Easy Vegan Gluten-Free Brownies
10-ingredient vegan gluten-free brownies that are naturally sweetened, fudgy, rich, and studded with chocolate chips and nuts!
- Prep time
- 20 min
- Cook time
- 22 min
- Yield
- 9 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 Tbsp flaxseed meal ((to make flax eggs))
- 5 Tbsp water ((to make flax eggs))
- 1/2 cup melted vegan butter ((or coconut oil))
- 1/2 cup coconut sugar ((or organic cane sugar))
- 1/4 cup maple syrup ((or agave nectar))
- 1 tsp vanilla extract
- 3/4 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup unsweetened cocoa powder
- 3/4 cup gluten-free flour blend*
- 1/4 cup almond meal*
- 1/3 cup pecans or walnuts ((optional))
- 1/3 cup vegan chocolate chips ((optional))
Instructions
- 1
Preheat oven to 350 degrees F (176 C) and lightly grease an 8x8-inch (or similar size // adjust number/size of pan if altering batch size) baking dish with coconut oil, then line with parchment paper (the oil helps the parchment paper stick to the sides).
- 2
Prepare flax eggs in a small mixing bowl by combining flaxseed meal and water. Set aside.
- 3
To a large mixing bowl add melted vegan butter or coconut oil, coconut sugar, maple syrup and vanilla extract. Whisk thoroughly to combine and start dissolving the coconut sugar.
- 4
Add flax eggs and whisk once more until combined. Then add baking powder, sea salt, and cocoa powder and whisk.
- 5
Add gluten-free flour blend and almond meal and fold with a spatula until just mixed. Then add desired add-ins (optional), such as vegan chocolate chips or nuts.
- 6
Add the batter to the prepared baking dish and spread into an even layer with a rubber spatula. Add a few additional toppings if desired, such as chocolate chips and nuts (optional).
- 7
Bake for 17-22 minutes, or until the edges appear dry and slightly fluffy and the center is no longer wet or sticky.
- 8
Remove from oven and let cool in the pan for at least 10 minutes, preferably 45 minutes - 1 hour (the longer they cool, the less tender they will be). Then gently lift out of pan and use a sharp knife to cut into desired number of squares (I went for 9 // amount as original recipe is written // adjust if altering batch size).
- 9
These are delicious on their own, but would also be great paired with Coconut Whipped Cream or Vanilla Bean Coconut Ice Cream!
- 10
Store completely cooled leftovers in an airtight container at room temperature up to a few days. Will keep in the freezer up to 1 month.