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.
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.
Please read all of the information and FAQ info 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.
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 (3/4 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 1/2 cup (123g) plain, unsweetened applesauce. Note that you will not get the same texture or the crackly top if they are made oil-free.
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.