What’s so special about these brownies?
Not only is it impossible to detect that these brownies are gluten free, they also happen to be dairy, egg and nut free! This makes them the most allergy friendly brownies on the planet that don’t taste weird. Seriously, they are so fudgy with that perfect crinkly, crackle top. They have no unordinary ingredients, not even flaxseeds like my Best Ever Vegan Brownies. Easy to make in 1 bowl with just 9 ingredients, you will make them over and over again!
How to make gluten free vegan brownies
Find the complete recipe with measurements in the recipe card below. In a large bowl, stir together the hot melted vegan butter (or coconut oil) with the sugar. Coconut sugar will work as well. Stir in the vanilla and soy milk (or other non-dairy milk.) Add the flour, cocoa, baking powder and salt and stir until just combined. Do not over mix. Fold in the chocolate chunks or chips. The brownie batter will be thick, so dump it into the pan and smooth it out using a spatula or your hands. Bake for 30 minutes. The brownies will appear underdone and the middle may still be a little jiggly, but that’s okay, trust me! They will firm up as they cool. Let them cool for about 30 minutes if possible before slicing and serving. This will help give them time to firm up and be easier to cut, plus they really do taste better if you give them some time to cool.
Can I use almond flour?
You can substitute almond flour for all purpose gluten free flour in this recipe. I tried it, and they were totally amazing! They will be much more gooey, and a bit flat, but it works. If you make them with almond flour, you will likely need a plate and a fork, as they won’t be easy to hold.
Want more vegan brownie recipes?
Best Ever Vegan BrowniesUltra Fudgy Crackle Top Eggless BrowniesRaspberry BrowniesPeanut Butter Swirl Brownies
