These Vegan Gluten-Free Brownies are fudgy, gooey vegan brownies made with gluten-free flours, healthy omega-3 oils, and refined sugar-free for healthier gluten-free, vegan brownies.
If you have been with us for a while, you know my passion for baking vegan goods, especially chocolate brownies.
Why You’ll Love These Brownies
These brownies are the most indulgent, decadent chocolate brownies that are also:
- Refined sugar-free
How To Make Vegan Gluten-free Brownies
It’s so easy to make your own vegan, gluten-free brownies at home.
All you need are the following:
- All-Purpose Gluten-Free Flour containing added gums. If your blend doesn’t contain added gum, add 1/2 teaspoon of xanthan gum to your measured flour.
- Almond Flour – or alternatively add another 1/4 cup of gluten-free flour. I found the combination of gluten-free and almond flour delicious in brownies. It adds a delicious, moist texture and healthy fats from the almonds.
- Avocado Oil – This is one of my favorite oils for baking. But feel free to use melted coconut oil or melted vegan butter if preferred.
- Coconut Sugar or soft brown sugar.
- Flaxseed Meal or chia meal to add the binding that an egg normally brings to brownie recipes.
- Baking Soda
- Sea Salt
- Dark chocolate – I used 85% dark chocolate. It’s vegan and contains no added milk. If you use a sweeter chocolate bar, decrease the sugar in the recipe.
- Vanilla Extract
Before you start, preheat the oven to 350°F (180°C). Line an 8-inch x 8-inch square pan with parchment paper.
Oil the paper lightly with coconut oil or avocado oil. Set the pan aside.
First, prepare your flaxseed eggs. These are your egg replacer, and they will hold the batter together and add a lovely chewy texture to the brownies.
To make flax eggs, add the flaxseed meal to a small mixing bowl and whisk it with lukewarm water.
Set it aside for 10 minutes until gel-like consistency forms.
Meanwhile, in another mixing bowl, whisk the all-purpose gluten-free flour, almond flour, baking soda, espresso powder, and salt. Set it aside while preparing the wet ingredients.
In a non-stick saucepan, add the chocolate and avocado oil.
Bring over medium-low heat, and melt it while occasionally stirring until the chocolate is fully melted and incorporated into the oil.
Meanwhile, gently whisk the coconut sugar, vanilla extract, water, and flax eggs into a large mixing bowl.
Remove the melted chocolate from the heat and pour it into the previous bowl.
Making The Brownie Batter
Add the dry ingredients to the wet ingredients and, using a silicone spatula, stir together until it forms a consistent brownie batter.
Stir in the dark chocolate chips or chopped nuts now if desired.
Pour the batter into the prepared square brownie pan and spread it evenly with a spatula.
At this point, feel free to sprinkle extra chocolate chips on top of the brownies.
You can also add them to the brownies just before it’s finished baking so they melt nicely on the baked brownies.
Baking And Cooling Down
Bake the brownies at 350°F (180°C) on the center rack of the oven for about 35 minutes or until a pick inserted in the brownies comes out clean and dry.
Let the brownies cool down in the pan for about 15 minutes, then pull the hanging part of parchment paper to release the gluten-free, vegan brownies onto a cooling rack.
Feel free to add some delicious texture to the brownie batter by stirring 1/3 cup to 1/2 cup of:
- Your favorite nuts, chopped in pieces like walnuts, pecans, or almonds.
- Berries like raspberries or chopped strawberries.
- Dark chocolate chips for an extra boost of sweetness and chocolate flavor.
Below are some ingredient swaps to accommodate your dietary requirements:
- Nut-Free – Replace the almond flour with 1/4 cup of extra all-purpose gluten-free flour.
- Sugar-Free – Use a natural granulated sugar-free sweetener like brown allulose or brown erythritol. Also, swap the dark chocolate for sugar-free sweetened chocolate, preferably sweetened with stevia or erythritol.
- Oil-Free– I didn’t try the recipe without oil, but I am pretty sure unsweetened apple sauce would work as an oil replacement in the same amount. The texture of the brownies will be different as apple sauce add moisture to the batter.
- Flaxseed Meal-Free – You can replace flaxseed meal with chia seed meal. Or swap the flaxseed meal and its water with two store-bought vegan egg replacers.
