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Crackly top homemade vegan gluten-free brownies that are chewy, fudgy, rich, and super chocolaty! Not only is this simple recipe easy to make, NO ONE will know this recipe is eggless, dairy-free, and gf.
This recipe was tested with a few different flours and also contains info on how to make an oil-free version, so keep reading for all of the details.
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Corner square? Or center square? Chewy? Or cakey?
As a brownie lover, you know these are very important questions. (For me, it's center square and chewy, how about you?)
Luckily, you can have all of these things when you make this recipe, EXCEPT the cakey part.
This recipe went through extensive testing to make sure they turned out to be the ultimate, from-scratch brownies, so be sure to read this post from beginning to end to learn from everything I learned during my testing.
This will ensure you end up with the best chocolate brownies you'll ever have the pleasure of devouring!
Ingredients You'll Need
9 ingredients are all you need (plus water!) and you likely have every single one of them in your pantry right now.
Ingredient Notes
As always, I recommend sticking with the recipe exactly as it is written for the very best results, but you'll find some ingredient notes and substitutions so you know what can and absolutely can't be swapped out.
Gluten-Free Flour Blend – The recipe below calls for Bob’s Red Mill Gluten-Free 1 to 1 blend (the one in the blue bag) to make this recipe but I also tested with Bob's Red Mill Gluten-Free All-Purpose Baking Flour in the red bag and the results were great.
I also tested the recipe with oat flour which also produced great results. The oat flour brownies turned out with edges that were slightly crispier than when the other two blends were used. If you make your oat flour, make sure that you sift it first before measuring / weighing. Don't skip this step or your measurement will be off.
Note that if you measure by weight, each flour has a different weight. Find the weight info for the alternate flours in the recipe notes.
I have not tested with any other flours other than what I've mentioned, so I don't know how others will work. With gluten-free baking, it’s always important to use the same flour the recipe calls for to get the expected results.
NOTE: No matter which one you use, be sure that you measure your flour correctly before adding it to the recipe.
Vegan Butter – I have not made this recipe with coconut oil or vegetable oil, so I cannot comment on how the results would be, so I would stick with vegan butter for this recipe (I do plan on testing this, so I will update once I have an answer!).
Note that the butter has to be melted and hot before being added to the recipe, this helps to melt the sugar granules so you get the crinkly, crackly top. The hot butter also helps to "bloom" the cocoa powder, which is a fancy way of saying that it will enhance the chocolate flavour to make it even more deep and rich.
The butter can be replaced with applesauce for an oil-free version. See the recipe notes in the recipe card below for details on how to do this.
Flax Egg – Since this is an egg-free recipe, flax eggs are used as a replacement. Chia eggs will work as a replacement if you cannot have flax eggs. The water in the flax eggs also helps to dissolve the sugar. I've also tested this recipe with Bob's Red Mill Egg Replacer and the results were great, note that you may need to bake this version for a minute or two less than the time specified.
Baking Powder – This gives the brownies a tiny bit of lift, but not so much that it makes them fluffy and cake-like. Don't omit this ingredient or the texture will not turn out correctly. It cannot be substituted with baking soda.
Sugar – I use organic cane sugar but white granulated sugar will work, too. I have not tried this recipe with any sugar alternatives or liquid sweeteners.
Not all sugar is vegan, some are processed using animal bone char, so to be sure that yours is, buy a brand that’s organic (organic sugar is not processed using bone char).
Cocoa Powder - I use high-quality Dutch-process cocoa powder for these brownies because it's darker and will give you a fudgier brownie. Make sure you sift it to get all the lumps out. (Is cocoa powder vegan? Read that linked article for all the details!)
Chocolate Chips – I always use dark / semi-sweet chocolate chips in my baking. Using chocolate chips in this recipe contributes to the gooey texture.
One thing to keep in mind is to make sure the chocolate chips you use are vegan. It can be tricky to know which brands are vegan because they may not always be labelled as vegan or they were not intended to be vegan, they just happen to be “accidentally” vegan. For more vegan chocolate chip recommendations, read this article: Are Chocolate Chips Vegan? (These Brands Are!)
Walnuts are another add-in option for this recipe. You can add ½ cup along with the chocolate chips or you can replace the chocolate chips with walnuts, but note that the chocolate chips contribute to the fudgy texture of the brownies, so you will lose a little of that if you omit the chocolate chips.
