Easy Vegan Gluten-Free Brownies

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Parchment paper with squares of Fudgy Vegan Gluten-Free Brownies with dark chocolate and pecans

You scream, I scream, we all scream for…chocolate!

Yeah, I think that’s how it goes.

Whisking batter for Fudgy Gluten-Free Brownie batter

I don’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 had a “vice,” it would probably be brownies (or ice cream – tough call).

While I do love my black bean brownies (see the naturally sweetened version here), sometimes I want to have a dessert that doesn’t have beans in it. Ya know?

Parchment-lined baking pan with a batch of our Vegan Gluten-Free Brownies recipe

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 syrup and gluten-free thanks to almond meal and gluten-free flour.

As a baker, there’s a part of me gets super excited over the fact that it’s possible to turn otherwise dairy- and gluten-filled desserts into something everyone can enjoy. I think everyone should be able to have brownies – is that such a crime?

Stack of our fudgy Vegan Gluten-Free Brownies recipe

You guys are going to LOVE these brownies. They’re:

Slightly cakey
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!

Close up shot of a stack of our vegan gluten-free brownies
Stack of our delicious Vegan Gluten-Free Brownies with pecans and dark chocolate

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
Stack of perfectly cut gluten-free vegan Brownies with pecans and dark chocolate chips
4.69 from 127 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


  • 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)


  • 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.



*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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My Rating:

  1. 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<3

    • Support @ Minimalist Baker says

      Yay! We’re so glad these brownies lived up to your memories, Rakshi. Thanks for the wonderful review!

    • Support @ Minimalist Baker says

      Hi Laura, that should work! Probably an extra 5-10 minutes. Let us know how it goes!

  2. 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!

  3. 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.

  4. 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.

  5. 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!

    • Support @ Minimalist Baker says

      Hi Emily! We haven’t tried freezing this recipe before baking, so we aren’t sure if it would work. It might if you let it thaw before baking? Let us know how it goes!

  6. Kinga says

    Made it and it’s so so good! Added less sugar than in the original recipe :)
    Also, quick question – it’s better to store it in the fridge or in the container?

  7. Cynthia says

    Tried this recipe after losing my other and I was not disappointed! My son is allergic to so much, it’s hard to find recipes that work with his diet. Since baking allergy free, I’ve learned oat flour is a good alternative to almond meal, so that’s what I used to keep it nut free and it came out delicious! (Because oats soak up moisture, I added about a tablespoon or so extra melted butter.)

    My family loved it, even my mother-in-law! Will definitely use this recipe again. Thanks so much for sharing it!

    • Support @ Minimalist Baker says

      Hooray! We love to hear this. Thanks so much for the lovely review, Cynthia. We’re so glad the brownies were enjoyed by all!

  8. Karen says

    My search for a vegan gf brownie brought me here. I knew before making it that it will be 5 💥. Because of course, it’s minalist baker!
    But 5 💥 is not even enough. I have been longing for a good gf brownie recipe for years! Now the search is over.
    For the gf flour blend i used Bob’s gf baking flour (no xanthan) and added 1/2 tsp psyllium husk powder. I used coconut oil instead of butter.
    I added chocolate chips. I baked 28 minutes, as we like a crispy type texture onnthe edges, but they were still fudgy in the middle. Perfection. Even better with a scoop of oatly ice cream.
    Thank you for the recipe.

  9. Channy says

    Flavor was good, but these were terribly dry…the flour to fat ratio seems high for a brownie? The baking powder also created more of a cake texture, and with no xanthan gum, mine were crumbly.

    • Support @ Minimalist Baker says

      Oh no! So sorry you didn’t have satisfactory results, Channy. We really appreciate you sharing your experience! Did you use flax eggs in your batter? And did you use a particular brand of gluten free blend? It’s possible that your flour was a more absorbent mix than what we used. We’re here to help trouble shoot if it’s helpful! Thanks again!

  10. Aike says

    It’s true, these are the best brownies. They are so moist. So delicious. I never leave a comment but this time I felt I had to.
    I used chia for flax egg and used strong espresso for water and a little less maple for sweetness.
    Intens flavor. 😊

    • Support @ Minimalist Baker says

      We’re so glad you enjoy them, Aike! Thank you for the lovely review and for sharing your modifications! xo

  11. Aleg says

    My third time making these brownies this month! I have used almond flour, which is great but has a bit of grainy mix but barely noticeable once cooked. I have also reduced a bit of the sugar and still sweet! I also love adding roasted pecans into the mix! Such a great recipe

  12. Mrs Hinton says

    DELICIOUS!!!! I’m eating my third brownie since they’ve cooled from the oven. I used a mix of 1/2 C gluten free flour blend and ¼ C chickpea flour, but otherwise followed the recipe to a tee–if you do this, make sure you add about another tablespoon of water. Mine are a pinch on the drier side due to the water retention ability of the chickpea flour, but they’re still SOOOO GOOD!!!!!

    I have been missing brownies so bad since going egg, dairy, and gluten free!! Thank you so much for this recipe!!!!!!!

  13. Savannah says

    These were delicious! I am gluten, dairy, and egg free and have tried many failed brownie recipes. These were amazing! I subbed golden monk fruit sugar replacement for the coconut sugar and halved it to only 1/4 because monk fruit is sweeter then sugar for me. They are so yummy the perfect amount of sweet and chocolatey , the brownie is actually doughie which is often a hard task with gluten free baking! Thanks for the great recipe this will definitely be a repeat in my house!

    • Support @ Minimalist Baker says

      Yay! We’re so glad they turned out well. Thanks so much for the lovely review, Savannah!

  14. Margaret Dunlap says

    I made these tonight and they were delicious, but dry (but still fluffy) after baking them. I used the coconut oil option, used the metric conversions, used your gluten free flour blend, and added the chocolate chips. I baked them for 19 minutes. Should I have stuck with 17 minutes? Was that where the dryness could have come from? I was hoping they would have been more moist/dense. Could I have changed something to achieve these results? Thank you! I love your recipes!

    • Support @ Minimalist Baker says

      Hi Margaret, it’s possible they were slightly overbaked, but we’re thinking the metric might not have been as accurate. We typically use cups and convert to metrics, which can leave room for error. We’ll double check the measurements here.

  15. Uzhmaa says

    Just made these and they turned out great! Added a shot of coffee inside to complement the chocolate!
    Served with DF vanilla icream , definitely a yummy treat ☺️ I have a question, the ever so slight ‘bits’ when eating do you reckon that’s the chia seeds (used chia eggs) , coconut sugar or almond meal? 🤔

    • Support @ Minimalist Baker says

      Yay! Love the coffee addition. Chia eggs are likely the issue, or perhaps almond meal if it isn’t finely ground.

  16. Kelly says

    These are to die for! My significant other who does not like gluten-free or vegan items devoured these. Definitely a must try from anyone!

  17. Rachel says

    Hi, I am quite new to gluten free/dairy free cooking but I have to change my diet due to health issues.
    Thank you for all of your hard work with the recipes, they are great!

    I have GF plain and self raising flour, my husband is allergic to nuts. Instead of making the GF blend and using almond meal, can I use GF plain flour with rice/oat/coconut flour?

    Also we can both eat eggs. Can I use 1 egg instead of flax seeds?

    • Support @ Minimalist Baker says

      Hi Rachel, we haven’t tested with those modifications so we can’t guarantee results. But we would suggest oat flour in place of the almond and using 2 eggs. Let us know how it goes! You may also find our Guide to Gluten-Free Flours helpful.

