Gluten Free Brownies (Vegan)

By Jessica Hylton -

These gluten free brownies are thick, moist, chewy and taste incredible! They only need 10 ingredients, and are perfect for your gluten free and allergy friendly needs! Follow my tips for the best results every time!

Estimated reading time: 7 minutes

three brownies stacked on top of one another with one in the corner and a bowl of chocolate chips

Thanks to Bob’s Red Mill for sponsoring this blog post!  Thanks so much to you for supporting the brands who support Jessica in the Kitchen! All texts and opinions are my own.

This gluten free brownies recipe has been requested for such a long time and they’re finally here! They’re dairy free, egg free, and vegan! If you or someone in your life has certain allergy needs, these brownies are THE best place to be! Best of all? These are the best gluten free brownies made from scratch that I’ve ever had.

As usual, these gluten free brownies are made with Bob’s Red Mill, my favourite gluten free flour brand! Let me tell you, I’ve been using this flour for years. It’s basically on permanent rotation in our household. Whether you’re making these brownies, or my chocolate mug cake, or even my chocolate cake – this flour will give you the results you desire!! 

Notes on the Ingredients:

ingredients for gluten free brownies vegan with labels
  • Chocolate Chips: you’ll need some for melting, and some to mix into the brownie batter for double chocolate brownies!
  • Bob’s Red Mill Gluten Free 1-to-1 Baking Flour: this recipe needs 1 cup. Always weigh out your flour for the best results! I love this gluten free flour for the texture and consistent results.
  • Sea Salt: I like to use sea salt instead of regular salt. Sea salt granules are bigger than regular salt granules though, so if you want to use regular salt, I recommend reducing the measurement.
  • Baking Soda: using a little baking soda gives the brownies a great lift.
  • 2 Vegan Eggs: For the best texture, the Bob’s Red Mill Egg Replacer is my go-to. Flax eggs are also a great option, but as there is natural oil in flax seeds, it can produce a slightly “oily on the bottom” results. This doesn’t happen when you’re using the egg replacers. One bag lasts a while, and I just always keep one in the fridge for whenever I’m ready to use it.
  • Brown Sugar: white sugar will also work here, and so will pure cane sugar if you prefer.
  • Melted Coconut Oil (or any oil): is the substitute for butter in this recipe; it makes for fabulously rich brownies. You don’t have to use any coconut oil. You can use refined coconut oil for no flavour, or any other oil!
  • Water: make sure to only add 1/4 cup. Adding too much water makes the brownies less thick, and less likely to hold together after baking.
  • Pure Vanilla Extract: for extra yummy flavor!

How to Make Gluten Free Brownies (Step by Step)

These brownies come together in 6 easy steps. Once you’ve melted the chocolate chips, all you really have to do is mix the rest of the ingredients together, and pop the brownies in the oven to bake. You’re welcome for that wonderful, chocolate-y smell! For the full ingredients and instructions, scroll to the recipe!

Preheat the Oven: Preheat oven to 325°F/160°C.

Melt the Chocolate Chips: Melt chocolate chips in the microwave for a minute, stirring after to see if chips have melted. See full recipe below for complete melting instructions.

Combine Flour, Salt & Baking Soda: In a medium bowl, whisk the flour, salt and baking soda until combined. Set aside.

ingredient shots of making of gluten free brownies

Mix Wet and Dry Ingredients: In a separate bowl, add the flax eggs, sugar and oil and mix until combined for about 2 minutes. Add the water and the vanilla extract and mix again.

ingredient shots of making of gluten free brownies

Then add the dry mixture to the wet mixture and melted chocolate chips and stir for about 3 minutes until combined.

ingredient shots of making of gluten free brownies

Add Chocolate Chips: Stir in 1 cup chocolate chips. Pour into a greased, parchment lined, or a greased foil-lined 8×8 square pan.

ingredient shots of making of gluten free brownies

Bake for 35 minutes.

Let Brownies Cool: When finished, remove from the oven and allow to cool completely in a pan on a wire rack. Slice into 9, 12 or 16 slices. Enjoy!

Tips for Success:

  • Pan Size: Don’t change the pan size! It’s crucial for the success of the right texture and outcome of brownies.
  • Especially for gluten free flour, I always recommended weighing out your flour. If you look on the back of the flour, it actually weights differently than wheat flour, and that’s why it’s extra important to weigh it out. I just use a regular kitchen scale, and get guaranteed results each time. Plus, weighing out my ingredients removes ANY stress from the baking process as to whether you’re “doing it correctly”. 
  • For Extra Fudgy Brownies: once the brownies have cooled, let them firm up in the fridge for an hour or two. If you’re a fan of really thick, dense brownies (i.e. not cake-like), this is the way to go.
  • Also, let the brownies cool before you cut them so that they don’t crumble.
  • For the best texture, the egg replacers are my go to. Flax eggs are also a great option, but as there is natural oil in flax seeds, it can produce a slightly “oily on the bottom” results. This doesn’t happen when you’re using the egg replacers. One bag lasts a while, and I just always keep one in the fridge for whenever I’m ready to use it.
close up of finished cooled and sliced crinkly brownies
  • Especially if you’re using an older baking pan, I recommend using parchment paper to line your pan. It makes sticking basically impossible, and allows you to lift the entire brownie out of the pan!
  • Now, your chocolate chips. The chocolate chips you use in this recipe can actually make a huge difference on whether your brownies come out cake-y or fudgy! I highly recommend using a semi-sweet or vegan milk chocolate here. It tends to have more cocoa butter/chocolate liquor base, which results in a creamier and fudgier consistency.
  • Especially ensure that you weigh out your oil. I can’t tell you how many times I eye-ball oil and it’s way over the actual weight, which can produce an over-oily end product.
  • Always check that your baking soda is still fresh before starting!
four brownies stacked sideways surrounded by other brownies

