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).
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.Double Chocolate Brownies | THM: S
Ingredients
Instructions
Hello, is this recipe for an 8 X 8 pan or 13 x 9 pan? Thank you.
Hi Edith! I used an 8×8″ pan for these brownies. 🙂
Thank you!!
If I don’t have any solid baker’s chocolate, could I use powedered, or something like 85% chocolate?
85% chocolate should work! A typical bar is about 3.5 ounces, which is almost what you’d need.
There are also measurements online for how you can combine cocoa and and butter or coconut oil as a bakers chocolate sub!
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 ☺️
Yay!! Thank you for sharing! I love the idea of adding melted chocolate to the top!
Thank you!!! They were gone in 2 days …. and We are making them again today!!☺️
DELISH!!!
Can you taste the canned coconut milk in this? I don’t like the flavor of coconut. Can it be subbed with something else?
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… 🙂
I can’t buy gentle sweet where i live, can i use stevia? And how much if i do?