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    Home » gluten free » Gluten Free Baking

    Vegan Gluten free Brownies and Brownie mix

    Published: May 11, 2015 · Modified: Feb 8, 2018 by Richa 92 Comments

    Jump to Recipe   Print Recipe

    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

    Jump to Recipe   

    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 | Vegan Richa

    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 :).


    Gluten free Vegan Brownies | Vegan Richa

    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.

    Gluten free Vegan Brownies | Vegan Richa

    Add chocolate chips and store. 

    Gluten free Vegan Brownies | Vegan Richa


    Empty ingredients in a bowl. Add non dairy milk and oil. 

    Gluten free Vegan Brownies | Vegan Richa

    Mix to combine. 

    Gluten free Vegan Brownies | Vegan Richa

    Drop batter onto parchment lined brownie pan. Use a spatula or hands to press down to even it out.  

    Gluten free Vegan Brownies | Vegan Richa

    Bake for 25 minutes. Cook for 15 or more minutes. 

    Gluten free Vegan Brownies | Vegan Richa

    Slice and serve!

    Gluten free Vegan Brownies | Vegan Richa

     

    Recipe Card

    Print Recipe
    4.82 from 16 votes

    Vegan Gluten free Brownies and Brownie mix

    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
    Prep Time15 minutes mins
    Cook Time25 minutes mins
    Total Time40 minutes mins
    Course: Dessert
    Cuisine: American
    Servings: 6
    Calories: 370kcal
    Author: Vegan Richa

    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

    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

    Nutrition

    Nutrition Facts
    Vegan Gluten free Brownies and Brownie mix
    Amount Per Serving
    Calories 370 Calories from Fat 162
    % Daily Value*
    Fat 18g28%
    Saturated Fat 4g25%
    Sodium 155mg7%
    Potassium 166mg5%
    Carbohydrates 52g17%
    Fiber 5g21%
    Sugar 32g36%
    Protein 6g12%
    Calcium 92mg9%
    Iron 2.9mg16%
    * Percent Daily Values are based on a 2000 calorie diet.

    Gluten free Vegan Brownies | Vegan Richa

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    1. Jill

      February 13, 2023 at 2:14 pm

      5 stars
      Hi Richa, I love your recipes. I usually use avocado oil for these brownies, but I’m out of it. Do you think I could substitute 3 or 4 Tablespoons of drippy almond butter for the oil? Thanks!

      Reply
      • Vegan Richa Support

        February 13, 2023 at 8:09 pm

        I’ve not tested this substitution, but it’s certainly worth a try. Let us know how they turn out!

        Reply
    2. Jenny k

      February 10, 2022 at 7:03 am

      5 stars
      OMG. AMAZING! PERFECTION!! I altered our recipe by substituting a third of the sugar (we used coconut)with a zero calorie sweetener. Also, I used garbanzo AND oat flour rather than just oat. SO GOOD!!!!!!! Can wait to have this with ice cream!
      Thank you!

      Reply
      • Vegan Richa Support

        February 13, 2022 at 6:13 pm

        wow! thank you

        Reply
    3. Vani

      March 31, 2021 at 5:27 am

      How much brown sugar can I use instead of normal white sugar

      Reply
    4. Panagiota

      October 22, 2020 at 3:48 am

      5 stars
      Easy to make, , delicious result

      Reply
      • Vegan Richa Support

        October 22, 2020 at 12:51 pm

        Excellent !!

        Reply
    5. rehana

      September 02, 2020 at 4:48 am

      Hi Richa
      These turned out super delicious. I was looking for a good vegan brownie recipe that doesnt call for mysterious ingredients and this one’s a keeper. Thanks for sharing!

      Reply
      • Vegan Richa Support

        September 03, 2020 at 11:09 am

        great! yes, the less mystery ingredients the better. thank you

        Reply
    6. Zena

      May 06, 2020 at 11:08 am

      To make these oil free, can I use yogurt (where youve given us the option of yogurt or apple sauce) and then sub out the oil for applesauce? Do you think this will change the texture/ make them less moist?

      Reply
      • Richa

        May 06, 2020 at 11:31 am

        Yes they will be a bit cakey witb that much moisture.

        Reply
        • Chhaya

          October 20, 2020 at 8:26 am

          5 stars
          Hi dear
          Can u pls explain where to get starch

          Reply
          • Richa

            October 20, 2020 at 10:05 am

            Cornstarch is also called cornflour in india. Use that

            Reply
    7. Sydney

      October 16, 2019 at 8:47 pm

      4 stars
      They 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

      Reply
      • Richa

        October 16, 2019 at 10:33 pm

        thanks! just blend the oat flour to make it finer

        Reply
    8. Shireen

      March 23, 2019 at 3:11 pm

      5 stars
      Just made these brownies – the texture is perfect and are seriously morish! Thanks 🙂

      Reply
      • Richa

        March 23, 2019 at 8:35 pm

        yay!

