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 (90 g) oat flour
- 1/2 cup (56 g) almond flour
- 2 tbsp starch like corn or arrowroot
- 1/8 tsp (0.13 tsp) baking powder
- 1/8 tsp (0.13 tsp) baking soda
- 1/4 (0.25 tsp) scant tsp salt
- 3/4 cup (150 g) sugar use 2 to 3 tbsp less for less sweet, powdered
- 1/2 cup (87.5 g) vegan semi sweet chocolate or dark chocolate or combination
- 1/3 cup (28.67 g) cocoa
- 2 tbsp flax seed meal
- 1 tsp vanilla extract
Wet:
- 1/2 cup (122 ml) 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
Michelle B says
May 11, 2015 at 11:15 amCan the almond flour be subbed? Thanks!
Richa says
May 11, 2015 at 11:36 amI havent tried it without.
Jane says
May 11, 2015 at 4:27 pmyes was about to ask the same thing – my partner gets headaches from nuts so we have to avoid – or cruelly eat them in front of him which seems unkind! But almond meal/flour is in so many vegan recipes!!! Let me know if you come up with anything!
Richa says
May 11, 2015 at 7:02 pmtry a gluten-free flour blend instead of the oats+ almond. almonds keep this brownie fudgy and soft else it might dry out.
Maria says
May 11, 2015 at 12:01 pmThese look easy to make and hard to resist! Brownies are always a nice thing to package prettily and bring to a fundraiser bake sale. Thanks for this awesome looking recipe!
Christine (The Raw Project) says
May 11, 2015 at 12:48 pmThese look wonderful and pretty easy to make, yum. Thanks!
June @ How to Philosophize with Cake says
May 11, 2015 at 2:36 pmThose look awesome! I ought to whip up some of that mix, would be handy to have 🙂
Richa says
May 11, 2015 at 3:01 pmtotally!!
Andrea says
May 11, 2015 at 2:51 pmI can’t wait to try this recipe!
Caresse says
May 11, 2015 at 4:34 pmAny suggestions for swapping the oat flour? Unfortunately, I can’t tolerate oats.I want to make these! I’m wondering if sorghum would work?
Richa says
May 11, 2015 at 7:03 pmtry a blend, a gluten-free flour blend with sorghum and some starch. Just sorghum will make these quite dense and crumbly.
Cassie says
May 11, 2015 at 4:58 pmYummmmm! I lurve brownies!
IR says
May 11, 2015 at 7:17 pmWow, I love the simplicity & healthy GF ingredients of this recipe! It looks very delicious and moist! =)
Nina says
May 12, 2015 at 2:29 amI have to admit that I havd made several vegan brownie recipes (although non of yours) and there wasn’t one I really liked. I have been eyeballing a couple of your recipes but have not tried one (yet) because I’m starting to wonder if the problem is me… maybd I just don’t like brownies? That would be kind of weird right?! Maybe I’lll try an okra and a brownie recipe on one day 🙂 and think out of the box lol…
Richa says
May 12, 2015 at 9:09 ami didnt like brownies for some time until i tried making some probably beacuse they were too dark chocolate or too heavy (oily). i think when you make your own, you can control the chocolateyness and the oilyness and that works out much better for me 🙂
Harriet Emily says
May 12, 2015 at 4:10 amThese look AMAZING! Wow! They have to be the most perfect vegan brownies I’ve seen, I will definitely have to try making them. They look so delicious, thank you so much for sharing!
Nichole says
May 12, 2015 at 6:53 amThese look amazing!
I have an extremely simple brownie recipe too, http://theblackcoffeeproject.com/dessert/classic-brownies/
All the best!
Nichole
Jennifer says
May 12, 2015 at 10:29 amI am loving how moist these brownies look, I NEED them today! lol
Jen
Raincakes says
May 12, 2015 at 11:47 amThese look fantastic! My vegan brownie attempts, although numerous, have all turned out pretty much disastrous. I’m eager to give these a try.
Richa says
May 12, 2015 at 2:57 pmoh no. hope these turn out well! always under bake them brownies!
Caitlin says
May 12, 2015 at 12:17 pmyou continue to completely amaze me. these brownies look so moist and fudgy. and i love that you can make the mix ahead of time. you’re a genius.
Richa says
May 12, 2015 at 2:56 pmThanks Caitlin! i think the mix is a bad idea for me. makes it too easy to make some when i want !