How to Make It
(Note: I’ve outlined the step-by-step on how to make this recipe here, but find the full recipe, ingredients, and directions at the end of this post.)
Start by whisking all the dry ingredients together in one bowl.
Next, using an electric mixer, mix the sugar and flax eggs in another bowl for a few minutes until everything is combined. The mixture will become very thick because of the flax eggs, but that's okay, keep mixing!
Once the sugar and flax eggs are mixed, add the hot melted butter, and vanilla to the bowl and continue mixing.
Mix until all the sugar granules have dissolved (about 4-5 minutes). You can test for this by picking up a small amount with a spoon and rubbing it between two fingers to feel if any granules remain. (Dissolving all the sugar has to do with getting that shiny, crackly top!)
Once all the sugar has been dissolved, add the dry ingredients to the wet ingredients and mix until the batter is smooth. Don't over mix or you will add air to the batter and make the brownies turn out cakey. Mix just until everything has combined, don't over mix. The batter will be very thick.
Stir in the chocolate chips.
Scrape the batter into a parchment-lined 8-inch by 8-inch metal pan (this is the pan I own and love). The batter is very thick, so make sure to spread it evenly, smooth out the top, and then it's time to bake!
NOTE: Lining the baking pan with parchment and leaving an overhang will help make removal from the pan extremely easy. If you don't have parchment paper, foil can also be used.
How to Know When They're Done
Follow the time stated in the recipe. You'll know they're done when they look a little dry around the edges, dry and a little cracked on the top. The middle should feel soft but firm.
You can do the toothpick test, but you aren't looking to pull out a clean toothpick, instead, you want to see crumbs on the toothpick. That will mean that the inside is fudgy.
If you see any streaks of batter, you'll need to bake for a few more minutes, and because there are chocolate chips in there, seeing shiny chocolate streaks come out on the toothpick (along with the crumbs and NO batter) is just fine.
How to Get Clean Slices
After you remove the brownies from the oven, let them sit in the pan for a couple of minutes and then using the parchment overhang, carefully remove from the pan and place on a cooling rack.
Allow the brownies to FULLY cool (at least 1.5 - 2 hours) before slicing so they can set up. Slicing too early will cause them to fall apart.
You can also run your knife under hot water, dry it, and then slice to get even cleaner slices. Repeat each time you cut.
Depending on how small or large you want your squares, slice into 9, 12, or 16 squares.
How to Get That Crackly Top
The key to getting that shiny, crinkly, crackly top that you likely got any time you made boxed brownies in the past is to make sure that the sugar has fully dissolved during the mixing phase.
Storing Leftovers / Freezing for Later
To Store Baked Brownies
Store your brownies for up to five days in an airtight container at room temperature. Keep in mind that if the brownies are sliced, they will dry out faster. Don't store them in the refrigerator, this will cause them to dry out, rapidly.
Freezing Baked Brownies
It's best to freeze the brownie unsliced instead of pre-slicing to prevent drying out. After the brownies have been baked and fully cooled, wrap the unsliced brownie in plastic wrap and then store it in a freezer bag or an airtight container for up to two months.
When you’re ready to serve, thaw at room temperature, slice, and enjoy.
If you prefer to freeze them after they've been sliced, wrap the squares individually or very close together so they are touching, in plastic wrap and then store them in a freezer bag or an airtight container for up to two months.
When you’re ready to serve, just place them on a plate, bring them to room temperature, and enjoy.
What's the Texture Like?
The center squares are fudgy, dense, and moist, while the outer squares are the same but with an added crispness to the outer edges.
Tips for Success
- Measure and have all your ingredients ready to go before starting. This will make the process run smoothly, quickly, and easily.
- Measure your flour correctly. Too much flour in this recipe will result in cakey and possibly crumbly brownies. I highly recommend using a scale when baking (this is one I have (Amazon Link) and my weight measurements, but if you don’t have a scale, please read my article about how to measure flour correctly.
- Sift your cocoa powder. Cocoa powder tends to sometimes be lumpy and they don't break up easily, so be sure to sift it before adding it to the bowl.
