Gluten Free Vegan Brownies
Learn how to make fudgy, gluten free vegan brownies with simple ingredients. A delicious, easy recipe perfect for all dietary needs.
Ingredients
- 1 cup gluten-free flour blend or almond flour for a denser texture
- ½ cup cacao powder unsweetened
- 1 teaspoon baking powder
- 1 tablespoon ground flaxseed for flax egg
- 3 tablespoons water for flax egg
- ½ cup melted dairy-free chocolate
- ¼ cup coconut oil or avocado oil
- ½ cup coconut sugar or maple syrup
- ¼ cup plant-based milk almond, oat, or your choice
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a small bowl, mix the ground flaxseed with water and set aside for 5 minutes until it becomes gel-like.
- In a big bowl, combine the gluten-free flour blend (or almond flour), cacao powder, baking powder, and a pinch of salt.
- Add the flax egg, melted dairy-free chocolate, coconut oil, coconut sugar (or maple syrup), plant-based milk, and vanilla extract to the dry ingredients. Stir well until a smooth batter forms.
- Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, then pour the brownie batter into the pan and spread it out evenly.
- Bake for 25-30 minutes. Insert a toothpick to check: it should come out with a few moist crumbs (not completely clean). Allow the brownies to cool completely before slicing them into squares.
- Give the brownies time to cool down thoroughly before cutting them into squares. This helps with cleaner cuts and ensures the perfect texture.
Notes
- For a more fudgy texture, Reduce the baking time by a few minutes and increase the melted chocolate slightly.
- Storage: Leftover brownies can be stored in an airtight container at room temperature for up to 3 days. They can also be refrigerated or frozen in individual slices for more extended storage.
- Customizations: For added flavor, feel free to add chopped nuts (like walnuts or pecans), vegan chocolate chips, or a swirl of peanut butter!