Go Back
Homemade Vegan Gluten-Free Brownies photo

Vegan Gluten-Free Brownies

These Vegan Gluten-Free Brownies are rich, fudgy, and guilt-free! Indulge in a chocolatey delight that satisfies every craving.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Vegan
Ingredients Equipment Method Notes

Ingredients
  

For the Brownies:
  • 2 tablespoons flax meal a great egg replacer that adds moisture
  • 6 tablespoons hot water helps the flax meal thicken
  • 4 tablespoons vegan butter for a rich, buttery flavor
  • 4 tablespoons avocado oil or melted coconut oil adds healthy fats and moisture
  • 1 cup sugar for sweetness
  • 1 teaspoon vanilla extract enhances the flavor
  • 3/4 cup 1:1 gluten-free flour ensure it includes xanthan gum for structure
  • 1/2 cup cocoa powder the star of the show for that rich chocolate flavor
  • 3 tablespoons non-GMO cornstarch adds to the fudgy texture
  • 3/4 teaspoon baking powder helps the brownies rise
  • 1/4 teaspoon salt balances the sweetness
  • 1/4 cup vegan mini chocolate chips for extra chocolatey goodness

Equipment

  • Mixing bowl
  • Whisk
  • Spatula
  • Baking Pan
  • Parchment paper
  • Oven

Method
 

Instructions
  1. In a small bowl, combine the flax meal with 6 tablespoons of hot water. Stir well and let it sit for about 5 minutes until it thickens. This will serve as your egg substitute.
  2. In a large mixing bowl, melt the vegan butter if it’s not already melted. Add the avocado oil, sugar, vanilla extract, and the prepared flax egg. Whisk everything together until smooth and well combined.
  3. In another bowl, mix the gluten-free flour, cocoa powder, cornstarch, baking powder, and salt. Whisk these dry ingredients together so they are evenly distributed.
  4. Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix. The batter will be thick and fudgy.
  5. Fold in the vegan mini chocolate chips, ensuring they are evenly distributed throughout the batter.
  6. Line your baking pan with parchment paper and pour the brownie batter into the pan. Spread it out evenly with a spatula. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  7. Once baked, remove the brownies from the oven and let them cool in the pan for about 10 minutes. Then, lift them out using the parchment paper and let them cool completely on a wire rack before slicing into squares.

Notes

  • Store brownies in an airtight container at room temperature for up to 3 days.
  • For longer storage, keep them in the refrigerator for up to a week.
  • Wrap individual brownies in plastic wrap and foil for freezing; they last up to 3 months.