- Make sure your butter is melted and HOT before adding it to the recipe. This will help the sugar granules to melt (so you get that crackly top!) and enhance the flavour of the cocoa powder.
- Use a light-coloured metal pan (the baking time provided in the recipe below is for a metal pan). - A metal pan will give you brownies with a crispier edge when compared to baking in a glass dish. A glass dish can also be used and will give you softer brownies, but keep in mind that since glass heats up and cools down slower than metal, you will need to add a few more minutes to the baking time. Glass also holds heat longer, so after they come out of the oven, make sure to remove them from the dish after a minute or two so they don't continue baking and end up cakey.
- Don’t over-mix the batter. You can mix the wet ingredients for as long as you need to, but once the dry ingredients have been added to the wet, mix just until it has combined and then stop. Over mixing will add too much air to the batter which will cause your brownies to end up cakey. Follow the mixing times in the recipe.
Are you new to vegan gluten-free baking? If so, be sure to read all of my vegan gluten-free baking tips!
How to Serve Them
They're perfect to enjoy just as they are but if you want to take things up a notch, you can top the squares with ice cream or chocolate drizzle, or you can even frost them with chocolate buttercream, peanut butter frosting, or for the holidays, peppermint buttercream and crushed mint candies.
If You Make This Recipe...
...please leave a comment and rating below! You can also share a picture on Instagram and tag me so I can see it, I'm @delightfuladventures over there.
And If You Like This Recipe...
...you may also like my vegan blondies or these other vegan gluten-free chocolate recipes!
Vegan Gluten-Free Brownies
Suggested Equipment:
Ingredients:
- 2 tablespoons ground flax seeds
- 6 tablespoons water
- ¾ cup (111g) gluten free flour **weight listed is for the Bob's Red Mill gluten-free blend in the blue bag, see important notes about flour below**
- ½ cup (42g) Dutch-process cocoa powder sifted
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup / 1 stick (113g) melted hot vegan butter
- ¾ cup (150g) organic cane sugar or granulated sugar
- 1 ½ teaspoons vanilla extract
- ¾ cup (135g) chocolate chips
Instructions:
- Preheat oven to 350°F (177°C).
- Line a square 8" x 8" baking pan with parchment paper, set aside.
- Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
- In a small bowl, add the gluten-free flour, sifted cocoa powder, baking powder, and salt. Whisk well to combine and set aside.
- Add sugar and flax eggs to a medium bowl, and using an electric mixer, beat for 2 minutes. Add the melted butter and vanilla and continue mixing for another 4-5 minutes, until all sugar granules have dissolved. Stop to scrape down the sides of your bowl, if needed.
- Add the flour mixture to the bowl and mix with a wooden spoon until the wet and dry ingredients have fully combined. The batter will be thick. Don't over mix.
- Add chocolate chips and stir until they have combined with the batter. Don't over mix.
- Using a rubber spatula, scrape the mixture into the prepared baking pan, spread it evenly, and smooth out the top.
- Bake for 22-24 minutes, until the center is slightly set and a toothpick inserted into the center of the brownie comes out with moist crumbs and no wet batter (be careful not to overbake!)
- Remove from the oven and let sit for 2 minutes. Using the parchment overhang, remove from the baking pan and place on a cooling rack.
- Cool completely, at least 1.5 - 2 hours, before slicing.
Video:
Recipe Notes:
- Please read all of the information above, as well as the notes below before making this recipe.
- Baking this recipe in a high-quality, sturdy metal pan is recommended. The recipe timing is for a metal pan, so if you use a glass baking dish, you may have to add a few minutes to the baking time.
- It’s important to know that different gluten-free flour blends use different ingredients and ratios, so results may vary if you substitute. This recipe was tested with Bob’s Red Mill Gluten Free 1 to 1 Baking Flour (Amazon link) in the blue package, Bob's Red Mill Gluten-Free All-Purpose Baking Flour (Amazon Link) in the red package, AND Oat Flour (Amazon Link) and each of them produced excellent results. Please know that your results may not be the same as mine if you substitute with another gluten-free flour blend that was not tested with this recipe. The weight listed in the recipe above is for the Bob's Red Mill blend in the blue bag.
