Easy Vegan Gluten-Free Brownies

You scream, I scream, we all scream for…chocolate!

Yeah, I think that’s how it goes.

I don’t know anyone (besides John) who doesn’t love brownies. (Trust me, I’ve tried to convince him otherwise.)

Fudgy, rich, super chocolaty, studded with delicious things. If I were to say I had a “vice,” it would probably be brownies (or ice cream – tough call).

While I do love my black bean brownies (see the naturally sweetened version here), sometimes I want to have a dessert that doesn’t have beans in it. Ya know?

If you have the same feelings, this is the recipe for you.

These brownies are simple, requiring just 10 basic ingredients and 30 minutes (plus cooling) to prepare!

They’re also naturally sweetened with coconut sugar and maple syrup and gluten-free thanks to almond meal and gluten-free flour.

As a baker, there’s a part of me gets super excited over the fact that it’s possible to turn otherwise dairy- and gluten-filled desserts into something everyone can enjoy. I think everyone should be able to have brownies – is that such a crime?

You guys are going to LOVE these brownies. They’re:

Slightly cakey
Studded with pecans + dark chocolate
Simple to make
& Utterly delicious

Make these brownies when guests are coming over, to take along on road trips and to BBQs this spring and summer, or just to have around the house when you’re craving something sweet. I can attest to the fact that these are possibly even better once frozen and then microwaved (think melty chocolate chips and rich, fudgy center).

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram. We’d love to see what you come up with. Cheers, friends!

Easy Vegan Gluten-Free Brownies

10-ingredient vegan gluten-free brownies that are naturally sweetened, fudgy, rich, and studded with chocolate chips and nuts!Author Minimalist Baker Print SAVE SAVED

4.67 from 136 votes Prep Time 20 minutes Cook Time 22 minutes Total Time 42 minutes Servings 9 (brownies)Course DessertCuisine Gluten-Free, VeganFreezer Friendly 1 monthDoes it keep? 3-4 Days

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US Customary – Metric2 Tbsp flaxseed meal (to make flax eggs)5 Tbsp water (to make flax eggs)1/2 cup melted vegan butter (or coconut oil)1/2 cup coconut sugar (or organic cane sugar)1/4 cup maple syrup (or agave nectar)1 tsp vanilla extract3/4 tsp baking powder1/4 tsp sea salt1/2 cup unsweetened cocoa powder3/4 cup gluten-free flour blend* (or Bob’s Red Mill Gluten-Free 1:1 Baking Flour)1/4 cup almond meal*1/3 cup pecans or walnuts (optional)1/3 cup vegan chocolate chips (optional)


Preheat oven to 350 degrees F (176 C) and lightly grease an 8×8-inch (or similar size // adjust number/size of pan if altering batch size) baking dish with coconut oil, then line with parchment paper (the oil helps the parchment paper stick to the sides).Prepare flax eggs in a small mixing bowl by combining flaxseed meal and water. Set aside.To a large mixing bowl add melted vegan butter or coconut oil, coconut sugar, maple syrup and vanilla extract. Whisk thoroughly to combine and start dissolving the coconut sugar.Add flax eggs and whisk once more until combined. Then add baking powder, sea salt, and cocoa powder and whisk.Add gluten-free flour blend and almond meal and fold with a spatula until just mixed. Then add desired add-ins (optional), such as vegan chocolate chips or nuts.Add the batter to the prepared baking dish and spread into an even layer with a rubber spatula. Add a few additional toppings if desired, such as chocolate chips and nuts (optional).Bake for 17-22 minutes, or until the edges appear dry and slightly fluffy and the center is no longer wet or sticky.Remove from oven and let cool in the pan for at least 10 minutes, preferably 45 minutes – 1 hour (the longer they cool, the less tender they will be). Then gently lift out of pan and use a sharp knife to cut into desired number of squares (I went for 9 // amount as original recipe is written // adjust if altering batch size).These are delicious on their own, but would also be great paired with Coconut Whipped Cream or Vanilla Bean Coconut Ice Cream!Store completely cooled leftovers in an airtight container at room temperature up to a few days. Will keep in the freezer up to 1 month.



*If you aren’t gluten-free, sub unbleached all-purpose flour for the gluten-free flour blend. Note: I haven’t tested it this way and cannot guarantee the results.
*If you can’t have almonds, try subbing another nut/seed meal, such as walnut or hazelnut, or ground sunflower seeds.
*For all other substitution, equipment, and troubleshooting questions, see our Recipe FAQ.
*Loosely adapted from my Simple Vegan Brownies.
*Nutrition information is a rough estimate.

Nutrition (1 of 9 servings)

Serving: 1 brownies Calories: 234 Carbohydrates: 30.9 g Protein: 3 g Fat: 12.8 g Saturated Fat: 3.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 166 mg Fiber: 3.9 g Sugar: 16.2 g

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