These gluten-free vegan brownies are truly the BEST! Fudgey, gooey and rich in the middle with the crinkley tops and melted chocolate, they are easy to make and use only a few simple ingredients! Free from dairy, gluten, oil, eggs and nuts.
Gluten-free Vegan Brownies
I’m so excited to finally share this brownie recipe which I’ve been working on over the holidays. May I present, the BEST EVER homemade Gluten-free Vegan Brownies. They take less than 10 minutes to make, use simple ingredients, free from gluten or any animal ingredients. This recipe is proof that vegan and gluten-free can taste as good as non-gluten brownies!!
If you love brownies, check out my Vegan Brownie Cookies, they’re a MUST MAKE!
Homemade gluten-free vegan brownies ingredients:
This recipe is super easy, that you only need a few ingredients which you most probably already have in your kitchen cupboards.
- Room temperature water : You will need some room temperature water to mix with the flaxseeds to make a vegan eggs replacement.
- Ground flaxseed : Flaxseed mixed with water creates the perfect egg replacement for this recipe, as the flax is creates a really moist and chewy brownie. Flax ‘eggs’ are my favourite egg alternative for brownies, doughnuts and muffins.
- Caster sugar : Sugar adds sweetness and also helps to bind the brownie. You can use caster sugar (fine white sugar) or golden caster sugar.
- Dairy-free dark chocolate : I like to use a 60% and above dark chocolate to make the brownie super rich and flavourful. My favourite chocolate is the Dr Oatker cooking chocolate.
- Dairy-free butter / margarine : You can either use a vegan block butter or dairy-free margarine for this recipe. The butter will be melted so it doesn’t really matter which you use.
- Vanilla extract : Adding in a splash of vanilla helps to bring out the rich flavour of the chocolate and give a subtle undertone of vanilla. It’s an optional extra, but I would suggest adding it in!
- Gluten-free plain flour : As we don’t need the brownies to rise unlike cake and cupcakes, use a gluten-free plain flour (gluten-free all purpose flour). My favourite is the Doves Farm GF Plain Flour.
- Baking Powder : Baking powder is a raising agent and helps to lift up the brownies and add a fudgey, cakey texture. You don’t want to leave this ingredient out!
- Cocoa powder : To help bring out the chocolate in the brownie and add more fudgyness, cocoa powder is a must!
Why this brownie recipe is the BEST :
- They’re rich and chocolatey
- Easy to make
- Gooey and chewy, loaded with chocolate
- Gluten-free and Coeliac friendly
- You won’t be able they’re gluten-free!
- Not grainy at all!
- Vegan friendly
- Nut-free
- Doesn’t contain any oil
- Doesn’t contain any ingredients such as chickpeas, tofu or soya
- Tastes like a ‘normal’ brownie with no after taste
- Only takes 10 minutes to make
- Can be stored in the fridge or at room temperature and enjoyed whenever
How to make Gluten-free Vegan Brownies
You will go crazy for this gluten-free vegan brownie recipe. You’ll definitely be having more than one, trust me! Full recipe and method, including ingredients are in the recipe card at the bottom of this post.
- Make the flax eggs
Mix the flax seeds with the water, stir to combine then set aside for 10 minutes. It will thicken and turn jelly-like.
- Melt the chocolate
Using a bain-marie or in the microwave, melt 3/4 of the chocolate and set aside.
- Melt the butter
Add the dairy-free butter / margarine into a saucepan and melt. Pour in the sugar and whisk to combine. Pour the butter and sugar mixture into a mixing bowl
- Combine ingredients
Add the flax ‘egg’ into the butter and sugar, along with the melted chocolate. Whisk to combine. Sift in the cocoa powder, baking powder and gluten-free flour. Fold the batter together until combined.
- Bake
Pour the brownie batter into the lined tin, top with the remaining 1/4 chopped chocolate and bake for 25-28 minutes. Allow to cool at room temperature before cutting and serving.
Tips to make the best gluten-free vegan brownies
Cool fully before cutting
- This brownie is gooey and fudgey and cuts beautifully when cooled fully at room temperature. It’s even better when you store it in the fridge overnight and cut it the next day. This way, it helps to maintain all the moisture and creates an ultra chewy brownie.
Use good quality dark chocolate
- Using chocolate that’s not of a good quality is one of the very first mistakes that you can make when making brownies. I like to use 70% and above dairy-free dark chocolate to ensure my brownies turn out rich and indulgent every single time.
Avoid over baking the brownies
- You want to bake the brownies for the time allocated. If you over bake the brownies, they may loose the chewy and fudgey centre and may become cakey.
