chipits

These classic chocolate chip muffins have a lovely crispy, sky-high muffin top once baked.

Buttermilk Chocolate Chip Muffins Recipe | Recipes

all-purpose flour (500 mL)

sugar (125 mL)

tsps baking powder (10 mL)

tsp baking soda (2 mL)

tsp salt (2 mL)

HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips (175 mL)

buttermilk,

butter, melted (75 mL)

eggs,

tsp vanilla extract (5 mL)

https://www.hersheyland.com/content/dam/hersheyland_canada/en_ca/recipe-logos/recipe-images/buttermilk-chocolate-chip-muffins-recipe.jpg

buttermilk chocolate chip muffins recipe

Step 1

Preheat oven to 400°F (200°F). Line 12 muffin cups with paper liners. In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Stir in chocolate chips; set aside.

Step 2

Whisk together buttermilk, melted butter, eggs and vanilla in separate bowl. Stir buttermilk mixture into flour mixture just until moistened. Divide batter evenly among prepared muffin cups.

Step 3

Bake for 18 to 20 minutes or until muffins are golden brown and toothpick inserted in center of muffin comes out clean. Transfer pan to rack; let cool for 10 minutes. Serve warm or let cool completely.

Flourless Double Chocolate Brownies

Tbsp (90 ml) coconut oil*

(170 grams) Chipits semisweet chocolate chips

eggs, room temperature

(130 g) coconut sugar**

tsp vanilla extract

(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...

Hello, i Made this brownies and its the recepie i like the most of all i Made. And i get the flaky top! The only thing i change was the arrowroot for the corn starch and it work great. I have a question, because i am looking for perfection...i felt the dough a Little bit dense and  taffy. How can i change this? Máy be if i add a spoon of coconut flour or another gluten free flour the dough it would be more fluffy ? What do you think?

I've been trying a bunch of different brownies recipes lately and none of them turned out the way I expected them to... I just made these and they turned out perfect (flakey top and fudgy centre)! My mom and brother even said they were the best brownies they've ever had! (my dad wasn't too fond of the hint of coconut flavour though...)

I made minor adjustments as I was out of certain ingredients. I used 1/3 cup brown sugar and 1/3 cup powdered sugar (it was all that I had), cornstarch instead of arrowroot, and maple syrup instead of vanilla extract. 

This will officially be my go-to brownie recipe!

Great recipe. Do you know the calorie breakdown? I want to add them to my Nutrifix app (https://nutrifix.co) so I can plan my meals.

If I could give these brownies six stars, I would.  They are delicious. Thank you so much for posting this recipe.

Hi,
I made these brownies for my birthday this week and they are amazing!!! I have digestive issues that keep me from so much of my favorite foods including most brownie recipes so when I found these I did a serious happy dance.....then when I tasted them my dance even got happier!!! Thanks so much for posting this recipe for all of us to share.

Hi, Amanda.   I just wanted to thank you for this delicious,  grain-free brownie recipe.  I've made it twice, and they turned out just like what you described.  My husband and I love them!  Making them again today.

I have a soon to be daughter in law who is gluten intolerant. Now and then I try to make little treats for her so she doesn't feel left out or deprived of something yummy. These brownies were a hit - not only with her but the gluten eaters too, they had no idea these were gluten free lol. And they are super simple to whip up - took all of 5 minutes! Thanks for helping me make her smile again!

I used 70% chocolate chips, butter, half brown sugar and half white sugar, and cornstarch. I baked it in a buttered glass dish. Turned out just like the picture, crackly tops and fudgey chewy deeply chocolate centers. The taste and texture was perfect! My only complaint is that they were very crumbly! They totally fell apart when i tried to slice them for transport. I let them cool completely. If i can solve this problem, this will be my go to brownie recipe forever!

Awesome!! I used swerve and Lindt 90% chocolate bar. I spread lots of sugarless chunky peanut butter on mine cut in very small bites, 25 brownies, so so satisfying. Thank you for this recipe, Im so tired of  almond and coconut flour, the arrowroot is perfect.

I found this recipe a couple of years ago and ever since, I've made it at least once a week (until my mom stopped eating chocolate...)! This is THE BEST brownie recipe out there. Thank you!!!

These are so incredible! Everything you said about them and more. I added a bit more cocoa powder because I like my brownies super dark and chocolatey and they still came out perfectly fudgey and amazing and CHEWY. How are they so chewy??? It seems like magic, I don't understand it. So I have to keep going in for just *one* more so I can figure it out...

