The Ultimate Fudgy Gluten-Free Vegan Brownies: Easy, Chewy, and Allergy-Friendly Recipe
Indulge in these thick, moist, and incredibly chewy gluten-free brownies! Crafted with just 10 simple ingredients, this recipe is a dream come true for anyone with gluten-free, dairy-free, or egg-free dietary needs. Follow our expert tips to achieve perfect, crave-worthy results every single time.
Estimated reading time: 9 minutes
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For what feels like an eternity, you, my amazing community, have been asking for a truly exceptional gluten-free brownie recipe. The wait is finally over! These brownies are not just gluten-free; they are also entirely dairy-free, egg-free, and proudly vegan. If you or someone you love navigates the world with specific allergy needs, consider these brownies your new go-to indulgence. But let me be clear: even if you don’t have dietary restrictions, these are hands-down the best gluten-free brownies I’ve ever tasted, rivaling any traditional recipe in terms of rich flavor and decadent texture.
As you know, when it comes to gluten-free baking, my unwavering choice is Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. I’ve been relying on this incredible flour for *years*, and it has earned a permanent spot in our kitchen pantry. From light and airy vegan pumpkin muffins to a speedy chocolate mug cake, or even an elaborate vegan chocolate cake, this flour consistently delivers outstanding results. Its carefully balanced blend ensures that your baked goods have the perfect structure and moisture, making gluten-free baking a joy rather than a challenge. You can trust it to make these brownies unbelievably fudgy and delicious!
Essential Ingredients for Perfect Gluten-Free Brownies
Before diving into the baking process, let’s explore the key ingredients that make these gluten-free vegan brownies so special. For exact measurements and comprehensive instructions, please refer to the full recipe card below.
- Chocolate Chips: You’ll need two distinct portions of chocolate chips for this recipe. One portion will be melted to form the rich, chocolatey base of your brownie batter, contributing to that deep, intense flavor and fudgy texture. The second portion will be stirred in whole, creating delicious pockets of melted chocolate throughout, truly making these double chocolate brownies! Ensure you choose a high-quality vegan chocolate chip brand if adhering to strict vegan requirements.
- Bob’s Red Mill Gluten Free 1-to-1 Baking Flour: This is the superstar of our gluten-free baking! This particular blend is formulated to be a direct substitute for conventional wheat flour in many recipes, making gluten-free baking incredibly straightforward. For consistently perfect results, I cannot stress enough the importance of weighing your flour using a kitchen scale rather than relying on volume measurements. Gluten-free flours can vary significantly in density, and precise measurement is crucial for achieving the ideal brownie texture – think thick, chewy, and not crumbly.
- Sea Salt: While often overlooked, salt plays a vital role in enhancing the chocolate flavor and balancing the sweetness in baked goods. I prefer using sea salt for its slightly coarser texture and nuanced flavor profile. If you opt for regular table salt, which has finer granules and a more concentrated saltiness, I recommend slightly reducing the amount specified in the recipe to avoid over-salting your brownies.
- Baking Soda: A touch of baking soda is included to provide a gentle lift, ensuring our brownies aren’t too dense. It reacts with acidic ingredients (though subtle here, it aids in texture development) to create that slight rise and tender crumb. Always ensure your baking soda is fresh for optimal leavening power.
- Vegan Eggs: To achieve the best possible texture and binding, my top recommendation is Bob’s Red Mill Egg Replacer. This product consistently yields superior results in terms of chewiness and preventing any “oily” residue that can sometimes occur with other egg substitutes. While flax eggs (made from ground flaxseed and water) are a viable and popular alternative, the natural oils in flax seeds can occasionally lead to a slightly oily bottom layer in baked goods. With Bob’s Red Mill Egg Replacer, you avoid this issue. A single bag lasts a long time, and I always keep it on hand in the fridge for all my vegan baking adventures.
- Brown Sugar: This ingredient is key to achieving that signature moist and chewy brownie texture. Brown sugar contains molasses, which adds moisture and a subtle caramel note to the flavor profile. While white granulated sugar or pure cane sugar can be used as alternatives, they will result in a slightly less chewy and potentially drier brownie, so brown sugar is highly recommended for the ultimate fudgy experience.
- Melted Coconut Oil (or any neutral oil): This serves as the primary fat in our recipe, replacing butter to create wonderfully rich and moist brownies. Coconut oil contributes to a fantastic fudgy consistency. If you’re concerned about a coconut flavor, use refined coconut oil, which is flavorless. Alternatively, any neutral-flavored oil such as canola oil, grapeseed oil, or a light olive oil can be successfully substituted without impacting the taste. The goal is to provide essential fat for moisture and richness.
- Water: Water is critical for achieving the correct batter consistency, especially in vegan baking where traditional moistening agents like eggs are absent. It helps to hydrate the flour and allows the ingredients to combine properly. It is essential to measure the water precisely as indicated in the recipe; adding too much can thin the batter, leading to brownies that are less thick and may not hold their shape well after baking.
