Decadent Gluten Free Vegan Brownies
Indulge in the ultimate guilt-free dessert with these Decadent Gluten-Free Vegan Brownies—rich, fudgy, and irresistibly chocolatey! Made with wholesome ingredients like almond flour, flaxseed meal, and coconut sugar, these brownies are free from gluten, dairy, and eggs, making them perfect for those with dietary restrictions. The combination of cocoa powder and dairy-free chocolate chips ensures a deep chocolate flavor, while a touch of melted coconut oil adds luxurious moisture. Optional chopped walnuts bring a satisfying crunch to every bite. Ready in under 40 minutes, these brownies are easy to make and ideal for any occasion, whether as a go-to treat or a show-stopping dessert. Perfectly chewy with a crackled top, they’re a must-try for vegans and chocolate lovers alike.
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Recipe Information
Ingredients
- 2 tablespoons Flaxseed meal
- 5 tablespoons Water
- 1 cup Almond flour
- 0.5 cup Gluten free all-purpose flour
- 0.75 cup Cocoa powder
- 1 cup Coconut sugar
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.75 cup Unsweetened almond milk
- 0.3 cup Coconut oil (melted)
- 1.5 teaspoons Vanilla extract
- 0.5 cup Dairy-free chocolate chips
- 0.25 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease an 8x8-inch baking pan, then line it with parchment paper for easy removal.
In a small bowl, mix the flaxseed meal with water to create a flax egg. Let it sit for 5 minutes until it thickens.
In a large mixing bowl, whisk together almond flour, gluten-free all-purpose flour, cocoa powder, coconut sugar, baking powder, and salt.
In another bowl, combine almond milk, melted coconut oil, vanilla extract, and the prepared flax egg. Stir until well integrated.
Gradually pour the wet mixture into the dry ingredients, mixing until fully incorporated. Be careful not to overmix.
Fold in the dairy-free chocolate chips and walnuts (if using) to ensure they're evenly distributed throughout the batter.
Scoop the batter into the prepared baking pan and smooth it out into an even layer.
Bake in the preheated oven for 25-28 minutes, or until the edges appear set and a toothpick inserted into the center comes out with a few moist crumbs.
Remove from the oven and let the brownies cool completely in the pan before lifting them out using the parchment paper.
Cut into 9 squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.3 g | 241% | |
| Saturated Fat | 92.0 g | 460% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1171 mg | 51% | |
| Total Carbohydrate | 414.7 g | 151% | |
| Dietary Fiber | 47.7 g | 170% | |
| Total Sugars | 291.5 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 666 mg | 51% | |
| Iron | 29.3 mg | 163% | |
| Potassium | 1658 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
