You can stop the search. These are the BEST Gluten Free Brownies that also happen to be vegan! Ultra fudgy, chewy and gooey with the perfect crisp crackle top. No one will guess these are gluten free and vegan, I promise!

brownie with a bite taken out and a hand holding it

What’s so special about these brownies?

Not only is it impossible to detect that these brownies are gluten free, they also happen to be dairy, egg and nut free! This makes them the most allergy friendly brownies on the planet that don’t taste weird.

Seriously, they are so fudgy with that perfect crinkly, crackle top. They have no unordinary ingredients, not even flaxseeds like my Best Ever Vegan Brownies.

Easy to make in 1 bowl with just 9 ingredients, you will make them over and over again!

How to make gluten free vegan brownies

Find the complete recipe with measurements in the recipe card below.

In a large bowl, stir together the hot melted vegan butter (or coconut oil) with the sugar. Coconut sugar will work as well.

butter and sugar in a bowl with wooden spoon

Stir in the vanilla and soy milk (or other non-dairy milk.)

milk added to bowl with sugar and butter

Add the flour, cocoa, baking powder and salt and stir until just combined. Do not over mix.

cocoa powder added to clear bowl with wet ingredients

Fold in the chocolate chunks or chips.

brownie dough with chocolate chunks in glass bowl

The brownie batter will be thick, so dump it into the pan and smooth it out using a spatula or your hands. Bake for 30 minutes.

The brownies will appear underdone and the middle may still be a little jiggly, but that’s okay, trust me! They will firm up as they cool.

Let them cool for about 30 minutes if possible before slicing and serving. This will help give them time to firm up and be easier to cut, plus they really do taste better if you give them some time to cool.

Can I use almond flour?

You can substitute almond flour for all purpose gluten free flour in this recipe. I tried it, and they were totally amazing! They will be much more gooey, and a bit flat, but it works.

If you make them with almond flour, you will likely need a plate and a fork, as they won’t be easy to hold.

cut brownies very dark

Want more vegan brownie recipes?

square image of a gluten free brownie
5 stars (14 ratings)

Gluten Free Vegan Brownies

These are the BEST Gluten Free Vegan Brownies that also happen to be vegan! Ultra fudgy, chewy and gooey with the perfect crisp crackle top.
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 12 brownies

Ingredients 
 

Instructions 

  • Preheat oven to 350℉. Line a 8×8 inch pan with parchment paper and set aside.
  • In a large bowl, stir together the hot melted butter and sugar until well combined, then stir in the vanilla and milk.
  • To the bowl with the wet ingredients, add the flour, cocoa (sift it in if chunky), baking powder and salt. Stir until just combined, but do not over mix. The mixture will be quite thick, but just keep going and it will come together.
  • Fold in the chocolate chunks/chips. Dump the thick brownie batter into the pan and smooth it out with a spatula or your hands. Bake for 30 minutes. They will still appear undercooked in the middle and may be a little jiggly, but they firm up as they cool. If you over bake they will turn out very hard instead of fudgy.
  • Remove and let cool for 15 minutes in the pan, then use the parchment paper to pull them out of the pan and let cool on a rack for at least 30 minutes if possible before slicing and serving. This will help them firm up and become easier to cut, but if you can't wait that long it's okay, they will just be more fudgy and melty, so use a fork and a plate!
  • Enjoy! Leftover brownies will keep for about 3 days in a covered container. They also freeze well.

Notes

  1. You could substitute coconut sugar for the granulated sugar if you’d like. Or decrease the sugar to 3/4 cup for a less sweet brownie. 
  2. You can substitute almond flour for the gluten free all purpose flour, but the brownies will be extra gooey and won’t hold together very well. They are totally delicious though!
  3. May substitute coconut oil for the vegan butter. Applesauce would work for an oil free option, but you won’t get that crackle top.

Nutrition

Serving: 1of 12 brownies | Calories: 258kcal | Carbohydrates: 43g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 1g | Sodium: 113mg | Potassium: 127mg | Fiber: 4g | Sugar: 31g | Vitamin A: 379IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg
Course: Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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Comments

  1. Thanks for the recipe. Any sugar substitutes ? The cocoa powder content seemed very high for me and they turned out very bitter 

    1. Coconut sugar is your next best option here or you can decrease the sugar to 3/4 cup for a less sweet brownie. Unfortunately, I don’t think maple syrup or another liquid sweetener would work as well.