        Reply
        • Linka

          September 12, 2019 at 6:35 pm

          Hi Richa,

          Whats the best way to store those? In the fridge or outside? And for how many days?

          Thank you,
          Linka

          Reply
          • Richa

            September 23, 2019 at 3:41 pm

            in the fridge. the broken down nuts and chocolate will fare better refrigerated

            Reply
    9. GUillermo

      April 23, 2018 at 2:20 pm

      5 stars
      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

      Reply
      • Richa

        April 23, 2018 at 2:52 pm

        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

        Reply
    10. Shawn

      April 21, 2018 at 9:45 am

      4 stars
      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?

      Reply
      • Richa

        April 21, 2018 at 10:23 am

        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.

        Reply
    11. Erin

      October 07, 2017 at 4:09 am

      Hi, 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!

      Reply
    12. milda

      May 22, 2017 at 10:02 am

      so 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!

      Reply
      • Richa

        May 22, 2017 at 10:29 am

        eee, i cant wait. Underbake these for best results

        Reply
    13. Renae

      March 08, 2017 at 4:24 am

      Hi 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!

      Reply
      • Richa

        March 14, 2017 at 1:28 pm

        Both 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.

        Reply
    14. SangeetA

      February 23, 2017 at 3:09 am

      Instead of baking can we simply micro it?? If so, then for how many minutes??

      Reply
      • Richa

        February 23, 2017 at 10:47 am

        it 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.

        Reply
    15. Tamar Havkin

      February 11, 2017 at 11:57 am

      Hi 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

      Reply
      • Richa

        February 12, 2017 at 12:00 am

        they 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.

        Reply
        • Tamar Havkin

          February 12, 2017 at 8:48 am

          Thank 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!

          Reply
          • Richa

            February 12, 2017 at 1:25 pm

            yes. you might need to add a 1/2 tbsp more water.

            Reply
      • Richa

        February 12, 2017 at 12:01 am

        Also in general these are a bit delicate compared with with gluten brownies.

        Reply
    16. Camilla

      January 10, 2017 at 11:26 am

      This 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?

      Reply
      • Richa

        January 10, 2017 at 1:39 pm

        I think a combination of buckwheat and rice would work to sub the oats. You can also try my coconut flour brownies (https://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 🙂

        Reply
    17. Noriko

      July 12, 2016 at 8:38 pm

      5 stars
      Hello 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?

      Reply
      • Richa

        July 12, 2016 at 10:22 pm

        any sugar is ok. Use sorghum or millet.

        Reply
    18. Jill

      April 29, 2016 at 12:41 pm

      Hi 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?

      Reply
    19. Jill Barnes

      February 16, 2016 at 11:07 am

      5 stars
      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!

      Reply
      • Richa

        February 16, 2016 at 11:22 am

        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.

        Reply
    20. Mary

      November 19, 2015 at 6:09 pm

      5 stars
      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.

      Reply
      • Richa

        November 19, 2015 at 6:17 pm

        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.

        Reply
      • Lisa

        March 19, 2016 at 5:56 am

        Carob is extremely sweet! Especially when trying to replace something as bitter as cocoa powder. That’s probably why they’re so sweet 🙂

        Reply
        • Richa

          March 19, 2016 at 12:21 pm

          Thanks Lisa. i didn’t think of that. Carob in that much quantity will have significant addition to the sweet.

          Reply
    21. Marie-Claire

      November 13, 2015 at 12:33 am

      5 stars
      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).

      Reply
      • Richa

        November 13, 2015 at 10:55 am

        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. 🙂

        Reply
        • Tiffany

          September 24, 2016 at 6:17 pm

          It loses it’s ‘beany flavor ‘ once it has cooked out. It only tastes nasty raw. Hope this helps. Best~

          Reply
    22. Rehan

      August 29, 2015 at 2:08 am

      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!

      Reply
      • Richa

        August 29, 2015 at 11:31 am

        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.

        Reply
      • Tiffany

        September 24, 2016 at 6:15 pm

        4 stars
        Pumpkin seeds are a great allergy friendly sub. Just run through your coffee mill to make flour.

        Reply
    23. Viju

      June 18, 2015 at 10:01 am

      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.

      Reply
      • Richa

        June 18, 2015 at 11:04 am

        try with coconut flour https://www.veganricha.com/2014/10/coconut-flour-brownies-vegan-gluten-free-recipe.html
        or the rice flour combination from this recipe https://www.veganricha.com/2013/11/sweet-potato-blondies-with-chocolate.html

        Reply
    24. anon

      May 25, 2015 at 8:39 am

      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.

