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You scream, I scream, we all scream for…chocolate!
Yeah, I think that’s how it goes.
Idon’t know anyone (besides John) who doesn’t love brownies. (Trust me, I’ve tried to convince him otherwise.)
Fudgy, rich,super chocolaty, studded with delicious things. If I were to say I hada “vice,” it would probably be brownies (or ice cream – tough call).
While I do love myblack bean brownies(see thenaturally sweetened version here), sometimes I want to havea dessert that doesn’t have beans in it. Ya know?
If you have the same feelings, this is the recipe for you.
These brownies are simple, requiring just 10 basic ingredients and 30 minutes (plus cooling) to prepare!
They’re also naturally sweetened with coconut sugar and maple syrupand gluten-free thanks to almond meal and gluten-free flour.
As a baker, there’s a part of me gets superexcited over the fact that it’s possible toturn otherwise dairy- and gluten-filled desserts into something everyone can enjoy. I think everyone should be able to havebrownies – is that such a crime?
You guys are going to LOVE these brownies. They’re:
Rich
Fudgy
Slightly cakey
Chocolaty
Studded with pecans + dark chocolate
Simple to make
& Utterly delicious
Make these brownies when guests are coming over, to take along on road trips and to BBQs this spring and summer, or just to have around the house when you’re craving something sweet. I can attest to the fact that these are possibly even better once frozen and then microwaved (think melty chocolate chips and rich, fudgy center).
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram. We’d love to see what you come up with. Cheers, friends!
Easy Vegan Gluten-Free Brownies
10-ingredient vegan gluten-free brownies that are naturally sweetened, fudgy, rich, and studded with chocolate chips and nuts!
Author Minimalist Baker
Print SAVE
4.68 from 137 votes
Prep Time 20 minutes minutes
Cook Time 22 minutes minutes
Total Time 42 minutes minutes
Servings 9 (brownies)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days
Ingredients
US Customary – Metric
- 2 Tbsp flaxseed meal (to make flax eggs)
- 5 Tbsp water (to make flax eggs)
- 1/2 cup melted vegan butter (or coconut oil)
- 1/2 cup coconut sugar (or organic cane sugar)
- 1/4 cup maple syrup (or agave nectar)
- 1 tsp vanilla extract
- 3/4 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup unsweetened cocoa powder
- 3/4 cup gluten-free flour blend* (or Bob’s Red Mill Gluten-Free 1:1 Baking Flour)
- 1/4 cup almond meal*
- 1/3 cup pecans or walnuts (optional)
- 1/3 cup vegan chocolate chips (optional)
Instructions
Preheat oven to 350 degrees F (176 C) and lightly grease an 8×8-inch (or similar size // adjust number/size of pan if altering batch size) baking dish with coconut oil, then line with parchment paper (the oil helps the parchment paper stick to the sides).
Prepare flax eggs in a small mixing bowl by combining flaxseed meal and water. Set aside.
To a large mixing bowl add melted vegan butter or coconut oil, coconut sugar, maple syrup and vanilla extract. Whisk thoroughly to combine and start dissolving the coconut sugar.
Add flax eggs and whisk once more until combined. Then add baking powder, sea salt, and cocoa powder and whisk.
Add gluten-free flour blend and almond meal and fold with a spatula until just mixed. Then add desired add-ins (optional), such as vegan chocolate chips or nuts.
Add the batter to the prepared baking dish and spread into an even layer with a rubber spatula. Add a few additional toppings if desired, such as chocolate chips and nuts (optional).
Bake for 17-22 minutes, or until the edges appear dry and slightly fluffy and the center is no longer wet or sticky.
Remove from oven and let cool in the pan for at least 10 minutes, preferably 45 minutes – 1 hour (the longer they cool, the less tender they will be). Then gently lift out of pan and use a sharp knife to cut into desired number of squares (I went for 9 // amount as original recipe is written // adjust if altering batch size).
These are delicious on their own, but would also be great paired with Coconut Whipped Cream or Vanilla Bean Coconut Ice Cream!
Store completely cooled leftovers in an airtight container at room temperature up to a few days. Will keep in the freezer up to 1 month.
Video
Notes
*If you aren’t gluten-free, sub unbleached all-purpose flour for the gluten-free flour blend. Note: I haven’t tested it this way and cannot guarantee the results.
*If you can’t have almonds, try subbing another nut/seed meal, such as walnut or hazelnut, or ground sunflower seeds.
