The Best Fudgy Vegan Gluten-Free Brownies

These Fudgy Vegan Gluten-Free Brownies are a fantastic treat that can be whipped up in under 30 minutes! Vegan or not these have become my family’s favorite brownie recipe! Nobody even remembers they are Vegan or Gluten-Free or don’t use processed sugar they only remember how totally delicious they are!

In fact, my kids like them better than my traditional brownie recipe! I think it’s a combination of the fudgy texture and the rich chocolate flavor.

Why You’ll Love These:

• They are sweetened with brown coconut sugar which absorbs into the body slowly and has a lower glycemic index.
• The coconut oil makes them extra moist and gives them a fudgy center
• You can whip them up with 2 bowls and a whisk, no food processors or electric mixers needed
• The cocoa powder makes them so chocolatey!

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Step #1: Mix the Wet Ingredients

What you’ll love most about these brownies is what an easy recipe it is. It starts with measuring out the cocoa powder and pouring hot water over it. This will allow the cocoa powder to “bloom” or to bring out its richest, most intense chocolate flavor.

You’ll want to let it stand for at least 5-10 minutes to work its magic. Meanwhile, you can measure out the coconut oil.

Refined vs. Unrefined Coconut Oil

For this recipe, I use melted coconut oil in place of butter. Look for refined coconut oil if you want to avoid any trace of coconut flavor. However, if you like the coconut flavor then use unrefined. It will be easier to incorporate if it’s liquefied so be sure to melt it down in the microwave for :40 or on the cooktop.

If you prefer to use vegan butter you can do that too, just melt it down the same way, and use the same quantity. Or you could use vegetable oil too.

Egg Replacements

For vegan baking, you can use a variety of substitutions for eggs. You can use banana, flax eggs or apple sauce. Personally, for me, I prefer the apple sauce for vegan brownies because I find it preserves the best chocolatey flavor and soft texture.

But if you wanted to go the other routes these would be the quantities.

• For a flax egg combine 1 Tablespoon of flaxseed with 3 Tbsp of water. Let it sit for 5 minutes and use in place of an egg.
• 1 mashed ripe banana

White Sugar vs. Coconut Sugar

For this recipe, I skip the white refined sugar and instead use unrefined brown coconut sugar. You can use regular coconut sugar too. But I like the slight caramel flavor the brown sugar provides. What’s nice about coconut sugar is the fact that it easily dissolves into the brown batter. Unlike date sugar which would leave a more textured finish.

Step#2: Mix the Dry Ingredients

The dry ingredients couldn’t be simpler all you need is Gluten-Free Flour, Baking Soda and Salt.

To get the best fudgy brownies, I turn to the Gluten-Free Baking flours because they are a blend of flours typically the blend includes brown rice flour, tapioca flour, and potato starch. It’s those last two flours that really contribute to the fudgy texture.

Favorite Brands of Gluten-Free Flours

My two favorite brands are Cup4Cup and Bob’s, Red Mill. These flours are 1:1 ratio with all-purpose flour and have a blend that includes both tapioca flour and potato starch. They also work really well in my Crispy, Blueberry Waffle Recipe. My kids can’t even tell the difference! 

You could use almond flour or oat flour, but then you’ll have more of a textured brownie, unlike the Gluten-Free flour that provides a texture that may be, dare I say, even better than regular all-purpose flour. It really creates the most delicious, perfect brownie!

Step#3: Add the Toppings

Once you mix up the brownie batter it will become really thick, but don’t worry that’s just the Gluten-Free flour working its magic to deliver a fudgy center. Because vegan brownies are a bit more fragile than regular brownies, I like to bake them in a brownie tin with individual wells. This allows each person to have their own portion, chewy corners and all!

It also allows for adding a variety of toppings on top!

Topping Suggestions:

• Walnuts
• Hazelnuts
• Dried Cranberries
• Dried Cherries
• Chocolate Chips

Serving Ideas:

I like to serve these brownies on a sheet of parchment paper spread out on a large cutting board. They would also be pretty great with a scoop of Vegan Ice Cream on the side too!

How-To Store:

Because these brownies are so fudgy store them in an airtight container and either keep them at room temperature or place them in the refrigerator. I keep them in the fridge because they are really delicious chilled too! They are best eaten within 3 days of baking if they don’t disappear before then!

More Vegan Recipes You’ll Enjoy!

• Mushroom Ragout with Polenta
• Gardener’s Pie
• Vegan Thai Red Curry
• Vegan Hachis Parmentier