Time for my all time fave brownie recipe!
Not only are these brownies insanely rich. and decadent, they are made with zero flour! The awesome thing about them is you can easily tweak them to your dietary needs – butter or coconut oil, white sugar or coconut sugar. It all works!
Check out the recipe for these babies below
Flourless Double Chocolate Brownies
Makes: 16 brownies
12 oz semi-sweet chocolate chips (I use dairy free)
6 tbsp unsalted butter, ghee or coconut oil
¼ cup unsweetened cocoa powder
⅓ cup cornstarch
½ tsp salt
¾ cup granulated sugar, coconut sugar or sweetener of choice * 1 tsp vanilla extract
3 large eggs, room temperature
1/4 cup semi sweet chocolate chops or toffee bits
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!
Gooey, crunchy, peanut buttery and oh so chocolatey brownies.
I’ve made and tested about gazillion brownie recipes, both with gluten and without. I think these may be one of my favourites. They come in close competition with my standard gooey gluten-free brownies. These are similar except they’re not only gooey, but crunchy, peanut buttery and super chocolate all wrapped up into one little brownie.
I’ve even made these with a marshmallow layer in between the brownie and the chocolate crunch, but I prefer them this way.
You don’t have to use these brownie recipe (although it is perfection) you can use any old brownie box mix.
Here’s the recipe for these awesome brownies! Share your re-creation on Instagram and tag #bitchininthekitch so I can see what you made!
Flourless Crunch Brownies
1 cup white sugar
6 tbsp vegetable oil
2 large eggs
1 tsp vanilla
3/4 cup dark cocoa powder
1/4 tsp salt
1/4 cup chocolate chips (I used bittersweet)
1 cup chocolate chips
3/4 cup peanut butter
2 tbsp butter
2 cups Rice Krispies
- Preheat oven to 350F. Lightly grease a 8×8 inch baking pan. I like to line it with parchment so it’s easier to pull out and cut.
- In a medium sized bowl, beat together sugar and oil until combined. Add in the eggs and vanilla. Beat for another two minutes.
- Add in the cocoa powder and salt to the batter, and blend until smooth. Fold in the chocolate chips.
- Pour into prepared pan and bake for 17 minutes, until brownies are just set but still slightly underbaked.
- For the topping: In a microwave safe bowl, combine chocolate chips, butter and peanut butter. Microwave at 30 second intervals until smooth and melted. Fold in the Rice Krispies.
- Pour topping onto the cooled brownies and spread to cover entire top. Wait until cooled to cut. I put mine in the fridge for about an hour to set up faster.
- These can be kept in the refrigerator, but will be slightly chewier and crisper. Leave on the counter for a gooier brownie.
Note: These recipe can be EASILY doubled if look for a thicker brownie, or if you would like to bake it in a 9×13 inch pan.