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.
- 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.
I’ve tried to make this recipe twice now and both times the mixture has bubbled over the sides of the cake tin leaving the edges super crunchy and the middle really runny, any tips ?
What kind or brand of gluten free flour are you using? That sounds like something that would happen when using almond flour or another gf flour that doesn’t absorb moisture well.
Off the charts amazing!! I made these with oat milk, Miyoko’s vegan butter, and Bob’s Red Mill all purpose gluten-free flour, along with a bit of xanthan gum. I did not have chocolate chips, but I put in crushed pecans in equal measure and they came out amazing! We’re going to make them on Christmas as part of a brownie sundae dessert bar!
Hi Rosie. I am so thrilled that you loved the brownies recipe! What a wonderful idea to have a brownie sundae dessert bar! Thank you for sharing your baking experience as well as your terrific review! Wishing you happy cooking!
HI again! I wrote to you 2 days ago, feeling a little desperate because I doubled this recipe for a work event. It was the consistency of damp dirt, and I put it in 8×8 baking dishes, and thought maybe the choc chips would melt and make it gooey as described. I went over the ingredients listed about 4 times to make sure I didn’t mess up. So, “trust the process,” I thought to myself. After 30 minutes, they looked exactly the same—didn’t rise; still looked like damp dirt. The chips melted. As I said, I was desperate to save them because a colleague chipped in with me on the ingredients, and I agreed to make & bring a double batch the next morning. I ended up looking over your other vegan brownie recipe (not gluten-free) to find something to add to save the dirt brownies. I saw “1 cup water.” It seemed like a safe bet! So, since I’d doubled the recipe, I added 2 cups, and that was a little too much—I removed some by soaking up the edges and re-stirring. Now it was batter! I put it back in the baking dishes, followed the cooling directions, and they came out beautifully! So, I think your gluten-free vegan brownie recipe is missing 3/4 cup of water from the ingredient list on your website. I hope this helps!
I have been through the ingredients again and again, and I did everything exactly. I don’t understand why my brownies are so dry. I just took them out of the oven. I did something wrong, but I can’t figure out what. I have never said this, but the site keeps kicking it back.
What brand of flour are you using? That’s probably the biggest variable if you are following the recipe exactly.
Hi Nora,
I used Great Value (Walmart brand) all-purpose gluten-free flour.
I hope that helps!
I want to try this recipe but people seem to not think its good. Does it need water? Can I use almond milk?
You can use almond milk instead of soy, no problem. I haven’t had issues with the recipe, but it will vary depending on the brand of gluten free flour you use. I don’t add water.
I’m not vegan or gf, but these are better than the “regular” brownie recipes I’ve tried. Can’t tell they’re gf at all! Perfect
I reduced the sugar to 1 cup, and the brownies turned out super dry. Only baked for 29 minutes but should’ve maybe only done 20-25. I might try your “Chewy Vegan Brownies” subbing in gluten free flour to see if that’s better.
I’ve made this as written and LOVE these brownies! I want to make them today and I only have avocado oil on hand, not vegan butter, do you think this would be fine to substitute? Thanks!
I bet avocado oil would work instead of melted vegan butter here. I’m so glad you love the brownies! Thank you!
Mine cracked and was seeping goo. What did I do wrong? It didnt really rise either?
What brand/type of flour did you use? Brownies don’t really rise much, they aren’t like cake. They should rise just a bit, then they often settle back down. They will be gooey inside if you were to cut them immediately after baking, but if you let them cool for at least 30 minutes in the pan, they will not be so gooey.
Mine were too! Basically brownies batter under the crackle top after waiting for over an hour. Very frustrating but will try again before I decide this recipe is a no go.
I’ve made your cookie cake and now these brownies and OMG! I’ve been gluten, dairy, and egg free for over a year now and struggled to find joy in baking since. Your recipes have made me love it again!
Seriously these brownies are delicious! You cannot tell they are gf/vegan.
I even used coconut sugar in place of white sugar and they are still so yummy and taste like regular brownies!!! So excited to have found your website and recipes!!
I have a hard time finding vegan recipes without flaxseed and such and somehow always end up with a recipe from you (unintentionally)! Will now just be searching on your website 🙂
Hi, just making these with double te quantity of mixture (2x). How long do I need to bake them for in a 9×13 inch pan please?
I would guess 40-45 minutes. Hope you enjoy!
Hi! Could I use oat flour for this recipe?