One question, I noticed the batter 'sets'/hardens up quite quickly -- any tips for if some reason you're pulled away for a while just after you've mixed it up? Would a quick microwaving work or should you just always be prepared to stick them in the oven immediately, even if your neighbour's house is on fire? ;)

Oh. My. GOSH!  I made these last night and just had to say thanks for the  amazing recipe!  I decided to try my silicone muffin pan instead because it makes clean-up too easy and it worked brilliantly (just baked them for a little less time.)  If I could (or knew how to) post a pic here I would because the crinkly tops are impressively drool-worthy, LOL :)

Wow! I did not expect them to come out so delicious... soft, moist, gooey center with that crackled top. I was skeptical but am now a believer! Will most certainly be making these babies again! Thanks for the inspiration

Wow! These are freaking incredible! Hands down the best brownies I've ever had. My husband was diagnosed with celiac and was pretty upset he couldn't have a lot of things he used to enjoy. He absolutely lost his mind when I made these for him, and I couldn't believe how awesome they turned out. I have also been adding 1/8 tsp of cayenne pepper, to excentuate the chocolate flavor, and I fold in 1/4 cup of chocolate chips before baking, and they are just amazing. Thank you so much for sharing this recipe; I am so glad I found it!

These turned out pretty well! I substituted 1/3 c honey and 1/3 c applesauce for the sugar, and did 4 T coconut oil instead of 6. Also added 1 scoop of unflavored whey protein powder. I hand whisked instead of using a machine. These factors may have contributed to the consistency, which ended up being smooth, though the brownies aren't as fluffy or crackly as the pictures. The taste is great though, and I'll definitely give these another go sometime, maybe adding chocolate chips or walnuts for texture.

I made these for my family tonight and they were a hit!!! They were absolutely delicious.  I am saving this recipe in my recipe book! Thank you!!  Next time I'll be adding some walnuts or pecans.

The most helpful review on here seeing as I am actually reviewing the recipe and not just commenting on how amazing the pic looks...

Turned out wonderful! Looked just like the pic. I used natural Cain sugar, corn starch (cus I ran out of arrow root) and dark chocolate chips. Was amazing! 

I was tempted to try out tapioca flour in place of corn starch but maybe next time.

I had to substitute corn starch for the arrowroot and cane sugar for coconut sugar and I did everything pretty much out of order and they still turned out amazing!! Thank you ((:

These brownies just came out of the oven and they taste just as good as they look! I was laughing as I read through the recipe because here I was making them at 7:30 am on a Wednesday morning :) this recipe is the best brownie recipe I have found since going on my grain free diet 2 months ago for health reasons... I won't be searching for another brownie recipe again! Thank you so much!!

This is my go-to brownie recipe. I LOVE these brownies. I use dairy free chips, organic cane sugar and corn starch as subs. They torn out great every time. Thank you so much for this recipe!!!!

These were very fudgy! My ionly complaint is that they came out pretty thin. I would double it next time. Mine came out perfectly crackly on top, I used coconut oil. Because they were so thin, i cut the brownies in half and layered them, putting ganache in the middle. Then I topped with more ganache and some candied pecans. So rich!

Really, really good! Thanks!  I appreciate the recipe for my gluten free girl. :)

OK...things are gonna get a little weird.  But since I was told I am gluten sensitive and I have to give up gluten, I have been bummed out at the baked products I have found to satisfy my sweet tooth...UNTIL THIS RECIPE!  First let me say I love brownies.  I am not a cake or pie person really, but a good gooey brownie is a whole different story.  I could seriously kiss you right now for the brownie I have in my hand.  I made it as written except for one small tweak:  I added a peanut butter swirl topping (made with 1/3 cup PB and 1 Tbsp powdered sugar and mixed it).  I mean who doesn't love PB and chocolate together!?!?!  

Seriously...want to kiss you for the brownie in my hand!  THANK YOU SO MUCH for sharing this recipe!!!!!

A little too fudgey for my liking, although i did sub 3 tbsp of Earth balance butter for the oil and used 4 oz unsweetened chocolate + 3 tbsp sugar and 2 oz reg chocolate chips for the 6 oz chocolate as outlined above. Maybe my subs influenced it? I also found the brownies to be thin but they're very rich and dense so i wouldn't want more in terms of serving size! 

Don't skip the step where you flatten the top before baking... The batter will not even out in the oven!

These are delicious.  I had to substitute Tapioca flour for the Arrowroot Powder which was a perfect alternative.  I may try unsweetened chocolate as these are sweet, but not complaining.  I will make these again regardless of  using sweetened or unsweetened chocolate.

I made this and it was so delicious! My only issue is I didn't get that nice crust, it was all one color. Do you think I over cooked?

It's rare to find a GF/DF brownie that looks like the pictures and is good! These are great! Mine turned out just like your picture (love that crackly top) and they taste "normal". Thanks for a great recipe!

First off - let me say how happy I am to see a recipe with actual reviews from people that had actually tried the recipe!  I am so sick and tired of seeing reviews that only say things like, looks good, will have to try, sound yummy....people read the reviews to see how successful (or not) a recipe is! Based on all the positive reviews I made these today and they look and smell great!  My son's girlfriend just found out she's gluten intolerant so I'm on the hunt for things to bake for her that don't call for strange things that I wouldn't even know where to buy. They are going to a cabin for a weekend getaway and I wanted to send something with them as a bit of a treat! Thank you for a great recipe that will be used often!

This looked too good to be true, so I just made your recipe and I am shocked at how delicious these are! This was the first time baking flourless and inspired to try more recipes like this and eat healthier!

Thank you  spoons!

Tracy in Los Angeles

I didn't get a nice two tone crusty top like that. What did I do wrong?

