Seriously THE BEST gluten free vegan allergy friendly brownies you’ll ever eat! This simple recipe makes the most incredible fudgy, chewy, rich, ooey gooey brownies that are free from gluten, dairy, egg, soy, peanuts, tree nuts, and top 8 allergy free.
Who doesn’t love a good brownie? I mean, if you don’t like brownies, I don’t know if we can be friends. JK! But seriously, brownies are life, and everyone should be able to enjoy them. And that’s exactly why I created these insanely addicting gluten free, vegan, and allergy friendly brownies.
What you’ll need to make these Gluten Free Vegan Allergy Friendly Brownies
(links below are the gluten free & celiac safe products I used in this recipe)
- gluten free 1:1 flour
- vegan butter sticks
- cane sugar
- dutch-processed cocoa powder
- baking powder
- fine sea salt
- espresso powder
- pure vanilla extract
- flaxseed meal
- semisweet chocolate chips
- flaky sea salt
These super fudgy brownies are as real as it gets. Everyone that tries them says they’re the best brownies they’ve ever had. Seriously, no joke! No one would ever know they’re gluten free and vegan. Loaded with so much fudgy, ooey gooey chocolatey goodness and safe for everyone to enjoy, what’s not to love? They really are the best!
What brand of chocolate chips are allergy friendly?
- For these brownies I used Enjoy Life semisweet chocolate chips. They’re made with all natural ingredients and are certified gluten free, vegan, and free from 14 common allergens.
Not vegan but still want the best gluten free brownies?
- No problem! Just replace the flaxseed meal and water with 4 large eggs and use regular butter. That’s it!
More delicious gluten free sweet treat recipes you’re sure to love!
- Gluten Free Lemon Bars with Almond Shortbread Crust
- Sea Salt, Honey, and Dark Chocolate Chunk No Churn Ice Cream (Gluten Free)
- Gluten Free Pumpkin Cheesecake Brownie Bars with Peanut Butter Cups
- Gluten Free Maple Whiskey Apple Cinnamon Crisp
If you make these Gluten Free Vegan Allergy Friendly Brownies, be sure to leave a comment and rating below. You can also snap a photo and post it on Instagram! Make sure to tag @glutenless_apron and use the hashtag #glutenlessapron for a chance to be featured. Enjoy!
The Best Gluten Free Vegan Allergy Friendly Brownies
- Yield: 15 Brownies
- Diet: Gluten Free
Description
Seriously THE BEST gluten free vegan allergy friendly brownies you’ll ever eat! This simple recipe makes the most incredible fudgy, chewy, rich, ooey gooey brownies that are free from gluten, dairy, egg, soy, peanuts, tree nuts, and are top 8 allergy free.
Ingredients
(links below are the gluten free & celiac safe products I used in this recipe)
- 4 tablespoons flaxseed meal
- ¾ cup water
- 1 cup vegan butter
- 2 cups cane sugar
- 1 ¼ cups Dutch processed cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1 teaspoon espresso powder (optional, but highly recommended)
- 1 tablespoon pure vanilla extract
- 1 ½ cups gluten free 1:1 flour
- 1 ¾ cups semisweet chocolate chips
- flaky sea salt
Instructions
step 1
Preheat oven to 350 degrees. Spray a 9 x 13-inch baking pan with nonstick canola oil spray and line with a sheet of parchment paper.
step 2
Make flax eggs – add flaxseed meal and water to a small bowl. Stir to combine. Set aside and allow to thicken.
step 3
In a medium-size saucepan add the vegan butter. Place over low heat and melt. Once butter has melted, remove pan from heat and stir in the sugar. Return pan to heat and heat until mixture is hot, but not bubbling. Some of the sugar will melt and the mixture will look shiny.
step 4
In a medium size bowl, combine the cocoa powder, baking powder, salt, and espresso powder. Whisk to combine. Add the warm vegan butter/sugar mixture and vanilla extract, stir to combine. Add the flax eggs and stir until smooth. Add the gluten free flour and mega chocolate chunks, stir until combined.
step 5
Pour the batter into the prepared pan and smooth to an even layer with a spatula. Bake for 32-37 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Remove from the oven and sprinkle with flaky sea salt. Let cool on a wire rack before cutting.
Notes
to make non-vegan brownies: replace the flaxseed meal and water with 4 large eggs (skip step 2) & replace the vegan butter with regular butter.
* some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! thanks for the support! *
Jamie Green says
I made these brownies with eggs and regular butter (not vegan) and they turned out soo delicious! Just the right amount of fudginess with that perfect crackle crust on top. This is a well balanced chocolate to sweetness brownie recipe and one that will stay in my repertoire because they are *that* good. My husband and I could not keep them in the house very long!
I also appreciate the versatility of a recipe that can be made for different dietary needs. 🙂
Emily Chave says
I’m so glad you enjoyed these brownies, Jamie. They really are so delicious!
Anmol says
Heya.. they look amazing…
Could you share measurements in grams?
Emily Chave says
Hi Anmol,
I’ve calculated the measurements in grams for you here. I have not tested the recipe with these measurements but it should come out just fine!
– 26 grams flaxseed meal
– 177 grams cup water
– 224 grams vegan butter
– 384 grams cane sugar
– 100 grams Dutch processed cocoa powder
– 1 teaspoon baking powder
– 1 teaspoon fine sea salt
– 1 teaspoon espresso powder (optional, but highly recommended)
– 1 tablespoon pure vanilla extract
– 186 grams gluten free 1:1 flour
– 420 grams semisweet chocolate chips
– flaky sea salt
XO Emily
Rebecca says
This recipe is a keeper! Really delicious and fudgy brownies that would give any recipe, gluten or not, a run for their money. I took the first bite and was just “ohhh” – maybe the addition of the espresso powder gives it that special depth of flavor? I used Maldon for the salt sprinkles on top. Funny how a little bit of salt makes sweet stuff taste just that more delicious…