  18. Abby Cape says

    This recipe is so doable and the end result is so rich — the way brownies should be! I brought these to a cookie exchange last year where a lot of good bakers were present. I was “that person” allergic to all the good stuff (gluten, dairy, egg) and also had limited experience and a stuffy apartment to bake in. I was super nervous!! But everyone, restrictions or not, LOVED these brownies and kept talking about how rich they were. Thanks MB! If you’re new to GF/DF/EF baking this is a great recipe to get your confidence up. Couldn’t love these more!

  19. Ro says

    Ok I made the brownies using just over a cup of almond flour in place of GF and almond meal (it’s all I had) — Taste is DELICIOUS. I baked for around 24 minutes but they still turned out a little fudgier rather than solid brownie. I’m going to make a second batch with an extra half cup of almond flour and bake closer to 30 min and I think it’ll turn out perfectly. But oh my gosh these taste divine.

    • Support @ Minimalist Baker says

      Thanks for sharing! We do like these ones a bit more fudgy. Let us know how it goes with the additional flour!

  20. Ro says

    I can’t find almond meal at the store I use for Instacart and I only have almond flour at home as my GF flour. Could I just use 1 cup of almond flour and get away with it? I’m excited to make these

    • Support @ Minimalist Baker says

      Hi Ro, almond flour would work in place of almond meal. But we wouldn’t suggest using only almond flour as the texture wouldn’t be as nice. But let us know if you try it!

    • Support @ Minimalist Baker says

      Hi Ash, results will vary based on the ingredients in the blend, but we do think most would work.

  21. Jayati says

    I made this earlier, and it worked out great. Eaten within the hour. I had to bake it for about 15 minutes longer before it firmed up a little, but otherwise it was good. Thank you!
    -A kid who likes to bake

  22. Juliana says

    I followed the exact recipe with the exception that I only used about half of the coconut sugar, and for some reason it didn’t get so moist/fudgy as these pictures :(
    It tastes good, but it got pretty thin (or didn’t grow), maybe because I had a round baking tray rather than a square? But pretty much the same size.
    Too bad, but maybe I’ll try again sometime.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      If you halved the coconut sugar that’s probably the reason it was thin. I’d say an 8×8 is the best size! Still glad you enjoyed it overall!

  23. Zhenya says

    Loved the brownies and the texture! Guilt-free treat and so utterly scrumptious. Will make again, thank you!

  24. Lottie says

    This recipe looks so amazing—I was wondering if there was a way to make it using carob powder in place of cocoa?

  25. Carla Abbott says

    I made these 3 times, for the last batch made substituted Silan date syrup for the maple syrup. And Oh my word!!! What was delicious became heavenly!!

    (I also adjusted the baking time and temperature for my termofan oven – 160 degrees Celsius for 25min)

    • Support @ Minimalist Baker says

      We’re so glad you enjoy them, Carla =) And that modification sounds amazing! Thanks so much for sharing!

  26. Aisha says

    Hey, it’s me again :)

    Definitely back after those delicious banana muffins that tasted way better the day after I wrote the review btw!

    These were the right amount of fudgey to cakey ratio – not too sweet which I liked, but they do fill you pretty fast.


    1/2 cup 100% pure coconut oil
    1/2 cup regular White Sugar
    1/4 cup Pancake Syrup (2% Maple)
    1/4 tsp Regular table salt
    1/2 cup Choco protein powder (thought it was cocoa, my mistake).
    3/4 cup regular all-purpose flour
    1/4 cup Walnuts meal
    1/3 cup Dark chocolate

    My only problem with this recipe is that we all thought it was too “coconut oil-y”. I saw this coming because the batter was VERY thick unlike the picture you used. The coconut oil sat in pools in the bowl even after continued mixing. I have no idea why. I used 100% pure coconut oil from the brand “Parachute” (which is edible btw- no additives or chemicals).

    I added walnuts and dark choco chunks which definitely made it better + it looked amazing!

    Will reduce the coconut oil next time, or try out your other brownie recipes.

    Though, I’m not disappointed :) !! They tasted awesome after cooling with a glass of milk.

    • Support @ Minimalist Baker says

      Thanks for sharing, Aisha! We wonder if the protein powder may have made a difference? We wouldn’t think it would soak up the coconut oil as well. Hope that helps!

  27. Brandie says

    My nine year old daughter decided to make this recipe minus the nuts. She messed up recipe LOL, but they actually are still really good. She used and we always use your gluten free flour blend in recipes. She also didn’t feel like making flax eggs and used two regular eggs. So here is the part she messed up hahahahaha instead of 3/4 tsp of baking powder, she thought it said 3/4 cup. Yes I said CUP! Hahahahahaha. She came to me to ask if we had anymore baking powder. I was confused because there should have been plenty in the tin container. I walk in the kitchen and she had already put a half cup of the baking powder in the mix. I died laughing and asked her to re read the recipe. We both thought it was a lost cause but she finished out the recipe. We were also out of maple syrup so she used brown sugar. At the end of her sort of mixing the brownies she asked me to take over. I had to add a splash or two of almond milk, put them in the pan and sprinkled them with more chocolate chips. They came out really good for what I thought they were going to be. They were better hot and once cool still good, but with a hint of chalk hahahahaha. I just want anyone reading this to know it will be really hard to screw up this recipe. ;)

    • Support @ Minimalist Baker says

      Woah- that’s a lot of baking powder! Glad it wasn’t a total lost cause =) Thanks for a good laugh!

  28. Annette says

    Just made these with my 10 year old little boy. We made them as the recipe said but found the batter a little thick(probably measured the flour a bottle heavy) so we added a touch of almond milk to thin it a bit. We put them in mini muffin tins with liners and baked them for 10 mins. They were so yummy…no one knew they were gluten free! We served them with banana nice cream! Thanks for a great recipe that I feel happy to make and serve to my kiddos😘😋

  29. Menna says

    I have made these brownies 6 times in the past 6 weeks and we can’t get enough. It’s perfect to bring with to family gatherings or send it to your loved ones during these weird times. It came out exactly as described, I subbed two flax eggs with one regular egg, and subbed the coconut sugar with cane sugar , and vegan butter with coconut oil and it was absolutely amazing. Thank you so much for sharing this recipe with us!

  30. Emily Eby says

    This recipe is so good! Fudgy but also cakey and love the texture of the almond meal. Will drizzle peanut butter on top. Favorite healthier brownie recipe I’ve ever tried!

  31. Jo-Jo says

    I made these last night and couldn’t be happier!! They’re perfect 😍❤️👌🏾. I didn’t have a brownie pan so I had to use a muffin tray. I baked them for 15 minutes. I ate one straight outta the fridge this morning and they’re still fantastic!! Thank-you so much for posting this! I can finally eat brownies again 😋

  32. Fran says

    My flatmate and I loved them because we love chocolate! We enjoyed it, tastewise, consistency wise, she did say it was floury, and it’s because I used amaranth flour, which is very fine, impalpable. Plus, I pour almist a whole cup of it as i was too lazy to grind almonds for the 1/4 cup needed. But as I was mixing the buttery batter I realised it was losing the creaminess too much.. so, next time I’ll stick to the 3/4 cup of flour! But it’s a winner nonetheless!!!!! :) thank you!

  33. Chelsea says

    If I substitute cacao powder for the cocoa powder should I make any other adjustment to the recipe? Thanks!

    • Support @ Minimalist Baker says

      Hi Chelsea, perhaps add more sweetener, to taste, as cacao is more bitter. Hope that helps!

  34. Marina says

    Another MB recipe that does not disappoint!

    A few tweaks:
    -I used 1 flax egg, 1 chicken egg
    -I subbed avocado oil for vegan butter, same quanitity.
    -My batter was very think and difficult to mix, so I added 1/4 cup of plant milk

    FYI, I always use Bob’s Red Mill GF Baking Flour. DELICIOUS

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Marina. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  35. Mel Cook says

    These were incredible! Chocolatey and rich, but not overbearingly sweet like typical brownies. Perfect mix of fudgy and cakey – like the best of both brownie worlds. This will be my new go-to recipe when I need my chocolate fix. Thank you!