*For all other substitution, equipment, and troubleshooting questions, see our Recipe FAQ.
*Loosely adapted from my Simple Vegan Brownies.
*Nutrition information is a rough estimate.
Nutrition (1 of 9 servings)
Serving: 1 brownies Calories: 234 Carbohydrates: 30.9 g Protein: 3 g Fat: 12.8 g Saturated Fat: 3.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 166 mg Fiber: 3.9 g Sugar: 16.2 g
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Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!
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Reader Interactions
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All commentsI made thisQuestions
Lacey says
The flavor of these are crazy! I didn’t have coconut sugar so I used half the amount of brown sugar and upped the maple syrup. I also only had almond flour so substituted the whole amount. I need a spoon for obvious reasons but I would eat these all day everyday if I could. I will get coconut sugar and GF flour to make these for life!
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Support @ Minimalist Baker saysWhoop! We’re so glad you love the flavor, Lacey. Can’t wait for you to try them with the additional swaps! xo
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Antonia Sattler says
Can I not add the coconut sugar?
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- Support @ Minimalist Baker says
Hi Antonia, we’re not sure what you mean? This one does have coconut sugar!
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- Support @ Minimalist Baker says
Ah, perhaps you mean skipping the coconut sugar? No, that wouldn’t work!
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Stella says
These brownies were my all-time worst baking fail – I followed the recipe exactly, and they fell completely apart.
I think that I might be able to get better results if I experimented with different types of all-purpose gluten free flour. I wish that the recipe gave more guidance on which types / brands of gluten free flour do and don’t work.
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- Support @ Minimalist Baker says
We’re so sorry that was your experience, Stella. Would you mind sharing what brand you used? We recommend our DIY blend (linked in recipe) or Bob’s Red Mill 1:1 Baking Flour, or using a blend with similar ingredients.
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Marie says
Super Yummy! Easy recipe to follow and works well with the written substitutes. Thank you :)
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- Support @ Minimalist Baker says
We’re so glad you enjoyed them, Marie! Thanks so much for sharing. xo
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Beth says
This is an incredible recipe! I was craving brownies last night & whipped up a batch of these using coconut oil as the fat, and they are perfect! The batter is delicious (hee hee!), and though they weren’t my favorite fresh out of the pan (they were a little grainy), once they set in the fridge they were the BEST!! I had a few for breakfast this morning they are so good. Thanks so much!
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- Support @ Minimalist Baker says
Yay! So glad you enjoy this recipe, Beth!
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Noel says
Hi!
Great recipe. I can’t have nuts or seeds, so can I replace the almond meal with more GF 1:1 flour?If yes, how much in grams?
I would be using Better Batter Original Blend GF Flour.Thanks!!!
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- Support @ Minimalist Baker says
Hi Noel, the texture won’t be quite the same, but yes, you can! GF blends are usually more absorbent than almond flour, so we’d suggest using just 2-3 Tbsp. Let us know how it goes!
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Christine says
Do you know how I should adjust for high altitude (5000 ft)? They sound amazing! Thanks!
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- Support @ Minimalist Baker says
Hi Christine, you shouldn’t have to adjust anything for this recipe!
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Lola says
Hi, I am not 100% vegan so still use eggs. Would I need to use 1 egg for this recipe? Attempting it later!
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- Support @ Minimalist Baker says
Hi Lola, two eggs should work here!
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Lola says
I made them! I baked them in an airfryer and added more almond meal and less flour. It worked! Very yum. Another recipe to bookmark!
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- Support @ Minimalist Baker says
Amazing! Thanks so much for the lovely review and for sharing your modifications, Lola!
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Little lily says
These brownies never disappoint! Rich amd fudgy, and so so good. I do prefer the butter version (i use miyokos) to those made with coconut oil. I think with the butter flavor they remind me more of the brownies my mom made when i was little. I really like these. They’re easy to prepare, and all pantry staples….so i don’t need to pick up any ingredients. Thanks for such a terrific recipe!
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- Support @ Minimalist Baker says
Woohoo! Thanks so much for the great review, Lily!
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Jean says
I made these once with Earth Balance vegan butter and Bob’s Red Mill gluten free 1:1 and could have eaten the whole pan in one day. Even my non-vegan, gluten-eating husband liked them. Today, I needed chocolate and tried again, all the same ingredients as before but was low on butter so used melted coconut oil. ☹️. Very chocolatey and moist and somewhat chewy but too oily. I would have to recommend vegan butter. They won’t go to waste!
