Easy Vegan Gluten-Free Brownies

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?

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!

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.

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.

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. 😊

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

How many egg I have to use instead of flaxseed meal?

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!!!!!!!

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!

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!

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!

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.

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

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.

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

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)

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.

Substitutes:

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.

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. ;)

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😘😋

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!

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!

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 😋

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!

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

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!

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!

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

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. ❤️

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

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 !!!

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.

Hi there,

Any substitutes for almond meal if we don’t have any? Thanks!

Maybe I did something wrong but these barely cooked. They were like dough in the middle :( Really disappointing.

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 ;)

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 :)

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!

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.

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.

10/11! Just made them exactly as written, just baked for 8 extra minutes and they turned out perfectly. Thank you, Dana!

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!!

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

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.

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 ?

These brownies are the bomb! Thank you so much for this wonderful recipe : )

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 :(

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 :)

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!

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.

Just made these as a last minute treat – so easy and so delicious. Love how gooey they are!

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.

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

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.

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 :)

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.

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!

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.

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.

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

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.❤

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.

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.

Forgot the stars!

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

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.

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!

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.

I just made these and they are awesome! Thank you so much!

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!

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!

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!