Gluten free + vegan brownies made with just a few simple real food ingredients. Rich and chocolatey with just the right amount of chew.
You guys asked, and I’m listening.
While I’m not vegan, many of you have been asking for more egg free dessert recipes.
I’m seriously particular about the desserts I post on the blog and want to maintain the high standards I have for gluten free baking. Life is too short for mediocre treats.
Today’s vegan brownie recipe is a completely accidental recipe. I was experimenting with creating a super moist vegan chocolate cake recipe, but the end result tasted much more like a fudgy brownie.
They were so good, in fact, that my family claims they are the BEST gluten free dessert I have EVER made. They have been begging me to make them again and again.
So here you go: my version of the BEST gluten free + vegan brownies. Made with just a few simple, whole food ingredients. What more could you ask for?
Here’s the recipe deets:
- almond flour
- arrowroot flour, tapioca flour OR oat flour
- coconut sugar
- baking powder and baking soda
- avocado or coconut oil
- dairy free milk of any kind
- vanilla extract
- apple cider vinegar
- chocolate chips
What you end up with is a rich, delicious, and slightly fudgey brownie that not even the pickiest of eaters will know is gluten free AND vegan. Ask my family. They will tell you.
They are super chocolatey and slightly gooey with just the right amount of chew. No “cakey” brownies here. I like to save “cakey” for muffins, cupcakes, and birthday cakes.
Tips for Eating Gluten Free + Vegan Brownies
- allow to cool and eat with your favorite dairy free milk
- cut into tiny squares and store in freezer. Eat frozen brownie bites to satisfy a sweet tooth.
- bonus tip: take a frozen brownie bite out of freezer and smear a spoonful of peanut butter (or almond butter) on top. This is my hubby’s preferred way to eat them. 🤩
I’m seriously excited about this recipes because vegan baking is not my specialty. I haven’t been happy with any of the recipes I’ve created using egg replacers like flax or chia eggs. But I’ve discovered that you don’t need any of those to make the PERFECT brownie.
Hope you enjoy!
P.S. If chocolatey vegan desserts are your thing, you may also LOVE my gluten free + vegan chocolate raspberry muffins. ❤️
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- 1 cup dark chocolate chips (I use THIS dairy and soy free brand)
- 1 cup almond flour (I use THIS blanched brand)
- 1/2 cup arrowroot powder, tapioca flour OR oat flour
- 1 and 1/4 cup coconut sugar (I use THIS brand)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup avocado oil OR melted coconut oil
- 1/2 cup dairy free milk
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar (I use THIS raw brand)
- Preheat oven to 350’F. Line an 8×8 baking pan with parchment paper.
- Melt chocolate chips in a double boiler made from a glass bowl on top of a small pot filled with 2 inches of water.
- While chocolate chips melt, whisk together almond flour, arrowroot (or tapioca or oat flour), coconut sugar, baking powder, baking soda, and salt in a large bowl. Set aside.
- In another bowl, whisk together fat of choice, dairy free milk, vanilla extract, and apple cider. Pour in melted chocolate chips and whisk again.
- Pour wet ingredients into dry and gently mix together. Pour brownie mixture into the prepared baking dish and spread out evenly.
- Bake for 30-34 minutes until edges are done and toothpick comes out clean in the center. Allow to cool before cutting into squares. Enjoy!
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