Double Chocolate Brownies | THM: S

Save for later!

Fudgy Brownies without dairy, sugar, or gluten?! Yep! It’s a thing – a thing so good, I’d make these Double Chocolate Brownies even if I didn’t want to eat healthy (but why not do your body good, when it’s this easy and delicious?!)

These Double Chocolate Brownies are a Trim Healthy Mama S treat because they’re full of healthy fats and low in carbs. They taste wonderful straight out of the oven, but refrigerated and enjoyed the next day, they are almost like eating fudge!

Coconut is the star in these Double Chocolate Brownies, even though you can’t really taste it. If you’re not concerned about these brownies being dairy-free, you can replace the coconut oil with butter or ghee in the same amount, but the 1/4 cup of canned coconut milk is essential to the amazing, fudge-like texture!

If your canned coconut milk has separated a bit, pour it into a bowl, whisk it together again, and then measure it for this recipe. You’ll have leftover canned coconut milk, but it’s perfect to use in  a chicken curry, or this dairy-free Peanut Butter Cup Pudding!

I used 100% unsweetened baker’s chocolate for this recipe. You can find it in any grocery store, or use a quality chocolate that’s 85% cocoa or higher for a brownie that’s a bit sweeter.

If you prefer, you can use Gentle Sweet in half the amount, or Super Sweet in a quarter of the amount of xylitol called for here. 2 tsp of stevia would also work, but it’s not my favorite sweetener to use in baking because I can detect an aftertaste, and it lacks the granular bulk that’s often needed in baked goods (you can read more of my top THM Baking Tips & Tricks here).

Yield: 18 brownies

Double Chocolate Brownies | THM: S

Double Chocolate Brownies | THM: S

Fudgy Brownies without dairy, sugar, or gluten?! Yep! It's a thing! I'd make these Double Chocolate Brownies even if I didn't want to eat healthy! A THM S.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 4 oz. unsweetened baking chocolate, chopped
  • 1/2 cup butter or coconut oil
  • 1/4 cup canned coconut milk
  • 1 cup xylitol (OR 1/2 cup Gentle Sweet)
  • 1/4 cup almond flour
  • 3 tbsp cocoa powder
  • 1 tsp baking powder
  • pinch of mineral salt
  • 4 eggs, lightly beaten


  1. Preheat oven to 325 F. Lightly greases an 8x8" baking pan with butter.
  2. In a medium saucepan, melt unsweetened chocolate, butter or coconut oil, canned coconut milk, and xylitol together. Whisk until smooth.
  3. In another bowl, stir almond flour, cocoa powder, baking powder, and a pinch of mineral salt together. Whisk in lightly beaten eggs and melted chocolate mixture until smooth. Pour into prepared pan. Bake at 325 F. for 30 minutes, or until a toothpick comes out clean. Cool completely and cut into 18 bars. Store in an airtight container in the fridge.

Looking for more dairy-free chocolate-y desserts?! These two are also big hits around here!

Dairy-free Chocolate Cupcakes  (S)

Dairy-free Peanut Butter Cup Pudding (S) 

Save for later!

14 thoughts on “Double Chocolate Brownies | THM: S”

  1. We just made these yesterday and they turned out DEEEELISH!!!! Thank you soo much!!
    After they were done baking we melted some Lily’s chcolate and put it on top of the brownies and then also added some frozen raspberry bits on top and then put the brownies into the fridge and they were amazing!!
    I definitely recommend EVERYONE to make these ☺️

  2. Can you taste the canned coconut milk in this? I don’t like the flavor of coconut. Can it be subbed with something else?

  3. Made a double batch today and love the taste, but they came out more ‘cakey’ than chewy…I followed the recipe exactly, except for using 1/2 c Pyure instead of the xylitol or gentle sweet. Could that have affected it? Was really hoping for the chewy fudgy you described – my hubby loves the boxed version (blech!) and brownies are his favorite treat. Trying to make healthier choices for him, too! Thanks… 🙂


Leave a Comment

Skip to Recipe