  36. Elza says

    Does it matter whether the cocoa powder in this recipe is natural or alkalized?
    I’ve made them twice already and they were very good, simply wondering how much the results would differ (although I have no idea what kind of cocoa I myself used).

  37. Tina says

    Just made these and they were delicious! Can you use regular AP flour if you don’t have GF AP flour? I did for this batch but typically don’t. Thanks for the great idea of how to use up that leftover almond pulp! Always felt so guilty tossing it!

    • Support @ Minimalist Baker says

      Hi Tina, we’re so glad you enjoyed them! We haven’t tried this recipe with all purpose so we’re not certain, but it looks like a couple other readers have done so with success.

    • Diana Demco says

      Favourite go-to vegan brownie recipe. I’ve tried a few and I always come back to this one. I made it today for my bf’s birthday and I’m gonna pair with some icecream.

    • Support @ Minimalist Baker says

      Hi Elza, we think it would impact the texture. You would likely have to add more dry ingredients. Let us know if you do some experimenting!

  38. David says

    As always, easy, delicious and accurate recipe. I depend on Minimalist Baker for all my vegan baking recipes

    • Jeannine says

      Hi! Love this recipe I’ve made it many times before. I am making right now but my flaxseed has gone rancid. Can I substitute with a chia egg instead?


        • Jeannine Chen says


          I did use the chia egg and found it worked very well. The only difference is that you can taste the texture of the chia seeds, but it was still delicious and we didn’t mind it.


  39. Jessica says

    Can I use self raising flour, if so do i use same amount and are they justtt like texture of an original brownies as this is hard to replicate?! X

    • Support @ Minimalist Baker says

      Hi Jessica, that might work. But we would suggest reducing the salt and baking powder. Let us know how it goes!

  40. Pauline says

    The worst thing about this recipe is waiting for them to cool long enough to eat.? Made them several times and have never failed. Been told they are the best brownies ever and that’s from those not avoiding gluten and dairy.
    Thanks for all your work in perfecting the recipe. ❤️

    • Support @ Minimalist Baker says

      Aw, thanks so much for your kind words and lovely review, Pauline. We are so glad you enjoy them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  41. Stephy Royal says

    I made this brownie and it was chewy, moist and downright delicious. My children loved it as well and I will be making it again and again! I used a combination of carob and cocoa powder in my batch. This made it very rich in taste. I really enjoyed the simplicity of your recipe and the fact that it is very easy to make. My children loved it

  42. Claire says

    I made this, followed the recipe exactly and used your GF flour blend. After 45 minutes I cut into squares but when I went to lift out the squares, they just crumbled. What went wrong?

  43. Vera chen says

    First, thank you for sharing this recipe and your amazing experience.
    When making this cake, I have a Q. Could you make a response for me? I am not sure if I did something same as you.

    For example,
    In your recipe: flax eggs (2 Tbsp (14 g) flaxseed meal + 5 Tbsp (75 ml) water
    I measured the water as 5 Tbsp, which turned out is 56ml, not 75ml.
    Which amount should I follow? Thank you.

    • Support @ Minimalist Baker says

      Hi Vera, we would recommend 75 ml. It sounds like maybe the tablespoon wasn’t completely filled? Sometimes it is hard to get it full without spilling.

    • Noel Martinez says

      Your recipe looks great. Ice had about 6 failed attempts with other V/GF brownie recipes. 0I’m looking for a more cakey brownie that sweet, chocolatey and chewy but most inside without being too Fudgy or pudding like.

      1. Would this recipe work for what I’m after?

      2. Would this recipe work in a 12 cavity individual brownie pan, even if it makes less than 12? Is like to make them a bit taller and thicker, and put peanut butter & powdered sugar balls in the center of half of them.

      3. Also, do you think it would work using Better Batter GF all purpose flour??

      Please let me know ASAP, as I’m on a bit of a deadline. Thanks so much in advance!

      • Support @ Minimalist Baker says

        Hi Noel, 1) we think so! They are a little fudgy, but not overly so. 2) We haven’t tried making in a brownie pan, but we don’t see why it wouldn’t work, maybe just reduce cooking time? 3) We aren’t familiar with that flour blend, but it looks like the ingredients are somewhat similar to our GF blend. Let us know how it goes!

        • Noel Martinez says

          Thanks so much for the response.

          Is it safe to halve this recipe to test it with the Better Batter flour blend I have, or will that ruin the recipe?

          Thanks again,


          • Support @ Minimalist Baker says

            A half batch should work! Just make sure to reduce the cooking time.

          • Noel Martinez says


            I baked the whole recipe with these changes:
            all coconut oil, 100 grams organic cane sugar, agave, used ONLY the ¾ cup (measured as 90 grams) Better Batter AP Flour, NO almond flour or Mix ins. Baked in a 12 count individual darker Wilton brownie pan.
            ~½ full wells (¼ c batter) – 17-20 min
            ~⅔ full wells (¼ c + ⅛ c batter) – 22-24 min
            ~⅔ full wells (¼ c + 1 Tbsp batter + 3-4 one-tsp sized 1:1 ratio frozen peanut butter and powdered sugar balls inside batter) – 22-24 min

            When made this way, this recipe was the PERFECT brownie!! A mix of mostly cakey, but still a bit fudgy and chewy all at once. Delicious and sweet chocolatey flavor… Not too rich or too bitter. Held together beautifully, not too dry or too moist.

            *Batter will be very thick… Keep going & don’t worry or add more liquid
            *The flax eggs smell very strong when you add them, but you won’t smell or taste them at all, so don’t worry.
            *According to minimalist Baker response, this recipe can successfully be halved, but adjust baking time as needed.

            Next time I’ll test with vegetable oil instead of coconut oil to see the difference.

            I want to thank the minimalist Baker team for their quick responses to my questions and a great base recipe!

          • Support @ Minimalist Baker says

            Aw, thanks Noel! Thank you so much for sharing your experience!

  44. Charlotte says

    I’m really looking forward to try this recipe! But I can ‘t eat sugar now (because of candida-diet). Have you got a suggestion for replacing the sugar and syrup? I want to replace the cacao by carob and just add stevia and more carob powder… could this work or has the sugar and syrup a structural function in the recipe?

    • Support @ Minimalist Baker says

      Hi Charlotte, the sweeteners do have a structural function. But you could maybe reduce them and include some stevia. We aren’t sure they would work with just stevia though. Let us know if you do some experimenting!

    • Support @ Minimalist Baker says

      Hi Debby, this recipe calls for using 2 batches of flax eggs. Those are made by combining 2 Tbsp (14 g) flaxseed meal + 5 Tbsp (75 ml) water. Hope that helps!

  45. Twinkle says

    Awesome and delicious brownies ready in a jiffy! Made these as a last minute after dinner dessert for friends, my substitutions were – used organic cane sugar and all purpose flour. They were fudgy, flavorful and a super hit !!!

  46. Meg says

    These were just delicious! The texture was light – most GF brownies are too dense and fudgy for me. I subbed Bobs red mill natural almond flour for almond meal.

    • Support @ Minimalist Baker says

      Hi Donna, sorry to hear that was your experience! It sounds like they needed to bake longer, have additional flour, or allowed to cool longer before cutting.

      • Donna M. says

        Actually, it seemed like there wasn’t enough liquid. The batter was very dry and kind of gluey. Maybe my proportions were wrong? I let them cool for an hour before cutting. I will try the recipe again when I get more ingredients. Thanks for the reply!