      Reply
      • Richa

        May 25, 2015 at 11:25 am

        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.

        Reply
      • Richa

        May 25, 2015 at 7:35 pm

        also probably the ovens. ovens can have different temperatures. so definitely adjust the baking time and temp a bit depending on your oven.

        Reply
    25. MeShell

      May 23, 2015 at 3:15 pm

      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.

      Reply
    26. leela

      May 23, 2015 at 4:20 am

      Can’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.

      Reply
    27. Rachel

      May 21, 2015 at 3:33 pm

      Yum! These look amazing. “Because brownies” is the perfect reason to make them! 😉

      Reply
    28. mip

      May 19, 2015 at 5:25 pm

      Just 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.

      Reply
    29. barrie

      May 13, 2015 at 3:07 pm

      5 stars
      What great gift ideas! So healthy and tasty!

      Reply
    30. Kacy

      May 12, 2015 at 7:42 pm

      These are sooo good. Incredibly soft without being oily. Made them with salted almond dark chocolate bars and coconut sugar. Thanks Richa!

      Reply
      • Richa

        May 13, 2015 at 11:26 am

        yay!!

        Reply
    31. Emma

      May 12, 2015 at 2:10 pm

      Mmmm 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 😀
      https://www.coconutandberries.com/2014/10/17/maple-roasted-nut-butter-brownies-vegan-glutenfree/

      Reply
    32. Caitlin

      May 12, 2015 at 12:17 pm

      you 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.

      Reply
      • Richa

        May 12, 2015 at 2:56 pm

        Thanks Caitlin! i think the mix is a bad idea for me. makes it too easy to make some when i want !

        Reply
    33. Raincakes

      May 12, 2015 at 11:47 am

      These look fantastic! My vegan brownie attempts, although numerous, have all turned out pretty much disastrous. I’m eager to give these a try.

      Reply
      • Richa

        May 12, 2015 at 2:57 pm

        oh no. hope these turn out well! always under bake them brownies!

        Reply
    34. Jennifer

      May 12, 2015 at 10:29 am

      5 stars
      I am loving how moist these brownies look, I NEED them today! lol

      Jen

      Reply
    35. Nichole

      May 12, 2015 at 6:53 am

      These look amazing!

      I have an extremely simple brownie recipe too, https://theblackcoffeeproject.com/dessert/classic-brownies/

      All the best!
      Nichole

      Reply
    36. Harriet Emily

      May 12, 2015 at 4:10 am

      5 stars
      These 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!

      Reply
    37. Nina

      May 12, 2015 at 2:29 am

      I 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…

      Reply
      • Richa

        May 12, 2015 at 9:09 am

        i 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 🙂

        Reply
    38. IR

      May 11, 2015 at 7:17 pm

      Wow, I love the simplicity & healthy GF ingredients of this recipe! It looks very delicious and moist! =)

      Reply
    39. Cassie

      May 11, 2015 at 4:58 pm

      Yummmmm! I lurve brownies!

      Reply
    40. Caresse

      May 11, 2015 at 4:34 pm

      Any suggestions for swapping the oat flour? Unfortunately, I can’t tolerate oats.I want to make these! I’m wondering if sorghum would work?

      Reply
      • Richa

        May 11, 2015 at 7:03 pm

        try a blend, a gluten-free flour blend with sorghum and some starch. Just sorghum will make these quite dense and crumbly.

        Reply
    41. Andrea

      May 11, 2015 at 2:51 pm

      I can’t wait to try this recipe!

      Reply
    42. June @ How to Philosophize with Cake

      May 11, 2015 at 2:36 pm

      Those look awesome! I ought to whip up some of that mix, would be handy to have 🙂

      Reply
      • Richa

        May 11, 2015 at 3:01 pm

        totally!!

        Reply
    43. Christine (The Raw Project)

      May 11, 2015 at 12:48 pm

      These look wonderful and pretty easy to make, yum. Thanks!

      Reply
    44. Maria

      May 11, 2015 at 12:01 pm

      These 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!

      Reply
    45. Michelle B

      May 11, 2015 at 11:15 am

      Can the almond flour be subbed? Thanks!

      Reply
      • Richa

        May 11, 2015 at 11:36 am

        I havent tried it without.

        Reply
      • Jane

        May 11, 2015 at 4:27 pm

        yes 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!

        Reply
        • Richa

          May 11, 2015 at 7:02 pm

          try a gluten-free flour blend instead of the oats+ almond. almonds keep this brownie fudgy and soft else it might dry out.

          Reply

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