These vegan gluten-free brownies are everything you could want from a brownie. Decadent and rich, with a gooey fudgy center and intense chocolate flavor. You would never guess that they're both vegan and gluten-free. 

I've been testing these ones relentlessly lately to bring them to the next level, and the results are the most amazing vegan brownie recipe, they are truly one of the best brownie recipes I've tried!

stack of fudgy gooey vegan brownies on brown paper.Pin

What to expect from this recipe

  • Fudgy, gooey, and delicious
  • Gluten-free and made using ground almonds (or almond flour)
  • Eggless and dairy-free
  • Easy to make, with a simple recipe that anyone can make
  • Guaranteed crowd-pleaser

Ingredients needed

Tray of ingredients to make vegan gluten free brownies.Pin

Notes about the ingredients

  • Dark chocolate: Make sure you use a good quality vegan dark chocolate, this is the main ingredient for your gluten-free brownies. And the flavor will shine through in these brownies. I recommend chocolate with at least 70% cocoa content.
  • Vegan butter: These gluten-free brownies call for vegan block butter, not the spreadable kind. I usually grab flora plant butter as it's readily available in most supermarkets.
  • Brown sugar: I use a 50:50 ratio of soft brown sugar and light muscovado sugar. The light muscovado sugar adds a deep caramel flavor and both sugars add moisture to the brownies. You can use one or the other depending on what you have to hand. You can also use coconut sugar, but I have found that doesn't make them quite as moist.
  • Unsweetened Dutch-processed cocoa powder: Not to be confused with raw cacao powder. Dutch-processed cocoa powder is alkalized, making it less acidic which helps get that intense chocolate flavor and dark color we’re going for in these fudgy brownies.
  • Ground almonds: I've tried these brownies with a few different flours but I found ground almonds to yield the best results. You can also use almond flour, I usually find ground almonds to be much cheaper to buy though!
  • Almond milk: You can any plant-based milk of choice for these vegan brownies, just make sure it's unsweetened. I love to use unsweetened vanilla almond milk.
  • Milled flaxseeds: Ground flax seeds are mixed together with water to make flax eggs which act as an egg replacer for these brownies.
  • Baking powder: Since this is an eggless brownie recipe, the baking powder acts as a leavening agent. The recipe doesn't call for much leavening, as these brownies are supposed to be fudgy and not cakey.
  • Vanilla extract: This adds another layer of flavor to the brownies as well as enhances their sweetness. 
  • Sea salt: A pinch of salt helps to balance the sweetness, it also enhances the chocolate flavor. 
  • Vegan chocolate chips: These are completely optional, but recommended for an extra layer of chocolatey goodness. Feel free to go for unsweetened chocolate drops as these vegan brownies are already sweet enough as they are.

How to make gluten-free vegan brownies

(Full ingredient quantities and instructions can be found in the recipe card at the end of this post)

First, melt together the fats (the chocolate and vegan butter). It's best to do this using the double-boiler method, otherwise known as a "bain-marie". I always use this method for melting chocolate as it prevents the chocolate from burning. 

Once the chocolate and butter have melted, whisk in the sugars and remaining wet ingredients (light muscovado sugar, light brown sugar, flax eggs, vanilla extract, and almond milk).

Next, add all of the dry ingredients to a separate large bowl (ground almonds, cocoa powder, baking powder, and salt). Whisk them until evenly mixed before adding in the wet ingredients.

Now use a spatula to gently fold the ingredients together to form the brownie batter. Be careful not to overmix the batter.

Add the thick batter to a square pan lined with parchment paper, and top it with vegan chocolate drops if you're using them.

Bake the brownies for 30-35 minutes, until the edges appear baked and the top of the brownies starts to become crackly. You can also check they are done by inserting a skewer which should come out almost clean.

vegan brownies with chocolate chips.Pin

Expert tips

  • Cool brownies before cutting them: Allow the brownies to come to room temperature before attempting to cut them to avoid crumbling. Chilling them for between an hour or up to a day works wonders as well as the vegan butter and chocolate will firm up when refrigerated, allowing you to cut perfect brownies.
  • Use a hot sharp knife: To get nice clean cuts, make sure you use an ultra-sharp knife. Heat the knife by dunking the blade into boiled water and wipe clean with a cloth between each cut.
  • Don't open the oven door during baking: Try not to be tempted to open the oven door for at least the first 25 minutes of baking. Opening the oven door will cause heat to escape and your brownies will likely sink in the middle.

How to serve fudgy brownies

These fudgy vegan gluten-free brownies taste AMAZING just as they are. But if you're serving them up as a dessert or fancy taking them to the next level I recommend adding a scoop of dairy-free ice cream and some vegan caramel sauce.

They're especially delicious paired with homemade rum raisin ice cream and salted caramel sauce. Or if you're a fan of pistachios why not try a scoop of creamy dairy-free pistachio ice cream.

Frequently asked questions

Why do my vegan brownies fall apart?

Usually, that's because an egg replacer wasn't used or the brownies were still warm when you tried to cut them.

What happens if you over mix brownies?

Overmixing brownies will incorporate more air into the batter making them cakey rather than fudgy.

Can I use a vegan egg replacer instead of flax eggs?

Yes, although I have not personally tried this some readers have subbed them out with great success!

Can I use oil in place of vegan butter?

No, this recipe calls for vegan butter as it behaves differently. Other oils won't set properly and could give you super oily brownies.

How to store vegan brownies?

