These Vegan Gluten-Free Brownies have a 10 minute prep time and are better than a box mix! They are naturally sweetened, dairy-free, super-rich, fudgy, and so satisfying.
Where are my brownie fans at??? At my house, we are major chocolate lovers, and few things get as many compliments as a good fudgy brownie. When I made these vegan and gluten-free cookie dough brownies recently, they disappeared quickly.
The best compliment? I brought this batch of vegan gluten-free brownies over to my aunt’s house when we were celebrating my grandma’s birthday and they got DEVOURED. Being that the only people there who are gluten-free or vegan are my dad and I, this is a high compliment! My teenage cousins told me they were wonderfully soft, fudgy, and absolutely delicious – just the way a good brownie should be.
What’s in these brownies?!
- Unsweetened Chocolate: this helps keep these brownies SUPER rich and chocolatey. Using semisweet or bittersweet chocolate will give you a sweeter brownie.
- Coconut Oil: I prefer using refined coconut oil so there is no coconut flavor
- Maple Syrup: keeps these brownies SO soft!
- Coconut Sugar: for a little extra sweetness.
- Nut or Seed Butter: use whichever your favorite is! This adds richness and fudginess. I used raw cashew butter for the ones in the photos. Peanut butter would be delicious for peanut butter brownies!
- Flax Egg: to help the brownies bind and hold together.
- Vanilla Extract
- Almond Flour: you don’t need a ton! Most other gluten-free flours should work here but avoid super-absorbent coconut flour.
- Cacao Powder: cacao or cocoa powder will work here.
- Baking Soda + Salt
- Chocolate Chips
How to make vegan brownies:
Thankfully, these brownies are super quick and simple to make, and just require a few steps until you’re impatiently waiting for them to come out of the oven.
First up, mix up your flax egg so it’s ready for you when you need it. Then preheat the oven and line your pan with a sheet of parchment paper.
Spread evenly in the prepared pan and bake for 18 to 22 minutes. If your oven tends to run hot, err on the side of under-baking rather than over-baking for the fudgiest brownies. A toothpick should come out with a few bits of brownie attached, but it shouldn’t be wet.
Let cool completely if you’re patient for the easiest cuts. If you don’t care about clean cuts, dig right in and serve however you’d like. These are FABULOUS with a scoop of vegan ice cream or coconut cream. Enjoy!!
Tips for the BEST vegan brownies!
- Don’t over-bake!!! this is the number one delicious brownie killer. As soon as the brownies start to dry out, they lose their fudginess. If your oven tends to cook quickly or run hot, be sure to check on these a bit early so they don’t dry out.
- Use high-quality chocolate and cacao powder. These ingredients help us have the richest, most chocolatey brownies.
- Use parchment paper to help remove your brownies from the pan! No more messy cuts.
- Double the recipe and bake in a 9×13″ pan if you’re baking for a bigger group.
How to store and freeze brownies
To Store: I keep these vegan brownies in an airtight container at room temperature for the first two days. They’ll keep in the fridge as well for ultra-fudgy brownies for about 1 week.
To Freeze: these brownies will keep well in the freezer for up to 6 months. To ensure they stay the freshest, I recommend keeping them separated by layers of parchment so they don’t stick together, and keep them in an airtight container or a freezer-safe zip bag.
Want more gluten-free brownie recipes?!Print
These Vegan Gluten-Free Fudge Brownies have a 10 minute prep time and are better than a box mix! They are naturally sweetened, dairy-free, super-rich, fudgy, and satisfying.
- 2 oz. unsweetened chocolate, chopped
- 3 tablespoons (38g) coconut oil
- ⅓ cup maple syrup
- 2 tablespoons coconut sugar
- ½ cup (128g) creamy natural nut or seed butter of choice, I used cashew butter
- 1.5 flax eggs, 1.5 tablespoons flax meal + 4 tablespoons water, whisk and let set for 10 minutes
- 1 teaspoon vanilla extract
- ⅓ cup (32g) blanched almond flour
- ⅓ cup (30g) cacao powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup chocolate chips
- Preheat oven to 350°F. Line an 8×8” baking pan with parchment and lightly grease.
- Put the unsweetened chocolate and coconut oil in a large glass bowl and microwave for 30 seconds. Stir, and repeat until the chocolate and coconut oil are completely melted and smooth. Add the maple syrup, coconut sugar, and nut butter. Whisk until completely combined.
- Add flax egg and vanilla extract to the chocolate mixture and whisk until combined.
- Add the almond flour, salt, baking soda, and cocoa powder to the chocolate mixture and once it’s stirred in, fold in the chocolate chips.
- Bake in the preheated oven for 18 to 22 minutes, or until a few crumbs are attached when a toothpick is inserted into the center, but it’s not too wet.
- Let cool completely before cutting and serving. I like to place them in the fridge overnight before cutting for a cleaner cut.
- Store in an airtight container at room temperature for a few days, or in the fridge for up to a week.
- Category: Dessert
- Method: Brownies
- Cuisine: American
Keywords: gluten free brownies, vegan brownies, chocolate chips, unsweetened chocolate, refined sugar free, dairy-free, paleo