  47. Kate says

    These were awesome! Simple enough that my 5 year old grandson could measure and stir everything with a little guidance, and delicious enough that we devoured nearly all of them after dinner. I seriously doubt the remaining two made it to the next day ;)

  48. Joana says

    First time making brownies and I have to tell you these are soooo good! I was missing the coconut sugar, unfortunately, so I guess I’ll have to make them again, hehehe
    Thank you so much for sharing this recipe!
    Vegan gluten-free is a struggle that you just made alot easier :)

      • Zoé Richard-Fortier says

        I will ! Thank you very much for the comment and the incredible recipes. I appreciate your knowledge and you inspirations so much !

  49. Amanda says

    I’ve made these several times, and they’re now my go-to brownie recipe. I sub the coconut oil for canola (just because it’s cheaper) and the gluten-free and almond flours with oat flour and have had great results. I think the oat flour gives it a slightly more delicate texture, but these are pretty fudgy and they hold up to it. Love these!

  50. Christina Murphy says

    This brownie recipe is amazing! I’m not that into chocolate but my room mate is so I made them for her. Now we’re fighting over the last one! They are very chocolate-y but not too sweet. I love the flavor that cocoa gives them.
    This is definitely going into the regular rotation.

  51. Maxine says

    I just made these and my goodness! They are great! I did not have gluten-free flour so I used 1/3 cup coconut flour. They still came our terrific! Thanks for the recipe. I enjoy your website.

  52. Jo says

    So yummy! I used avocado oil instead of butter/coconut oil. I haven’t had a brownie in so long since making major changes to my diet, and these made me so happy!!

  53. Isabel says

    These have become a staple in my household! I sprinkle the top with a little sea salt in addition to pecans/chocolate chips.

  54. Claudia says

    People munching on these brownies loved them, especially since they were gluten free, though I thought they had a slightly off taste, which I don’t usually get with your recipes.

    • Support @ Minimalist Baker says

      Hi Claudia, hmm, that’s odd! Is it possible that one of your ingredients wasn’t fresh? Such as the baking powder? Better luck next time :)

  55. Eva says

    Don’t accidentally substitute coconut flour for the gluten free flour….it doesn’t work. Now I’m not sure what to do with all this cacao coconut crumble ?

    • Support @ Minimalist Baker says

      Hi Eva, oh no! Sorry to hear that happened to you. Here‘s our Guide to Gluten-Free Flours to help with gluten-free baking. Perhaps you could add the crumble to coconut yogurt with fresh fruit :)

  56. Michel says

    Hello, my batter came out pretty sticky, I used rice syrup instead of maple syrup, do you think that could be the reason? Would it be possible to reduce the syrup and add more coconut sugar? The brownie turned out good but just too sticky and it kept breaking :(

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, strange. I haven’t tested it with brown rice syrup, but wouldn’t think that would be an issue. These are definitely a rich, fudgy brownie, but they shouldn’t be sticky. Yes, next time you could try doing more coconut sugar and less maple / br syrup. Hope that helps!

  57. Sherise says

    I just made these and they turned out amazing!!
    They’re not too sweet, which I love.
    I’m in Australia so used the Woolies Free from GF standard flour and almonds instead of walnuts. So bomb. Stayed together really well, and have already disappeared. Thank you :)

  58. Lorraine says

    Theses brownies were fantastic. I doubled the recipe and still used a 8×8 tin so they were thicker. Added a broken up vegan chocolate bar and fresh raspberries. So good. Big thumbs up from out builders too who are not used to vegan or GF cakes!

  59. Lisa says

    Only subbed organic cane sugar for the coconut sugar. I used agave and Trader Joe’s GF flour. I didn’t add any chips or nuts for this first try. Baked them in a divided “brownie pan” (8×8; makes 12 pieces) for 20 minutes. They came out moist and a bit cakey….definitely a success.

  60. Kay Colbert says

    I made these per the recipe, using 1/4 ground sunflower seeds instead of nuts. These brownies were tasty and had good texture but were not dense or fudgey. They are not overly sweet, which I liked, and I added some extra good quality chocolate chunks to the batter and to the top to give more flavor and texture.

  61. Abigail Jacob says

    I made these this afternoon. The batter was very thick and I had to spread it out in the pan. I made no substitutions at all. It didn`t rise much when baking and I think it could have been in a smaller pan. I let it cool for an hour in the pan and it broke up quite a bit when I was getting it out of the pan despite greasing with coconut oil. Maybe 2 of 9 pieces came out and didn`t break up in pieces.
    Having said all that they taste delicious!!!! I don`t care if they`re broken or not they are fabulous! ! Amazing recipe thank you

  62. MarySue says

    Thank you, Dana! so many wonderful ideas and recipes!
    I was surprised to hear that you microwave your food though. My research has shown that this zaps the natural nutritional value and life-force energy from our foods and changes the way our bodies digest and utilize our foods. Let me know if you have found out something different.
    I appreciate all your time, energy and sharing to encourage healthy eating and living.

  63. Mariana says

    I just prepared this recipe… times 5 hahaha. They were for hubby’s birthday and they were a success! I used normal all puspose
    flour, maybe that is why they were more fluffy than a brownie “should” be. But they were still perfect.

  64. Charlotte Boyes says

    I wasn’t convinced going into this recipe, I subbed the flax egg for China egg and it still came absolutely beautifully! I used a smashed up df sf chocolate bar as buying the chips is too many £££
    But omg my poor waist ?
    Thanks minimalist bakers

  65. Mathilde says

    Have I or have I not thrown tons of peanut butter in it? ¯\_(ツ)_/¯ we’ll never know… (well, my folks at home do know. and let me tell you it was a success)
    I’ve made this recipe a thousand and it never fails to amaze me! Thank you Dana and much love from Sweetzerland :)

  66. Dani says

    Firstly, I substituted white flour for GF. These turned out ok, but were not sweet. I wanted to take these to a party, but could not offer these. Additionally, they did not hold together, maybe this was caused by the white flour? Oh well, I’ll just eat them with my coffee.

  67. Kristine says

    Hi Dana,

    Can you recommend a substitute for flaxseed (can I use a real egg)? I am unable to digest any type of seeds (or have difficulties doing so).

    Many thanks!

    • Laura says

      Try aquafaba (the liquid left over after cooking chickpeas or even black beans, in this case, as the batter is dark). You can use the liquid from a can of beans. I substitute 3 TBSP per “egg”, so in this case it would be 6.


    I’ve been cooking and baking gluten-free for quite some time and I always love trying new recipes, especially anything with chocolate in it. This year I really started getting into vegan recipes because of my digestive issues. I came across this recipe and decided to try it. I use my own flours and it came out excellent. The oil and liquid sugar, agave, is definitely key, along with flax meal. I didn’t wait for the flax egg to take form, though I never do. I simply mixed the flaxmeal into the water and added it to the liquid mixture. Excellent recipe! Tastes great!

  69. Anna Viehbeck says

    Excellent brownies!
    My changes to the recipe:
    1. Instead of maple syrup I put coconut sugar+milk mixture (2tsp coco sugar +1/4 cup milk, whisk together).
    2. I added around 1/4 cup warm water+milk mixture to the batter after I added cocoa, because the batter was too thick.
    3. Baked them 24 mins.

    Besides this, followed the recipe.
    They turned out crispy on the outside, pretty moist on the inside, and held together really, really well.

  70. Sarah says

    I made these for a party where I knew some of the guests were gluten-intolerant, and I’m vegan so these were perfect. I’ve never made anything gluten-free before and these were amazing! I’m often put off by the texture of gluten-free baked goods, but these were soft and chewy like regular brownies. Everyone at the party loved them! I made two batches and they were both very quickly devoured. They are now my definite go-to for gluten-free treats.

