Today is a very special day because we’re going to share with you our ultimate vegan gluten-free brownie recipe. When you eat this brownie you feel like you were in heaven, it’s amazing!
We shared with you another gluten-free vegan brownie recipe using red beans instead of flour, it’s delicious too, but this brownie is even better and it tastes like a traditional brownie.
OUR LATEST VIDEOSI love to eat brownies with vegan vanilla ice cream and vegan chocolate syrup, but you can add your favorite toppings, coconut whipped cream is a great choice too!
We’ve also added unsweetened cocoa powder on top, but you can also add carob powder, ground cinnamon or nothing, this brownie is always delicious!
If you’re on a diet I recommend you not to make this recipe because you can’t stop to eat, it’s really addictive, I’m not going to lie to you, once you try this fudgy brownie you’ll want it all for you.
We’ve used brown rice flour, white rice flour and potato starch instead of wheat flour, but you can try other combinations or other kinds of flours and starches. You’ll probably need to add more or less flour/starch.
We’ve used peanut butter and extra virgin olive oil instead of butter, but you can also use another kind of vegan butter, other oil or even you can only use oil.
We’ve used flax eggs instead of regular eggs, you only need 1 tablespoon of flax seeds and 3 tablespoons of water to substitute one egg. You can also use chia seeds, applesauce, mashed bananas, there are so many possibilities!
You can add your favorite nuts and seeds, I love walnuts and they are perfect to make brownies. We’ve added coconut sugar instead of brown or white sugar, but you can use any sweetener you want.
I know this is not the healthiest and the lightest recipe in the world, but it’s healthier and lighter than traditional brownies, this ultimate vegan gluten-free brownie has changed my life! I love vegan food and it’s soooo easy to be vegan with gorgeous and delicious recipes like this one, I love it!!!
Ultimate Vegan Gluten Free Brownie
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 minutes
- Yield: 9
- Category: Dessert
- Cuisine: Vegan, Gluten-free
Ultimate vegan gluten-free brownie. Best brownie recipe ever! It’s so fudgy and it tastes so good. You need to try this delicious dessert!
Ingredients
- 3 tablespoons flax seeds + 9 tablespoons water
- 1/2 cup extra virgin olive oil (125 milliliters)
- 2 tablespoons peanut butter
- 1 cup coconut sugar (200 grams)
- 1/2 cup unsweetened cocoa powder (50 grams)
- 1/4 cup rice flour (40 grams)
- 1/4 cup potato starch (40 grams)
- 3/4 cup brown rice flour (105 grams)
- 1/2 cup walnuts (60 grams)
Instructions
- Preheat the oven at 355 º F or 180 º C.
- Add the flax seeds and the water in a blender, blend and keep it aside.
- Combine the dry ingredients in a bowl (coconut sugar, unsweetened cocoa powder, rice flour, potato starch, brown rice flour). Mix well.
- Combine the wet ingredients in another bowl (flax seeds+water, oil and peanut butter). Mix well.
- Combine the dry and wet ingredients and mix well. Add the walnuts and stir.
- Pour the mixture in a baking pan with baking paper and bake at 355 º F or 180 º C for about 25 minutes.
Nutrition
- Serving Size: 1/9 of the recipe
- Calories: 323
- Sugar: 21.7 g
- Sodium: 14.8 mg
- Fat: 17.4 g
- Saturated Fat: 2.7 g
- Carbohydrates: 42.6 g
- Fiber: 3.7 g
- Protein: 3.8 g
Hi 🙂
If I wanted to use ordinary flour, how much should I use? These look incredibe!
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Hi Celeste! I don’t know how much ordinary flour you have to use, but you can try to add it gently 🙂
These look great 🙂 bookmarked and will try soon.
Thanks Liane!!! I hope you like it!
Hi! It looks delicious! However, I’m sad i might not be able to make it. I don’t live in USA, so it’s kind of hard to find all the ingredients. I found white rice flour but not the brown one. Would you mind to help me with an alternative, please? I still want it gluten free.
Hi Karla! This post is very useful https://glutenfreegirl.com/2012/07/how-to-make-a-gluten-free-all-purpose-flour-mix/
You can use any whole grain flour (you can see a list in the post) instead of the brown rice flour 🙂
Hi! I am very new to gluten-free baking and this is my first attempt at baking something not only gluten-free but also without egg or dairy. I was recently diagnosed with multiple food intolerances and was very excited to see your recipe. I made it and although it turned out okay, I just don’t feel like it came out as it was supposed to and I’m not sure what I did wrong. I followed the recipe exactly with the exception of using Allman butter instead of peanut butter. I knew before even putting it in the pan that something wasn’t quite right because the idea of pouring it into a baking dish seems ludicrous… It was very chunky, almost akin to Plato that is drying out. I don’t know if it needed more oil or more of the egg substitute. I actually baked it for five minutes less than the recipe calls for because my other than seems to run hot but even then the edges were extremely dried out. The only thing that seem to save the recipe a little bit was that I added a lot of dark chocolate chips. Any insight you might be able to give would be extremely appreciated. Thank you!
Hi Leigh! Every kind or brand of flour is different. I think you probably need to add less flour or more liquid like oil or even any kind of plant milk. I’m sorry the recipe didn’t work!
Whoops, I guess this is why shouldn’t use voice to text for this on my phone! I promise, I do actually know how to spell Play-doh and Almond 😉
Ha ha no problem 😛
Hi guys! Love the website.
Tried to make this recipe but couldn´t quite get it right. The “dry” portion of it was a lot more than the “wet” part, so I could not turn it into a liquid. It became more like a thick paste. I tried adding a lot of olive oil and it made it better but still not the result I was hoping for. Any pointers? Have I missed something?
