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.
Hi, I haven’t made these yet but I was wondering if I can substitute soy milk with whole milk and vegan butter with regular butter ? Please let me know when you can. Thanks so much!
Maria
I’m sure you can but I haven’t tried it as I don’t use whole milk or regular butter.
Okay, thank you !
Hi Nora,
The recipe looks good. I would like to make it but wonder if I can substitute applesauce, agave or pure maple syrup for the sugar? If so, how much would you reccommend?
Thanks so much!
MaryEllen
You could try using applesauce instead of oil and maple syrup/agave instead of sugar, but I haven’t tested this myself. I’d use a lot less liquid sweetener, maybe 1/2 cup or so? The outcome will be much different but it may work okay!
These are so great! We are egg-free, and our friend is gluten and lactose-free, so finding brownies that worked for everyone was tough. These are easy and so delicious!
FYI, as none of us are dairy free, I tried using regular butter instead of vegan butter, and that did not work as well. They still tasted okay, but definitely not as good as when using the vegan butter.
Hi Heather. I’m glad you loved the brownies! Thank you for taking time to share our wonderful review and comments!
I made these and subbed 1 cup brown sugar and 1/4 cup sugar because I ran out of sugar lol- SO good.
They’re definitely more fudge like, but I honestly prefer my brownies this way.
I will be making these again.
I’m so glad you loved them and that they turned out well with your substitution! Thanks for sharing your awesome review and feedback!
These were perfect. I’m vegan, my son’s fiancée is gluten free, so finding good recipes for when we’re together is challenging. I was low on regular sugar so I did substitute light brown sugar. I also sprinkled with a pinch of flaked salt when they came out of the over. I will definitely make these again!
Hi Renee. How wonderful the brownies turned out great and everyone was able to enjoy them! Thank you for taking time to share your recipe experience and great review! Wishing you happy cooking!
Hi Nora. I haven’t made this recipe yet but do look forward to it due to all of your other recipes I have tried, we love them! My question, how do you store them and for how long? Can you freeze them for longer shelf life?
I hope you love this recipe! If you think they will get eaten within a few days, store them on the counter in a covered container (about 3 days). Or keep in a container in the fridge for 5-6 days. Freezing them is perfect; I love having brownies in the freezer. Just take one out, let it thaw for a little bit and enjoy.