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If you’ve been searching for a luscious, indulgent treat that doesn’t compromise on your dietary choices, this Fudgy Vegan Gluten-Free Brownies Recipe is about to become your new best friend. These brownies are irresistibly moist and rich, delivering that classic fudgy texture with the perfect balance of deep chocolate flavor—all while keeping things 100% vegan and gluten-free. Whether you’re craving a cozy dessert or something special to share, this recipe invites you to bake a batch of pure joy that everyone can enjoy, no exceptions.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, from delivering the silky fudginess to enhancing the depth of chocolatey goodness. The simplicity of these components keeps the brownies approachable and fuss-free, meaning you can whip them up any day of the week.
- 2 flax eggs: These act as the perfect vegan binder, adding moisture and structure without the need for traditional eggs.
- 120 g vegan dark chocolate: Melts into a velvety base that makes the brownies ultra-rich and decadent.
- 100 g vegan block butter: Adds creaminess and a beautiful soft texture while keeping it plant-based.
- 75 g soft brown sugar: Gives a subtle caramel depth and retains moisture in the batter.
- 75 g light muscovado sugar: Brings slight molasses notes that enhance the overall flavor complexity.
- 2 teaspoons vanilla extract: Lifts the chocolate with a fragrant sweetness that ties all the ingredients together.
- 70 ml unsweetened almond milk: Provides just the right amount of liquid for a smooth batter, while contributing a mild nutty flavor.
- 120 g ground almonds: Also known as almond flour, it supports the gluten-free structure and adds a subtle nuttiness.
- 60 g unsweetened cocoa powder: The star for rich chocolate intensity, especially when you choose Dutch-processed for smoothness.
- 1 teaspoon baking powder: Gives the brownies a slight lift without sacrificing their dense fudginess.
- ½ teaspoon sea salt: Balances sweetness and highlights the chocolate’s richness perfectly.
- 70 g vegan chocolate chips (optional): Tops off the brownies with gooey chocolate pockets for extra indulgence.
How to Make Fudgy Vegan Gluten-Free Brownies Recipe
Step 1: Prepare Your Pan and Oven
First, preheat your oven to 180°C (356°F). Line an 8×8″ square pan with parchment paper, ensuring the paper overlaps the edges for easy brownie removal later. This step is crucial so your brownies bake evenly and won’t stick, helping maintain those perfect fudgy edges we all love.
Step 2: Melt the Chocolate and Vegan Butter
Chop the dark chocolate finely and place it in a heatproof bowl with the vegan block butter. Position this bowl over a saucepan filled with simmering water—this gentle bain-marie method melts everything smoothly without burning. Stir occasionally with a rubber spatula to ensure the mixture becomes glossy and completely combined.
Step 3: Combine Wet Ingredients
Remove your melted chocolate and butter from the heat and stir in the flax eggs, both sugars, vanilla extract, and almond milk. Mix thoroughly until the batter is perfectly uniform, silky, and shiny. This mixture is what gives your brownies that signature moist richness and a hint of caramelized sweetness.
Step 4: Mix Dry Ingredients Separately
In a large bowl, whisk together the ground almonds, cocoa powder, baking powder, and sea salt. This ensures your dry ingredients are well aerated and evenly combined before folding them into the wet mixture. This careful step helps keep the brownies tender while preserving their fudgy texture.
Step 5: Fold Wet and Dry Ingredients Together
Gently fold the wet chocolate mixture into the dry ingredients with a spatula. Be gentle and avoid over-mixing to maintain the dense, fudgy crumb. The batter should be thick, smooth, and invitingly dark—signaling you’re on the right track for those decadent brownies.
Step 6: Bake and Add Chocolate Chips
Spoon the batter evenly into your prepared pan and spread it out so the surface is smooth. If you’d like, sprinkle vegan chocolate chips over the top—they’ll melt subtly during baking to create little pockets of melty chocolate heaven. Pop the pan in the oven and bake for 30 to 35 minutes. A toothpick inserted should come out with a few moist crumbs clinging to it—not wet batter.
Step 7: Cool Before Cutting
Once out of the oven, resist the urge to dig in immediately! Let your brownies cool completely for 30 minutes to an hour. This resting time allows them to firm up, making them easier to slice while keeping their gooey texture intact. Then, slice them into 16 perfect squares and get ready to delight your taste buds.
How to Serve Fudgy Vegan Gluten-Free Brownies Recipe
Garnishes
A light dusting of powdered sugar or a sprinkle of chopped toasted nuts adds texture and visual appeal without overshadowing the rich chocolate flavors. You might also try a drizzle of vegan caramel or a scoop of coconut-based ice cream for a dreamy dessert presentation.
Side Dishes
Serve these brownies alongside fresh berries or a berry compote to cut through the richness with bright, tangy notes. A cup of strong coffee or a creamy almond milk latte complements the chocolate beautifully, turning your treat into a full indulgent experience.
Creative Ways to Present
Try stacking the brownies and sandwiching vegan whipped cream or nut butter between layers for an impressive layered dessert. You can also cut them into mini squares and serve on decorative platters for parties, making these bites just as delightful visually as they are in taste.
Make Ahead and Storage
Storing Leftovers
Leftover brownies keep wonderfully in an airtight container at room temperature for up to three days. This keeps their fudgy texture intact without drying out—a true testament to how well this Fudgy Vegan Gluten-Free Brownies Recipe holds up even after baking.
