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.
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.
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!