Don’t over mix the brownie batter
- Avoid over mixing the batter. This may result in a crumbly brownie, due to the over mixing. You want the ingredients to be ‘just’ combined, so that no flour remains.
Don’t leave out the baking powder
- The raising agent is needed to help lift the brownie and creates hight and a thick texture. if you leave it out, it can result in a thinner brownie.
Make sure they are cold before cutting
- Due to the chocolate inside the brownie, when they first come out of the oven, they will be super moist and gooey due to the melted chocolate. You want to allow them to cool at room temperature before storing in the fridge before cutting them into squares. If you try to cut them while they are warm, it will be a gooey mess.
Looking for more chocolate recipes, check these out:
Gluten-free Vegan Chocolate Chip Cookies
Baked Chocolate Cheesecake (vegan)
Vegan Flourless Chocolate Cake
Gluten-free Vegan Chocolate Cake
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Gluten-free Vegan Brownies
- Total Time: 4 hours
- Yield: 8–12 1x
- Diet: Vegan
Description
These Gluten-free Vegan Brownies are super fudgey, gooey & have gorgeous crinkly tops! Free from oil, dairy and eggs! They can be made in minutes!
Ingredients
Ingredients
- 100ml of room temperature water
- 60g of ground flaxseed
- 260g of caster sugar
- 300g of dairy-free dark chocolate
- 160g of dairy-free butter / margarine
- 2 teaspoons of vanilla extract
- 210g of gluten-free plain flour
- 2 teaspoons of baking powder
- 80g of cocoa powder
Instructions
Method
- Preheat oven to 180°C Fan and line a 8×8 inch square baking tin with grease proof paper.
- In a small bowl, add in the flaxseeds and water, stir to combine then set aside for 10 minutes. It will thicken and turn jelly-like.
- Fill a small saucepan 1/4 full with water and place on the hob over medium heat. Add 3/4 of the dairy-free chocolate into a heat proof bowl. Place the bowl over the pan, creating a bain-marie. Allow the chocolate to melt, stirring with a heat proof spatula. Remove from the heat and allow to cool for a few minutes. You can also melt the chocolate in the microwave.
- Add the dairy-free butter / margarine into a saucepan and melt. Pour in the sugar and whisk with a hand whisk to combine. Pour the butter and sugar mixture into a medium sized mixing bowl.
- Add the flax ‘egg’ into the butter and sugar, along with the melted chocolate and vanilla. Whisk to combine.
- Sift in the cocoa powder, baking powder and gluten-free flour. Fold the batter together until combined.
- Pour the brownie batter into the lined tin, top with the remaining 1/4 chopped chocolate and bake for 25-28 minutes. Once baked, remove from the oven and allow to cool at room temperature for at least 3 hours.
- Once cool, transfer into the fridge to set the chocolate fully. You can enjoy it warm in a bowl with some ice-cream or allow to set up in the fridge for a firmer, fudgey brownie.
Notes
To store: Store the brownies in the fridge in a sealed container. Best enjoyed within a week of making.
When these brownies come out of the oven, they’ll be super gooey in the middle. Allow them to cool completely for about 2-4 hours, before you slice into them to give them a chance to set up. They’ll continue to firm up the longer they’re out of the oven. If you still prefer a firmer brownie, store them in the fridge.
Serving option: Sprinkle some sea salt over the brownies before serving. So delicious!
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Brownies
- Method: Baking
- Cuisine: American
Going to be making these this weekend. really excited:) thank you for the recipe.
Author
Hope you enjoyed! x
is there anyway to reduce the sugar in this recipe?
Author
Hello, not really as the sugar really helps to bind the brownies! They’re not sweet, but ultra chocolaty! Hope you enjoy! xx
I have many food intolerance which are a challenge. Last year I became intolerant to maize so I am unable to use shop bought gluten free flour.
I decided that I would be brave and make these brownies with a flour mix I made myself. I had total faith in Holly’s recipe. My brownies came out of the oven and were perfect and taste divine. Some recipes I have tried lately have been a bit of a disaster so these brownies have restored my baking mojo. Thanks very much Holly.
Author
Hello,
Aw thank you so so much! I am soo happy you enjoyed! xx
If I would use almond flour, would it turn out? How much should I use almond flour and maybe I have to do some kind of mix of flowers if I use almond flower?
Do You know how many eggs should I use if I don’t use flaxseed? I don’t have flaxseed but I can replace this with eggs…
I’ve loved your recipes, they always turn out really well for me. But I have recently become sensitive to gluten, so of course I came here for recipes. And you’ve not disappointed, these brownies are amazing, no weird aftertaste, or squeaky feel. Got thumbs up from the gluten eaters too.