  71. Lindy says

    Followed the recipe exactly and these are just… bad. I love minimalist baker recipes but this one needs some serious work. Batter was extremely thick and dry, barely covered the bottom of the pan, & cooked they are a crumbly dry mess that tastes like they’re 95% cacao. I am sad

    • Support @ Minimalist Baker says

      Sorry to hear that, Lindy! Did you change anything in the recipe perhaps? Let us know and we’ll do our best to help!

  72. Luna says

    Do you think these would work using coconut flour instead of glutenfree flour blend? I am tying to stay off corn and white rice…
    ps. I LOVE YOUR RECIPES!!! <3

  73. Jo Butler says

    This is now my go to brownie recipe at home. My entire family loves it (including my toddler!) Thanks for all these fab recipes Dana.❤

  74. Lindsay Nelson says

    made these for my birthday party as I try to follow a plant-based diet and I had a few gf friends come over. they were great! I served them with so delicious cashew-vanilla ice cream and I found them better than your refined sugar-packed glutinous ones!! will be making them again.
    PS used bobs red mill GF flour. no other substations. they came out perfectly.

  75. Spicy says

    I just finished making a batch of these brownies using vegan sugar and no extra toppings. They are absolutely delicious and are already half gone.

  76. Kelsey says

    These taste amazing but are a little crumbly. Hoping they’ll set more in the fridge. Taste so much better than I thought!

  77. Christie says

    I was craving chocolately brownies and found this recipe on my fave site :) You haven’t failed me yet but I think my substitutions made them dry. I used 2 real eggs instead of flax and regular sugar instead of coconut sugar. The brownies cooked for 22 mins and are wet in the center but cooked/moist on the outside. Taste is good but using Bob’s 1-1 gf mix I found them very dry and left a sandy after taste in my mouth. I’ll try again without subs but as I made them they are mediocre.

  78. Mimi says

    Hello Dana
    Just a note to say these brownies are amazing! They are by far the best gluten free vegan brownies I have ever had. At quick glance, I can’t see that anyone else has done this but I crumble up frozen raspberries into small pieces and throw them over the top before baking, just lightly pressing them in to the mix. The slightly tangy, fresh raspberry taste is a wonderful combination with your luscious chocolatey mix.
    Thanks very much for posting the recipe!

  79. Kate says

    These brownies are delicious. I will make them again. Everyone loves them and said they are really chocolatey. They hold their own against regular wheat/egg brownies.

    Modifications: I was out of my regular gluten free blend and didn’t have any almond meal. I used what I had on hand – 1/3 cup sweet white rice flour, 1/3 cup tapioca flour/starch, and a 1/3 cup oat flour (from quick oats in my food processor). I also used cane sugar instead of coconut sugar.

  80. Charan says

    Thanks for the recipe Dana, I tried this and came up good. But the chocolate chips I added disappeared, looks like they melted in the heat.. I am not able to slice it, it’s crumbling, any suggestions pls?

  81. Sarah Vaughn says

    I made these a couple days ago and I can safely say these are the BEST brownies I’ve ever made! I used to make brownies with gluten and dairy and these were so much better! I cannot believe how good these were! I’ve tried so many gluten free/vegan brownie recipes and this is the only recipe I’ll ever need again! Do yourself a favor and make these ASAP!

  82. Marianne says

    I have made these twice now and they taste good, but are too dry. I didn’t bake as long the 2nd time, but still too crumbly. Anything I could do to moisten these?

  83. Roni says

    I’ve made 2 batches now – about to make a 3rd. I’ve made all of the batches in a mini muffin pan since I was taking it someplace to share and wanted to spread the goodness around! I think I baked them for 18 minutes (test to be sure). Cool on rack in the pan and use a fork to gently lift out. Store airtight.
    1st batch I made per the recipe, but I didn’t add any stir-ins (just sprinkled pecans and mini Enjoy Life vegan chips on top) – they turned out a tad dry, and my daughter said they weren’t sweet enough. They were still good though.
    2nd batch I followed a suggestion to replace half the vegan butter with unsweetened applesauce (heated the applesauce up with the butter in the microwave so it would help melt the sugar and activate the cocoa). I also mixed in the stir-in suggestions of mini chips and crushed pecans. This batch was amazing!
    I served both batches on a Thanksgiving desert display for family and friends and there were none left!
    I’ve always adored your recipes, particularly the hazelnut chocolate cake and those little vegan cheesecakes, but this is going to our new family favorite! Thank you!

  84. Bill Hendricks says

    I made these as soon as I could. I’ve never been a big baker but I’m a huge brownie fan and these were the best brownies anyone in my house has ever made. I’m off to try more of your recipes!

  85. Rychelle Lehnhoff says

    Do you think almond pulp from making plain almond milk would work instead of almond meal? I’m trying to find ways to use my leftover pulp!

    • Support @ Minimalist Baker says

      Hi Rychelle! Yes you can, just make sure to dry it out first! (Pre-heat the oven to the lowest possible setting. Break up the almond pulp in your fingers and spread it out on a large, rimmed baking sheet. Place it in the oven and set a timer for 2 hours. When the timer goes off, check the almond pulp by rubbing it between your fingers. If you still feel some moisture, put it back in for another 30-60 minutes, or until it’s completely dry.) Hope this helps!

  86. Hanna Hanula says

    Absolutely delicious! I replaced raw cacao with caroube powder as I’m intolerant to cacao ( I know, how inconvenient! ) and it came up so awesome! I love your recipes, I never fail with them :)
    Thank you for sharing your passion with us!

  87. Ines says

    These brownies are amazing! I baked mine with all purpose whole wheat flour and they came out great. I made them to take to a baby shower so I would have something vegan and delicious to eat. I’m topping them with an avocado chocolate frosting. My husband loved them, but said the only thing missing from my regular brownies is the crunchy crust on top, so next time I’ll try baking them with the non vegan brownie method to see how it goes. They even have the chewiness of regular brownies. I love them! Thanx for the recipe!

  88. Lena says

    hi dana! i made these for my boyfriends birthday today and they came out PERFECT! undetectably vegan and gluten free :)

    i used bobs red mill 1:1, raw cacao powder instead of cocoa powder, and i didnt have a whole 1/2 c of butter left so i did a combo of butter and coconut oil. not crumbly at all!

    oh and also i added about 1 heaping tablespoon of white miso paste to the batter for a little somethin extra ;)

    so dreamy! thank you again!

  89. Shell says

    A+! I made these with regular flour and crushed almonds instead of almond flour. It was so moist but tasted more fudgy after being refrigerated for an hour. I had to order the cane sugar and cacao off Amazon because I couldn’t find it in store.

  90. JULIA JONES says

    Made with all purpose flour, coconut oil and 1/4 c each of pecans, walnuts and choc chips. Batter was VERY thick. Next time I will add some cashew milk. Cooked for 25 min…17 mins v. gooey, 22 mins not as gooey, 25 mins just right! Let rest for more than 1 hour. My son said they were very good, but not the best brownies he’s ever had, and my daughter said they were really very good. Great texture, held together well, very pleasing to the eye and mouth.
    I had been looking for a vegan makeover of a boxed brownie and came across this recipe….I’m glad I did!

  91. Mary says

    Oh my goodness! I made these last night…dying for brownies…they were incredible! My non-vegan husband and son devoured them! Thank you!! A keeper in my recipe box!

  92. Chrissy says

    These are the first brownies I’ve made that actually turned out well since I went vegan two years ago. I have missed brownies so much! I will definitely be making these again and again.

  93. Ceri says

    Made these for my family. No one could believe that they were vegan and gluten free! I substituted the GF flour for oat flour and the maple syrup for honey and they turned out just fine. Thanks for the great recipe!