      1. I think I may try this with the apple sauce next time. These are so greasy made with all that vegan butter. I really didn’t like that about them but they are tasty.

  2. Sooooo good. “The bestest brownies ever” from my non vegan, gluten free friend & little god daughter. 

  3. Hi Nora! 
    You are my go to for recipes! I never even check another webpage anymore! I have yet to be disappointed. 
    I made these Brownies today for my 2 & 6 year old. My two year old had a few different allergies, these were his first ever brownies! His response to “ how is your first ever brownie?” Was silence followed by “So yummy!” That works for me! I was so happy to see him get to have the same treat as his big brother ? 
    Thank you! 
    We love them! So fudgy. 

    1. Hi Trish. I am so happy to read you and your kids love the brownies! Thank you for trusting and using my recipes as your go to resource! I appreciate you taking time to share your wonderful feedback and review! It’s great your son got to have a brownie! Wishing you lots of happy cooking!

  4. These are the best brownies! I have tried a lot and this is now my favorite. I also loved her gluten free chocolate cake.

  5. I’m so impressed with these brownies! Made them for a dinner party and they were very much enjoyed by vegan, GF, and guests without dietary restrictions. Quick and simple to make! Thank you, Nora!

    1. You are welcome, Paige! I’m thrilled you and everyone else enjoyed the brownies! Thank you for your great feedback!

  6. Made these with almond flour & allulose for my T2 SO. They were so good(!) & the texture was perfect. He’s so happy he can still eat tasty treats without a blood sugar spike & I’m glad they taste good enough that I like them too; even though I prefer/my body handles traditional baked goods just fine. Another winner! Thanks, Nora ?

    1. LOL! I’m so glad you loved the brownies! Thank you for sharing your wonderful feedback! Happy cooking!

  7. Holy smokes – these brownies are incredible. I think that most of us have had our fair share of mediocre gluten-free desserts, but this, my friends, is anything but that. These are fudgy, densely chocolatey and delicious.

    I highly recommend trying this recipe out.

  8. I’ve never had gf+vegan brownies turn out this well.  These have a chewy crust and fudgy center.  They’re not as sweet as I expected, but it makes the chocolate chips even better.  I used a glass pan with parchment in the bottom and they sunk as they cooled, but still turned out just like the pictures.   Next time I’m adding walnuts!

    1. Hi Angie! I’m glad the brownies turned out wonderful for you! Thank you for taking your time to share your great review and comments! Happy cooking!

  9. I don’t know want to rate the recipe yet, but maybe you could help troubleshoot. I use the Bob’s red Mill one for one flour and I followed the recipe, baked in a glass pan. I took it out after 32 minutes. The outside looks cooked and is firm but the inside hasn’t changed textured from when it was raw (it’s been sitting for an hour). It’s too bad because the taste is amazing!

    1. Try baking them in a metal pan. I don’t use glass pans for baking brownies, as I don’t feel like the outcome is very good. Because you used a glass pan, they may have needed to bake longer and just didn’t get cooked right in the oven. Also, bake in the center rack of your oven. Hope that helps!

      1. Thank you! I’ll try that next time. For what it’s worth, I froze them and they were absolutely delightful that way with some cocowhip!! 

  10. Thank you! My 5 year old son has 4 food allergies. Gluten egg peanut pea. I am so grateful for your gluten free egg free recipes.

  11. Thank you! Thank you! These are amazingly delicious! I made them with 3/4 c sugar and they were plenty sweet for us. Have you ever tried making them with monk fruit sugar? I might try that.

    1. Thank you for sharing you review, Kathy! I’m glad you found the brownies delicious! I have never used monk fruit sugar in the brownies. If you do, let me know how it works for you!

      1. So, I do not recommend using monk fruit sugar in this recipe. The brownies had a very unpleasant texture- tough, dry and dense. I’m not sure why, but the sugar somehow makes such a lovely texture. Flavor with 3/4 cup monk fruit sugar was so-so. It was hard to get past that unpleasant texture.

  12. Your recipes have been so helpful (and delicious) in making treats for my son with several food allergies! Wondering if you think these brownies could be made with regular flour?  (I know you have another recipe that uses regular flour but my son can’t have the flax seeds) 

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