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.
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!
- Dried Cranberries
- Dried Cherries
- Chocolate Chips
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!
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!
- ¾ cup (75g) cocoa powder
- 1 cup (240ml) hot water
- 1 ⅓ cup (265g) brown coconut sugar
- ½ cup (120ml) apple sauce
- ½ cup (120ml) melted coconut oil (refined)
- 2 ½ tsp (12.5ml) vanilla extract
- 1 cup (120g) Gluten-Free Baking Flour (Cup4Cup or Bob's Red Mill Gluten-Free Baking Flour are my favorites)
- ½ tsp (2.5ml) baking soda
- ¾ tsp (3.75ml) salt
- Dried cranberries
- Dried Cherries
- Chocolate chips
- Unsweetened Cocoa Powder
- Place the cocoa powder in a large bowl. Add the hot water on top and let it stand for 10 minutes.
- Then whisk the cocoa powder and the water together until combined and smooth. Add the sugar and whisk until the sugar dissolves.
- Add the unsweetened apple sauce, the coconut oil, and the vanilla extract, whisk until combined, and set aside.
- Whisk together the dry ingredients.
- Add the dry ingredients to the wet ingredients, in thirds whisking in between each addition.
- Spray a 9x9 (23cm x 23cm) brownie pan with baking spray. Add the brownie batter
- Top with toppings of choice if desired
- Bake at 350F (175C) for 14 minutes or until a toothpick comes out clean.
- Allow to cool completely before slicing. This will help them set up.
- My two favorite brands of Gluten-Free Flour are Cup4Cup and Bob's, Red Mill. These flours are 1:1 ratio with all-purpose flour and have a blend that includes both the Tapioca flour and potato starch which will contribute to the fudgy centers of these brownies.
- 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!