Who doesn’t love an ooey-gooey, rich, mouthwatering, chocolatey brownie? This vegan gluten-free brownie recipe is a straightforward, easy recipe that gives you exactly what you want: an indulgent, chocolatey, fudgy delight. This fool-proof recipe provides you with healthy-ish brownies void of eggs, dairy, refined sugar, grains, and gluten—a perfect guilt-free treat!
This Vegan Brownie recipe is SUPER easy and great for beginner bakers or even seasoned experts. The recipe is so simple! There is no need for flax-egg or non-dairy butter—most of the ingredients I can bet are already in your pantry.
Let’s talk About these Fudgy Vegan Brownies!
These Vegan Brownie have quickly become my favorite brownies ever! They are now my go-to dessert to bring to any gathering or celebration. And why, not? These brownies:
Are super easy to make
Adhere to almost EVERY food allergy: gluten-free, dairy-free, vegan (sorry to those who are allergic to nuts, this recipe does call for almond butter)
Are for everyone! I haven’t met a single person who does not LOVE these brownies! No matter if you are vegan, gluten-free, keto, paleo, or none of the aforementioned, these brownies taste incredible (and any skeptic of vegan brownies will be quickly swayed after tasting these brownies)
There are only 10 simple ingredients you’ll need to make these tasty vegan brownies:
Almond Flour: There are a number of gluten-free flour options available. My favorites to use are coconut flour and Bob’s Red Mill Gluten-Free All-purpose flour—which substitutes 1:1 for regular flour! However, for this recipe, almond flour works best. Be sure to use blanched (skins removed) almond flour and not almond meal, which is simply ground almonds and has a grainy texture. I have not tried using any other flour for this recipe. Feel free to try and let me know how it turns out!
Coconut Sugar: I love coconut sugar. It is a natural sugar made from coconut palm sap and is a healthier alternative to refined sugar. Coconut sugar tastes similar to brown sugar but has a slight caramel taste—which I love! If you do not want to use coconut sugar in this recipe, feel free to use brown sugar as a substitute.
Baking Soda: This is needed to keep these brownies fluffy and fudgy!
Almond Butter: I know, it sounds bizarre, but trust me, you can’t taste the almond butter at all! The almond butter helps to make these brownies fluffy and rich! Make sure to use creamy, unsalted almond butter. I usually use Trader Joe’s or Whole Foods 365 almond butter!
Almond milk or Oat milk: help to provide the rich, fudginess we all love. Feel free to use your favorite alternative milk substitute. I love Pacific Foods Organic Almond Milk or their Oat Milk—which has been getting all the buzz lately.
Maple Syrup: the essential sweetener for all things baked and enjoyed, especially for vegans!
Unsweetened Applesauce: It’s the perfect substitute for oil and butter and it adds nutrients while making the brownies sweet and moist!
Dark Chocolate Chips: Of course we cannot forget about the chocolate chips! The added boost of chocolate in every bite that fills you with utter joy! If you want to keep this recipe vegan be sure to purchase high-quality chocolate with few ingredients (without dairy). Trader Joe’s has great chocolate chips that I always keep in my pantry–and they are Vegan!
Vanilla Extract: because vanilla and chocolate go INSANELY PERFECT together.
Salt: Last, but not least! (Also, does this really count as an ingredient!?) Just a pinch in the brownie mix, and some on top if you’re into that kind of thing!
Before and After!
How to store these decadent brownies:
I usually keep my brownies on the counter, covered in a porcelain dish with a glass lid, (Corningware). I recommend leaving the brownies on the counter for no more than 3 days–if they last that long without being eaten!
The brownies are also great in the fridge. They last up to a week and you can simply eat one right out of the fridge, or warm it up in the microwave for 30 seconds and enjoy its melted chocolate goodness!
Try this recipe! You’ll be happy you did, especially as you’re these enjoying fudgy, scrumptious, rich brownies! I must warn you though, they are quite addicting!
The Best Vegan Brownies
- 1/2 cup Almond Flour
- 1 1/2 tsp Baking Soda
- 1/3 cup Cocoa Powder
- 2 tbsp Coconut Sugar
- 1/2 cup Chocolate Chips
- 1 tsp Vanilla Extract
- 1/2 cup Almond Butter (or Peanut Butter)
- 1/4 cup Almond or Oat Milk
- 1/4 cup Unsweetened Applesauce
- 2 tbsp Maple Syrup
- 1/4 tsp Sea Salt
- Line an 8x8 baking pan with parchment paper. Preheat the oven to 350° F.
- In a large bowl whisk all the dry ingredients together: almond flour, baking soda, cocoa powder, coconut sugar, and salt.
- In a small bowl combine all the liquid ingredients: alternative milk, almond butter, vanilla extract, maple syrup, and apple sauce. Combine until the ingredients are thoroughly mixed together and form a uniform light brown color. (As shown in pictures)
- Slowly pour the wet ingredients into the dry ingredients and use a spatula to mix everything together. Fold the chocolate chip into the batter.
- Pour the batter into the parchment lined pan. Bake for 25-30 minutes, or until a toothpick comes out clean.
- Remove from oven and allow the brownies to cool for 2-3 minutes. Grab the outsides of the parchment paper to remove from the baking dish. Slice and Enjoy!
- Serving: Makes 9 Brownies
- Calories: 115
- Protein 1.8g
If you’re looking for more sweet treats, try these!
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