- Weights for Alternate Flours: Bob's Red Mill Gluten-Free All-Purpose Baking Flour in the red package (105g) and Oat Flour (63g) (OR use the same cup measurement (¾ cup). If you make your oat flour, make sure that you sift it first before measuring / weighing. Don't skip this step or your measurement will be off and your brownies will be crumbly.
- This recipe will NOT work with coconut flour or any other single gluten-free flour not mentioned, it must be one of the recommended flours to get the best results.
- For an oil-free version, replace the vegan butter with ½ cup (123g) plain, unsweetened applesauce. Note that you will not get the same texture or the crackly top if they are made oil-free.
- No matter which flour you use, make sure to measure your flour correctly.
- In my testing, I found that flax eggs provide the best result, but if you don't or can't have flax seeds, chia eggs will work as a replacement. Bob's Red Mill Egg Replacer also works well.
- Store your brownies for up to five days in an airtight container at room temperature. Keep in mind that if the brownies are sliced, they will dry out faster
- Freezing for Later: It's best to freeze the brownie unsliced instead of pre-slicing to prevent drying out. After the brownies have baked and fully cooled, wrap the unsliced brownie in plastic wrap and then store it in a freezer bag or an airtight container for up to two months. When you’re ready to serve, thaw at room temperature, slice, and enjoy.
- If you do prefer to freeze them after they've been sliced, wrap the squares individually, or very close together so they are touching, in plastic wrap and then store them in a freezer bag or an airtight container for up to two months. When you’re ready to serve, just place them on a plate, bring them to room temperature, and enjoy.
- Nutrition info is based on 1 of 16 brownies with the recipe made as written (using the Bob’s Red Mill Gluten Free 1 to 1 Baking Flour in the blue package) and is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.
Shan says
My now go to brownie recipe, easy and delicious for being GF, pleasantly surprised!
Gwen Leron says
I'm so happy you like the recipe, Shan! Enjoy!
ANNA D KATSIMPERI says
hello! woderfull recipe I just wanna know if I also want sugar free with what Ican replace sugar? thank you in advance!
Gwen Leron says
Hi Anna! I have not experimented with any sugar replacements in this recipe, the sugar is very important to the taste and texture of the brownies so I am not sure how it would turn out. I hope this helps a little, if you do try a sugar substitute, please let me know how it goes.
Susan says
Just finished making this and waiting the 1 1/2 hours cool time. I actually had all the ingredients including the flax seed. I’m looking forward to trying them as they smell amazing! I did goof. I put everything in my ninja and blended. Hoping it still turns out.
Gwen Leron says
I hope it turned out well for you, Susan!
Victoria says
Just made a batch of these Brownies for my gf daughter. Then realised baking powder has wheat in it. Therefore they are not gluten free!
Gwen Leron says
Hi Victoria, this is a common confusion for people new to being gluten-free, this article will help you: https://delightfuladventures.com/is-baking-powder-gluten-free/
It's really important to pay attention to the ingredient label when cooking and baking gluten-free. In the case of baking powder, there are a few brands out there that have wheat starch in them, I'm assuming you have one of these? The good news is that there are plenty of brands that make baking powder free from gluten, that article lists a bunch of them. Let me know if you have any questions.
Gemma says
I am having to make vegan, gluten free and nut free brownies so cannot use the flax egg method. I have found a vegan egg substitute but I need to know how many 'eggs' are in the recipe. Can you tell me how many eggs would be used in a non-vegan version of this recipe?
Gwen Leron says
Hi Gemma, the flax mixture in this recipe is equivalent to two eggs.
Amanda says
Hi! Question about chia egg - would I do the same measurements of flax & water in this recipe? I am new to this kind of egg replacement. Thank you!
Gwen Leron says
Hi Amanda, yes, use the same measurements for the chia seeds and water. Let me know how things go, I hope you love the brownies!
Siri says
Thank you for an excellent recipe! I've tried several that were goopy messes but this one worked well. I did use a glass pan (it would be helpful to put in the size pan, or maybe I missed that?) so I did end up having to bake it about 10 minutes longer.
