Gluten Free Brownies
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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 other 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 brownies
Find the complete recipe with measurements below.
- In a large bowl, stir together the hot melted vegan butter (or coconut oil) with the sugar.
- 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 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 brownie recipes?
- Best Ever Vegan Brownies
- Chewy Vegan Brownies
- Brownie Bites
- Raspberry Brownies
- Peanut Butter Swirl Brownies
Gluten Free Brownies
- 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.
- 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.
- 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.
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