Welcome to the ultimate guide for crafting the most decadent and guilt-free chocolate treat: Gluten-Free Vegan Brownies. Whether you’re a seasoned baker or just starting, this comprehensive recipe and brownie mix guide offers a straightforward path to rich, fudgy brownies that cater to various dietary needs without compromising on taste or texture. Prepare yourself for a sensational experience of smooth chocolate, wholesome oats, and crunchy almonds, all in one delightful bite.
Say goodbye to common allergens and unwelcome ingredients! Our recipe is meticulously designed to be not only gluten-free and vegan but also completely soy-free and palm oil-free. This ensures a healthier, ethical, and incredibly delicious dessert that everyone can enjoy. Perfect for potlucks, gifting, or simply satisfying your deepest chocolate cravings, these brownies are a testament to how truly amazing plant-based baking can be. You’ll be able to bake them in either a 9×9 or 8×8 inch brownie pan, yielding perfect squares of chocolatey bliss.
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Why These Gluten-Free Vegan Brownies Will Become Your New Favorite
Brownies hold a special place in our hearts – a universal comfort food that promises pure indulgence. Here on the blog, we’re constantly on a mission to perfect the brownie, making it simpler to prepare and even fudgier in texture. And what better way to kick off any day, especially a Monday, than with a generous slice of rich, chocolatey goodness? These brownies are not just a treat; they’re an experience.
Our featured brownies stand out for their exceptional depth of flavor and unbelievably fudgy consistency. The secret to their convenience lies in the ingenious brownie mix, which streamlines the baking process significantly. By blending all the dry ingredients ahead of time, you create a ready-to-use mix that transforms into warm, gooey brownies with just the addition of non-dairy milk and oil. This makes them an ideal candidate for thoughtful gifts or for those spontaneous moments when a chocolate craving strikes and you need a quick solution. Having a pre-made mix means less measuring and mixing when it’s baking time, truly simplifying your kitchen routine.
The Magic of the Brownie Mix
The core of this recipe is the incredibly versatile dry brownie mix. It combines the flours, non-dairy chocolate, sugar, and cocoa, all finely blended and ready for storage. This not only saves precious time but also ensures a consistent flavor and texture every time you bake. Imagine having a gourmet brownie base at your fingertips, eliminating the hassle of gathering and measuring individual dry ingredients. This convenience is unparalleled, especially on busy days or when you want to whip up a smaller batch without committing to a full recipe.
Alternatively, if you prefer the satisfaction of baking from scratch, the recipe includes instructions for that too. You’ll simply melt the chocolate with non-dairy milk and then incorporate the remaining ingredients. Whichever method you choose, the outcome is a batch of seriously chocolatey, perfectly fudgy brownies. The brownie mix version, however, offers an added layer of flexibility, allowing you to easily prepare smaller portions to suit your immediate needs or to experiment with different additions.
Achieving Brownie Perfection: Tips for Success
For truly exceptional brownies, the quality of your ingredients matters, especially the chocolate. Opt for a high-quality vegan semi-sweet or dark chocolate, as it forms the heart of the brownie’s flavor. If you find your brownie mix yields brownies that are a bit too oily, a simple adjustment can be made: reduce the amount of chocolate (the portion that gets ground into the mix) and compensate by adding a bit more cocoa powder. This balances the fat content and ensures a rich, chocolatey flavor without excessive oiliness.
These brownies are more than just gluten-free and vegan; they are a celebration of flavor and texture, proving that dietary restrictions don’t mean sacrificing deliciousness. We are confident you’ll adore these brownies, and we’d love to hear about your baking adventures!
More Indulgent Brownie Recipes from Our Collection
If you’re anything like us, one brownie recipe is never enough! Expand your baking repertoire with these other fantastic brownie and blondie creations from our blog:
- Vegan Pumpkin Brownies: A seasonal twist on a classic, perfect for autumn flavors.
- Vegan Almond Butter Blondies with Chocolate Chips: For those who love a lighter, nutty alternative to traditional brownies.
- Vegan Brownie Mix in a Jar. Single Serve Brownie too. Vegan…: More ideas for gifting homemade mixes and quick single-serving treats.