Freezing
For longer storage, wrap each brownie individually in plastic wrap, then place them in a freezer-safe bag or container. They freeze beautifully for up to three months. When you want a sweet fix, simply thaw at room temperature or warm them slightly before serving.
Reheating
The best way to reheat these brownies is gently in the microwave for about 15-20 seconds, or in a low oven for 5-7 minutes. This warms the chocolate and restores that freshly-baked gooeyness, making each bite feel like you’ve just pulled them from the oven.
FAQs
Can I substitute almond flour with another gluten-free flour?
Absolutely! You can use other nut flours like hazelnut or cashew, or even gluten-free oat flour. Just keep in mind, the texture and flavor might vary slightly, but you’ll still get tasty fudgy brownies.
What is the purpose of flax eggs in this recipe?
Flax eggs act as a vegan egg substitute, providing binding and moisture. They’re simple to prepare and essential for holding the fudgy texture and structure of these brownies without dairy or eggs.
Do these brownies taste very different from traditional brownies?
While they’re dairy-free and gluten-free, these brownies deliver a rich, chocolatey fudginess very close to traditional recipes. The slight nutty undertone from the almond flour adds a lovely depth of flavor.
Can I use dairy milk instead of plant-based milk?
You can, but it would no longer be vegan. For the best flavor and to keep the recipe true to its vegan roots, we recommend using unsweetened almond milk or any other plant-based milk you prefer.
Is it necessary to use Dutch-processed cocoa powder?
Using Dutch-processed cocoa powder is ideal because it provides a smoother, less acidic chocolate flavor. However, you can substitute with natural cocoa powder if that’s what you have on hand – just expect a slightly tangier taste.
Final Thoughts
There’s something truly special about making the Fudgy Vegan Gluten-Free Brownies Recipe your own. Not only do they satisfy those chocolate cravings, but they do so while being mindful of dietary needs. So go ahead, bake a batch, share them with loved ones, and enjoy every fudgy, melt-in-your-mouth moment. Trust me, once you try this recipe, you’ll find it hard to reach for anything else!
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Fudgy Vegan Gluten-Free Brownies Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Gluten-Free
- Diet: Vegan, Gluten Free
Description
These fudgy vegan gluten-free brownies combine rich dark chocolate, ground almonds, and vegan-friendly ingredients to create a dense, moist treat perfect for anyone avoiding animal products and gluten. They feature a deep chocolate flavor enhanced by a mixture of soft brown and muscovado sugars, with optional vegan chocolate chips for extra indulgence. Baked to perfection, these brownies make a delicious dessert or snack that everyone can enjoy.
Ingredients
Wet Ingredients
- 2 flax eggs (milled flaxseed with water, see notes)
- 120 g vegan dark chocolate
- 100 g vegan block butter
- 75 g soft brown sugar (substitute with extra light muscovado sugar if needed)
- 75 g light muscovado sugar (substitute with extra soft brown sugar if needed)
- 2 teaspoons vanilla extract
- 70 ml unsweetened almond milk (or other plant-based milk)
Dry Ingredients
- 120 g ground almonds (or almond flour)
- 60 g unsweetened cocoa powder (Dutch processed)
- 1 teaspoon baking powder
- ½ teaspoon sea salt
Optional
- 70 g vegan chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 180°C (356°F). Line an 8×8″ square baking pan with parchment paper to prevent sticking and set it aside.
- Melt Chocolate and Butter: Finely chop the vegan dark chocolate and place it in a heat-resistant bowl along with the vegan block butter. Set the bowl over a saucepan filled about one-quarter with simmering water (bain-marie). Stir occasionally with a rubber spatula until the mixture is smooth and fully melted.
- Combine Wet Ingredients: Remove the bowl from heat. Add the prepared flax eggs, soft brown sugar, light muscovado sugar, vanilla extract, and almond milk to the melted chocolate and butter. Mix thoroughly to combine, forming a smooth wet mixture.
- Mix Dry Ingredients: In a separate large bowl, whisk together ground almonds, Dutch-processed cocoa powder, baking powder, and sea salt until well blended.
- Combine Wet and Dry Mixtures: Pour the wet chocolate mixture into the dry ingredients. Use a spatula to gently fold the wet and dry components together until just combined into a smooth batter. Avoid over-mixing to ensure fudgy texture.
- Prepare to Bake: Spread the brownie batter evenly into the lined baking pan. If using, sprinkle the vegan chocolate chips evenly on top.
- Bake the Brownies: Place the pan in the preheated oven and bake for 30-35 minutes. Test doneness by inserting a toothpick into the center—it should come out with a few moist crumbs but not raw batter.
- Cool and Serve: Allow the brownies to cool completely in the pan for 30 minutes to an hour to set properly. Once cooled, cut into 16 servings and enjoy.
Notes
- To make flax eggs: mix 1 tablespoon milled flaxseed with 3 tablespoons water per egg, and let sit for 5-10 minutes until gelatinous.
- You can substitute ground almonds with almond flour for a finer texture.
- Ensure the almond milk is unsweetened to maintain balance of sweetness.
- Do not over-mix the batter to keep the brownies fudgy and dense rather than cakey.
- Storage: Keep brownies in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