- Pure Vanilla Extract: A crucial flavor enhancer, pure vanilla extract elevates the chocolate notes in the brownies, adding depth and complexity to their overall taste. Don’t skip it – it makes a noticeable difference!
Baking Bliss: How to Make Fudgy Gluten-Free Brownies (Step by Step)
Creating these heavenly brownies is surprisingly simple, requiring just a few straightforward steps. After you’ve melted your chocolate chips, the process is mostly about combining ingredients and letting your oven do its magic. Get ready for that irresistible, chocolatey aroma to fill your kitchen! For the complete list of ingredients and detailed instructions, please scroll down to the recipe card below.
Step 1: Preheat the Oven: Begin by preheating your oven to 325°F (160°C). This ensures the oven is at the correct temperature when your batter is ready, leading to an even bake and the perfect texture.
Step 2: Melt the Chocolate Chips: Carefully melt 1 cup of chocolate chips. You can do this in the microwave by heating them for one minute, then stirring. If they’re not fully melted, continue microwaving in 30-second intervals, stirring thoroughly after each, until smooth and glossy. Alternatively, you can use a double boiler method: place the chocolate chips in a heatproof bowl set over a small pot of simmering water (ensure the bowl doesn’t touch the water), stirring until melted. This slow, gentle heat helps prevent scorching.
Step 3: Combine Flour, Salt & Baking Soda: In a medium-sized mixing bowl, whisk together the measured gluten-free flour, sea salt, and baking soda. Whisking ensures that these dry ingredients are thoroughly combined and evenly distributed, which is essential for uniform leavening and flavor throughout your brownies. Set this bowl aside.
Step 4: Mix Wet Ingredients: In a separate, larger bowl, add the prepared vegan egg replacer (such as Bob’s Red Mill Egg Replacer), brown sugar, and melted coconut oil. Mix these ingredients together for about 2 minutes until they are well combined and the mixture is smooth and slightly creamy. Next, incorporate the water and pure vanilla extract, mixing again until everything is fully integrated. This forms the luscious wet base for your brownies.
Step 5: Combine Wet and Dry Mixtures: Now, add the previously combined dry mixture to your wet mixture. Pour in the melted chocolate chips from Step 2 as well. Stir everything together gently for approximately 3 minutes, or until all ingredients are just combined and there are no dry streaks of flour. Be careful not to overmix, as this can lead to tougher brownies, especially with gluten-free flours. The goal is a uniform, thick, and glossy batter.
Step 6: Add Unmelted Chocolate Chips & Bake: Fold in the remaining 1 cup of unmelted chocolate chips into the batter. This step creates those delightful bursts of gooey chocolate in every bite. Pour the finished brownie batter into an 8×8-inch square baking pan that has been greased and lined with parchment paper (or greased foil). Lining the pan is crucial for easy removal of the brownies once baked. Spread the batter evenly. Bake for 35 minutes. The brownies should have a set edge and a slightly jiggly center, and a beautiful crackly top will form.
Step 7: Cool Completely: Once the brownies are done baking, remove the pan from the oven and place it on a wire rack. It is absolutely essential to allow the brownies to cool *completely* in the pan. Rushing this step will result in crumbly brownies that are difficult to slice cleanly. As they cool, they will firm up and become perfectly fudgy. After they’ve cooled to room temperature, you can lift them out using the parchment paper. Slice into 9, 12, or 16 decadent squares, depending on your preferred serving size. Enjoy every rich, chocolatey bite!
Expert Tips for Perfect Gluten-Free Vegan Brownies Every Time
Achieving bakery-quality brownies at home, especially when working with gluten-free and vegan ingredients, comes down to a few key techniques. Follow these tips for consistently amazing results:
- Mind Your Pan Size: The 8×8-inch square pan specified in this recipe is not arbitrary! Using a different pan size will significantly alter the thickness of your brownies, which in turn affects baking time and final texture. A larger pan will result in thinner, potentially drier brownies, while a smaller pan will yield thicker brownies that require longer baking and may be overly dense. Stick to the recommended size for the ideal fudgy outcome.
- Always Weigh Your Flour: This is arguably the most critical tip for gluten-free baking. Unlike wheat flour, gluten-free flour blends can vary greatly in density, meaning a cup measure can hold a vastly different amount of flour depending on how it’s scooped and packed. Weighing your Bob’s Red Mill Gluten Free 1-to-1 Baking Flour ensures you’re using the precise amount needed for the perfect crumb and structure. A simple digital kitchen scale is an invaluable tool that removes all guesswork and stress from your baking.
