Decadent, fudgy, and absolutely irresistible, these allergy-friendly Vegan Gluten Free Brownies are made with just a few simple real food ingredients! If you love these, you will also love this Skillet Brownie, Classic Fudgy Brownies, Turtle Brownies and Caramel Pretzel Brownies.
By Leidi Rodriguez
I’m a bit of a skeptic when it comes to anything labeled gluten free or vegan. It’s not that I don’t trust that there are plenty of delicious options, it’s that I don’t want to have to sort through the sea to find them. So, most of the time, I make my own kinda-sorta-healthy goodies at home!
I’ve tested this brownie recipe more times than I’d like to admit. I’m just not willing to settle for less than perfection! No dry, tasteless, or grainy brownies here people.
I’m very proud to say that these are single handedly the best brownies I ever made. Rich and chocolatey with the perfect amount of chew, my Fudge Brownies will give that box mix a run for its money! I even added some walnuts and flaky sea salt for the crunch this brownie was begging for.
- GLUTEN-FREE CUP FOR CUP FLOUR- It’s important that you try out different kinds of gluten-free flours to find one you like best. Whichever you grab, make sure it has Xanthan Gum in its ingredient list. It helps to replace the elasticity and texture of gluten, preventing crumbly brownies. If your gluten free flour doesn’t have it, you can add ¼ teaspoon of Xanthan gum for every 1 cup of gluten free flour. I used King Arthur Measure For Measure Flour for this recipe.
- COCOA POWDER- this recipe will work with any cocoa powder you have on hand! I’d recommend sifting the powder to avoid large clumps.
- KOSHER SALT- Salt enhances flavor, so don’t dare skip it!
- WATER + GRANULATED SUGAR- One of my biggest brownie pet peeves is a grainy texture. By dissolving the water into sugar we get the same sweetness while removing those pesky little bits.
- FLAX EGGS- Flax eggs are a great replacement for eggs! They add nutritious fiber and help to bind together the batter.
- VEGETABLE OR CANOLA OIL- Using vegetable oil in brownies gives the fudgiest results. Vegetable oil remains liquid at room temperature, while butter turns solid. Using oil will yield a tender brownie that falls apart in your mouth as you bite into it.
- VANILLA EXTRACT- High-quality vanilla is a must for me; it enhances flavor and adds warmth.
- DAIRY FREE CHOCOLATE CHUNKS- To keep these brownies vegan, you’ll need to make sure to buy dairy-free chocolate. There are plenty of options available!
- OPTIONAL: WALNUTS- Walnuts are brownies’ best friend! Slightly bitter and earthy, nuts compliment the floral earthiness in chocolate.
- OPTIONAL: MALDON FLAKY SEA SALT- This is hands down my favorite ingredient in the kitchen. I sprinkle crunchy sea salt on just about every baked good! The added texture and flavor is phenomenal.
HOW TO MAKE VEGAN BROWNIES FROM SCRATCH
Picture this: it’s 10pm and I’m in my coziest pajamas bingeing The Bachelorette while sipping on a generous pour of Pinot Noir. It’s about this time of night that my belly gurgles and my brain can’t seem to shut out intrusive thoughts of chocolate chip cookies and about 74 pretzels.
When the cravings strike, I need a super simple recipe to take me from hungry to chocolate drunk real quick. I don’t have time to mess with complicated ingredients and long baking times. And that folks is where this recipe comes in!
These fudge brownies couldn’t be easier to make! All you’ve gotta do is make the flax eggs, dissolve the sugar in water, mix together, and bake! Sure there’s some measuring and mixing involved but I swear you could make this recipe with a hand tied behind your back.
I like my brownies simple. Chocolate chunks, walnuts, and flaky sea salt are more than enough for me. But, if you’re looking to jazz things up or add your own personal touch, here are a few of my favorite mixins:
- More chocolate chips or chunks (they can be white, milk, or dark chocolate!)
- Pecans, peanuts, or almonds
- Nut butter
- Crushed oreos
- Shredded coconut
- Crushed pretzels
WHAT’S THE BEST WAY TO CUT AND STORE HOMEMADE BROWNIES?
I am extremely guilty of slicing into freshly baked brownies. Like, I pretty much do it every single time. Can you blame me? A girl just wants a hot, fudgy dessert.
But, unless you’re looking to make a pile of messy chocolate goop (yes, I’m into that), don’t follow my lead. Instead, allow the brownies to completely cool and slice them with a large kitchen knife in one fell swoop.
DO NOT drag the knife through the brownies or you’ll have some major crumble issues.
Store the cut brownie squares in an airtight container at room temperature for up to 4 days. If preferred, wrap each square tightly with plastic wrap and store in the refrigerator. These brownies can also be frozen for up to 3 months; defrost at room temperature for a few hours or in the fridge overnight.
Vegan Gluten Free Brownies
- 1 1/2 cup Gluten free cup for cup baking flour
- 3/4 cup cocoa powder sifted
- 3/4 tsp salt
- 1 1/2 cup granulated sugar
- 1/2 cup water
- 2 flax eggs
- 1/2 cup vegetable oil or canola coil
- 1 tbsp vanilla extract
- 3/4 cup dairy free chocolate chips or chucks divided
- Preheat the oven to 350 degrees. Grease and line an 8x8 baking dish with parchment paper.
- In a small bowl, combine 2 tablespoons of flaxseed with 5 tablespoons of warm water. Mix and let stand for at least 5 minutes to thicken.
- Meanwhile, in a large bowl, whisk together the dry ingredients: flour, cocoa powder, and salt. Set aside.
- Heat a medium saucepan on the stovetop to medium-low heat, pour in the water and sugar. Cook for 5-10 minutes, whisking occasionally. Once the sugar has completely dissolved, remove from heat and immediately pour into the wet ingredients.
- Add the oil, flax eggs, and vanilla to the rest of the ingredients. Stir just until combined. Fold in ½ cup of the chocolate chunks/chips.
- Pour the batter into the pan and use a spatula to smooth over the top. Try to create an even thickness throughout.
- Sprinkle the remaining ¼ cup of chocolate over the top of the brownies, then transfer to the oven. Bake for 35-45 minutes or until a toothpick in the center comes back mostly clean.
- Remove from the oven, let cool completely, and carefully lift out the brownies. Slice into 16 squares and enjoy!