    • Margaretha says

      Hi I have just made these brownies and the mixture was so thick it was like dough!! I added some almond milk and put the slightly softened mixture into the tin and baked it. They came out ok a bit too dry but very tasty. Does 2 batches of flax eggs mean I should use 4T flax meal and 10T water total? I am confused!!

      • Support @ Minimalist Baker says

        Hi Margaretha, 2 batches flax eggs = 2 Tbsp (14 g) flaxseed meal + 5 Tbsp (75 ml) water. Did you make any modifications? What type of GF flour blend did you use? We wonder if it had coconut flour in it as that can cause the dough to dry out.

  94. Cayla says

    MMM…. I just made these and they are so good! I used real eggs and butter instead, and used 1/2 cup of maple syrup instead of 1/4 cup plus the sugar. I will definitely make these again! Now to go smother them with ice cream. ;)

  95. Amanda says

    I was assigned the task of making vegan gluten-free brownies for a picnic. I made these and they were absolutely delicious. Thank you! Will make them again.

  96. Bixie says

    I made these tonight and they turned out pretty good! I cut them after 15 min, and had more after 30 min, and the second time they were a bit dry. I did, however, substitute chicken eggs for the flax eggs, and I used a Tbsp less of agave syrup. I don’t like my treats overly sweet, but I probobly should have added an extra Tbsp of moisture. I also used cow butter and omitted the dry sugar. The flavor is delish! Very cocoa-y! I also added in the optional choco chips which saved this batch because without the chips the dryness would have been too unappealing.
    So overall the flavor was good and the texture was a little dry

  97. Isabelle Payne says

    I, my vegan friends, my omni friends and all my colleagues love these! The only recipe I use, I just vary the nuts and add whatever I have in the cupboard. Try dried sour cherries, amazing!

  98. Swati says

    I made these for my boyfriend’s talk. Like many others, I added some milk to the batter to get the right consistency. I think the coconut sugar was not to my liking, so next time I’ll make this with only cane sugar. Thanks a lot, Dana!

  99. Donna says

    Wonderful! – I made 2 subs. Real eggs for the flax {I know now they are no longer vegan :)} and applesauce for the butter/oil. Added the chips and walnuts too.

  100. Melody says

    Made these and they are delicious! The batter was very thick, so much that the ridges didn’t even settle during baking and the brownies are a little on the dry side like others have experienced. I will definitely make again but will probably add something to moisten them a bit.

  101. Mania says

    I made this twice, one like muffins and one brownies for my 20th bday. This is so good! My friends don’t believe that its a gluten free and vegan, they said its better then normal brownies.
    Thanks so much for this recipe I love every single one who I tried <3

  102. Maria says

    Only baked these for 18 min but these brownies were too dry for me — may help to use less baking powder/flour.

  103. Kaz Sussman says

    Hi – I’m new here, and to baking. My question regards almond meal (not almond flour). I make my own almond milk in a nutribullet and wonder if the almond stuff left in my cheesecloth would work as almond meal once it is dried out? Or do I just grind some almonds up in my coffee bean grinder? Thanks – Kaz

  104. Mania says

    Can I use your four flour blrnd gluten free in place of flour blend? Please reply cause I want to make this on my birthday on Friday

  105. Jaclyn Lewis says

    These are SOOOO good! Best brownies I have ever eaten! I added vegan chocolate chips and about 1/4 a cup of almond/cashew blend milk because the batter seemed too thick. I also baked them for a little longer than the recipe called for but they came out perfect!!! THANK YOU!

  106. Tom says

    My batter was too dry, like some others, so I fixed it by adding one egg. Vegans could add a bit more oil or almond milk. They came out a bit cake-y, but very moist and delicious. Can’t stop eating them!

  107. Chip says

    These are our go-to brownies. Minimalist Baker is an awesome site! Rarely let down with recipes posted on this site. Thank you MB!

  108. Sarah says

    just made these for my hubby who recently has had to lay off gluten, cane sugar, and soy. Followed ingredient list except used egg substitute instead of flax eggs since i didnt have that. Other than the fact i think i may have overbaked by a min or two and they were a tad dry, still pretty tasty. He was quite happy i found this recipe :)

  109. Cassie says

    Batter was really thick so I added more maple, almond milk and oil. They are awesome!!!! I put dried cherries, dark chocolate and pecans- best brownies I’ve made! (Cooked about 35 minutes though)

  110. donna cason says

    Whipped these up this morning (good morning brownies). The batter was too thick so I just threw in some water to make it workable. Batter tasted good (always a good sign). Used cacao instead of cocoa and everything else as is. Next time I might add some coconut milk (pretty sure I measured everything correctly but will make them again to confirm and because everyone needs a brownie breakfast).

    They tasted great even though I cheaped out and left out nuts/chocolate.

  111. Nina says

    Waiting before cutting after they’re done is the most challenging part of this recipe ;) So easy and quick to make (which is probably why my second batch this week is in the oven right now, oops) and super tasty. I do have to add a splash of nut milk to make the batter the right consistency (possibly because I used rice syrup instead of maple, which is thicker).

  112. Nina says

    This recipe is amazing. I made these for my son who has multiple food allergies and his friend with celiac disease and they loved them. We had a friend try them who said they taste just like the boxed Ghirardelli brownie mix and I have to agree. Thanks so much for a great gluten free vegan alternative that tastes just like the real deal!

  113. Hanka says

    Yummy!It taste amazing.I blend oatmeal and I use it instead flour.And I use mix of coconut oil and olive oil.I make my flax eggs.At first they were little bit how I can say it: runny?I was scared.After I pour flax eggs into sugar,oil,maple syrup mixture,the flax seed start growing(they look much bigger).Then I put to the mixture oatmeal flour and it turn into dough!I dont know what to do so I add there little bit of an almond milk.I start mixing it.After 2 minutes it looks great.So I taste it.It was amazing.Flax seeds have special taste(little bit like nuts,so its good because I am allergic to nuts).Really goood recipe :*

  114. Heather says

    These didn’t come out well, I followed the recipe to a T. I made these and they were bitter and not sweet at all. I also had to add a ton of water to the batter because the batter was bone dry. The texture of the brownies was ok at the end, but they weren’t sweet enough. It might be good to clarify the grade of maple syrup you are using, as different grades have different sugar content. That’s the only guess I have as to why mine didn’t come out very well. I was using a light grade of maple syrup. I don’t know if it was that or if it was the recipe itself. Next time I make these i’m going to double the amount of sugar I use.

    • Jaclyn Lewis says

      I’ve made chocolate desserts before that came out too bitter and I realized it was because of the cocoa powder I was using. It wasn’t the best quality (Kroger brand) and was probably expired. Just a thought!

  115. Astrid says

    I made these last night with all purpose flower instead of the GF blend and used coconut oil. Also used the grams measurements instead of the cups (I’m from the Netherlands). They taste great, but I had to cook them for 45 minutes at least and they are a bit oily. Also they easily fall apart. Love them anyway, but just wanted to let you know.

  116. Sarah says

    These were great Dana – I’ve tried a few of your recipes and they are always fantastic! Thanks for keeping me inspired :-)

  117. Christina says

    I made these using ground chia seeds instead of flax seeds and substituted King Arthur AP flour instead and they turned out great! Not sure why the new popularity with gluten-free all of a sudden (rise in cases of Celiac’s disease?), but whatever floats your brownie. I used a half and half of vegan butter and coconut oil for kicks and giggles and took these to work the next day. Talk about happy people! Thanks for the recipe.

  118. Sam says

    If i wanted to use regular eggs instead of the flax eggs could I? I’m gluten and dairy free, but not vegan and would rather not buy the flax eggs but am curious if the substitution would ruin the recipe or how I would change it, would it cause there to be too much liquid using 2 regular eggs?

