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Gluten free Vegan brownies and brownie mix. Oats + almonds + smooth chocolate. Add walnuts or other nuts for variation. Easy Soy-free Palm oil free Recipe. Makes a 9 by 9 or 8 by 8 inch brownie pan
Because brownies. I have a bunch of brownies on the blog and I keep trying to make them easier and fudgier 🙂 We all need some chocolate to start a Monday.
These brownies are super chocolatey and fudgy. I made a brownie mix by blending the dry ingredients. To bake, just mix with the non dairy milk and oil and bake! Perfect for gifting! The brownie mix can be made ahead and stored reducing all the measuring and mixing steps.
The dry flour ingredients are blended with the non dairy chocolate , sugar and cocoa and stored. You can also make the brownie from scratch with the same ingredients. Melt the chocolate in the non dairy milk and add the rest of the ingredients. Mix and bake. The brownie mix version is easier, as you can take any amount of the mix to make a smaller portion too :).
You want to use a good quality chocolate for the brownie mix. If the mix tends to make oily brownies, then reduce the chocolate(the gets ground up) amount in the mix and add some more cocoa powder. These are amazing Vegan Gluten free Brownies! Let me know if you make them.
More brownies from the blog
- Vegan Pumpkin Brownies
- Vegan Almond Butter Blondies with Chocolate Chips
- Vegan Brownie Mix in a Jar. Single Serve Brownie too. Vegan…
- Coconut Flour Brownies Vegan Gluten-free Recipe
Steps:
Blend all the dry ingredients. Add chocolate and blend until well combined. Add vanilla, blend and store or make brownies.
Add chocolate chips and store.
Empty ingredients in a bowl. Add non dairy milk and oil.
Mix to combine.
Drop batter onto parchment lined brownie pan. Use a spatula or hands to press down to even it out.
Bake for 25 minutes. Cook for 15 or more minutes.
Slice and serve!
Vegan Gluten free Brownies and Brownie mix
Ingredients
Dry:
- 3/4 cup oat flour
- 1/2 cup almond flour
- 2 tbsp starch like corn or arrowroot
- 1/8 tsp baking powder
- 1/8 tsp baking soda
- 1/4 scant tsp salt
- 3/4 cup sugar, use 2 to 3 tbsp less for less sweet, powdered
- 1/2 cup vegan semi sweet chocolate , or dark chocolate or combination
- 1/3 cup cocoa
- 2 tbsp flax seed meal
- 1 tsp vanilla extract
Wet:
- 1/2 cup non dairy milk, use 1/4 cup + 3 Tbsp non dairy milk if making with brownie mix
- 3 to 4 tbsp Oil , or use applesauce or half oil
- Add in: 1/3 cup vegan semi sweet chocolate chips to add to batter
Instructions
Make the brownie mix:
- Add the flours through sugar to a blender and blend well. Move the flour around as it can get packed under the blender blade. Add the chocolate, cocoa, flax seed meal and vanilla. Blend again until well combined. Move the flour around again and check under the blender blade. Transfer to a quart mason jar. Add 1/3 cup chocolate chips to the jar and store.
To make the brownie from mix:
- Preheat the oven to 350 degrees F / 180ºc. Prepare a brownie pan by lining with parchment. Empty the mix jar into a bowl. Add 1/4 cup oil and 1/4 cup + 3 Tbsp non dairy milk and mix until well combined. Drop the thick batter onto the pan. Press using a spatula to even it out to almost fill the pan. Bake for 25 to 27 minutes. Cool for at least 20 minutes before slicing.
To make the brownie from scratch:
- Heat 1/2 cup non dairy milk until just about boiling. Add flax meal, vanilla and sugar into the non dairy milk. Add the chocolate and oil and let it sit for a minute, Mix until melted and smooth. In another bowl, whisk rest of the dry ingredients. Add the whisked dry to the wet. Mix well. Fold in the chocolate chips into the batter. Drop the thick batter onto the pan. Press using a spatula to even it out to almost fill the pan. Bake for 25 to 27 minutes, or until a toothpick from an inch from edge comes out clean. Cool for atleast 20 minutes before slicing.