Oat flour might work okay here, though I haven’t tested it. Oat flour can be a little funny to bake with, and sometimes things come out rather gummy so it’s not my favorite option.
Hi there! Curious – could regular butter be used in this recipe?
I have never used regular butter, however, it should work fine. Enjoy!
Forgot the stars!
This is a great recipe! I used it for friends who together are gluten free and vegan. I will use it in the future as a ‘safe option’ for get togethers.
I’m in Europe and used Meggel vegan butter, and Schär Gluten Free ‘keks und Kuchen’ mix. Worked absolutely fine. Used the very precise metric measures for 1 quantity.
As others have said, trust the baking time. The ‘jiggle’, when you take it out of the oven, seems to be due to the large amount of melted chocolate, which hardens on cooling. I poked mine with a chopstick when I took it out of the oven and was surprised that despite the worryingly wobbly appearance, the mixture seemed cooked through, just melted choc was sticking to the stick. It firmed up perfectly overnight and has a crusty top and chewy inner.
It is SUPER sweet for my taste. I cut the sugar to 250g but it still makes my teeth ache just looking at it! I’ve cut mine into at least 20 small pieces. It’ll be perfect alongside an espresso or cuppa tea 🙂
Hi Nora! If I’m using King Arthur’s GF all
Purpose flour without xanthum gum, do I need to add any to the recipe? thank you!
Hi! I haven’t tried using a flour without it here, so I would probably add 1/4 teaspoon. It might work without it, but I’m just not sure without trying it. 🙂 Enjoy!
Thank you so much! I added the 1/4 teaspoon of xanthum gum and they came out great ☺️
Thanks for letting me know, Valerie! That is awesome! I appreciate your stellar review!
These came together perfectly resulting in a nice smooth batter that baked up to perfection. Thanks for your recipes!
You bet, Dawn! I appreciate you using my recipes! I’m so glad you loved the brownies! Thanks for your stellar review and feedback! Happy cooking!
These look delicious! Can I sub regular all purpose flour for the gluten free flour?
Hi Colleen. I think it would work just fine with regular flour, yes. Enjoy!
Hello! Would it affect baking time or anything if I added some walnuts to the recipe?
Adding walnuts sounds delicious! This will not affect the recipe (except by adding another element of delicious)! Enjoy!
Great brownies! The recipe directions never mention when you add the apple sauce so I didn’t add it till the very end when I saw it was left over. I’m assuming it’s meant to be added during the second step when all the other wet Ingredients are added???
Thanks! Applesauce isn’t an ingredient here…. Unless you subbed the vegan butter for applesauce?
Just realized that I read your chocolate cake recipe and then this brownie recipe and was horribly mixed up with Ingredients 😆 my bad! They do taste delicious and the texture is great with apple sauce lol!!
The batter came out quite running so I had to cook them for a bit longer (might be because in the UK we have different gluten free flour brands) – but they are delicious nonetheless!!
Noracooks is my go to for vegan recipes – thanks so much I love this site!
Hi Mairi! I’m so glad the brownies turned out wonderful for you! I am thrilled you are loving my recipes! Thank YOU for sharing your wonderful review and feedback!
Hey Nora,
I’ve been following for a few years now and enjoying your recipes as I switched to a plant based diet. I was wondering if it is safe to switch the soy milk to almond milk? I may try these brownies out before Christmas.
Hi Nick. It’s great to hear you are enjoying my recipes! I appreciate you using them! Almond milk work just find in this recipe. Happy baking!
Hi Nora, could I use my “two bite” sized baking pan to make mini brownies? I wonder how I would adjust the baking time.
I am so eager to try these for a party where some guests are vegan and others require gluten free. Such a time-saver to have a recipe that works for both!
Hi Mary. Yes, I’m sure you could! Only bake them for 12 to 15 minutes. Enjoy, & Happy Baking!
Simple recipe that didn’t require a trip to the grocery store. I used half the amount of sugar and I should have reduced the baking time because of that. I could smell them when there was still 9 minutes left on the timer.
Hi Bailey. Thank you for sharing your recipe experience and great review! I’m so glad you loved the brownies!
Can you sub any of the sugar for brown sugar like the other brownie recipe?
You probably could yes.
Hi Nora, for the flour would bobs red mill 1:1 work? That is the current GF flour I’m using when I bake and cook. Thanks!
Hi Julie Yes, Bob’s Red Mill 1:1 should work well. Happy baking!