  119. Felechia says

    These were a huge hit at a work Lunch and learn. I used Bob’s Red Mill flour and made pecan flour rather than almond flour. I baked them for 19 minutes and they were nice and fudgy. Terrific.

  120. Mandi Siceloff says

    I made these last night and they were/are AMAZING. I followed the recipe to a T (maybe a little extra vanilla because it’s what my Nana did in every recipe that called for vanilla =) ). Baked for 21 minutes and let cool for 45 mins-1 hour. They taste SO good – you seriously can’t tell they’re vegan/GF. Amazing recipe – I’ll be using this one A LOT!!

  121. Carito says

    They were delicious!!!
    Since I wasn’t looking for gluten-free, I used all-purpose flour and it worked super. Also, although the recipe called for Flaxseed eggs, by mistake/distraction I automatically prepared Chia eggs (with the same measurements) and even though I (none of my guests did) could feel the seeds when eating them, I think these seeds also worked well as an egg replacement.
    I will try the flaxseed eggs next time though, just in case I’m missing out on something even more special (although these were really nice and everyone loved them).
    Thanks for the recipe!!!

  122. Todd says

    I found something very similar to one of the other comments. I found it to be very crumbley upon eating. It held together cutting but once I started to eat it feel apart and seemed to stick to the inside of my mouth. I followed the recipe exactly using the recomend blend of GF flours. I did not use vegan butter instead I went with the coconut oil. Any thoughts?

  123. Alex says

    Hi there!
    Last night I followed this recipe to a T and they came out completely crumbly. Basically the whole pan was a giant brownie crumble, I couldn’t hold a single piece with out it falling apart… what do you think I should do to avoid that?

  124. Gemma says

    I made these and I have never had any luck with gluten free baking. It was AMAZING! My mind is blown. Thank you for such a great recipe! ???

  125. Jennifer Fresneda says

    Hello! I want to try this recipe because my niece is allergic to almost everything. This recipe seems good but the almond flour is the one thing I cannot use. Could I use the 1 to 1 to cover for it?

  126. Marium says

    These look AMAZING! I’m attempting to make them for a friend’s birthday tomorrow but I only have all purpose flour, gram flour, and spelt flour. Can you make any suggestions please? THANK YOU!

  127. Andrea says

    Made these today and they turned out amazing!! Brownies from scratch are tough but these were delicious! This is the fourth recipe I’ve tried from you this month and they’ve all been wonderful! I’m such a fan!

  128. Tammy says

    Made these brownies last night, such a great recipe! They are delicious. I used half vegan butter and half coconut oil. I also used cashews instead of almond meal since that’s all I had on hand (put the cashews in the food processor). I LOVE your recipes, the other recipes I’ve tried so far have come out delicious too. I have a few select sites I go when I want to make sure my dishes will turn out well and your blog is one of them! So thanks!

  129. Pam says

    I tried this recipe today and it’s absolutely decadent! Even substituting several of the ingredients!! Chocolaty, fudgy, moisture… Just insanely delicious!
    Thanks a lot, I had a nice treat and made very happy two kids with food allergies.

    • Sumayya says

      Hi Pam,

      Which subs worked for you? I am a little low on ingredients and want to hear about success stories with subs before I try a batch – but holding off is tough going I have to say!

      • Pam says

        Hey! I thought I had answered this question! It was a lot. Carob instead of cocoa, almond meal and sorghum flour instead of GF mix, no pecans and plain sugar because I didn’t have anything healthier at the moment!

  130. Sonya says

    Currently on my second batch! The first batch was eaten right away. I followed recipe closely, used Coconut oil and Bobs 1:1 Gf flour. I add the 60g of vegan chocolate chips as well. These are by far the best vegan brownies we have bought or made. although letting them cool for an hour before cutting is tough, it makes them easy to cut. Thanks for th easy, great recipe .

  131. Mia says

    The pan just came out of the oven and now I have to wait for them to cool down…!? They look amazing! Thanks for sharing. I have recently come across your blog… And it’s fantastic! I’m wondering how could I have lived so long without it!

  132. Joe says

    Brilliant, I used brown sugar instead of coconut sugar, I also recommend half-ing the salt, as it was way too salty for me.

  133. Joelle says

    Omg! Amazing. Topped these delicious brownies with coconut bliss vanilla ice cream and it was heaven! Even my parents loved it!

  134. Kahley says

    I made these and they didn’t turn out at all. They stayed flat and didn’t rise. I cooked them for half an hour and they still weren’t cooked all the way through. Not to mention the oil soaked through the parchment and the entire brownies were completely DRENCHED in oil.
    Whatever. This is my 5th time trying to make veganism Brownies and I officially give up.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Something went wrong with your ingredients, it sounds like. Like perhaps your baking powder or soda was rancid? They shouldn’t be oily at all…

  135. Dottie says

    O.M.G!!! SO YUMMY (I already had one with whipped cream)!!! Love, love, LOVED these amazing brownies!! My kids are going to flip over these fantastic treats!! Easy and delicious what’s not to adore?! (I’m making another batch to surprise the girls at work, they’ll have NO idea they are gf–I know they’ll love them too!)
    Thanks Dana!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I would think so, but I haven’t tried it that way. Let me know if you give it a try!

  136. Lucia says

    Yummy! I made them first time.. used normal eggs and mixed coconut oil+Ghee(1:3). I also substituted maple syrup with 3 Tbsp of honey.
    Thanks for this delicious recipe :-) Definitely one of my favorite!

  137. Todd says

    I’m having a lunch party next week and these brownies will definitely be there. I also want to make one of your italian dishes like the chickpea bolognese. Any recommendations for sides and additions you would include to make the perfect lunch!

  138. Bethany says

    I love these brownies so much. I’m not gluten free or vegan (though I do a lot of vegan baking cooking at the moment) and these are probably the best brownie recipe I’ve ever made. I just made them for the second time last night. I used the Namaste GF flour blend (found at my local Costco) and subbed the flax our for the flax egg white recipe from Miyoko Schinner’s Homemade Vegan Pantry. Chocolate chips on top. Yum. My two year old keeps trying to steal them. Thanks so much! <3

    (Also, I got your book for Mother's Day! It's beautiful!)

  139. judy says

    These were horrible….made the recipe to a tee, leaving out only the chocolate chips that are suggested as an additive at the end. No one at my party could finish even one. They were bitter and dry. I used every ingredient listed in the recipe and cooked them for the time given. YUK!

  140. Sandy says

    Hi Dana- these brownies look awesome! I’ve just begun an elimination diet, based on some allergy testing and food sensitivity testing. I am trying to adapt some of my recipes, and also look for new one. Theses brownies work, as I am off eggs and dairy- except for the flour. I can’t have wheat- not just gluten. I’m wondering what to be using in baking as a substitute for wheat flour. I checked your FAQ and couldn’t find a response. I also can’t have barley or corn. Any advice would be great! I just don’t want to be wasting a bunch of ingredients trying to figure out good substitutes when you might have beaten down that path already- Thanks!

  141. Nicole says

    I just made these, used coconut flour instead of the blend. The taste is amazing, but they’re falling apart! Is there any way to save them? Would freezing the pieces work??

  142. Amy says

    MY HUSBAND: Hey – how did this entire pan of brownies disappear?
    ME: Boy, that IS weird. I dunno.

    Very good. Used your chocolate ganache on top, and blam-o! There goes my diet. So worth it.
    The ganache and storing them in the fridge helped keep them together really well, too. Like an amazing chocolate glue.

  143. Angel Kicevski says

    My wife made these yesterday. I was so amazed the taste kept me insanely pumped for more lol.

  144. Kim says

    I made these the other day! Thanks for creating a vegan, GF and refined sugar free recipe with no beans! They turned out pretty good, but a little dry. Great taste, just a bit off in consistency. I used coconut oil, so I’m wondering if that could be why.

