An easy recipe that produces THE BEST gluten-free, vegan, allergy-friendly brownies I’ve ever had. Crisp edges and ultra fudgy, rich brownies on the inside. After searching and trying numerous recipes for three years, let me save you the same struggle. Just make these. These are free of: gluten, dairy, egg, soy, peanut & tree nuts. This is also top-8-free!
Brownies are one of my all-time favorite desserts. I feel like there is no wrong way to eat one. I’ll eat it straight out of the pan–either going totally primal and grabbing a chunk with my fingers, or being more civilized and using a fork or knife to tear at a fresh piece. I’ll have it with frosting on it. I’ll have it with ice cream on top. Plain, frosted, dripping in melted ice cream–I’ll love them all.
Which is why I have been in MOURNING for the past few years. I have tried recipe after recipe with no luck. I could find gluten-free brownies I liked, but take out those eggs and the gooey, fudgy center just wasn’t there. I’ve tried box mixes, I’ve tried technical recipes (like melting good quality chocolates first). I’ve tried every kind of egg replacer: applesauce, prunes, Ener-G egg replacer, and things that felt like science experiments where you had to add baking soda and vinegar to make some kind of concoction.
Some were OK. But most either had an odd after taste (because of the applesauce or prunes) or else they were too cake-y. Allergy-friendly brownies were proving to be quite the challenge!
I’m not kidding you when I saw I’ve been on the prowl for a GOOD gluten-free vegan brownie my son could have (and that I’d want to actually eat with him) for three years.
One of the biggest game changers was using flax eggs. I was a bit against these because 1.) my son couldn’t do seeds for quite awhile, so this wasn’t even an option. 2.) I was worried it’d seem like a strange/hard to find ingredient–which I try to stray away from. I want my recipes to be easy and the ingredients not cost an arm and a leg, or make you live by a fancy specialty-foods store. However, I’ve recently found ground flax seeds at several locations, and since trying it in quite a few recipes–I am a HUGE fan. For baked goods, I find it helps them not dry out and keeps them nice and moist.
I’ve tried making this recipe in half, and it works and tastes great, but the brownies aren’t very thick. The ones pictured are the recipe below, but if you want less, or don’t have enough ingredients, feel free to half it–as it halves beautifully!
Also, I’m normally a Kitchenaid addict. I love any excuse to pull it out, and rarely bake without it. But, this recipe is so simple, you really only need a bowl, whisk and a spoon. So, feel free to use the good ol’ arm muscles and just use a bowl instead of having to get out your mixer. It makes me feel a little better to hand mix it–hoping that the exertion it takes to stir it will somehow make up for the million calories I’m about to indulge in.
Be sure to have some safe milk when you have these, as they are stick-to-your-teeth fudgy and you’ll want some milk to wash this chocolaty goodness down.
I seriously am so happy I could do a jig. It’s a dream come true to enjoy a brownie with my son. I hope this will help you make delicious, chocolate memories with your loved ones too. Serve it to anyone and they won’t realize that they’re gluten-free, vegan and allergy-friendly brownies.
All is right in the world again–brownies are back in my life!
- 1 and 1/2 cups gluten free flour
- 1 and 1/2 cups sugar
- 1 cup cocoa powder
- 1 and 1/2 tsp baking powder
- 1 tsp xanthan gum (omit if your gluten free flour has this in it)
- 1/2 tsp salt
- 2/3 cup coconut oil, melted
- 4 flax eggs (4 Tablespoons of ground flax mixed with 10 Tablespoons of warm water)
- 2 tsp vanilla extract
Grease a square 8x8 pan. Preheat your oven to 350 degrees F.
In a small bowl, combine the flax eggs and warm water. Allow this to sit for a few minutes.
In a large mixing bowl, combine all of the dry ingredients: flour, sugar, cocoa, baking powder, xanthan and salt. Whisk until the cocoa is broken up and incorporated completely.
Pour in the wet ingredients: melted coconut oil, flax egg mixture and vanilla extract.
Stir until everything is mixed well. The dough will be thick and doughy. Use greased, or wet hands, to press into the greased pan.
Bake 25-30 minutes, until the edges and top are crisp. (Granted, I know many people have different degrees of done-ness they like of their brownies. As evidenced in my pictures, I prefer a little gooey.)
Cool, and then cut into squares. Keep leftovers covered and at room temperature.
Adapted from my Brownie Sundae Cups
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Are you also a chocoholic? If so, here are some other vegan, gluten-free and allergy-friendly chocolate desserts you’ll want to explore: