Easy, 1-bowl fudgy brownies sweetened with coconut sugar and entirely gluten-free thanks to arrowroot starch. These crinkly-topped dark chocolate brownies are an elevated take on the classic double chocolate fudge boxed brownies!
Everyone could use more brownies in their life, right?
Right.
Especially when they’re double chocolate fudge brownies. That happen to be naturally sweetened and gluten-free.
Yes!!
Today we’re making classic brownies with a slightly healthier twist: they’re still thick, dense, fudgy, and sweet, but are made with a few fun swaps like coconut sugar, grass-fed butter, dark chocolate, and arrowroot starch instead of flour to align them more with the quality of ingredients I prefer to keep in my kitchen.
Are these brownies health food? Perhaps not. But they are certainly an upgraded version of boxed brownies, and one that I happily indulge in when such a craving strikes.
If you’re a fan of dense, fudgy brownies, I think you’re going to love them, too.
Here’s what you’ll need to make them:
Dark Chocolate Chips. I love Equal Exchange’s bittersweet chips since they’re extra dark, plus they’re fair trade and organic, which is a priority for me when buying chocolate!
Grass-Fed Butter. Not all butter is created equal. Grass-fed (aka ‘pasture raised’) butter is made from cows that graze entirely on grass, which enhances both the nutrient density and the flavor of the butter. Almost every major grocery store sells Kerrygold, which is an easy, affordable grass-fed butter option. Vital Farms is another great company I love who makes it as well!
Coconut Sugar. Coconut sugar is less sweet tasting, and has a more nuanced, complex flavor than regular cane sugar. I love using it in brownies because it still gives them a shiny, slightly crinkly top, but doesn’t make them too sweet.
Cocoa Powder. For that double chocolate action. Cocoa powder makes these extra rich and fudgy.
Arrowroot Starch. Arrowroot is a new-to-me ingredient that acts as a corn-free substitute for cornstarch. It thickens sauces and pies, and is the perfect ingredient for making flourless brownies that hold their shape but are still extra moist in the middle. I find arrowroot powder/starch in the gluten-free baking section at the grocery store, or on Amazon or Thrive Market online!
Eggs. Much like the butter, I prefer to buy a pasture-raised/organic option here. Since these brownies are flourless, eggs provide much of the structure necessary for keeping them together!
Baking Powder, Vanilla, and Salt. To round everything out and help these brownies rise ever so slightly.
That’s it! 9 ingredients, 1 bowl, and under an hour until you’re digging in to warm, gooey brownies.
If you want to smear a spoonful of peanut butter on top before eating, I’m not going to stop you. That’s what I would do, after all.
If you love extra rich, dense, fudgy, crinkle-topped boxed brownies, you are going to absolutely obsess over this homemade version made with some upgraded, healthier ingredients.
Trust me, it’s the perfect dark, rich, not-too-sweet treat.
If you make this recipe, let me know how it turns out! Leave a comment below, or take a picture of your brownies and share it with me on Instagram so I can see!
Flourless Double Chocolate Fudge Brownies [Gluten-Free]
Time: 45 minutes
Yields: 12-16 brownies
Ingredients:
- 6 Tablespoons grass-fed butter
- 12oz dark chocolate chips
- 3/4 cup coconut sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/3 cup arrowroot starch (also called arrowroot powder)
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
Instructions:
- Preheat oven to 350 degrees Fahrenheit. Line an 8×8 square baking pan with parchment paper (or grease with butter or olive oil spray).
- Place the butter and chocolate chips in a large microwave-safe bowl and heat in 30 second increments until butter is melted. Stir to fully melt the chocolate into the butter.
- Let sit until warm, but not hot (about 5 minutes), then whisk in the coconut sugar, eggs, and vanilla extract. Mix in all remaining ingredients with a sturdy spoon, then scrape the batter into your prepared pan, spreading to form an even layer.
- Bake for 18-20 minutes, or until brownies are set on the top but still soft in the middle- a toothpick inserted into the center should come out with a few wet crumbs stuck to it. Let brownies cool in pan for 10 minutes before using the parchment to lift them out and slicing into 12-16 brownies. Serve immediately or cool completely and store in an airtight container at room temperature for up to 5 days.
NOTES:
No microwave? Simply heat the butter and chocolate chips in a small pot on the stove over low heat, stirring constantly, until fully melted, then pour into a large mixing bowl, being sure so scrape every bit of chocolatey goodness out with a rubber spatula, and proceed with the recipe.
If you can’t find arrowroot, corn starch will work in place of it in this recipe! I always opt for organic corn starch since corn is such a high spray crop.
Adapted from Martha Stewart.
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