You can stop the search. These are the BEST Gluten Free Brownies that also happen to be vegan! Ultra fudgy, chewy and gooey with the perfect crisp crackle top. No one will guess these are gluten free and vegan, I promise!
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 Brownies
- Ultra Fudgy Crackle Top Eggless Brownies
- Raspberry Brownies
- Peanut Butter Swirl Brownies
Gluten Free Vegan Brownies
Ingredients
- 1/2 cup vegan butter, melted
- 1 1/2 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 1/4 cup soy milk
- 1 cup gluten free all purpose flour I prefer Better Batter brand
- 3/4 cup dark cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup non-dairy chocolate chunks or chips
Instructions
- Preheat oven to 350℉. Line a 8×8 inch pan with parchment paper and set aside.
- In a large bowl, stir together the hot melted butter and sugar until well combined, then stir in the vanilla and milk.
- To the bowl with the wet ingredients, add the flour, cocoa (sift it in if chunky), baking powder and salt. Stir until just combined, but do not over mix. The mixture will be quite thick, but just keep going and it will come together.
- Fold in the chocolate chunks/chips. Dump the thick brownie batter into the pan and smooth it out with a spatula or your hands. Bake for 30 minutes. They will still appear undercooked in the middle and may be a little jiggly, but they firm up as they cool. If you over bake they will turn out very hard instead of fudgy.
- Remove and let cool for 15 minutes in the pan, then use the parchment paper to pull them out of the pan and let cool on a rack for at least 30 minutes if possible before slicing and serving. This will help them firm up and become easier to cut, but if you can't wait that long it's okay, they will just be more fudgy and melty, so use a fork and a plate!
- Enjoy! Leftover brownies will keep for about 3 days in a covered container. They also freeze well.
Notes
- You could substitute coconut sugar for the granulated sugar if you’d like. Or decrease the sugar to 3/4 cup for a less sweet brownie.
- You can substitute almond flour for the gluten free all purpose flour, but the brownies will be extra gooey and won’t hold together very well. They are totally delicious though!
- May substitute coconut oil for the vegan butter. Applesauce would work for an oil free option, but you won’t get that crackle top.
So good! Mine turned out a little more fudgey than expected- more like the batter. What are the thoughts on putting back in the oven after cooling? Will this help cook/harden more? It’s possible I didn’t use the best pan for this.
Sorry to hear that; what brand of flour did you use? Unfortunately, you can’t put them back in the oven after cooking and cooling, it just won’t work well.
I followed the recipe exactly but when they came out, all the butter had risen to the top. I had to pour it off! I’ve left them to cool now, but they definitely didn’t turn out right 🙁 any ideas?
Made two batches of these to take into work and everyone (almost all non-vegans) seemed to love them! The first batch I stuck to the recipe exactly (using the metric measures); the second I added some pieces of vegan caramel chocolate on top (the batch with the extra pieces on top just ended up looking a bit weird). I was a little alarmed as both batches rose and then sank quite dramatically in the oven while cooking, but after they had fully cooled they were perfect and fudgey.
Hi! Could you use almond milk instead of soy milk?
I Cris. Yes, you can use any plant based milk! Enjoy!
Hello,
Do you think I can leave out the baking powder? I don’t need the rise and I need to have the recipe be absolutely corn free as well – and I missed picking up the ingredients to make my own baking powder
Sure, you can try leaving the baking powder out. They will be more dense for sure.
Can I used tapioca flour fir the recipe?
I don’t think that will work well, no. You need a gluten free all purpose flour.
I made for a kids program at church as one child had gluten, dairy and egg allergies. He said they were the best thing he has ever eaten! I thought they were delicious as well.
Awww, I love that, Kara1. How fun he was able to enjoy some brownies! Thank you for sharing your wonderful review and fun feedback!
I love how simple this recipe is and versatile. I used avocado oil instead of coconut. The edges were very crunchy and the middle pretty gooey but those are both things I like in a brownie. I’m going to tweak next time to reduce the sugar a bit and add another 1/2 t of salt. Great recipe.
I’m glad you loved the recipe, Heidi! Thanks for your great review and comments! Happy cooking!
What type of non-dairy chocolate chunks or chips do you use?
I often use Guittard that happen to be vegan, or Enjoy Life brand. Costco often has some dairy free chocolate chips, as well as Trader Joe’s.
These brownies look delicious.. do you have another trusty recipe for
Chocolate cupcakes please?
I do yes! Chocolate Cupcakes.
This recipe is unreal! Perfect gooey brownie texture. Having gluten and egg intolerances makes it hard to find yummy recipes. Thank you!
You are welcome! I am thrilled you are able to enjoy a yummy brownie! Thank you for your wonderful feedback!
