Vegan Almond Flour Brownies (One Bowl, Gluten Free & Fudgy)
These Vegan Almond Flour Brownies are the best gluten-free brownies I’ve ever tried! They’re made in one bowl, are chewy, fudgy, rich with chocolate flavour and only 10 ingredients!
This blog post is sponsored by Bob’s Red Mill. Thanks so much for supporting the brands who support Jessica in the Kitchen! All texts and opinions are my own.
You’re looking at these photos and I know what you’re thinking. Wowww I should really save this as my phone’s background! No? Only me? Well, I’ve been thinking about these brownies so much since perfecting them that they are indeed saved as my phone’s lock screen & home screen. Let me have a moment with them. After you’ve tried them, you may end up doing the same.
I’ve wanted to make a really good – no great – no, ABSOLUTELY incredible gluten-free brownie recipe for a while. Not an “oh, swap this for this” recipe. But a solid, this was created with gluten-free in mind brownie recipe. I’ve been slowly introducing myself to almond flour for a few years now, swapping it out in my favourite recipes that required flour to see how it worked best.
My favourite almond flour ever is by Bob’s Red Mill, which you guys know is my #1 choice and recommendation for gluten-free flours and so many other products. Needless to say, I’ve fallen in love with it. I love the subtle nutty taste, the texture, and its density. Bob’s Red Mill Super Fine Almond Flour is my favourite because it has a smooth and consistent texture and worked flawlessly for me across endless recipes. I especially love them in these brownies!
Simple ingredients, rich chocolatey flavour
One of my goals for these brownies was to create a cost-friendly & easy to make brownie recipe. I didn’t want to be telling you to use a whole host of ingredients so I worked hard to ensure the list had straight-forward ingredients, was very simple and most of all – tasted incredible. You need 10 simple ingredients, two of which are water and salt – so really only 8. I swapped out my usual melted chocolate chips for cocoa powder because – do you know how many times I’ve had cocoa powder and NOT chocolate chips?!
Cocoa powder created a richer chocolatey flavour (just my type) and balanced out perfectly with the almond flour which is moist, chewy in texture and easy to use, and so essentially perfect for brownies all around. The result is these little morsels of heaven sitting in front of you right now. Every single bite made me want to do a little brownie dance, and trust me, I had multiple bites. I wanted to get the sweet to chocolatey to fudgy ratio just right, but if you prefer a more cake-like brownie I also have instructions for that down below.
How to make vegan almond flour brownies
Making these brownies is so easy because it’s a one-bowl brownies recipe! I love one bowl or one-pot dishes because well yeah, fewer dishes! It also means I’m less likely to skip a test & the whole dish gets done more seamlessly.
Firstly, you add in your liquids. I tested olive oil, coconut oil and a neutral oil in these. I personally love olive oil because of its viscosity, but I also love the slight coconut-y taste that coconut oil adds. If you want neither, you can use a neutral oil or any oil you have (except like sesame oil).
Then in goes my vegan eggs. Here I used my Bob’s Red Mill Gluten Free Egg Replacer because friend – if you’re baking a lot, trust me – buy this. It’s the perfect egg replacer and I always have bags of it on hand. Each bag lasts 34 eggs too and lasts long, so it’s definitely a great buy. You can use flax eggs but I haven’t tested them.
Then, in goes my sugar. Organic brown sugar is my favourite especially since coconut sugar makes them much darker and has a coconut-y flavour. But, you can definitely use it! Add in your vanilla and your water.
Then in goes the dry ingredients. This is easy, right?! Your cocoa powder, your Bob’s Red Mill Super Fine Almond Flour, your baking soda & your salt. You want to ensure that you’re using the best quality ingredients that you can. Buy the best cocoa powder you can, ensure you’re using a high-quality fine Almond Flour like Bob’s Red Mill Super Fine Almond Flour, ensure your baking soda is actually fresh, and opt for sea salt. All these ingredients make a difference to your end product. Stir together until combined.
