Fudgy Vegan Gluten-Free Brownies
These gluten-free vegan brownies are rich, fudgy, and intensely chocolatey, with a soft, fudgy center and deep chocolate flavor. Made in just one bowl, they come together quickly with simple ingredients. They also freeze beautifully, so you can always have a batch ready for a quick homemade treat.
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Fudgy vegan brownies
If you’re looking for an easy vegan brownie recipe that’s also gluten-free, look no further! These brownies have the rich chocolate flavor and soft, fudgy texture you want from a classic brownie, but they’re completely vegan and gluten-free. Cocoa powder and melted dark chocolate give them a deep chocolate flavor, while plant-based milk and oil keep the center soft and moist.
The batter comes together in one bowl, so there’s no complicated technique or special equipment. Add vegan chocolate chips or toasted nuts for extra texture, or keep them plain for a simple, intensely chocolatey brownie.
If you love vegan chocolate recipes, you might also want to try my Vegan Chocolate Muffins.
What goes in: ingredient notes
Some NOTES about the main ingredients of this recipe:
- Flour: gluten-free all-purpose flour blend. Make sure the blend is vegan.
- Cocoa: unsweetened cocoa powder gives the brownies their deep chocolate flavor.
- Baking powder: a pinch of baking powder. Leavening agent.
- Dark Chocolate: Melted vegan dark chocolate makes these brownies especially rich and chocolatey
- Oil: natural oil, like sunflower or canola.
- Milk: plant-based milk, like almond milk.
How to make easy gluten-free vegan brownies
Preheat oven to 350°F (180°C). Lightly grease or line an 8-inch square pan with parchment paper.
Whisk together gluten-free all-purpose flour, cocoa powder, sugar, baking powder, and a pinch of salt.
Add oil, vanilla extract, melted chocolate, and plant-based milk. Mix until well incorporated. If desired, you can add chopped nuts or vegan chocolate chips.
Pour the mixture into the prepared pan and bake for 25 to 30 minutes or until the edges are set and the center still looks slightly soft. For fudgy brownies, avoid overbaking. A toothpick inserted into the center should come out with a few moist crumbs.
Let cool before removing and slicing; cutting them warm could make them unbaked.
Store the brownies in an air-tight container at room temperature for 3 days or in the refrigerator for 5 days to a week.
You can freeze them in an air-tight container or freezer bag for up to 3 months.
Good to know: baking tips
- Line the pan with parchment paper to make it easier to lift the brownies out once they’ve cooled
- Don’t overbake the brownies: if you want fudgy brownies, avoid overbaking. The edges should be set, and the center should still look slightly soft. If you inserted a toothpíck into the brownie, it should come out with some batter streaks, not clean.
- Let the brownies cool completely. Let the brownies cool completely before slicing. They may look underbaked when warm, but cooling allows them to set, giving you clean slices and the best fudgy texture.
Make it your own: variations
- Walnuts or pecans: Add toasted chopped nuts for crunch.
- Chocolate chips: Fold vegan chocolate chips into the batter for an extra decadent chocolate flavor.
- Sea salt: Sprinkle with sea salt to enhance flavors.
- Espresso: Add 1 teaspoon of instant espresso powder to the batter to intensify the chocolate flavor.
You might wonder: FAQ
Are these brownies vegan? Yes, but make sure the gluten-free all-purpose flour, the chocolate, and other packaged ingredients are vegan.
Why are my vegan brownies not fudgy? Overbaking is one of the most common reasons brownies turn out dry instead of fudgy. Take them out of the oven while the center still looks slightly soft; the toothpick inserted into the center should come out with a few streaks of batter. Let them cool completely before slicing for the best fudgy texture.
For more vegan and gluten-free treats
If you are looking for more vegan recipes that are also gluten-free, you must try these recipes:
Fudgy Vegan Gluten-Free Brownies
Ingredients
- 1 cup gluten-free all-purpose flour, vegan
- ¼ cup cocoa powder
- 1 cup granulated sugar
- ½ teaspoon baking powder
- Pinch of salt
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 7 ounces vegan dark chocolate (200g), melted
- 1 cup plant-based milk, like almond milk
Instructions
- Preheat oven to 350°F (180°C). Lightly grease or line an 8-inch square pan with parchment paper.
- Whisk together gluten-free all-purpose flour, cocoa powder, sugar, baking powder, and a pinch of salt.
- Add oil, vanilla extract, melted chocolate, and plant-based milk. Mix until well incorporated. If desired, you can add chopped toasted nuts or chocolate chips.
- Pour the mixture into the prepared pan and bake for 25 to 30 minutes, or until the edges are set and the center still looks slightly soft. For fudgy brownies, avoid overbaking. A toothpick inserted into the center should come out with a few moist crumbs.
- Let cool before removing and slicing; cutting them warm could make them unbaked.