Not only are these brownies insanely rich and decadent, they are made with zero flour! Perfect for this time of year… or any time really

Check out the recipe for these babies below

Flourless Double Chocolate Brownies

Makes: about 16 brownies

INGREDIENTS 

12 oz semi-sweet chocolate chips (I use dairy-free)

6 tbsp coconut oil or unsalted butter 

¼ cup unsweetened cocoa powder

⅓ cup coconut flour or potato starch

½ tsp salt

¾ cup cane sugar, coconut sugar or sweetener of choice

1 tsp vanilla extract

3 large eggs, room temperature

1/4 cup semi sweet chocolate chops, toffee bits or any other add-ins of your choosing 

DIRECTIONS

1. Preheat oven to 350F. Lightly spray an 8-inch square baking pan with cooking spray. Line with parchment paper leaving an overhang for easy removal. Set aside.

2. Cut butter into small cubes. In a large bowl, combine chocolate chips and butter. Melt in 30-second increments, on high heat in the microwave, stirring in between.

3. Stir in sugar and vanilla until completely combined.

4. Add eggs one a time, stirring in between until combined.

5. In a small bowl, whisk together cocoa powder, cornstarch, and salt.

6. Add dry mixture to wet mixture and stir vigorously until the mixture is smooth and begins to pull away from the sides of the bowl. Stir in the  chocolate or toffee chips.

7. Pour brownie batter into the prepared pan and smooth the top with a spatula.

8. Bake for 30 minutes – when toothpick is inserted in middle it will come out wet. Edges will be crisped up, don’t bake for more than 30 minutes or brownies won’t be gooey.

9. Let brownies cool completely on a cooling rack.

10. Use the parchment paper overhang to pull the brownies out and cut into squares.

11. Store in an airtight container for up to 3 days. I actually love them in the fridge!

Enjoy!

Xo

Amanda