Just made these and they were delicious! Was so lucky to have already have all the ingredients in my kitchen! I feel like our oven is pretty speedy so I cooked these for only 20 minutes!

Hi Amanda,

I love your Flourless Double Chocolate Brownies.

I would love to feature it in our website GreenThickies. I will not be posting the actual recipes, but I will only use one image from the post, title, a small quote and link directly back to your post. 

Will that be all right?

Thanks :)

Katherine,
Greenthickies

I made these and they are sooooooo delicious. I sent some with my daughter to the nutrition station she works at and the owner loved them and ask if I could  make some for thier next meeting.

These are possibly the best gf brownies I have ever had!!! Made these today, and had to comment on their deliciousness. They are so moist and chocately and perfect :) Thank you for the recipe!!

These are the BEST brownies I have ever eaten!  My picky teenage kids loved them as well.  This recipe is a win-win for anyone trying to eat healthier and still enjoy something delicious.  Thank you for sharing your recipe I will definitely be making them again.

Hey! Do you have the macros of this?? I would appreciate if you give it to me

Thanks

I just made these tonight and they are the bomb diggity! I know these are FLOURLESS brownies but I had no cornstarch in my pantry and wanted to try this recipe immediately, so I subbed the cornstarch/arrowroot powder for 3 tbsp (1:1 ratio) of all purpose flour and they turned out perfect! Im pretty sure if cornstarch was used as it stated in the directions, the recipe would turn out even better since they are supposed to be FLOURLESS after all! The crinkly tops stays true to what the article calls for and looks exactly like the pictures! BTW 6 oz. of semisweet chocolate chips is about 1 cup of semisweet chocolate chips, and I did not have the necessary kitchen tools to melt the chips and coconut oil on the stovetop so I just poped them in a microwave-safe bowl and microwaved in 15 second increments (Stirring between each), until a liquidy chocolate mixture was produced! AWESOME RECIPE 5 STARS! I'm sure to make this one again soon, especially since Fourth of July is right around the corner :) Thanks!

Now I must say these were delightful. I modified the recipe and removed the sugar and added 1/2 cup maple syrup and a whole ripe avocado and topped lightly with walnuts. Next time I make them I will def blog on them.  They were so moist but not that feeling of under baked  wetness, almost like fudge brownies.  Must keep them in the fridge. A delightful treat. Thanks Amanda for good flourless chocolate treat.

These were phenomenal. The texture and taste are perfect. I live 6,500 ft above sea level and had total success without adjusting the recipe at all. Fantastic job!

I made these last night, using the sub method, but instead I cooked them in cupcake tins and they are SOOO cute. This was pretty simple to follow, and I'm a 13 year old baker, and this is my favorite brownie recipe EVER!

I decided two hours before we were due to leave that I should make a gluten free alternative dessert for Grandma's birthday party. I scrapped at least a dozen recipes that required things not in the cupboards before stumbling across this one. I had everything needed &amp; it was quick enough that I got it baked &amp; packaged up in plenty of time to leave on time. 
There were a few left over, but my mom (who is one in the often-dessertless GF crowd) was excited to sneak a couple later that night. 
Even my flour eaters loved them!

I just pulled these out of my oven and they smell AMAZING!  I have someone in our office that is gluten free so I try to make something she can have.  Personally I have no issues with flour but I love a good alternative every now and again.  I think the office is going to love them!  I took a taste of the batter and am surprised any of it actually made it into the oven :)

I have made these several times and they are amazing.  Brought them to work and they were gone quickly.  No one could believe they are healthy.  These are my new standard brownies! Thank you so very much!

These were just what I love about brownies...crackle top, bit of cake, then chewy inside...yum! I am going to try arrowroot next time as I only had cornstarch. I understand arrowroot is a healthier alternative. I also used Ghiradelli 60% cacao chocolate chips. Thanks so much for this flourless wonder!

Delicious. I have made these 3X now. The first 2 times--no crackle tops and I was using a glass pirex pan lined with foil. This time I used a metal pan lined with foil and subbed the coconut oil with ghee and OMG crackled-tops!

Wow! I did not expect this good of a brownie! They really are so delicious. I have a chocolate addiction so I added a fudge frosting on top by boiling 1/4 c half and half and pouring it on top of 4 oz semi sweet chocolate chips. Next time I may try it with butter because I felt like the coconut oil flavor came through more than I'd have liked--still a great brownie though!

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!

Made these tonight for a family dinner. Wow they were incredible.  A go to dessert from now on. Thanks for such a yummy recipe

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!

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!!

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 &amp; 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) &amp; 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 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!

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!

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

These were delicious!  I used coconut oil and they were super fudgy and looked like the pictures.  You definitely taste the coconut though.

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.

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!!!

Made these and brought these to a party, they were a MASSIVE hit! Split half butter/half coconut oil &amp; they came out so soft and yummy!

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!!

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!

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

These brownies are amazing! Made them yesterday and my family loves them :) Much better than any boxed brownie and so simple!

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.

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 :)

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?

These are great! They just need pecans or something.

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.

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!

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