These brownies will store well for up to a week at room temperature in an airtight container. You can keep them in the fridge for a more set solid consistency.

stack of fudgy gooey vegan brownies on brown paper with ice cream and caramel sauce on top.Pin

More vegan brownies + bars

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📖 Recipe

Fudgy Vegan Gluten-Free Brownies

4.82 from 33 votes
Christina Leopold
The ultimate gooey fudgy vegan gluten-free brownies that are decadent and rich all while being completely eggless and dairy-free. Made without flour, and instead use ground almonds making them grain-free.
Servings 16
Prep Time 10 minutes
Total Time 40 minutes

Ingredients

  • 2 (2) flax eggs (milled flaxseed with water) see notes
  • 120 g (4.2 oz) vegan dark chocolate
  • 100 g (3.5 oz) vegan block butter
  • 75 g ( cup) soft brown sugar sub with extra light muscovado sugar
  • 75 g ( cup) light muscovado sugar sub with extra soft brown sugar
  • 2 teaspoons (2 tsp) vanilla extract
  • 70 ml (2.5 oz) unsweetened almond milk or other plant-based milk
  • 120 g (1 cup) ground almonds or almond flour
  • 60 g ( cup) unsweetened cocoa powder Dutch processed
  • 1 teaspoon (1 tsp) baking powder
  • ½ teaspoon (½ tsp) sea salt
  • 70 g (2.5 oz) vegan chocolate chips optional

Instructions 

  • Preheat your oven to 180°C (356°F). Line an 8x8" square pan with parchment paper and set it aside.
  • Finely chop the chocolate and add it to a heat-resistant bowl along with the vegan butter. Place the bowl on top of a saucepan that is about ¼ ways filled with simmering water (bain-marie). Stir the chocolate and butter with a rubber spatula every so often to melt it evenly.
  • Once melted, add the flax eggs, light brown sugar, light muscovado sugar, vanilla extract, and almond milk to the bowl with the melted chocolate and butter. Mix well to combine.
  • In a separate large bowl, whisk together the ground almonds, cocoa powder, baking powder, and sea salt. Add the wet ingredients to the bowl with the dry ingredients and use a spatula to fold everything together until you have a smooth batter. Be careful not to over-mix.
  • Gently spread the brownie batter into the base of the tin. Sprinkle the chocolate chips on top (if using).
  • Bake for 30-35 minutes. To check they're ready, insert a toothpick or skewer, it should come out with a few crumbs on it but not have a tonne of batter.
  • Allow the brownies to cool completely for 30 minutes to an hour before cutting them into servings.

Notes

  • Flax eggs: To make 2 flax eggs simply mix 2 tablespoons milled flaxseed with 5 tablespoons water, stir and allow to sit for 5 minutes. This will act as a binding agent for the ingredients.

Nutrition

Calories: 207kcal | Carbohydrates: 20g | Protein: 3g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 151mg | Potassium: 135mg | Fiber: 4g | Sugar: 13g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg
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4.82 from 33 votes (30 ratings without comment)

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15 Comments

  1. Hola!!
    Tienes el peso en gramos total de la mezcla en crudo de los brownies?
    Y también quería decirte que si porfa puedes enseñar cómo hacer un arequipe vegano pero más espeso, no tan liquidó 🙏🏻🙏🏻porfa. He intentado y siempre me queda muy líquido.
    Gracias!!

    1. Hi Laura!

      I don't have a gram weight for the total I'm afraid. About aquafaba, I run through exactly how to make it in some other recipes. If you check out my "fudgy vegan brownies" in particular, they're made using aquafaba.

  2. Hola, cómo estás?
    Quería preguntarte si el huevo de linaza tiene que ser el polvo con el agua revueltos, o también puede ser la linaza en grano cocinada con agua y que queda la baba como la de una clara?
    Y si funcionaría igual.
    Gracias! Me encantan tus recetas🤩

    1. Hi Laura,

      Thank you so much! It needs to be milled/ground flaxseeds in powder form, and mixed with water. Hope this helps!

  3. 5 stars
    Fudgey deliciousness!!! Literally can not turn down one of these, nobody can!! They look so appealing and the texture is spot on. These are perfect for a party to bring a tray and each one is so satisfying. Great recipe!!

    1. Hi Emma,

      I'm so happy you loved them, fudgy brownies are hard to beat! Thanks so much for your amazing feedback on the recipe.

  4. Hi! just wanted to check that the proportion of flaxseed to water for the flax eggs is correct. is it 2 tablespoons of ground flaxseeds and 5 teaspoons of water? or did you mean 5 tablespoons of water?
    thank you!

  5. 5 stars
    This recipe is definitely a keeper! I used an egg-replacer in place of the flaxseeds and used chopped chocolate instead of the chips. Lovely consistency and great taste!

  6. Well I found out you can’t sub coconut oil for the vegan butter in this recipe… or maybe you could if you measured it correctly… :/

    1. Hi Stephanie,

      Interesting, I haven't tried using coconut oil, but yes its impossible to say if it works unless the measurements are exact. Thanks for the feedback!

  7. 5 stars
    Has anyone tried this with other egg-substitutes? Allergies here include eggs and flax as well as oat- and gluten-issues. Brownies are top of still the list for things we still can’t make. (And we don’t like the taste of link/fruit.) my gf loves your site.

    1. Hello

      You could try ground chia seeds in place of the flax or unsweetened apple sauce (you shouldn't be able to taste the fruit from it) Hope this helps!

    2. The bob’s mill egg replacer lists potato starch, tapioca flour, baking soda and psyllium husk as ingredients in case you would like to play around a bit.