Emma says
May 12, 2015 at 2:10 pmMmmm brownies! These look pretty similar to my Maple-Roasted Nut Butter Brownies (without the topping) which I love so I’m sure they’re good 😀
http://www.coconutandberries.com/2014/10/17/maple-roasted-nut-butter-brownies-vegan-glutenfree/
Kacy says
May 12, 2015 at 7:42 pmThese are sooo good. Incredibly soft without being oily. Made them with salted almond dark chocolate bars and coconut sugar. Thanks Richa!
Richa says
May 13, 2015 at 11:26 amyay!!
barrie says
May 13, 2015 at 3:07 pmWhat great gift ideas! So healthy and tasty!
mip says
May 19, 2015 at 5:25 pmJust made these. Super yummo lady! Even my non vegan hubby loved these. I will make a vegan out of him sooner or later. Everything I have ever made from your site has made the hubs love vegan food that much more. You have never disappointed me and I doubt you ever will. I love your blog and thank you for all the delicious recipes that make this vegan with the non vegan hubs very very satisfied.
Rachel says
May 21, 2015 at 3:33 pmYum! These look amazing. “Because brownies” is the perfect reason to make them! 😉
leela says
May 23, 2015 at 4:20 amCan’t wait to try this.
You have a typo and difference in timings in your page.
some suggestions. The recipe is hard to read. I have a suggestion to split up recipe into two. One for brownie mix and one for instructions to make brownies. Also remove the options from the name of the recipe in the recipe box, it will make it easier to read.
MeShell says
May 23, 2015 at 3:15 pmThese 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.
anon says
May 25, 2015 at 8:39 amGood 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.
Richa says
May 25, 2015 at 11:25 amthanks 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.
Richa says
May 25, 2015 at 7:35 pmalso probably the ovens. ovens can have different temperatures. so definitely adjust the baking time and temp a bit depending on your oven.
Viju says
June 18, 2015 at 10:01 amHi 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.
Richa says
June 18, 2015 at 11:04 amtry with coconut flour http://www.veganricha.com/2014/10/coconut-flour-brownies-vegan-gluten-free-recipe.html
or the rice flour combination from this recipe http://www.veganricha.com/2013/11/sweet-potato-blondies-with-chocolate.html
Rehan says
August 29, 2015 at 2:08 amCan 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!
Richa says
August 29, 2015 at 11:31 ami 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.
Tiffany says
September 24, 2016 at 6:15 pmPumpkin seeds are a great allergy friendly sub. Just run through your coffee mill to make flour.
Marie-Claire says
November 13, 2015 at 12:33 amThis 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).
Richa says
November 13, 2015 at 10:55 amawesome! 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. 🙂
Tiffany says
September 24, 2016 at 6:17 pmIt loses it’s ‘beany flavor ‘ once it has cooked out. It only tastes nasty raw. Hope this helps. Best~
Mary says
November 19, 2015 at 6:09 pmThey 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.
Richa says
November 19, 2015 at 6:17 pmGreat! 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.
Lisa says
March 19, 2016 at 5:56 amCarob is extremely sweet! Especially when trying to replace something as bitter as cocoa powder. That’s probably why they’re so sweet 🙂
Richa says
March 19, 2016 at 12:21 pmThanks Lisa. i didn’t think of that. Carob in that much quantity will have significant addition to the sweet.
Jill Barnes says
February 16, 2016 at 11:07 amHi 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!
Richa says
February 16, 2016 at 11:22 amI 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.
Jill says
April 29, 2016 at 12:41 pmHi Richa,
Thank you for this recipe! In the instructions “To make the brownie from scratch” I don’t see when to add the oil. Is it before or after adding the chocolate? Also, would the baking time be different between an 8-inch pan or 9-inch pan?
Noriko says
July 12, 2016 at 8:38 pmHello Richa! Beautiful recipes…I love going through them. I have one question, please. If I cannot use oats flour, what other gluten-free flours would you recommend? Also, as for sugar, any kind of powdered sugar is ok?
Richa says
July 12, 2016 at 10:22 pmany sugar is ok. Use sorghum or millet.
Camilla says
January 10, 2017 at 11:26 amThis looks soo delicious! Totally want to make this for my birthday! All my friends are non-vegan, and I don’t really tolerate oats that well, so I am just wondering if whether you hing substituting it with coconut flour, rice flour or buckwheat flour would be best?