Notes
Do not over bake. The brownies are done when toothpick from 1 inch from the sides comes out clean. The center might be gooey, it will continue to cook and set outside. Nutritional values based on one serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Richa,
I love this recipe and its make-ahead possibilities! I have a question about how to measure the 1/2 to 2/3 cup vegan semi sweet chocolate for the dry mix. Should I break the chocolate into chunks and try to measure them in a measuring cup – that seem awkward. Or should I process the chocolate first then measure – that might be too much chocolate. Do you have an estimate of about how many ounces of chocolate 1/2 or 1/3 cup would be? Thanks so much for all of your wonderful recipes!
I use chocolate chips, so it is easy to measure, You can break the chocolate bar into pieces and measure that way. 2/3 cup is 3.5 to 4 oz. 1/3 cup is 2 oz. a bit here and there should be ok.
They just came out of the oven and they are very good. However, they are SUPER sweet. I used 3 tablespoons of tapioca powder/flour in place of the cornstarch and then also used carob powder and all applesauce. So yes. Very yummy but so sweet! I will definitely make these again but will cut down on the sugar a bit.
Great! Sure, cut down on the sugar to preference, maybe 1/2 or just a bit more than 1/2 cup. maybe the chocolate was sweeter? I usually use a combination of dark and semi sweet, so maybe thats why the sugar seems on point. I will add that to the recipe to adjust the sugar.
Carob is extremely sweet! Especially when trying to replace something as bitter as cocoa powder. That’s probably why they’re so sweet 🙂
Thanks Lisa. i didn’t think of that. Carob in that much quantity will have significant addition to the sweet.
This is a beautiful recipe. I’ve made a lot of healthy brownie recipes over the years from tofu brownies right through to black bean . And they tasted a lot better than they sound, but this one you’ve created is sensational. I did sub wholemeal flour for the starch, but kids loved it. Been told to make again tomorrow. I’m going to try adding a bit of chickpea flour (secret mum thing I do).
awesome! if you want to try some chickpea flour, make a really small batch separately. Chickpea flour adds a bitter, beany flavor profile, which unless you are not used to, can taste really bad. 🙂 i have warned you. 🙂
It loses it’s ‘beany flavor ‘ once it has cooked out. It only tastes nasty raw. Hope this helps. Best~
Can I use coconut sugar in place of cane sugar? (I would also use chocolate with coconut sugar to make this entirely refined-sugar-free) Also, a small suggestion: Since I’ve tried multiple vegan brownie recipes in the past in hopes to achieve the perfectly chewy yet not overly goey brownies, only to end up with varied results (despite having tried the same recipe more than once), I just think that maybe also having the measurements in weight might be useful 🙂 Thanks for this recipe, Richa!
i think coconut sugar will make these dryer. You can try half the recipe in a smaller pan. Let me know how they turn out with coconut sugar.
Pumpkin seeds are a great allergy friendly sub. Just run through your coffee mill to make flour.
Hi Richa, I appreciate and thank u for all ur vegan recipes… My daughter is allergic to wheat and oats as well, so can I substitute this recipe with rice or sorghum flour.
try with coconut flour https://fettabbau-trim.today/2014/10/coconut-flour-brownies-vegan-gluten-free-recipe.html%3C/a%3E%3Cbr /> or the rice flour combination from this recipe https://fettabbau-trim.today/2013/11/sweet-potato-blondies-with-chocolate.html%3C/a%3E%3C/p%3E
Good recipe, someone linked it on tumblr. Just fyi you can turn the temp down to 325F and cook them for about 8 minutes longer so they’re not so greasy and slimy in the middle. Will try with apple sauce next time. Good flavour though.
thanks for the suggestion! i like the center gooey pieces 🙂 i think the kind of chocolate also matters. a great quality brand might make it more melty rather than slimy. you can eliminate the oil to reduce that too.
also probably the ovens. ovens can have different temperatures. so definitely adjust the baking time and temp a bit depending on your oven.
These look incredible. I’m going to try them despite not being/needing gluten free baking. Brownies just seem to work. I bet the almond makes them perfect.