How to Store Extra Brownies

Extra brownies can be refrigerated for about a week in an airtight container. When you want to enjoy them again, I recommend microwaving them for a couple of seconds so that they’ll be nice and warm.

Can I Freeze Homemade Brownies?

You can totally freeze homemade brownies. They store really well in tightly-sealed freezer bags, or stacked in an airtight container. Once frozen, they will keep for 2-3 months. When you want to eat them again, it’s a good idea to thaw them in the fridge overnight.

all 16 brownies sliced and a few pulled from the square, top down view
three brownies stacked on top of one another with one in the corner and a bowl of chocolate chips

Gluten Free Brownies (Vegan)

These gluten free brownies are thick, moist, chewy and taste incredible! They only need 10 ingredients, and are perfect for your gluten free and allergy friendly needs! Follow my tips for the best results every time!
by: Jessica in the Kitchen
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 16 servings
Course Desserts
Cuisine American
Ingredients
  • 1 cup chocolate chips melted (188g)
  • 1 cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour (133.75g)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 2 Bob’s Red Mill Egg Replacer* or flax eggs (see notes below)
  • 3/4 cup brown sugar or cane sugar or coconut sugar (158g)
  • 1/3 cup melted coconut oil or any oil (66g)
  • ¼ cup water
  • 1 teaspoon pure vanilla extract
  • 1 cup chocolate chips unmelted
Instructions

Instructions

  • Preheat the oven to 325°F/160°C.
  • Melt chocolate chips in the microwave for a minute, stirring after to see if chips have melted. If not, microwave in increments of 30 seconds until completely melted. Alternatively, you can melt it over a small pot of boiling water (Not a lot of water in the pot) and put the chocolate chips in a heatproof and melt proof bowl over the pot and stir until melted.
  • In a medium bowl, whisk the flour, salt and baking soda until combined. Set aside.
  • In a separate bowl, add the egg replacers, sugar and oil and mix until combined for about 2 minutes. Add the water and the vanilla extract and mix.
  • Add the dry mixture from earlier to the wet mixture along with the melted chocolate chips and stir for about 3 minutes until combined.
  • Stir in 1 cup chocolate chips. Pour into a parchment paper lined 8×8 square pan. Bake for 35 minutes.
  • When finished, remove from the oven and allow to cool completely in a pan on a wire rack.
  • Slice into 9, 12 or 16 slices. Enjoy!
NOTES
Tips for Success:
  • Pan Size: Don’t change the pan size! It’s crucial for the success of the right texture and outcome of brownies.
  • Especially for gluten free flour, I always recommended weighing out your flour. If you look on the back of the flour, it actually weights differently than wheat flour, and that’s why it’s extra important to weigh it out. I just use a regular kitchen scale, and get guaranteed results each time. Plus, weighing out my ingredients removes ANY stress from the baking process as to whether you’re “doing it correctly”. 
  • For Extra Fudgy Brownies: once the brownies have cooled, let them firm up in the fridge for an hour or two. If you’re a fan of really thick, dense brownies (i.e. not cake-like), this is the way to go.
  • Also, let the brownies cool before you cut them so that they don’t crumble.
  • For the best texture, the egg replacers are my go to. Flax eggs are also a great option, but as there is natural oil in flax seeds, it can produce a slightly “oily on the bottom” results. This doesn’t happen when you’re using the egg replacers. One bag lasts a while, and I just always keep one in the fridge for whenever I’m ready to use it.
  • Especially if you’re using an older baking pan, I recommend using parchment paper to line your pan. It makes sticking basically impossible, and allows you to lift the entire brownie out of the pan!
  • Now, your chocolate chips. The chocolate chips you use in this recipe can actually make a huge difference on whether your brownies come out cake-y or fudgy! I highly recommend using a semi-sweet or vegan milk chocolate here. It tends to have more cocoa butter/chocolate liquor base, which results in a creamier and fudgier consistency.
  • Especially ensure that you weigh out your oil. I can’t tell you how many times I eye-ball oil and it’s way over the actual weight, which can produce an over-oily end product.
  • Always check that your baking soda is still fresh before starting!

Nutrition

Calories: 217kcal | Carbohydrates: 29g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Sodium: 93mg | Potassium: 14mg | Fiber: 2g | Sugar: 21g | Calcium: 43mg | Iron: 2mg
by Jessica

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