Richa says
January 10, 2017 at 1:39 pmI think a combination of buckwheat and rice would work to sub the oats. You can also try my coconut flour brownies (http://www.veganricha.com/2014/10/coconut-flour-brownies-vegan-gluten-free-recipe.html) and see if you like those. Try both before making for your birthday so you have what you like 🙂
Tamar Havkin says
February 11, 2017 at 11:57 amHi Richa thanks you for another yummy recipe I have just made this lovely recipe!. Ihave just made it now. I let it cool and only then cut. but it really crumbles once you cut. Any idea what I may have done wrong? Thanks Tamar
Richa says
February 12, 2017 at 12:00 amthey might have gotten over baked. The underbaked gooeyness holds these brownies together . Maybe try with another flax or chia seed egg added and bale 2 or more mins less.
Tamar Havkin says
February 12, 2017 at 8:48 amThank you so much! I seam to have more luch with chia generally rather than flax. Can I replace the flax with chia next time and add same amount of water for creating the “egg”? Thanks much!
Richa says
February 12, 2017 at 1:25 pmyes. you might need to add a 1/2 tbsp more water.
Richa says
February 12, 2017 at 12:01 amAlso in general these are a bit delicate compared with with gluten brownies.
SangeetA says
February 23, 2017 at 3:09 amInstead of baking can we simply micro it?? If so, then for how many minutes??
Richa says
February 23, 2017 at 10:47 amit wont make the same texture as a baked brownie. You can make the batter and microwave 2 tbsp of it in a small ramekin for 30 seconds. Rest for a min before tasting. See if you like the texture.
Renae says
March 8, 2017 at 4:24 amHi there! I’ve just recently discovered i’m gluten sensitive,so i’m super excited i have found your site and all your gluten free recipes 🙂 Just wondering what can i use instead of the almond flour and flax seed meal? Can i use xanthan gum for the flax seed meal and,if so,how much? And could i just use more oat flour for the almond flour? Thank you so much!
Richa says
March 14, 2017 at 1:28 pmBoth of those would be big changes to do together. You can sub the flax with 1/2 tsp xanthan mixed into the flours. I wouldnt change both together. You can make your own almond flour by blending up raw almonds with 1 tbsp corn or other starch until they are a fine meal and use.
milda says
May 22, 2017 at 10:02 amso far everything i have tried to make on veganricha site- all worked and have been shockingly easy and delicious. Now-brownies are in the oven-can’t wait!
Richa says
May 22, 2017 at 10:29 ameee, i cant wait. Underbake these for best results
Erin says
October 7, 2017 at 4:09 amHi, Richa. Do you have a recommendation for vegan chocolate chips? I have used Good Life in the past, but I’d Be interested in sourcing others. Thanks!
Shawn says
April 21, 2018 at 9:45 amThank you for the amazing recipe! I made this with the full amount of oat flour and added rice flour and chickpea flour instead of almond flour as those were the ones that I had on hand. I also used coconut sugar and applesauce with about one tablespoon of coconut oil. I didn’t have chocolate chips, so I melted down a chocolate bar. They were delicious but definitely a bit dry. Any suggestions for added moisture without adding more oil?
Richa says
April 21, 2018 at 10:23 amSome gluten-free flours tend to dry out while baking (oil or not). Oat flour and Rice flour especially. Almond flour adds the moisture to these and hold it in there. With that missing, i imagine they would dry out really quickly. You may be able to get them to stay moist if you bake them less time so they are mostly gooey all through.
GUillermo says
April 23, 2018 at 2:20 pmHi Richa your recipes are really good i ve been trying alot of them
I have a question im using tapioca starch for these recipe is that ok ?
because when i bake it keep sinking the middle of the brownies i wonder why that is happening
thank you
Richa says
April 23, 2018 at 2:52 pmit might be. Brownies are generally fudgy and they dont rise like a cake. So these brownies will rise just a bit and then settle to make a fudgy texture. A cake on the other hand if its falling in the middle then it is probably the batter consistency or its missing enough holding ingredients
Shireen says
March 23, 2019 at 3:11 pmJust made these brownies – the texture is perfect and are seriously morish! Thanks 🙂
Richa says
March 23, 2019 at 8:35 pmyay!
Linka says
September 12, 2019 at 6:35 pmHi Richa,
Whats the best way to store those? In the fridge or outside? And for how many days?
Thank you,
Linka
Richa says
September 23, 2019 at 3:41 pmin the fridge. the broken down nuts and chocolate will fare better refrigerated
Sydney says
October 16, 2019 at 8:47 pmThey were a little grainy from the oat flour, but it didn’t bother me or my husband at all because they were still so delicious! I made them from scratch and the batter was not thick like the pictures, and I was a little nervous, but they came out prefect! Will be my go to recipe
Richa says
October 16, 2019 at 10:33 pmthanks! just blend the oat flour to make it finer