutes.

Love this recipe! I’ve only been able to achieve the crackle top a couple times, even though I make them regularly exactly as the recipe directs. Any suggestions for getting the crackle top?

Oooooh….these look DELISH!! And I agree, I bet dried blueberries would be soooooo good in these! Nom nom!

I undercooked it on purpose for that extra fudginess and it was SPECTACULAR! Topped with vanilla icecream and served hot out of the oven :)  Definitely my go to brownie recipe from now on

I’ve made this many times and it’s our favorite brownie recipe ever! Just wondering, it possible to substitute the coconut sugar with xylitol?

These are my absolute favorite brownies even before going gluten free! I'll never buy a mix again, everyone (even not gluten free) raves over these! I was wondering if you thought I could double this recipe and use a 9x13 pan instead of 8x8?  I'm wanting to make more for a bigger gathering.

I love your recipe. It's so simple and tastes so good. I'm intolerant to wheat flour so this recipe is like a God send.

Best brownie recipe ever! I’ve made them like 10 times and they’re better each time. If you put them in an ice cream maker with a half finished vanilla base, it makes the best ice cream of all time too.

These are even better the 2nd day! Very yummy!

Perfect! Quick, easy, &amp; gluten free. Thank you for recipe

hi! loved this recipe. just wondering, how many brownies is one serving? or how many servings does the recipe make?

I just found myself sharing this recipe yet again! Why? People try to be so nice and make something gluten free for me when they have me over for dinner or when them come over. However, they use the substitution rich recipes that tend to taste “off”. So, I share my FAVORITE brownie recipe… THIS ONE! I have even brought a pan of these brownies to work parties and always leave with an empty pan. Even people who don’t know I’m paleo/celiac will eat these. Thank you for keeping this recipe going online!!

Probably the best brownies I ever had. Covered the top with raw walnut halves and baked per instructions. Thank you and am already sending the recipe to my next door neighbor.

Thanks a lot, delicious...so soft ,chewy, chocolatey, a dream !I used butter , and the Top was crusty rather than crackly, as you warned...next time coconut oil 😘

Delicious! I used avocado oil and white granulated sugar, and these brownies came out crispy on the edges and soft and fudgy in the middle. I'll be making them again. Thank you!

These were amazing!  So chewy and fudgy, melts in your mouth!  I followed the recipe except I used cornstarch instead.  Although I didn’t quite get the crackly top, but they were still delicious!  I didn’t even tell the kids I was babysitting that they were gluten free and had coconut sugar and they loved them! 
Thank you so much!  Will be definitely making them again!

I never, ever comment on recipes- but these brownies sent me to the seventh heaven of delight. I have literally never enjoyed a brownie, or any other food for that matter, as much as I enjoyed these. I fell off the couch and almost cried when I first tasted them &amp; my family was a little concerned because I was filled with so much joy. The fact that these brownies are paleo into the bargain just triples the deal! I tested them on several people and nobody knew they weren't glutenful, butter-filled, sugar-packed brownies! Thank you a million times for this recipe. Best wishes :)

I helped my granddaughter make these brownies for her boyfriend’s  birthday. Are you sure these are healthy, LOL.  They are incredible. In fact better than any I’ve rver made. I want to thank you for giving the recipe in grams as that’s how I cook and I’m training my granddaughters to weigh their ingredients. I bake bread and weighing the ingredients is the best way to be successful at it. I looked over some of your other recipes and I’m game for several of them. So healthy. 
Thanks 
Nonna

These brownies are amazing and turned out exactly as described/pictured.  I reduced my oven temp to 160 degrees Celsius and reduced cooking time to 22 mins as my oven runs hot.  My only regret was not making a double batch!  Thank you for sharing!

Made these brownies today. OMG so easy and the best brownies I've  tasted. My new go to recipe. They taste fantastic and look just like the picture. 
Thank you for posting this.

Thanks for the recipe!  I made another “healthy” brownie recipe and it was awful.  So I was reluctant to try this but am so glad I did.  It is wonderful and tastes great.

Tried this tonight and turned out amazing ! :D Even my husband who is not too much into chocolate said it smelled good as I was melting the chocolate and he even FINISHED THE PLATE ! Did the receipe with cornscratch ( fécule de mais in french ) cause arrowroot is not that common in France yet and it turned out beautiful .

Thank you so much for this receipe , we loved it !

Last time I used oz was when baby was born. For us non advanced bakers, cups, tips and tbsp is useful. Tried my best to convert and these came out super chocolate. Delicious too. Thanks.

However much I did enjoy these and followed tyre recipe except subbed tapioca for arrowroot (as another person did). I can not give them a 5 star. To me these turned out like dodge instead of brownies. I love fudge but these definitely weren't what I was hoping for. So unless I want fudge I will not be making these again.