- For Maximum Fudginess: If you’re a true connoisseur of ultra-thick, dense, and supremely fudgy brownies (the opposite of cake-like!), here’s a secret: once your brownies have cooled completely in the pan, transfer them to the refrigerator for an hour or two. Chilling helps them firm up further, intensifying that rich, dense texture that is so characteristic of a truly fudgy brownie.
- Patience with Cooling: As mentioned in the baking steps, allowing your brownies to cool *completely* is non-negotiable. Warm brownies are delicate and prone to crumbling when cut. Cooling allows the internal structure to set and the chocolate to firm up, resulting in clean, perfect slices and that signature chewy texture.
- The Best Vegan Egg Replacer: For the most consistent and superior texture, Bob’s Red Mill Egg Replacer is my absolute favorite. While flax eggs are a good substitute, the natural oils in flaxseeds can sometimes leave a slightly oily residue on the bottom of your brownies. The Bob’s Red Mill product avoids this entirely, ensuring a consistently delicious result without any unexpected textures. It’s an efficient ingredient too; a single bag lasts many baking sessions, so it’s always worth keeping in your fridge!
- Line Your Pan with Parchment Paper: This simple step makes a world of difference, especially if you’re using an older baking pan or one prone to sticking. Lining your pan with parchment paper, leaving an overhang on two sides, virtually eliminates sticking and allows you to easily lift the entire slab of cooled brownies out of the pan. This makes slicing a breeze and ensures every brownie is perfectly intact.
- Choose Your Chocolate Chips Wisely: The type of chocolate chips you use can significantly influence the final texture of your brownies – whether they lean more towards cake-like or gloriously fudgy. For the fudgiest results, I highly recommend using a high-quality semi-sweet or vegan milk chocolate chip. These varieties often have a higher cocoa butter or chocolate liquor content, which melts beautifully and contributes to a creamier, richer, and ultimately fudgier consistency in your brownies.
- Precision with Oil Measurement: Just like with flour, accurately measuring your oil is paramount. It’s easy to eyeball liquids and accidentally add too much, leading to an overly greasy or oily final product. Using a kitchen scale to weigh your coconut oil (or chosen substitute) ensures the perfect balance of fat, contributing to moisture and richness without being excessive.
- Check Your Baking Soda’s Freshness: Baking soda is a leavening agent, and its effectiveness diminishes over time. To ensure your brownies get the proper lift and texture, always check that your baking soda is fresh before you begin baking. You can do a quick test by mixing a teaspoon of baking soda with a splash of vinegar or lemon juice; if it fizzes vigorously, it’s still good to go!
- Don’t Overbake: Brownies are often considered done when a toothpick inserted into the center comes out with moist crumbs, not liquid batter. Overbaking is the quickest way to dry out brownies and lose that desired fudgy texture, turning them cakey instead. Err on the side of slightly underbaked for maximum moistness.
How to Store Your Delicious Gluten-Free Brownies
If by some miracle you have any leftover brownies (which is rare!), proper storage will keep them fresh and delicious for longer. Place them in an airtight container at room temperature for up to 3-4 days. For extended freshness, especially in warmer climates, you can refrigerate them for about a week. When you’re ready to enjoy a chilled brownie, I highly recommend popping it into the microwave for just a few seconds (10-15 seconds usually does the trick). This gently warms the chocolate chips and restores that wonderfully soft, gooey texture as if they were freshly baked.
Can I Freeze Homemade Gluten-Free Brownies?
Absolutely! These homemade gluten-free vegan brownies freeze exceptionally well, making them perfect for meal prepping desserts or stashing away for future cravings. To freeze, ensure the brownies are completely cooled, then cut them into individual squares. You can then wrap each brownie tightly in plastic wrap or parchment paper, and place them in tightly-sealed freezer bags or an airtight freezer-safe container, layered with parchment paper to prevent sticking. Once frozen, they will maintain their quality for 2-3 months. When you’re ready for a frozen treat, simply thaw them in the refrigerator overnight, or on the counter for a couple of hours. A quick microwave reheat will bring them back to their warm, fudgy glory.
More Delicious Gluten-Free & Vegan Recipes to Explore
If you’ve fallen in love with these fudgy gluten-free vegan brownies, you’re in for a treat! Here are some other fantastic recipes from our kitchen that cater to similar dietary needs, promising equally delightful results:
- Irresistible Vegan Chocolate Mug Cake: A quick and easy single-serving dessert perfect for satisfying those immediate chocolate cravings.
- Decadent Vegan Chocolate Cake: A show-stopping cake that’s rich, moist, and perfect for celebrations – no one will guess it’s vegan!
- Fudgy Almond Flour Brownies (Gluten-Free & Vegan): Another fantastic gluten-free brownie option, using almond flour for a slightly different texture and flavor profile.
Gluten Free Brownies (Vegan)
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Ingredients
- 1 cup chocolate chips, melted (188g) – Choose high-quality vegan chips for best flavor.