- Coconut Flour Brownies Vegan Gluten-free Recipe: Another excellent gluten-free option, harnessing the unique properties of coconut flour.
Step-by-Step Visual Guide for Perfect Brownies
Follow these simple steps, accompanied by images, to create your own batch of irresistible gluten-free vegan brownies:
Preparing the Brownie Mix
First, gather all your dry ingredients. This preparation is key to the convenience of the brownie mix method. Blend the flours and sugar until well combined, ensuring no clumps remain. Then, add the chosen vegan chocolate, cocoa powder, flax seed meal, and vanilla extract. Blend thoroughly until everything is integrated into a fine, uniform mixture. Make sure to occasionally stir the mixture around the blender blade to prevent any ingredients from getting packed underneath. Once blended, you can store this mix for future use.
Adding Chocolate Chips to the Mix
After blending, transfer the mix to a quart-sized mason jar or an airtight container. At this stage, you can add a generous portion of vegan semi-sweet chocolate chips directly to the jar. These will provide delightful pockets of melted chocolate within your baked brownies. Seal the jar and store it in a cool, dry place until you’re ready to bake.
Mixing Wet Ingredients for Baking
When you’re ready to bake, empty the contents of your brownie mix jar into a large mixing bowl. Add the specified amounts of non-dairy milk and oil (or applesauce for a lighter option). Ensure your non-dairy milk is at room temperature for better mixing. These wet ingredients will hydrate the dry mix, forming your rich brownie batter.
Combining to Form Batter
Using a spatula or a sturdy spoon, gently mix the wet and dry ingredients. Mix until they are just combined and no streaks of dry flour remain. Be careful not to overmix, as this can lead to tougher brownies. The batter should be thick and luscious, ready to be spread into your prepared baking pan.
Spreading the Batter in the Pan
Line your 9×9 or 8×8 inch brownie pan with parchment paper, leaving an overhang on two sides to easily lift the baked brownies out later. Drop the thick brownie batter evenly onto the parchment-lined pan. Using a spatula or even your clean hands, gently press the batter down and spread it out to create an even layer that almost fills the pan. This ensures uniform baking and a consistent thickness for each brownie square.
Baking to Perfection
Bake your brownies in a preheated oven for approximately 25 to 27 minutes. The key is not to overbake them; brownies are best when they’re still slightly gooey in the center. A good indicator of doneness is when a toothpick inserted an inch from the edge comes out clean, while the very center might still have a few moist crumbs. Once baked, let them cool in the pan for at least 20 minutes before attempting to slice them. This cooling period is crucial for the brownies to set and achieve their ultimate fudgy texture.
Slicing and Serving
Once cooled sufficiently, use the parchment paper overhang to carefully lift the entire slab of brownies out of the pan. Transfer them to a cutting board. Using a sharp knife, slice the brownies into your desired serving sizes. For an extra touch, you can dust them with a little powdered sugar or serve them warm with a scoop of vegan vanilla ice cream. Enjoy your homemade, perfectly fudgy, and utterly delicious gluten-free vegan brownies!
Vegan Gluten-Free Brownies and Brownie Mix
Ingredients
Dry Ingredients:
- 3/4 cup oat flour
- 1/2 cup almond flour
- 2 tbsp starch (like corn or arrowroot)
- 1/8 tsp baking powder
- 1/8 tsp baking soda
- 1/4 scant tsp salt
- 3/4 cup sugar, (use 2 to 3 tbsp less for less sweet, powdered if possible)
- 1/2 cup vegan semi-sweet chocolate , (or dark chocolate or a combination, for blending into the mix)
- 1/3 cup cocoa powder
- 2 tbsp flax seed meal
- 1 tsp vanilla extract
Wet Ingredients (for baking from mix):
- 1/2 cup non-dairy milk, (use 1/4 cup + 3 Tbsp non-dairy milk if making from the pre-blended brownie mix)
- 3 to 4 tbsp Oil , (or use applesauce for half of the oil, or a full amount of oil for richer brownies)
- Add in: 1/3 cup vegan semi-sweet chocolate chips (to stir into the batter before baking, optional)
Instructions
To Make the Brownie Mix (for storage):
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Combine the oat flour, almond flour, starch, baking powder, baking soda, salt, and sugar in a high-speed blender or food processor. Blend until thoroughly combined and the sugar is finely powdered. Periodically stop and move the flour around, as it can get packed under the blender blade.