Thank you!
Alexander Engman
Sweden
Hi Alexander! Thanks a lot 🙂 The dough is pretty thick, but not impossible to handle. Maybe is because of the flour, add less the next time or add some plant milk. Sorry it didn’t work 🙁
GORGEOUS photos! I just pinned this and I can’t wait to try them. They looks so fudgy and delicious, just the way I like my brownies 🙂
Thanks a lot Gwen 😀 I hope you like the brownies 🙂
Also wanted to chime in that there is not enough liquid for this recipe. There was absolutely no way I would have been able to incorporate all the dry ingredients into the wet, so I ended up using some rice milk to help it out. They came out more cake-like…not terrible but not very flavorful. As my friends put it, “healthy tasting” 🙂 Your pictures look amazing! I wish I would have gotten your result, is something missing from this recipe?
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Hi Kristen! Many people made this recipe and it worked for them. Brownies are not made with any kind of milk as you can see in other brownies recipes. I’m sorry it didn’t work 🙁
Sure, that makes sense, I was just following your suggestion on another post to add plant milk if the mixture was too dry. It seems a lot of people are having this issue, is there any suggestion you have as to why this is happening? I would like to try them again to get the result you did but don’t know if I should cut down on flour or add more oil, or more water to my flax eggs (they were very thick)? What should the consistency be like before putting into the pan?
Hi Kristen! I’m going to make the recipe again and take more pictures, it could help 🙂
Awesome! Let me know when you do and I’ll try again. Looking forward to it 🙂
Hey I forgot to buy the peanut butter! What quantity of oil or butter should I use if not using peanut butter? (Doesn’t need to be vegan – just egg and gluten free)
Same goes for the flax seeds… if I were to use chia instead, do I use the same amount?
Just noticed the other comments people have made. Have you gotten around to tweaking the recipe yet to avoid disappointing results?
Thanks and can’t wait to try this! 🙂
Hi! I’d use the same amount of oil or vegan butter, but maybe you’ll need to add more or less. I’ve never made this recipe with Chia, so I can’t help you, sorry! If the batter is too thick, add more oil or some plant milk. I hope you like it!
Hi! I made this this evening and it was AMAZING. My husband and I have eaten almost half of it already. (Okay I did). I had to have a play around with the ingredients and added more vegan butter and almond milk. It didn’t turn out quite how yours did but I think I just need to put less gf flour in next time. Or more butter/almond milk. The best recipe I’ve found by far! Thank you! X
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Hi Kati! I’m so glad you liked it! Have a great day!
I could not make these work either. The batter was super dry, just to let future recipe users know.
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Hi Jessica! I’m so sorry it didn’t work 🙁
These brownies were so easy to make. They are out of this world fudgy and delicious. I used chia seed instead of flax seed meal and agave instead of coconut sugar. Highly recommend giving this one a try! 🙂
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Hi Mary! I’m glad you liked them! Thanks a lot for making the recipe 😀
I thought when one goes vegan, one rules out cocoa because it has caffeine & substitute it with carob which is more healthy. Will all your recipes having cocoa be substituted with carob? Thanks.
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Hi Jeyam! I tried carob powder, but I prefer to use raw cacao, I think it isn’t unhealthy and tastes much better. In addition, I use it once in a while 🙂
Vegan is about no animal products, not caffeine.
Hi Jaspis! I’m agree 🙂
I had trouble with the ratios too. Here’s what I did to make it come out great (basically I used less flour):
— I melted the 2 tablespoons peanut butter (this is super important if you’re using natural pb I think)
— I used 1/4 cup tapioca starch instead of the potato starch (we’re allergic to potatoes)
— I used 1/4 cup brown rice flour at first and then added another 1/4 cup after everything else was incorporated. If I had used a third 1/4 cup it would have been too dry.
— Instead of walnuts I used a handful of chocolate chips.
They don’t look exactly like the photos but my husband loved the outcome.
Hi! Thanks a lot for the info! We really want to make this recipe again, but we are always soooo busy 🙁 Have a nice day!
Hi! I made this recipe and tweaked it a little bc it was a little dry. I used Bob’s Red Mill baking flour mix, almond butter instead of peanut butter, xylitol instead of sugar (type 1 diabetes) and added 1/2 cup of almond milk. The consistancy was great but not as flavorful. My kids felt they didn’t taste chocolatey. I loved them and thought they were the perfect balance -not too sweet or rich and much healthier than other recipes. I will make again.
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Hi Kim! Thanks for the ideas 🙂
Hi, thanks a lot for this great recipe. :)) Everyone who tried loved it :D. But somehow everytime it turns out different for me, I don’t know why. It’s true I am not using brown rice flour but buckwheat flour instead.
Wouldn’t you have a photo of the mixture before baking so that I know what ratio is good? I think I am usually afraid of baking it to goey and than it turns out a little dry 😀
Thanks a lot. 🙂
Hi Martina! Brown rice and buckwheat flour are pretty similar 😉 We want to make this recipe again when we come back to Spain (we’re living in Gemany now) and we’ll share more pictures 😀 Have a nice day!
Where can order or but carob brownies
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Hi Michael! I’m so sorry, but I don’t know 🙁
Awesome. Found your recipe and it turned out great! However when I mixed the ingredients, it was way too dry. I just added some rice milk and it worked great. Thanks for the recipe ??
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Hi Veronika! You’re so welcome 🙂 Have a nice day!
The saturated fat says 48.9 is that correct?
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Hi Polly! OMG, it was a mistake! It’s 2.7 grams. Have a nice day!
so good! thanx!
Hi Natalie! Thanks a lot 🙂