Hi! So glad to find this recipe as I’m needing a nut-free, gluten free, vegan treat for my son’s classroom. That’s a tricky combo of dietary restrictions and I like how this recipe is normal without any odd substitutions. I did a trial run and it gets five stars for ease and taste – tastes just like a brownie should and I will definitely be baking this for some happy kids! I did find the bake time to be way off, however, and I’m wondering if you use a metal or glass pan as that would account for my issue. I used metal and had very crispy overdone edges at 30 minutes. I will try again either in glass or for less time, but was curious what you have used. Also, what should it look like when done? The batter was very thick and never jiggly for me. Thanks for a delicious and inclusive recipe!
So delicious. Hit the spot so good. Recipe was no harder than a cake mix. Wow 🤩. Thank you!
hi, thanks for this recipe. Do you think it would work with say vegetable oil, rather than melted vegan butter? thank you!
It will probably work okay I think.
I plan to make these tomorrow! Can I substitute coconut milk?
Sure, enjoy!
Hi Nora! I followed every measurement of your ingredients; I used 1/4 cup of almond milk but had a very dry mix.. basically didn’t look the same in your photo. So I added another 1/4 cup.. a total of 1/2 cup of milk. The end product was good. Not as thick as I thought it would be, but I love how it’s not too sweet for my liking.
Thank you so much for an amazing recipe..
This was my first gluten free brownies recipe.
I had made this recipe for a large no of people ( approximately 3.5 times of the ingredients).
It was loved by every single person.
I am so glad that I found your recipe.
Thank you so much for sharing this recipe.
I just LOVE that you are a fan of this recipe, and that it was a hit at your gathering! Thanks for sharing your story, along with your fabulous review! Wishing you happy cooking!
These look wonderful and would be great to take in on office day. Could I use water instead of any milk
I haven’t tried using water so I’m not sure, they might not taste quite the same though. Hope you enjoy them!
Batter is delicious.
They are that jiggly point, so I hope they set up. 😬 I did bake for 30 minutes, and they look beautiful. Can’t wait to try them!!
At first I was a bit skeptical because the dough looked very hard and dry, but I decided to trust the recipe. And oh WOW! These brownies are so delicious, they don’t make me miss my vegan non-gluten free brownies! They taste like heaven 😍
Thank you!
You are welcome! Thanks for trusting the recipe, and for sharing your fantastic review! Happy cooking!
Hi, I haven’t made these yet but I was wondering if I can substitute soy milk with whole milk and vegan butter with regular butter ? Please let me know when you can. Thanks so much!
Maria
I’m sure you can but I haven’t tried it as I don’t use whole milk or regular butter.
Okay, thank you !
I used whole milk and unsalted butter. Turned out great! I didn’t need them to be vegan, just egg-free.
Hi Nora,
The recipe looks good. I would like to make it but wonder if I can substitute applesauce, agave or pure maple syrup for the sugar? If so, how much would you reccommend?
Thanks so much!
MaryEllen
You could try using applesauce instead of oil and maple syrup/agave instead of sugar, but I haven’t tested this myself. I’d use a lot less liquid sweetener, maybe 1/2 cup or so? The outcome will be much different but it may work okay!
These are so great! We are egg-free, and our friend is gluten and lactose-free, so finding brownies that worked for everyone was tough. These are easy and so delicious!
FYI, as none of us are dairy free, I tried using regular butter instead of vegan butter, and that did not work as well. They still tasted okay, but definitely not as good as when using the vegan butter.
Hi Heather. I’m glad you loved the brownies! Thank you for taking time to share our wonderful review and comments!
I made these and subbed 1 cup brown sugar and 1/4 cup sugar because I ran out of sugar lol- SO good.
They’re definitely more fudge like, but I honestly prefer my brownies this way.
I will be making these again.
I’m so glad you loved them and that they turned out well with your substitution! Thanks for sharing your awesome review and feedback!
These were perfect. I’m vegan, my son’s fiancée is gluten free, so finding good recipes for when we’re together is challenging. I was low on regular sugar so I did substitute light brown sugar. I also sprinkled with a pinch of flaked salt when they came out of the over. I will definitely make these again!
Hi Renee. How wonderful the brownies turned out great and everyone was able to enjoy them! Thank you for taking time to share your recipe experience and great review! Wishing you happy cooking!
Hi Nora. I haven’t made this recipe yet but do look forward to it due to all of your other recipes I have tried, we love them! My question, how do you store them and for how long? Can you freeze them for longer shelf life?
I hope you love this recipe! If you think they will get eaten within a few days, store them on the counter in a covered container (about 3 days). Or keep in a container in the fridge for 5-6 days. Freezing them is perfect; I love having brownies in the freezer. Just take one out, let it thaw for a little bit and enjoy.