- Oil Options – You can use any oil in this recipe as long as its flavor is pretty light or mild. For example, coconut oil may add a coconut flavor to the brownie batter, so you may want to use refined coconut oil to avoid that. I found avocado oil the best fit in terms of health, the ratio of omega-3 and omega-6, the texture, and the taste of the brownies.
These gluten-free brownies store very well at room temperature in a cake box for about 2-3 days.
You can also freeze the brownies to make them fudgier, and they store for up to 4 days in the fridge.
Finally, you can freeze vegan brownies in an airtight box or bag and thaw them at room temperature the day before serving.
These brownies are delicious on their own but even better served on a plate with some of the toppings below:
- Coconut whipped cream
- Pinch of sea salt
- Scoop of vegan vanilla ice cream
- Drizzle of peanut butter caramel
Serve these vegan, gluten-free brownies with a pinch of sea salt on top. This enhances the flavor of the brownies.
Frequently Asked Questions
Below are the most frequent questions about these easy healthy gluten-free brownies.
Can I Use Oat Flour Instead Of All-Purpose Flour?
I recommend my breakfast brownies for an oat flour brownie recipe.
This recipe must use all-purpose flour, gluten-free or wheat-based, or the texture will be gritty and won’t hold very well together.
Can I Make Oil-Free Brownies?
You can always swap oil with unsweetened apple sauce, mashed banana, or sweet potato puree.
However, the texture of the brownies won’t be as fudgy and gooey but will have a cake-like texture with much more moisture.
Are These Gluten-Free Brownies Healthy?
They are decadent healthier gluten-free brownies using better-for-you ingredients like avocado oil, high in monounsaturated fat – the one that decreases LDL cholesterol, so a better choice than vegan butter.
Next, it’s sweetened with coconut sugar, an unrefined natural sweetener.
Finally, it contains almond flour which adds proteins and healthy fats to the recipe. If you prefer a healthier brownie recipe, try my vegan, gluten-free zucchini brownies instead.
How Can I Add Proteins To The Brownies?
The easiest way to boost the proteins in this recipe is to decorate the brownie with my protein frosting.
It’s an oil-free, high-protein chocolate frosting with a delicious creamy texture that goes amazingly well with the texture of these gluten-free brownies.
Vegan Gluten-Free Brownies
- 2 tablespoons Flaxseed Meal - Note 1
- 6 tablespoons Lukewarm Water
- ¾ cup Coconut Sugar - Note 2
- ¾ cup All-Purpose Gluten-Free Flour
- ¼ teaspoon Baking Soda
- ½ teaspoon Espresso Powder - optional
- ½ cup Almond Flour - Note 3
- ½ teaspoon Sea Salt
- 6 ounces Dark Chocolate - I used 85% cocoa
- ⅓ cup Avocado Oil - Note 4
- 1 teaspoon Vanilla Extract
- ¼ cup Water
- Preheat oven to 350°F (180°C). Line an 8-inch square pan with avocado oil and line the pan with parchment paper. Slightly oil the paper. Set aside.
Making Flax Eggs
- In a small bowl, whisk the flaxseed meal and lukewarm water. Set aside for 1 minute until a gel-like consistency forms.
- In a mixing bowl, whisk the gluten-free flour, almond flour, baking soda, espresso powder, and salt. Set aside.
- In a non-stick saucepan, add chocolate and avocado oil. Bring over medium heat, cook, and stir until melted.
- Meanwhile, in a large mixing bowl, whisk the flax egg made before with water, coconut sugar, and vanilla extract.
- Remove the chocolate mixture from the heat and pour it into the previous ingredients. Whisk until well combined. The chocolate mixture will thicken as it gets mixed with the flaxseed egg, and that's normal.
- Add the dry ingredients to the wet ingredients, and using a spatula or wooden spoon, stir to combine the ingredients and form a thick chocolate brownie batter.
- Stir in chocolate chips or nuts if desired.
- Pour the brownie batter into the prepared pan and bake for 35 minutes. Cool completely in the pan before transferring it to a cooling rack.
- Cut into squares and sore in a cake box in the fridge for up to 4 days or freeze up to 1 month in zip-lock bags.