Craving the most chocolatey, fudgey brownies that are so good, you could (metaphorically) die? Well, look no further, because my Death by Chocolate Brownies are THE only brownie recipe that you need, period. These chocolatey, fudgey squares practically melt in your mouth, and the best part is, they’re topped with a homemade frosting AND rainbow sprinkles. Plus, these bad boys are also gluten-free, grain-free, dairy-free, and paleo-friendly, so they’re the perfect better-for-you treat.
Friends, are you a center brownie type of person, or an edge brownie type of person? For me, I am an edge brownie person all the way. Give me a soft and chewy brownie with a nice crispy edge, and I will be happy all day! Okay, maybe not all day, but you do know what they say… a brownie a day keeps the doctor away. I’m joking, but wouldn’t that be nice?!
No, but in all seriousness, I truly believe that brownies are an underrated dessert. I mean, who doesn’t love a chocolatey square, baked warm, and slathered with frosting and sprinkles? I know I do, and if I’m being honest, I will never turn down a good brownie – let alone, one as good as these!
As I mentioned earlier, these decadent brownies are not only delicious, but they truly are the ultimate better-for-you treat. They’re gluten-free and grain-free thanks to the coconut flour, refined sugar-free thanks to the coconut sugar and maple syrup, vegan-friendly thanks to the oat milk and flax-egg substitute, and they’re paleo-friendly, too! If you love brownies but have had to stray away from the traditional recipes because of allergens or dietary preferences, then this recipe will be right up your alley.
What You Need to Make These Death by Chocolate Brownies
- Eggs: You can use traditional eggs, or substitute for flax eggs, in this recipe. Both works well here!
- Coconut Sugar: I love coconut sugar, because it’s unrefined and adds a more “natural” sweetness.
- Tahini: Would it really be a Kalejunkie recipe without the tahini? I’m kidding. But in all seriousness, I love tahini. I use my favorite Soom Foods tahini here, and it works perfectly in this recipe.
- Vanilla Extract: Vanilla extract is essential in any dessert recipe. Don’t skip this!
- Coconut Flour: Coconut flour is one of my favorite ingredients to use, because it gives a light, bouncy texture to baked goods, sans the grains!
- Cocoa Powder: I use unsweetened Cocoa Powder to give these brownies their chocolatey flavor, sans the refined sugar.
- Oat Milk: I use oat milk to keep this recipe dairy-free, but you can use whatever milk you would like!
- Baking Powder: Baking powder is essential to making sure that these brownies rise!
- Salt: A little pinch of salt never hurt, and helps to balance out the sweetness.
- Chocolate Chips: I love using dairy-free chocolate chips, to keep this recipe dairy-free and vegan-optional!
- Maple Syrup: Maple Syrup is my favorite natural sweetener, and gives the frosting the perfect amount of sweetness!
- Rainbow Sprinkles: These are optional, but in my opinion, no good, frosted brownie is complete without rainbow sprinkles! Pick your favorite sprinkles and go to town with them, in this recipe – you deserve it!
How to Make These Delicious, Grain-Free Brownies
Making these brownies really consists of three different parts: first, making the brownies themselves, second, making the frosting, and third, putting them all together and topping them with sprinkles! While the last part is arguable the simplest and easiest, this recipe is really quite simple to put together – and, not to mention, totally delicious and worth the effort!
To make these brownies, simply mix all of your brownie ingredients together (the eggs, coconut sugar, tahini, vanilla extract, coconut flour, cocoa powder, oat milk, baking powder, salt, and chocolate chips) and pour your mixture into a greased and/or parchment paper lined 8×8 baking dish. Bake for 19-22 minutes, or until you can stick a toothpick in the brownies and the toothpick comes out clean.
Then, while your brownies are baking, make the frosting – it’ll save you time and keep you from scrolling on your phone while your brownies bake! Simply mix all of your frosting ingredients together in a bowl (tahini, cocoa powder, oat milk, and maple syrup) until the mixture is smooth and there are no lumps. You can do this by hand, or in a stand mixer!
Finally, once your brownies are finished and COMPLETELY cool (this is the key!) frost them and top them with a generous serving of sprinkles. You can serve them and eat them right away, or store them in an airtight container in the fridge for up to one week! Yum!
I hope you guys love this recipe! If you make it, be sure to leave a comment below and let me know what you think! And if you post to Instagram, I repost your remakes on my IG stories! xx
** Photography by Gayle McLeod
Ingredients
For the Brownies:
For the Frosting:
For the Toppings
- ½ Cup Rainbow Sprinkles
Instructions
- Start by preheating the oven to 350 F.
- Next, line an 8×8 baking dish with parchment paper and set aside. I always spray the inside first, so that the parchment sticks to the baking dish.
- In a large bowl, mix together all of the ingredients for the brownies
- Then, bake for 19-22 minutes or until a toothpick comes out clean.
- While the brownies are in the oven, make the frosting; mix all the frosting ingredients in a bowl until there are no lumps and it is totally smooth. You can do this by hand, or in a stand mixer.
- Once the brownies have cooled completely, spread on the frosting.
- Add sprinkles on top, if desired, and enjoy!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
I absolutely loved this recipe! It just tasted really nice and I’m finally eating a brownie guilt free. My husband and 3 year old loved it too. I was lazy to make the frosting but definitely will try it and make next time. Gotto try your other recipes soon. Thanks a lottttt
Hi Aabida! I am so, so thrilled to hear that you and your family loved this recipe. Definitely try the frosting next time – it really takes these brownies to the next level! 😉 Thank you so much for your review, and I can’t wait to hear your thoughts on any other recipes that you decide to try!
My family of 5 all loved these brownies!! My kids swear they hate tahini, but when I told them the ingredients their jaws dropped! This is a keeper : )
Woohoo! Rebecca, I am so thrilled to hear that! Thank you so much for making this recipe, and for leaving such a kind review! I hope your kids continue to enjoy them!
When I tried these when they first came out of the oven I was a little disappointed and surprised they were subpar because KJ’s recipes are always perfection. Lo and behold I was just rushing the process and they needed to set. Just a few hours later and they were perfection! Absolutely delicious and held up nicely over several days, too!
I’m glad it ended up working out well for you, Sam! Thank you so much for your review!
These are delicious. I used only 1/4 c coconut sugar and 1/2 c chocolate chips. I didn’t make the frosting and feel like you don’t need it. I’m sure the frosting takes it up a notch, but you definitely don’t need it. Thanks for another fabulous recipe.
Thank you so much for making this recipe, and for your review, Sherry! You’re right, these brownies are great without the frosting, but the frosting makes them so much fun! I definitely recommend trying it next time!
Best brownies ever!! Brownies with frosting are next level.
Woohoo! So happy you love them! Thank you so much for your review, Jessica!
Another fabulous Kalejunkie recipe! I only had 3/4 c of tahini in the house so used that plus a 1/4 of peanut butter for the brownies and then had to also use peanut butter in the frosting and it still turned out delicious! Thank you Nicole for another winner!!
That’s a great substitute, Jackie! Thank you for making this recipe and for leaving a review!