Perfect for chocolate lovers, no matter your dietary sensitivities, these Vegan Gluten-Free Brownies will satisfy your sweet tooth!
A good brownie recipe is something you need to hold on tight to when you come across it!
On FFF, we try to cater to all diets, like these Eggless Brownies, these Gluten-Free Dairy-Free Brownies, these high-protein Greek Yogurt Brownies, and even these Vegan Brownies Stuffed with Peanut Butter Cookie Dough.
So it only made sense to make the most decadent, cakey, and chewy brownies that are also vegan, nut-free, and gluten-free! Whether you are eating vegan or not, you will absolutely love them. These brownies are chewy, perfectly sweet, and oh-so decadent. Bake yourself up a pan and you won’t regret it!
Are these Vegan Gluten-Free Brownies Healthy?
This vegan, gluten-free brownie recipe offers a healthier alternative to traditional brownies in several ways.
First, the use of flax meal combined with hot water as an egg replacement not only makes the recipe suitable for vegans, but also adds a nutritional boost, as flax meal is rich in omega-3 fatty acids and fiber. The recipe also calls for gluten-free flour, making it a great choice for those with gluten sensitivities or celiac disease, while still maintaining the texture of traditional brownies with the help of xanthan gum.
If you’d like to make this recipe even healthier, you could reduce the sugar content or substitute it with a natural sweetener like maple syrup or coconut sugar, which both have a lower glycemic index.
Overall, while these brownies do contain sugar and fats, they incorporate nutrient-dense ingredients that can be a better alternative to the traditional version.
Tips for making the best vegan gluten-free brownies
Since the flax meal and water take some time to form a gel, I recommend mixing the flax gel together first, before doing anything else! This gives them the maximum amount of time to work together before they’re incorporated into the mixture.
To fix a batter that is too dry, add a tablespoon or two of dairy-free milk (like almond or oat milk) to loosen the batter until it reaches a spreadable consistency. Be careful not to add too much liquid, as this can make the brownies too soft.
For the chewiest, fudgiest brownies, I recommend placing the hot pan directly on a hot pad in the refrigerator once it comes out of the oven. The sooner they cool fully, the less likely they are to overbake and dry out, resulting in the best texture and consistency.
How to make ahead and store
These brownies keep well in both the fridge and the freezer. To store, place them in an airtight container. They’ll last up to 1 week in the fridge, or up to 3 months in the freezer. If freezing, thaw thoroughly before serving.
Serving Suggestions
This is where you can get creative! These brownies would be delicious with some vegan ice cream, like this Coconut Milk Ice Cream with Rum and “Egg Nog” or this Cookie Dough Banana Ice Cream. Coconut whipped cream and a side of fresh fruit are also great additions; I recommend cherries or strawberries!
I also love to drizzle over this Vegan Caramel Sauce, or some nut butter like this Almond Butter or this Cashew Butter.
recipe
Ingredients
- 2 tablespoons flax meal
- 6 tablespoons hot water divided
- 4 tablespoons vegan butter
- 4 tablespoons avocado oil or melted coconut oil
- 1 cup sugar
- 1 teaspoon vanilla
- 3/4 cup (125g) 1:1 gluten-free flour ensure it includes xantham gum
- 1/2 cup (40g) cocoa powder
- 3 tablespoons (25g) non-GMO cornstarch
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup vegan mini chocolate chips
Instructions
- Whisk together the flax meal with 5 tablespoons of the hot water and set aside until it forms a gel, about 10 minutes. Give it a stir every few minutes.
- Heat your oven to 350°F and line the bottom of an 8×8-inch baking pan with parchment paper, spraying the sides with cooking spray.
- In a large, microwave-safe bowl, microwave the butter, oil, and sugar until the butter is melted. This should take about 1 to 1.5 minutes. Stir well until the mixture starts to come together and make ribbons on itself – about 1 to 2 minutes.
- Add in the flax gel, the remaining 1 tablespoon of hot water, and the vanilla, and stir well.
- Add all the ingredients up to the chocolate chips and stir until just mixed. Gently fold in the chocolate chips.
- Spread into the prepared pan and bake until the top feels set and forms some cracks and a toothpick inserted in the center comes out clean (be aware of possible melted chocolate chips; it just shouldn't be gooey) about 30 to 35 minutes.
- Immediately place the brownies on a cooling pad in the refrigerator for 15 minutes.
- Remove from the refrigerator and let cool on the counter in the pan COMPLETELY.
- Gently cut and remove the brownies from the pan (they're fragile so be nice!)
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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