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!
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.
Stir in the vanilla and soy milk (or other non-dairy milk.)
Add the flour, cocoa, baking powder and salt and stir until just combined. Do not over mix.
Fold in the chocolate chunks or chips.
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.
Want more vegan brownie recipes?
- Best Ever Vegan Brownies
- Ultra Fudgy Crackle Top Eggless Brownies
- Raspberry Brownies
- Peanut Butter Swirl Brownies
Gluten Free Vegan Brownies
Ingredients
- 1/2 cup vegan butter, melted
- 1 1/2 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 1/4 cup soy milk
- 1 cup gluten free all purpose flour I prefer Better Batter brand
- 3/4 cup dark cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup non-dairy chocolate chunks or chips
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
- 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.Â
- 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!
- May substitute coconut oil for the vegan butter. Applesauce would work for an oil free option, but you won’t get that crackle top.
Fantastic recipe!
I subbed unsweetened coconut milk for the soy milk, and topped with a handful of chocolate chunks.
These are by far the best brownies I have ever made!
Following the 30 bake time, 15 minute cooling in the pan, then 30 minutes on a rack gives them a delicious texture. Not too dense or dry, and everybody that had them agreed they are the best brownies they have had in a long time.
Thank you for the recipe!
OMG! This recipe is fantastic. I am vegan and gluten-free and my mom is sugar-free, so baking is a challenge at my house. I had been baking with regular wheat flour for a while but my allergies have flared so I recently went back to a GF diet to see if my symptoms clear up. I’ve had a few pretty grotty baking fails lately but I also have a HUGE sweet tooth so I am determined to find the recipes that work for me.
I made this using Smart Balance spread and Bob’s Red Mill 1:1 GF blend. For the sweetener I used 1c Stevia in the Raw and 1/2c Truvia. They came out a little dry, but afaik baked goods will be less moist without sugar so it’s not the recipe’s fault at all. Other than that they are just perfect. Sweet, chocolatey, and with an actual crumb (my last gf baking experiment turned out gummy and tough and horrible). I think next time I’ll use coconut oil instead of Smart Balance and see if they come out more moist. I will DEFINITELY be making these again! Thank you Nora, your recipes always hit!
Excellent! Thank you! 🙂
Fantastic brownies! These are the best gf brownies I’ve ever had. I can’t thank you enough! Your recipes are incredible.
You are very welcome, Maddie! How wonderful that you loved the brownies! Thank you for taking time to share your terrific review and feedback!
I’m an allergy friendly baker and have struggled to find a solid GF/vegan/nut free brownie recipe. I’ve searched US food blogs, European food blogs and all over social media.
I made this recipe as written and it was perfect. I feel like I finally have a GF/vegan/nut free brownie I can proudly offer my customers.
Key to this recipe’s success:
1) weigh your ingredients. GF baking isn’t flexible, it’s precise and you will likely be disappointed if you wing it.
2) use better batter flour. This is non-negotiable. Each GF blend is truly different with its own strengths and limitations. I have made countless GF/Vegan/NF brownie recipes and many had very similar ratios of ingredients to this one but I had not used my better batter flour with my brownies until Nora’s recipe. Better Batter isn’t for every recipe but it’s definitely the hero in this one.
3) I used salted earth balance sticks and had no issue as another reviewer did. Again, weigh this ingredient. Earth Balance is notorious for shorting their sticks by a couple of grams but the key is to weigh it. You could also use unsalted EB but it’s not always readily available so I used the salted version.
4) Follow her cooking time. At least start with it and trust that the brownies will firm up as they cool. They really do.
Thanks for the great recipe Nora!
This is the first vegan, gluten-free brownie recipe that has worked for me. Thank you! I didn’t have as much cocoa as the recipe called for, so I added 2 tsps of cinnamon and the zest of a mandarin to the batter. It tastes and smells delicious!
Can this batter be made ahead and refrigerated to be baked one or two days later?
