Tested to perfection, these intensely rich and fudgy vegan gluten free brownies are guaranteed to satisfy your chocolate cravings! With no weird ingredients, tons of actual melted chocolate and a texture to die for – this is your one stop shop for chocolate brownie heaven. In fact, they’re almost identical to my all time favourite easy one bowl brownie recipe! (Which definitely aren’t free from anything.) Whether you’re in search of dairy free, vegan or gluten free brownies – this recipe has most definitely got you covered.
Feel like taking your dessert game up a level? I used this brownie in this EPIC raspberry brownie ice cream cake recipe. The next time you really need to wow everyone – break that bad boy out!
Pure dedication. This week I made 14 batches of brownies. FOURTEEN. I’ve literally never been this dedicated to anything in my entire life.
I’d scoured the internet for hours for a good vegan and gluten free brownie recipe but to no avail. Most looked ‘cakey’ and not fudgy at all. Any that looked even remotely like the gloriously fudgy texture (complete with crispy top) that I was going for, had crazy weird ingredients in them like black beans and chickpea juice! I am NOT ok with that.
I knew it must be possible. It can’t be that hard to make vegan AND gluten free brownies can it? Well actually, yes. Yes it can! This was my dining room table last week…
It really was quite a challenge haha! And that’s not even all of them – some were that bad they actually went straight into the bin.
But just like I did with my vegan chocolate chip cookies, I knew I would conquer this classic!
Don't want to miss another tried and tested recipe?
Not really no. Well sort of. Ok, you’ll have to bear with me here. So it turns out there’s a lot of science behind baking the vegan gluten free brownie. About half way through my brownie quest I realised I was going to have to use 2 ingredients that I’d never used before. A flax egg and xanthan gum.
A flax egg is made from mixing milled flaxseed and water. It acts almost exactly like an egg without altering the taste or texture in any way. Very important to help bind your brownie together.
And xanthan gum? This is commonly used in gluten free baking. Gluten free flours tend to lack a little something that holds baked goods together. It’s kind of like baking glue. Without it? Your brownie will literally fall apart. (Several of my attempts did exactly that!)
So if you consider those two critically important ingredients ‘weird’ then I guess, yes – you do. If however, you’re like me and consider ‘weird’ to be doing crazy things like putting avocado, applesauce and black beans in brownies then NO! This is a perfectly normal brownie recipe.
Like I proved in my dairy free/vegan lemon cake recipe, you don’t always have to have unusual and expensive ingredients to make great ‘free from’ treats!
Many, many things!
Do I really need to give you any more excuses to go and try it for yourself?
Here is what you will need to make 16 bars.
(For a printer friendly version, see the recipe card at the end of this post)
First thing’s first – preheat your oven to 180°C/Fan 170°C and lightly grease & line your baking tin with baking paper. Set aside until we need it later.
Next we need to make our flax egg. Spoon the milled flaxseed (2 tbsp) into a small glass or bowl then mix in the water (6 tbsp). Stir it well and leave at room temperature to thicken for 15 minutes before using.
Now we need to melt that dark chocolate (150g | 5.3 oz). Break it into a bowl and heat in the microwave in 10 second intervals stirring well between each time. Once it’s two thirds melted, don’t heat it anymore, just stir until it’s completely melted. Set it to one side to cool a little.
Onto the dry ingredients! Sieve together the gluten free flour (150g | 1 + 1/4 Cups), cocoa powder (3 tbsp), baking powder (1 tsp) and xanthan gum (1/4 tsp) into a large bowl. Then add the salt (1/4 tsp) and golden caster sugar (180g | 3/4 Cup + 3 tbsp) and mix well to ensure everything is evenly distributed.
Now we need the liquid. In a jug or small bowl, stir together the sunflower oil (100ml | 1/3 Cup + 2 tbsp), water (50ml | 1/4 Cup) and vanilla extract (1 tsp).
Time to bring all the ingredients together and make a perfect vegan gluten free brownie batter! Make a well in the centre and pour in the flax egg, melted chocolate and oil mixture. Carefully fold everything together using a rubber spatula. Make sure there’s no pockets of flour left and that everything is evenly distributed and mixed well.
It will feel very thick and almost ‘rubbery’ but hang in there and trust me. I made 14 batches to perfect this recipe! It’s going to be great I promise.
Pour your vegan gluten free brownie batter into the prepared tin and smooth out as best as you can.
Bake in your preheated oven for 22-25 minutes until a skewer inserted into the middle comes out clean. Normally I don’t say this about brownies but with this recipe I do. They will still be super fudgy I guarantee it!
Check with a skewer at 20 minutes. If there’s runny batter on it or cake ‘crumbs’ then pop it back in for another 1-2 minutes until it does come out clean. It should be no longer than 25 minutes.
As you will notice, it will sink slightly in the middle. Don’t worry – there’s a super easy get out with this that won’t affect the end result of your brownies…
While the brownies are still warm, take a teaspoon and gently press the edges down to be roughly the same height as the middle. This makes nice even bars and actually helps to firm up the edges a little while keeping them deliciously chewy!
Now for the hard part and possibly my biggest tip yet… If you want nice and neatly cut bars, don’t touch it until it’s completely cooled. I don’t mean wait 30 minutes or an hour – I mean COMPLETELY cooled. Like, leave it overnight if you have to or at least a few hours. If you don’t care about neat slices though – grab a spoon and dig in!
This one’s easy! In your belly. Haha ok ok – if you don’t consume the entire batch in one go, store them in an airtight container (I prefer metal) at room temperature. They’ll taste best if you eat them within 4-5 days.
I LOVE it when you share what you’ve made! You can get in touch by leaving a comment below, tagging me on social media or sending me an email. I don’t mind how, I just love hearing from you!
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