You scream, I scream, we all scream for…chocolate!
Yeah, I think that’s how it goes.
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?
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?
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
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)
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 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.
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!
Bianca says
Oh, not a good idea to use coconut flour! the texture came out really wrong..100% flaky :(
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!
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!
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.
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!
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!
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.
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!!
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.
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. ;)
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.
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
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!
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!
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.
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.
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
Rebecca says
Great flavor! But very very crumbly… :(
Maria says
Only baked these for 18 min but these brownies were too dry for me — may help to use less baking powder/flour.
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
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
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!
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!
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!
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 :)
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)
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.
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).
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!
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 :*
Hanka says
Sorry for bad english I am from Europe and 12 year old so…I cant write good
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!
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.
Sarah says
These were great Dana – I’ve tried a few of your recipes and they are always fantastic! Thanks for keeping me inspired :-)
XX
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.
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?
That should work! I always say 1 flax egg = 1 small chicken egg.
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.
Felechia says
I forgot to say I left them in the pan, in the fridge overnight and sliced them in the morning.
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!!
Mandi Siceloff says
Oh and I used vegan butter instead of coconut oil. They held together so well!
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!!!
harini says
I made this and it turned out awesome !!! Thank you !!
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?
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?
So sorry to hear that Alex! Hard to say without knowing more!
Sara says
Could I use coconut flour? Or should I use another type of gf flour?
For best, results I would follow our directions and use the GF flour blend that Dana suggests!
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! ???
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?
Hi Jennifer, check out our Recipe FAQ for information regarding substitutions!
Barb says
I am suppose to avoid flax, is there a substitute?
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!
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!
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!
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!
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 .
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!
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.
Joelle says
Omg! Amazing. Topped these delicious brownies with coconut bliss vanilla ice cream and it was heaven! Even my parents loved it!
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.
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…
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!!
Yay! Thanks for sharing, Dottie!
wicky says
I have a gluten free/nut free household. Would coconut flour work to replace almond flour?
I would think so, but I haven’t tried it that way. Let me know if you give it a try!
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!
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!
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!)
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!
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!
-Sandy
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??
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.
Angel Kicevski says
My wife made these yesterday. I was so amazed the taste kept me insanely pumped for more lol.
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!
Teresa says
Does this recipe work with your gluten free flour blend?
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!!
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.
Hi there! Thanks for ordering the book. You can definitely try that as a swap – let me know how it goes!
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.
Elisa says
Just made these except I used hazelnuts and swirled in homemade nutella. HEAVENLY!!
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.
Georgette says
I made these last night. They came out a bit dry but everyone loved them!
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
Kim says
These are amazing! Super chocolatey, and hard to stop eating! I’ll have to make another batch real soon :)
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!
Christina says
I am so excited to try this recipe! You guys rock!
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
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.
Sumayya says
Hi,
Glad it worked for you with those subs. How did it turn out with just applesauce (no coconut oil)?
MoGS says
Have you tried it with the sub of applesauce for 1/2 the oil? I like that idea and wondered if it came out as good :) TIA!
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!
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 :)
Bárbara says
Could I make a flax egg with chia seeds?
Thanks!!
Yes! Same quantities/ratio.
Lola says
Do you grind the chia seeds first or use them whole?
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 :)
Glad you enjoyed them, Ramona. Thanks for sharing!
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!!
Annaliese says
Nom!! Brownies for all, brownies for president :) they look delish.
Jabeen says
This looks beyond yummy!
Jabeen x
Cassie says
Yay, I love brownies so much! I love that these are made with almond meal, walnuts and toooooooooons of chocolate :P
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!
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!!
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!!
Lea aka QuiteChefy says
These look absolutely delicious! There’s just one problem….not eating the whole pan. Keep up the wonderful work!
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
I think that should work – a blend of the two. Let me know how it goes!
Jamaica says
I would do a 2/3 oat and 1/3 rice. If you have too much rice the recipe comes out really gummy like mochi.
Edie says
Dana can I use cacao powder instead of cocoa powder? Are they the same thing? Thanks in advance.
Yes! Either will do.
Chelsea says
I cannot wait to try these out!
Kennedi says
Mine brownies just came out the oven. Perfection. Especially with vanilla ice cream :)
Lovely! Thanks for sharing!!
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 :)
Rebecca @ Strength and Sunshine says
You can just tell they are so soft and moist! I’m feeling some brownie weekend baking!
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!
It does not!
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!!
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! :(
Sarah @ Bucket List Tummy says
I love black bean brownies, but I’m relieved this is a bean free recipe! :)
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. :)
Ooh, share away! Hope she loves them!
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
Grace | Eat Write Explore says
I want them. I want them now. These look AMAZING.
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.