I’ve never tried it myself but I believe it will work fine.
Hi! I was wondering if a 8 x8 x 2 pan is the same as a 8x 8 pan? If not, what is your favorite 8 x 8 pan to use, so I can buy it? Thank you for your time 🙂
Yes, yours is 2 inches deep. That should be fine for this.
Love the recipe, it’s incredibly fudgy on the inside and crisp on the outside.
Thank you for sharing your wonderful feedback and review!
These did not turn out for me. I baked them for the 30 minutes and they were raw in the middle. I baked them for an additional 15 minutes and they were still not done. I don’t know what went wrong. 😔
What brand of flour did you use? That is likely the problem. Gluten free flours can vary a lot, and you need a quality gluten free flour mix, like Better Batter (my favorite) or Bob’s Red Mill 1:1 or King Arthur. Almond flour won’t work, in case that’s what you used.
Could these be made in mini cupcake pans?
Yes, I’m sure you could! Only bake them for 12 to 15 minutes.
Nora, you’ve done it again!! I would regularly make your best brownie recipe and was devastated when I had to stop eating gluten until I saw this recipe. I followed your instructions exactly and they turned out perfectly! They are even better 2 days after baking! All my colleagues loved them too, thank you!
You are welcome, Sarah. I’m thrilled you are able to have brownies again! Thanks for sharing your awesome feedback and review!
Can I use rice milk instead??
I haven’t tried it but rice milk should work fine.
I forgot to add that i also used coconut milk on the brownies. You can taste the difference but it compliments very well 10/10
Just baked these today they were amazing! i added butterscotch and walnuts but the batter was perfect
Hi Willow. Wow, those flavor additions do sound amazing! Thanks for your wonderful feedback and review!
This recipe did not work for me. It might have been o.k. if I had used Miyoko’s butter, but I had some Earth Balance I needed to use up. Do not use Earth Balance. The brownies were greasy and tasted like unwholesome oil. I had to throw the whole batch away. I think the fat should probably be reduced.
The recipe can be doubled and baked in a 9×13. I think I baked it about an extra 8 minutes. Aside from the greasiness, the texture was fine. Only the flavor was off. I used King Arthur 1:1 gluten free flour blend.
Oh weird, I used earth balance both times I made these and they turned out well! I left it until completely cooled though- maybe that’s the difference? I also used a 1:1 GF flour.
I was only looking for a gluten and egg free recipe so I made these with cows butter and cows milk (actually half milk and half espresso) and they turned out great! Fresh out of the oven they were a little too sweet for us, however after refrigerating overnight they were INSANELY GOOD the next day. So chewy and fudgey, I think this will be my new go to brownie recipe even if I do have eggs in the house. Thanks so much!
You are welcome! I’m thrilled you love the brownies! Thanks for your fantastic feedback and review!
These are THE BEST! My whole family loves them! 💜
That’s wonderful to hear! Thank you for your review!
Nora, you are one of my go to vegan recipe creator!!! You rock 😊😊😊
Thanks for sharing this encouraging feedback and review! Happy cooking!
Delicious, fudgey! I used dark chocolate Dutch cocoa powder 😋
Thank you, Louise, for sharing your wonderful feedback!
Hi I’ve made it twice and both times it comes out flat and seems not baked. What am I doing wrong?
Delicious, fudge! I used dark chocolate Dutch cocoa powder 😋
I’m thrilled you love the fudge! Thanks for sharing your terrific feedback!
I’ve made your vegan brownies many times, and I love them, but now I have to have a gluten-free version. Why no flax eggs in this one?
I’m glad Laura! This is just a different recipe, I love this version though. You could also just make the vegan brownies recipe you love with gluten free flour if you prefer. It works pretty well.
Absolutely love this recipe! Best gluten free vegan brownies I’ve found
That is great to hear! Thank you for sharing your fabulous feedback and review!