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- Support @ Minimalist Baker says
So glad you enjoy these, Jean. Love your tips as well! Thanks!
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Andrew says
Totally loved this brownie recipe and will make it my go to recipe for a yummy vegan and gluten free dessert, many thanks and I really appreciate that I already had all these ingredients in my kitchen, as it was a last minute thing and I didn’t need to run to a store for ingredients.
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- Support @ Minimalist Baker says
Yay! So glad you enjoyed, Andrew. Thanks for the review!
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Herlinde says
Brought these to a birthday party today and they were a success. Personally however I tasted the flaxseed still a bit too much. Can I substitute with chia/chia egg perhaps? Would I then need to alter the amount or can I replace 1:1?
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- Support @ Minimalist Baker says
Glad everyone enjoyed these, Herlinde! We haven’t tried this recipe with chia but we think a 1:1 swap might work. Let us know how it goes!
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victoria says
Hi! I’d like to know if i can replace the maple syrup with muscovado or brown sugar, or is it necessary for the sweetener to be in liquid form? Thank you!
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- Support @ Minimalist Baker says
Hi Victoria, another reader mentioned using brown sugar in place of the maple syrup with success. Let us know if you try it!
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Rhett says
Hi MB, I love these brownies and have made them several times. I love to eat them shortly after they come out of the oven because they have a nice crisp to them on the outside. But, I have found that once I store them in an airtight container, they are no longer crispy, I’ve actually had this problem with a lot of the delicious gluten-free desserts from your site. Is this just something I have to live with since I have to eat gluten-free and vegan? Or is there a trick to keeping the leftovers crispy?
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- Support @ Minimalist Baker says
Hi Rhett, depending on your climate your baked goods might dry out or get more moist over time, for moist climates it can be helpful to keep them in the refrigerator for the best texture, or possibly to keep a paper towel in the container with them to help with excess moisture. Hope this helps!
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Rakshi says
OMG you did it again!! The BEST brownie recipe I’ve come across, took me back to when I was a kid and used to fight with my brother over little brownies packed in cling wrap, sold at the nearby bakery…Sadly the bakery closed a year after it opened, but I’ve been searching for that same taste and texture EVERYWHERE since then!! Perfectly caramelized top and a chewy-fudgy interior AAAAAAA
Those were back when I wasn’t gf and now I’m gluten free to help with my IBS, I’m so glad I don’t have to forego my brownies<3Reply
- Support @ Minimalist Baker says
Yay! We’re so glad these brownies lived up to your memories, Rakshi. Thanks for the wonderful review!
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Laura says
can i double the recipe to fitin a 9 X 13 pan, if so, what cooking time should i follow?
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- Support @ Minimalist Baker says
Hi Laura, that should work! Probably an extra 5-10 minutes. Let us know how it goes!
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Lyndsay says
I never leave reviews for recipes, but these are the real deal. I do a lot of more traditional (read: unhealthy) baking, but I like to mix in recipes like this one from time to time. You truly cannot tell these are healthier brownies and they taste even better right now, two days after baking, than they did to start with. Obsessed!
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- Support @ Minimalist Baker says
Yay! Thanks so much for the wonderful review, Lyndsay!
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Sarah says
Wow these worked great! Very impressed. Not chalky, just delicious and fudgey. I used almond flour instead of meal and a light olive oil instead of coconut oil. This recipe is a keeper.
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- Support @ Minimalist Baker says
Yay! Thanks so much for the great review and for sharing your modifications, Sarah!
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Pauline says
Amazing recipe! No fail and absolutely delicious. Everyone raves about them and can’t believe they are gluten free. I have found they do need to be cooked longer than the listed time which could be my oven. I find just under 35 mins is usually about right.
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- Support @ Minimalist Baker says
Thank you for sharing your experience, Pauline! We’re so glad you enjoy them! xo
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Stacie says
Delightful and delicious! Used half the amount of sugar (cane sugar), AP flour, and almond flour instead of almond meal. Added pecans and vegan choc chips and baked in silicone muffin cups for individual – made 12 perfect brownies! I overbaked it by 2-3 minutes but that was entirely my fault because I’m an amateur baker and forget to trust that the cooling period usually sets baked goods. They still came out super fudgy and delicious! Can’t wait to try it again and bake as suggested!
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- Support @ Minimalist Baker says
Woohoo! Thanks so much for sharing, Stacie. So glad you enjoyed the brownies!
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