Gwen Leron says
I'm so glad you enjoyed the recipe, Siri! The pan size is 8" x 8", it's listed just above the ingredients, but I've just added it to the instructions as well to avoid any confusion. Thanks very much for pointing that out. Enjoy the brownies you have left 🙂
LR says
Finally! GF, vegan brownies that really are good, proper brownies! For over 8 years I have tried so many recipes and all had something that just made them seem like "not a real brownie", but at last, my quest for the right brownie recipe has ended with yours...thank you! I actually make 1.5x of the recipe to bake in an 8"x12" pan. For those in the UK, I successfully made them using Asda Plain Free From (Gluten) Flour with xanthan gum. For the 1.5x recipe, it was 158g of Asda Plain FF Flour + 1 tsp xanthan gum. Also, I used the Flora vegan butter (block). I still haven't gotten that crinkly top yet, but these brownies have gotten thumbs up from those who can have gluten and those who can't, so high praise indeed. Thank you!
Gwen Leron says
I'm glad you found the recipe and gave it a try! And good to know that it worked well with that brand of gf flour. Keep trying for that crinkly top and enjoy what you have left over. Thanks very much for coming back to leave your note 🙂
Summer Pekita says
I made these brownies for a family movie night, and they were delicious! I'm gluten-free and lots in my mother's family are vegan. They satisfied everyone, even my dad, who steers away from all things vegan. Thank you for your work and for sharing!
Gwen Leron says
You're welcome, Summer! I'm so happy to know they were enjoyed by all. Thanks for coming back to leave your comment, I appreciate it very much!
Sharon says
I have spent the last several years trying and failing to bake a successful gluten free vegan brownie recipe….this is a WINNER! I made them tonight with no hope of them turning out like all the other recipes I have tried and am happily surprised to announce that these were a great success! The consistency is spot on which is hard to get right with gf/vegan and the taste is delish! I did not add the chocolate chips and I soaked the flax in some leftover coffee I had instead of water. I measured out the flour and cocoa by weight which I think is key and I was super patient and actually waited 1.5 hours to cut them and try them….these look and taste like regular ‘ol brownies which is exactly what I wanted! Thank you for all your trials in trying to get this recipe right..you nailed it!
Gwen Leron says
Thank you so much for this amazing note, Sharon! I am SO HAPPY to know you enjoyed them this much and that you've finally found the recipe you were looking for. Thank you for taking the time to come back and let me know how things turned out for you, enjoy the rest!
Windi says
Can I use the whole chia seed for the chia egg? or we have to grind it first? Thanks 😊
Gwen Leron says
Hi Windi, it's up to you. Chia seeds do not need to be ground up before making a chia egg. The only difference will be that you will possibly feel the whole seeds in the finished recipe, so if that will be an issue for you, grind them up. Let me know if you have any other questions!
Paula says
Just made these with oat flour and half butter half applesauce and they came out so good! Really appreciate all the detailed instructions and weight measurements. The best gluten free brownies I've made.
Gwen Leron says
Hi Paula, I'm glad they came out so well for you! I spent a lot of time on this recipe and tested so many variations, so it makes me happy to know you appreciated all the little details. Enjoy the rest and thanks so much for coming back to leave your review, I appreciate it very much!
Nicole says
Ooooooh. These look GREAT. I'm going to try them, albeit with regular flour as we aren't GF. I'll let you know how they go!
Gwen Leron says
Hi Nicole!! Thank you! Let me know how things work out with the regular flour.
Amy S says
These brownies look amazing and I can’t wait to try! Quick question: can I use Bob’s Red Mill Egg Replacer instead of the flax/chia egg? Thanks!
Gwen Leron says
Hi Amy! I have not tried to use the Bob's egg replacer instead of the flax eggs, but I do think it would work. I have some in my cupboard and will give it a try and update the post, but if you can't wait until I have a chance to do it and decide to give it a go, please let me know how it turns out.
Gwen Leron says
Hi Amy! I had some time to test the recipe using the Bob's Red Mill Egg Replacer this past weekend and it worked great! I baked them for 22 minutes and found that the edges were a bit more on the crispy side than when flax eggs are used. I would suggest testing around the 20 minute-mark, it could be possible that this version needs a little bit less baking time. If you try it, please let me know how things go!
Amy S says
I made these this past weekend and they were delicious! I didn’t get the crackly top, but still amazing! Will be our new go-to brownie recipe. Thanks!
Gwen Leron says
Very happy to know that you liked them so much, Amy! Enjoy the rest of them, thanks for your comment 🙂