Homemade Fudgy Vegan Gluten-Free Brownies

An overhead shot of a batch of eggless brownies, the brownie in the top left corner is pulled away from the rest.

5 from 9 ratings

Homemade Fudgy Vegan Gluten-Free Brownies

Crackly top vegan gluten-free brownies that are chewy, fudgy, gooey, and super chocolaty! Not only is this simple homemade recipe easy to make, it’s also the best because you can use the add-ins you like, such as chocolate chips, nuts, or seeds. This recipe is eggless, dairy-free, and gf, plus, it contains options for different flours (like oat flour) and even an oil-free version.

Prep Time15

Cook Time23

Total Time38

Servings:

Author: Gwen Leron

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. The mixture will become very thick, but that's okay, keep mixing!
Add the melted butter and vanilla to the bowl and continue mixing for another 4-5 minutes, until all sugar granules have dissolved. Stop to scrape down the sides of the 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.

Notes

Please read all of the information above, as well as the notes below before making this recipe.
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 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 1 to 1 baking flour 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.
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.
Store your brownies for up to five days in an airtight container at room temperature.
Freezing for Later: Fully cool, freeze unsliced (to prevent them from drying out), wrap in plastic and store in a freezer bag or container for up to 2 months. Thaw, slice, and serve.
Freezing Individual Slices: If you prefer freezing sliced squares, wrap them individually or tightly together (so they are touching) in plastic, store in a freezer bag or container for up to 2 months. Thaw at room temperature and serve.
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.

Nutrition