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!
- 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
- 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
- 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.
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.
- 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.
Variation: add chopped walnuts to batter before baking.
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
Thank 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?
Some 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.
Hi 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
it 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