    • Lucy says

      The exact same thing happened with me and I used coconut oil too. I kept all the other ingredients the same. Mine were very dry (probably overlooked them too!) and almost a fine gritty texture however the flavour was great. I wondered if it was the coconut oil or maybe because I used UK measuring cups and they are slightly bigger than the US cups, but now I see it happened to someone else so that must be it!
      It’s a shame because I can’t get vegan butter readily where I am but, without sounding stuck up, I’ve seen what goes in to them and I’m not too keen on using them.

      • Kim says

        I’m with you on the vegan butter, Lucy! It’s extremely processed, so it really can’t be that good for you! I’ll experiment a bit further and let you know if I have any progress!

  145. Bettina Lorincz says

    I love this brownie recipe. I made it last week and it is already one of my favourites. It is so hearty and nutty and perfectly sweet (not too sweet which I really love). Thanks!!

  146. V. says

    I just got your book today! It’s BEAUTIFUL and I can’t wait to try the recipes. My daughter has an almond allergy, can I make these brownies with only the 1:1 flour and increase the amount to offset or do I have to have a nut flour mixed with it? Thanks! Happy Baking.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there! Thanks for ordering the book. You can definitely try that as a swap – let me know how it goes!

  147. Julie says

    Just made these this morning. They are amazing! I usually don’t like baking but these were so easy.

    I was just wondering what kind of cocoa powder you use. I have some good organic cocoa powder that seems so be better for raw things like chia pudding and hot chocolate but is a little bitter when used for baking….

    Thanks for all your recipe posts! I can’t wait for your cookbook to arrive from B&N.

  148. staci says

    I baked these last night. Caution: If you eat them warm right out of the oven, you may eat the whole pan. DELICIOUS.

  149. Lola says

    I was craving brownies and thought of your website immediately! This was the featured recipe…girl, you read my mind. I was so excited that I had all of the ingredients (except for the gluten free flour, which I substituted with organic, non-bleached all-purpose) and eagerly awaited the result. AAAAHHHHH mazing! If I was smart I would have had a second batch ready to bake as soon as the first one was done. You are SOOOOO on it with this recipe. The taste of the flax seed is a little different than I’m used to (since I am not vegan and not used to cooking without eggs) but once I take on all of the flavors, texture (I added walnuts, yummm) and chocolatelyness…it’s over. I ate 4/6 last night…and after my boyfriend came in for seconds he was like…where did all of the brownies go??? I ate ’em! And now I’m making more! Thank you SO much!!! Love, a brownie snob

  150. Kim says

    These are amazing! Super chocolatey, and hard to stop eating! I’ll have to make another batch real soon :)

  151. Hope says

    These look so good! Would coconut flour work in place of the gluten free flour blend? Or could I just use more almond flour? Thanks!

  152. Angel Kicevski says

    It looked delicious, then my wife made it. Didn’t look so delicious as all the people say in the comments. Do not know why. Maybe my wife made a mistake :D

  153. Emilie Degagne says

    Has ayone tried to add 1/4 c unsweeteed applesauce and 1/4 c coconut oil instread of the whole 1/2 c of coconut oil? Just curious… I’m going to make this recipe tonight!

    • Emilie says

      These are amazing!!!! My husband couldn’t believe they were vegan and no refined sugars. The key here is to make sure they are underbake. I will redo them with applesauce next time to replace half the coconut oil.

  154. Libby says

    I’ve never seen a vegan, gluten free ANYTHING that looks as rich and soft and fudgey as these do! Oh man these look delicious!

  155. Katrina says

    So delicious! This past weekend I made your black bean brownies and they were a HUGE hit!! I know I’ll love these too :)

  156. Ramona says

    It is really good, and I used all purpose flour , normal eggs, and honey instead of coconut sugar, oh and I did not add almond meal :)

    • Soo says

      These turned out great! I don’t even read reviews on your recipes anymore. Just make and trust that it will be awesome.

      Used coconut oil and ground up sunflower seeds (nut free household) And a splash of soy milk (I was kind of heavy handed with the cocoa powder), but otherwise followed to a T. I ate half the pan warm! Thanks so much!! Will be making these regularly along with your gluten free vegan banana bread!!

  157. Cassie says

    Yay, I love brownies so much! I love that these are made with almond meal, walnuts and toooooooooons of chocolate :P

  158. Maya says

    Hi Dana, made these last night, but the batter turn out very thick (nothing like your smooth batter in the picture). I ended up adding 1/2c almond milk, till it reached a similar consistency. Are you sure there’s no need for liquids in this recipe? Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, not sure what happened. Did you make any modifications. The batter will be thick. How did they taste?

    • amanda says

      Had the same problem, but I did use molasses instead of maple/agave, which might explain why the batter turned out thicker than the one in the picture. Added about 1/4 and 1/8 cup of almond milk and the brownies were great! Very soft and yummy. Thanks for the great recipe, Dana! It’s the first time I make vegan gf brownies that turn out right.

    • Lindsay S says

      I had the same problem as well! Followed recipe to a “T”- and they were so dry before putting in pan they held together in a huge ball, really had to work hard to ‘spread’ it out in pan. Then they didn’t rise as well either. I have brand new fresh baking powder so it’s not that. They taste fine but not the moist fudgy deliciousness I was looking for. I bake a ton of recipes and they always turn out perfectly so I feel like it’s something with my ingredients or technique. But what could it be? My only thought was making my flax seeds were way to absorbent? Or almost flour was dried out? Will give it another go! Xo

      • Lindsay S says

        Oops- meant to say I bake a ton of *YOUR recipes and they always turn out. ;) so it must be me. Thx for any tips!!

  159. Lisa | Mummy Made.It says

    I love brownies but have always struggled to find a decent GF version. I’ll have to give yours a try ASAP!!

  160. Lea aka QuiteChefy says

    These look absolutely delicious! There’s just one problem….not eating the whole pan. Keep up the wonderful work!

  161. Brenda says

    Dang it! I have all the ingredients except the flour blend, and I really don’t want to use all purpose flour. I’ve had to skip your recipes that include the blend, but I really don’t want to this time! Do you think I can sub for oat flour or just rice flour (or a blend of the two)? :)

    Your black bean brownies are delicious, can’t wait to try this recipe <33

  162. Aleksandra says

    Looks delicious! One day I’ll bake something that does not come from this blog, but this day just doesn’t want to come :)

  163. Rebecca @ Strength and Sunshine says

    You can just tell they are so soft and moist! I’m feeling some brownie weekend baking!

  164. Chrisy says

    It’s like you read my craving mind for healthy vegan chocolate treats! ;) Just wondering if the nutritional info includes the optional pecans and chocolate chips? Thanks again, can always count on you Dana!

  165. Christina says

    Yum yum yummm I have been wanting to make something exactly like this, without the beans (because I agree, sometimes ya want a healthy brownies without beans). These are stunning!!

  166. Kay says

    oh my gosh, I really want to make these? I’ve been trying so many “healthier versions of brownies” but they never come out fudgy! :(

  167. Brittany says

    I have a friend who has been searching far and wide for a good vegan brownie recipe. Sharing this post with her right away. :)

  168. Natalie | Feasting on Fruit says

    It’s the visible gooey chip meltiness that has me most enticed by these chocolatey beauties! And the healthy, easy, gluten free-ness too, but mostly the gooey on top of fudgey part <3

    • Tom ~ Raise Your Garden says

      Yeppers. Agreed. Sometimes I like beans but my wife doesn’t always like me to like beans, if you get my drift. You managed to make vegan brownies look way better than any boxed kind and I’m digging the toppings here! Pecans on top all the way.