Gluten free + vegan brownies made with just a few simple real food ingredients. Rich and chocolatey with just the right amount of chew.
You guys asked, and I’m listening.
While I’m not vegan, many of you have been asking for more egg free dessert recipes.
I’m seriously particular about the desserts I post on the blog and want to maintain the high standards I have for gluten free baking. Life is too short for mediocre treats.
Today’s vegan brownie recipe is a completely accidental recipe. I was experimenting with creating a super moist vegan chocolate cake recipe, but the end result tasted much more like a fudgy brownie.
They were so good, in fact, that my family claims they are the BEST gluten free dessert I have EVER made. They have been begging me to make them again and again.
So here you go: my version of the BEST gluten free + vegan brownies. Made with just a few simple, whole food ingredients. What more could you ask for?
Here’s the recipe deets:
- almond flour
- arrowroot flour, tapioca flour OR oat flour
- cacao powder
- coconut sugar
- baking soda
- salt
- avocado or coconut oil
- dairy free milk of any kind
- vanilla extract
- chocolate chips
That’s it.
What you end up with is a rich, delicious, and slightly fudgey brownie that not even the pickiest of eaters will know is gluten free AND vegan. Ask my family. They will tell you.
They are super chocolatey and slightly gooey with just the right amount of chew.
Tips for Eating Gluten Free + Vegan Brownies
- allow to cool and eat with your favorite dairy free milk
- cut into tiny squares and store in freezer. Eat frozen brownie bites to satisfy a sweet tooth.
- bonus tip: take a frozen brownie bite out of freezer and smear a spoonful of peanut butter (or almond butter) on top. This is my hubby’s preferred way to eat them. ?
I’m seriously excited about this recipes because vegan baking is not my specialty. I haven’t been happy with any of the recipes I’ve created using egg replacers like flax or chia eggs. But I’ve discovered that you don’t need any of those to make the PERFECT brownie.
Hope you enjoy!
xo,
Katja
P.S. If chocolatey vegan desserts are your thing, you may also LOVE my gluten free + vegan chocolate raspberry muffins. ❤️
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Gluten Free + Vegan Brownies (gluten free)
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: one 8x8 pan 1x
Ingredients
- 1 cup almond flour (I use THIS blanched brand)
- 1/2 cup arrowroot powder, tapioca flour OR oat flour **
- 1/4 cup cacao powder or unsweetened cocoa powder (I use THIS)
- 1 cup coconut sugar (I use THIS brand)
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/4 cup avocado oil OR melted coconut oil
- 1/3 cup + 1 tbsp dairy free milk
- 1 tsp vanilla extract
- 1/4 cup dark chocolate chips (I use THIS dairy and soy free brand)
Instructions
- Preheat oven to 350’F. Line an 8×8 baking pan with parchment paper.
- Whisk together almond flour, arrowroot (or tapioca or oat flour), cacao powder, coconut sugar, baking soda, and salt in a large bowl. Set aside.
- In another bowl, whisk together fat of choice, dairy free milk, and vanilla extract.
- Pour wet ingredients into dry and gently mix together. Fold in chocolate chips. Pour brownie mixture into the prepared baking dish and spread out evenly.
- Bake for 28-32 minutes until edges are done and toothpick comes out clean in the center (less time= gooeier, more time=chewier). Allow to cool before cutting into squares. Enjoy!
Notes
If using oat flour: I have found that some oat flour are VERY dry. I would add an extra tablespoon of milk if the batter seems really thick.
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Is the 1/2 cup of baking soda a typo? Thanks for another yummy recipe!
Ha! Yes, I noticed that after I posted it and fixed it. So sorry. Trying to juggle working from home and home schooling at the same times as we all stay at home during this challenging time. Thanks for pointing it out. The recipe is fixed. Enjoy!:)
We made these last night and they were excellent. We’re feeling a little crazy being all cooped up at home and baking helps. I’ve been waiting for a vegan brownie recipe that isn’t a gooey-dense mess. This will be my brownie go to from now on. Thank you.
★★★★★
Yay! I am so happy to hear that you enjoyed them. 🙂
Hi Katjo! I have enjoyed many of your recipes and very grateful for your blog. I am writing because I am wondering what happened to the original g-f and vegan brownies recipe. This one is good but my daughters and I loved the previous recipe. Regrettably, I did not write it down. I remember it required to melt 1 cup of chocolate chips and included baking powder and apple cider vinegar. It would be wonderful if I can get it. Thank you!
Hi, Maria-
My husband prefers that recipe too. He likes the gooey texture. I had to change it bc my recipe testers were having inconsistent results, and I couldn’t figure out why. I want all of my recipes to be dependable and consistent. Here is the original recipe (as close as I can remember it. The issue with the recipe testers was that it sometimes puffed up too much on the sides which could indicate too hot oven or too much levening.)
1 cup almond flour
1/2 cup arrowroot
1 and 1/4 cup coconut sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup avocado oil
1/2 cup dairy free milk
1 tsp vanilla extract
1 tsp apple cider vinegar
1 cup chocolate chips, melted in a double boiler
Preheat oven to 350’F. Line 8×8 pan with parchment paper.
Mix the dry. Set aside.
Mix the oil, milk, vanilla, and ACV. Stir in melted chocolate chips.
Combine wet and dry. Pour into baking pan.
Bake for 25-30 minutes, until done.
Can this recipe be made using 1 1/2 cups all purpose gluten free flower?
I haven’t tried it with gluten flour so I can’t say if the proportions are correct. Please report back if you try it. 🙂
I’m not sure how to get this right with 2 C dry ingredients and 1/2 C or so wet ingredients? Please help!
I’m not sure what you are asking. The recipe will make a thick brownie batter that you can spread into the 8×8 pan to bake. It’s delicious. 🙂
WHEN DO WE ADD THE COCONUT OIL
The coconut oil would be your fat of choice. The ingredients lists coconut oil or avocado oil. Hope that helps. 🙂
Hi! Thanks for this! I assume I should add the cacao powder in step 2?
Yes, you add it with the dry ingredients. 😉 Sorry for the confusion. 🙂
Hi, wondering if I could use erythritol ? I can’t have sugar. Insulin Resistant. Please let me know, thanks.
I have never tried it. But please report back if you do. 🙂