I Was having a chocolate craving and found this recipe, yeah!!  I only had sea salt Carmel chips so I used those in place of semisweet. I was a bit concerned as out of the bag the chips, not my choice! But, OMG...best brownies ever! Going to the store to get semisweet. My son who is not a brownie fan at half the pan! I have tried many recipes and most of the commercial brands. Hands down thses are the best! Thank you for the awesome recipe.

I've been looking for gluten-free and dairy free option with better sweetened desserts.
That's hard to find.  But these are AWESOME!
I did swap the arrowroot for tapioca because that's what I had.
I am making them, right now, but with less chips (because I didn't have a lot left.  Haha)

Shared with a friend and she definitely wanted the recipe. :-)

Thank you so much!! When you are really paying attention to what goes into your body, it's hard to find really good desserts!

About to make these a 4th time, this time for a church picnic. The 1st time I made them I used homemade vegan butter (Miyoko's recipe) and still got the crackly tops! The last 2 times I've used coconut oil, and also added chopped hazelnuts on top - rave reviews and the barest of crumbs left every time! I'm allergic to dairy, and often share meals w/ a friend who is allergic to gluten, so we love these! I double the recipe to make a full 9x13 pan, and have found that they set up well if you make them the night before, if you like your brownies on the less fudgey side :) This is also one of very few recipes that I don't find I need/want to alter in any way. Thanks so much for this, this is truly a GF/DF recipe for everyone!

Delicious recipe ! It took me a while to find a good, healthy brownie recipe but I think this one is the winner! I used cornstarch and granulated sugar - the flavor turned out amazing but the brownies didn’t rise at all and stayed very flat and fudgey, instead of the chewy ones in the pictures.
Any idea why that might be happening ? Thank you for the recipe !

Literally THE BEST brownies, ever! I've probably made this around 50 times now, and it never gets old. You can also put them in mini muffin tins and they turn out great. Thank you for the awesome recipe!!

This are as amazing as they look and just as delicious!   I made one error the first time I made them and never looked back - I (totally by accident) added a large bag of chocolate chips.    These brownies are sooooo yummy and super easy- my coworkers ask for them often.   I think they are better two days later but they don't stick around long enough to compare.   : )

I made these tonight, and loved them! Followed the recipe to a T minus a smidge less coconut sugar; they didn't crinkle on top, but did come out fudgey and perfect! I'm so happy with this recipe and will definitely be making them again. Thank you!!

(correction - I used tapioca flour rather than arrowroot)

Made these tonight using the exact ingredients and they are unbelievable! I have never had a gluten free baked good that tasted so good! Thank you for sharing!

So happy with how these turned out. First time I made them they were awful, I cooked them for an hour and they stayed gelatinous and eventually they went as hard as a rock but these ones were soft and fudgy (maybe a bit too fudgy as I didn't leave them long enough before cutting; I'm sure they'll be perfect by tomorrow. I didn't get the two tone crackly top as it's all the same colour but I can taste the texture difference (probably cos I subbed the eggs). Were also a little bitter (not sure if this is cos I possibly burnt the chocolate or cos I put 1/2 tsp salt instead of 1/4 tsp since salt complements chocolate very well) but still v good 
Both times I made them I subbed the eggs (I recently discovered I'm allergic to dairy, eggs and gluten, so it's hard to try and adapt. What I wouldn't kill for some strong cheddar; vegan cheese just tastes weird.  I'm lucky I can eat goats and sheeps milk though) and the first time that flopped I used 2 chia eggs and like I said above it flopped spectacularly so I wouldn't recommend it (not sure why since I've used the ratio of 1tbsp chia to 3tsbp water for 1 egg successfully last year) and now I replaced the eggs with 1/2 cup applesauce (making my own by peeling and chopping 4 apples and adding enough water to cover them, letting boil and then simmering and covering for about half an hour til soft and putting them in my food processor and blitzing to a paste) and 1tsg (gluten free) baking powder and they worked perfectly 💖

Made these twice with the same turnout..  super oily, crumbly, and more like a crispy goop than a brownie. Followed the recipe exactly both times. I wouldnt waste fudgy chocolate so I've been sprinkling them on my morning granola bowl!

This is my go to brownie recipe. 
I have made it exactly as it is here with the exception of using flour instead of arrowroot powder. 
Sometimes i substitute the coconut oil with sunflower oil if I don't have the former and they still turn out INCREDIBLE. 
Anyone who's tried them has loved them including myself. They are absolutely magnificent!!! Thank you very much for sharing this recipe.

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

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'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!

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!

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.

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 did have the great top but I had to make them into brownie balls bc they didn't set properly. Still tasted very rich!

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! :)

Perfect! Made as directed and sprinkled some Maldon flake salt on top.

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!

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!

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 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!!

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.

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!

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...

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