Since it’s gluten-free, you can’t overwork the dough, so feel free to mix for a good 3-5 minutes to ensure it’s all mixed in. You want no lumps and for the almond flour to be fully mixed in. Then, your chocolate chips! They’re totally optional. I did a batch with and without them and while the chocolate chips batch was my favourite, I also loved the ones without. Pour into your greased or parchment paper-lined baking pan and smooth over. Bake, cool, cut and enjoy! Then (and this is my favourite part), drizzle some melted chocolate chips on top with some coarse sea salt or sea salt flakes. It takes it right over the top! LOOK at those brownies. You know you need to make these.
In summary, these vegan almond flour brownies are:
- Absolutely delicious
- Gluten-free
- High in fibre, protein and lower in carbs
- These brownies have a rich chocolatey taste.
- Have the best chewy & fudgy texture
- Are made all in one bowl
- a delicious treat and would go so well with whipped coffee (trust me – try it)!
After sharing these with lots of friends and family members, I can guarantee you’re going to love these. Trust me. Enjoy friends!
More Vegan Baking Recipes
Vegan Almond Flour Brownies (One Bowl, Gluten Free & Fudgy)
Ingredients
- 2 Bob's Red Mill Egg Replacer* or 2 flax eggs
- 3/4 cup (158g) brown sugar (I use raw brown sugar, cane sugar or coconut sugar)
- 1/2 cup (100g) melted coconut oil or any neutral oil
- 1/4 cup water
- 1 teaspoon pure vanilla extract or vanilla bean paste
- 3/4 cup cocoa powder or raw cacao powder, 60g
- 1 cup (112g) Bob's Red Mill Super Fine Almond Flour
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking soda
- ¼ cup vegan chocolate chips, optional, but recommended
- coarse sea salt or sea salt flakes and melted chocolate chips for drizzle and garnish, optional but takes it over the top
Instructions
- Preheat oven to 325°F/160°C.
- In a large bowl, add the vegan eggs, sugar and oil and mix until combined for about 3 minutes until fully incorporated and light and fluffy. Add the water and the vanilla extract and blend for another 2 minutes.
- Add the cocoa powder, almond flour, baking soda and sea salt to the wet mixture and stir for about 3 minutes until fully combined. There should be no lumps and the almond flour should be fully incorporated.
- Stir in the chocolate chips. Pour into a greased, parchment-lined, or a greased foil-lined 8x8 square pan. Bake for 35 minutes, or 40-45 minutes if you prefer cake-like brownies.
- When finished, remove from oven and allow to cool completely in pan on a wire rack (at least 30 minutes). Once cooled, slice into 16 slices.
- For an extra nice topping, meltdown some chocolate chips in the microwave, drizzle on top and sprinkle some sea salt flakes or coarse sea salt. Enjoy!
Notes
- Oil instead of vegan butter in products tend to create a moister product. If you want to use vegan butter though, all you have to do is switch out equal parts of the butter for the oil.
- The pan size makes a huge difference! If you do not use an 8×8 pan for eg if you use smaller, your brownies will not be ready in the right amount of time.
- PLEASE allow your brownies to cool completely! This can take anywhere from 30 minutes to 2 hours. They’re always a much better texture and consistency once cooled. This is crucial for delicious, set and finished brownies. You can slice them about halfway through cooling with a knife.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
We liked this recipe, but thought it was a little too salty and chocolatey(which is prob not an issue for most people) and not super sweet.
I used 2 reg eggs instead because that’s what I had on hand and scooped the batter into a mini cupcake pan w liners. The recipe was enough for about 30 mini cupcakes give or take. I baked it for 20min at 325-it came out a little cakey so I think 15min would be perfect.
This recipe is def a keeper. With my family’s preference in mind, Next time I’ll prob use a bit less salt and cocoa powder than it calls for and maybe a little more sugar or swap for plain white or even light brown sugar(again this is a preference thing)
Going to make it again but in an 8x8pan for a family dinner coming up.
I was looking for a dessert that would accommodate my vegan daughter-in-law, my gluten free daughter and my “why can’t they eat normal food” husband. This was it! thanks so much