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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
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Stack of perfectly cut gluten-free vegan Brownies with pecans and dark chocolate chips
4.69 from 141 votes
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 9 (brownies)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

  • 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)
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees F (176 C) and lightly grease an 8x8-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