- 1 cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, (133.75g) – Crucial for texture; always weigh for accuracy!
- 1/2 teaspoon sea salt – Enhances chocolate flavor. Reduce if using fine table salt.
- 1/4 teaspoon baking soda – Helps with a slight lift; ensure it’s fresh.
- 2 Bob’s Red Mill Egg Replacer*, prepared as 2 eggs, or flax eggs (see notes below for texture difference)
- 3/4 cup brown sugar, packed (158g) – Essential for moistness and chewiness. Cane or coconut sugar can be substituted, but may alter texture.
- 1/3 cup melted coconut oil, (66g) – Or any neutral-flavored oil like refined coconut oil for no flavor, or grapeseed oil. Weigh for accuracy.
- ¼ cup water – Measure precisely to maintain batter consistency.
- 1 teaspoon pure vanilla extract – For rich, enhanced chocolate flavor.
- 1 cup chocolate chips , unmelted – For delicious chocolate pockets throughout.
Instructions
- Preheat your oven to 325°F/160°C. This ensures a consistent baking temperature from the start.
- Melt 1 cup of chocolate chips. You can do this in the microwave: heat for 1 minute, stir, then continue in 30-second increments, stirring after each, until smooth. Alternatively, melt over a small pot of gently simmering water (ensure the bowl containing chocolate doesn’t touch the water) in a heatproof bowl, stirring until completely melted and glossy.
- In a medium bowl, whisk together the measured gluten-free flour, sea salt, and baking soda until well combined. Set this dry mixture aside.
- In a separate, larger bowl, add the prepared vegan egg replacers, brown sugar, and melted oil. Mix well for about 2 minutes until smooth. Then, add the water and vanilla extract, and mix again until fully incorporated.
- Add the dry mixture from earlier to the wet mixture, along with the melted chocolate chips. Stir gently for about 3 minutes, or until just combined and no streaks of dry flour remain. Be careful not to overmix.
- Stir in the remaining 1 cup of unmelted chocolate chips. Pour the batter evenly into an 8×8-inch square pan that has been lined with parchment paper (grease the pan first for extra insurance). Bake for 35 minutes.
- When finished, remove the pan from the oven and place it on a wire rack. It is crucial to allow the brownies to cool completely in the pan before attempting to slice them. This ensures they set properly and don’t crumble.
- Once fully cooled, lift the brownies out of the pan using the parchment paper. Slice into 9, 12, or 16 squares, depending on your desired portion size. Enjoy your perfectly fudgy, gluten-free vegan brownies!
Notes
- Pan Size is Key: Do not alter the 8×8-inch pan size! It is absolutely crucial for achieving the perfect thick, fudgy texture and consistent results. Using a different size will impact bake time and final density.
- Weigh Your Flour for Precision: Especially with gluten-free flour, always weigh your flour using a kitchen scale. Gluten-free flours have different densities than wheat flour, and precise measurement (133.75g for 1 cup of Bob’s Red Mill 1-to-1) guarantees consistent, stress-free results every time.
- For Extra Fudgy Brownies: After the brownies have cooled completely at room temperature, transfer the pan to the fridge and let them firm up for an hour or two. This chilling process enhances their density and fudginess significantly.
- Cool Before Cutting: Always allow your brownies to cool completely in the pan on a wire rack before cutting. This prevents crumbling and ensures clean, neat slices, as the brownies need time to set and firm up.
- Choose Your Egg Replacer Wisely: For the best texture, Bob’s Red Mill Egg Replacer is highly recommended. While flax eggs are an option, the natural oil in flax seeds can sometimes lead to a slightly “oily on the bottom” result. Bob’s Red Mill Egg Replacer avoids this, offering a consistently smooth, chewy texture. Keep a bag in the fridge for convenience!
- Use Parchment Paper: To prevent sticking and allow for easy removal, always line your baking pan with parchment paper, leaving an overhang on two sides. This makes lifting the entire brownie slab out simple, leading to perfect squares.
- Chocolate Chip Quality Matters: The type of chocolate chips you use influences texture. For maximum fudginess, opt for semi-sweet or vegan milk chocolate chips with a good cocoa butter content, as this contributes to a creamier, richer consistency.
- Weigh Your Oil: Just like flour, weigh your oil for precision. It’s easy to accidentally add too much when eyeballing, which can result in an overly oily end product. Accurate measurement ensures the right balance of richness and moisture.
- Check Baking Soda Freshness: Before you start, quickly check if your baking soda is still active. Mix a small amount with a drop of vinegar or lemon juice; if it fizzes vigorously, it’s fresh and ready to help your brownies rise perfectly.
- Avoid Overbaking: Brownies are best when slightly underbaked for a truly fudgy center. Look for set edges and a slight wobble in the middle. Overbaking can lead to dry, cakey brownies.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.