Flourless Brownie Cupcakes

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I was inspired to try making flourless brownies while standing in the middle of the baking aisle at the grocery store. I was curious as to what flourless brownies would taste like and decided right then and there that I was up for the challenge. Turns out, it’s not so challenging, and these flourless brownies were more delicious and rich than brownies I’ve ever made with flour. This was also my first time using coconut sugar (a sugar produced from the sap of cut flower buds of the coconut palm) and arrowroot powder (a starch that comes from the rhizomes of several tropical plants) – very exciting. The top of the brownies are crispy/crinkly (insert word here for ‘top of brownie perfection’) and the insides are soft and decadent. Chocolate lovers, you won’t regret making these.

I wish I could capture the smell from the oven when these brownies were baking – it was unbelievable (and a good sign that my brownies were turning out alright). Try them for yourselves – they’re a healthy alternative to white sugar-loaded brownies and you’ll feel a little less guilty for eating four or five of them fresh out of the oven.

No butter, no flour, no problem. But – if you are craving brownies with flour, these are a winner.

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Ingredients

6 Tbsp. coconut oil
7 oz. semisweet chocolate chips
2 eggs
2/3 cup coconut sugar (or granulated sugar)
2 ¼ tsp. vanilla extract
1/4 cup unsweetened cocoa powder
3 Tbsp. arrowroot powder
A dash of salt

How to Make Flourless Brownie Cupcakes

1. Preheat oven to 350 degrees Fahrenheit and prepare your cupcake tin with liners.
2. Over low heat, combine coconut oil and semisweet chocolate chips until melted. Remove from heat and set aside.
3. Combine the eggs, vanilla, and sugar for 3 minutes with a handheld mixer.
4. Add the melted chocolate and coconut oil and mix.
5. Add cocoa powder, arrowroot powder, and salt to mixture. Use the handheld mixer to combine all ingredients until the batter is smooth.
6. Scoop batter into cupcake liners until they are each half filled. Bake for 20-25 minutes. Remove from oven and let the brownie cupcakes sit in the warm baking pan for a couple more minutes. Remove brownie cupcakes and enjoy warm!

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{Photos by Lauren}

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15 thoughts on “Flourless Brownie Cupcakes

    • Arrowroot powder and cornstarch are very similar in that they are used as thickeners. If you’d rather use cornstarch, I’d recommend finding one that’s non-GMO. Use arrowroot powder if you can, but using cornstarch in place of arrowroot is definitely an option.

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