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Next, add the 1/2 cup vegan semi-sweet chocolate (the portion to be ground), cocoa powder, flax seed meal, and vanilla extract to the blender. Blend again until all ingredients are well combined and the chocolate is finely incorporated into the mix. Ensure there are no large chocolate chunks. Once more, check and stir the mixture under the blender blade to ensure everything is evenly blended.
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Transfer the prepared brownie mix to a quart-sized mason jar or an airtight container. Add 1/3 cup of vegan chocolate chips to the jar for extra texture and store in a cool, dry pantry for later use. This mix will stay fresh for several weeks.
To Bake Brownies from the Mix:
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Preheat your oven to 350°F (180°C). Prepare a 9×9 or 8×8 inch brownie pan by lining it with parchment paper, leaving an overhang on two sides for easy removal.
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Empty the entire brownie mix (including the chocolate chips added to the jar) into a large mixing bowl. Add 1/4 cup oil and 1/4 cup + 3 Tbsp non-dairy milk.
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Mix the ingredients gently with a spatula until just combined. Be careful not to overmix the batter; a few small lumps are perfectly fine. The batter will be thick.
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Drop the thick batter onto the prepared pan. Use a spatula or your hands to press and spread it evenly to almost fill the pan.
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Bake for 25 to 27 minutes. The brownies are done when a toothpick inserted an inch from the edge comes out clean, though the very center may still appear slightly gooey (it will continue to set as it cools).
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Allow the brownies to cool in the pan for at least 20 minutes before lifting them out with the parchment paper and slicing. This cooling period is essential for achieving the perfect fudgy texture.
To Make Brownies from Scratch (without the pre-made mix):
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Preheat your oven to 350°F (180°C). Line a 9×9 or 8×8 inch brownie pan with parchment paper.
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In a small saucepan, gently heat 1/2 cup non-dairy milk until it is just about to boil. Remove from heat. Stir in the flax meal, vanilla extract, and sugar into the warm non-dairy milk until dissolved.
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Add the 1/2 cup vegan semi-sweet chocolate (for melting) and oil to the warm milk mixture. Let it sit for about a minute to allow the chocolate to melt. Then, whisk until the chocolate is fully melted and the mixture is smooth and glossy.
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In a separate large bowl, whisk together the oat flour, almond flour, starch, baking powder, baking soda, salt, and cocoa powder.
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Pour the wet ingredients into the dry ingredients. Mix well with a spatula until just combined. Fold in the 1/3 cup vegan chocolate chips into the batter. Again, be careful not to overmix.
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Drop the thick batter onto the prepared pan. Press using a spatula to spread it out evenly to almost fill the pan.
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Bake for 25 to 27 minutes, or until a toothpick inserted an inch from the edge comes out clean. The center may still be gooey, which is desired for fudgy brownies.
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Cool for at least 20 minutes in the pan before slicing and serving.
Notes
Important Baking Tip: Do not overbake your brownies. The key to fudgy brownies is to remove them from the oven when a toothpick inserted about an inch from the sides comes out clean, even if the very center still looks a bit wet or gooey. The brownies will continue to cook and set as they cool outside the oven, resulting in that desirable dense, fudgy texture. Overbaking will lead to dry, cake-like brownies.
Storage: Store leftover brownies in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. They can also be frozen for up to 3 months; thaw at room temperature before serving.
Nutritional values are provided as an approximation based on one serving.
Nutrition
Carbohydrates: 52g,
Protein: 6g,
Fat: 18g,
Saturated Fat: 4g,
Sodium: 155mg,
Potassium: 166mg,
Fiber: 5g,
Sugar: 32g,
Calcium: 92mg,
Iron: 2.9mg
Nutrition information is automatically calculated, so should only be used as an approximation.
We’d love to hear from you!If you made these delicious brownies, please share your thoughts and experience in the comments below!
