Best Vegan Gluten Free Brownies Recipes

GLUTEN-FREE VEGAN DARK CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine flour, maple syrup, cocoa powder, baking powder, and salt in a large bowl; blend well and make a well in the center. Combine mashed bananas, coconut milk, olive oil, and vanilla extract in a second bowl. Pour banana mixture into the flour mixture and stir until batter is evenly mixed. Fold in chocolate chips. Pour batter into the prepared baking dish and sprinkle with cocoa nibs.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool completely before slicing.

VEGAN GLUTEN-FREE BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a baking dish.
• Beat chia meal and both amounts of water together in a bowl; let stand until thick, about 5 minutes. Blend raw sugar and agave into chia seed mixture with high speed blender. Add vegan margarine and vanilla extract; blend.
• Mix brown rice flour, almond meal, baking powder, and salt together in a large bowl. Stir cocoa powder into the flour mixture. Add chia meal mixture and stir until combined; pour into prepared baking dish.
• Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 45 to 55 minutes.

VEGAN PUMPKIN-PIE BROWNIES (GLUTEN-FREE)

Steps:

• Preheat oven to 350°F Grease a 9 inch springform pan, or use a 9 inch square pan, preferably lined with parchment paper.
• To make the brownie layer:.
• In a large mixing bowl mix together pumpkin, sugar, oil and vanilla. Sift in the flour, cocoa powder, cornstarch, xanthan gum, baking soda and salt and stir to combine, then mix in the melted chocolate.
• To make the pumpkin layer:.
• Mix all ingredients in a large mixing bowl and beat until thoroughly combined.
• To assemble:.
• Use a spatula to spread the brownie layer into the prepared baking pan, taking care to bring the batter to the edges of the pan. Pour the pumpkin layer over it, leaving a little room at the edges if you can. Bake for 30 minutes, until the pumpkin layer looks fairly firm (a little jiggling is okay) and has cracked at the edges a bit.
• Let cool for 20 minutes and then transfer to the fridge to set for at least an hour and a half. Once set, decorate with chocolate chips and serve.

ADZUKI BEAN BROWNIES (GLUTEN-FREE, VEGAN, MACROBIOTIC)

Steps:

• Soak adzuki beans for at least 2 hours or up to overnight.
• Drain water and replace with fresh water. Place on stove and bring to a boil. Turn off the heat and drain water.
• Add water that is 3 times the amount of beans. Heat and bring to a boil again. Reduce heat, place a lid, slightly tilted, and cook until beans are tender for about 45 - 60 minutes. If you have a pressure cooker, cook for 10 - 12 minutes under pressure. Drain water through a colander.
• Preheat the oven to 350°F/180°C degrees.
• In a small bowl, place chia seeds and 6 Tbsp of water. Leave it for at least 15 minutes. This chia seed gel can be used in place of eggs (1 egg = 1 Tbsp chia seeds + 3 Tbsp water).
• In a food processor, place the adzuki beans, chia seed gel, sugar, cocoa powder, apple sauce, vanilla and salt and mix well.
• Transfer the brownie mixture to a bowl. Mix in walnuts.
• Transfer to an oiled 8-inch square pan and bake for 45 minutes. Cool the brownies.
• Dust powdered sugar on top and slice. Infuse love and serve!

VEGAN COCOA FUDGY GLUTEN-FREE BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine dates, avocado, 1/2 cup maple syrup, and 1/2 cup coconut oil in a blender; blend until smooth.
• Mix cocoa powder, oat flour, baking powder, and salt together in a bowl. Add date mixture to the flour mixture; mix until well combined. Spread into a baking dish.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 20 minutes. Let cool, about 20 minutes.
• Mix cocoa powder, 2 tablespoons coconut oil, and 2 tablespoons maple syrup in a bowl to make icing. Pour over cooled brownies.

DECADENT GLUTEN FREE VEGAN BROWNIES

Steps:

• Preheat the oven to 350 degrees. Grease and flour a 8" square brownie pan.
• Sift together the flours, starch, cocoa, baking powder, and salt. Set aside.
• in a small bowl beat together coconut milk, oil, sugar, corn syrup, stevia and vanilla.
• Pour into the dry ingredients and stir until just combined.
• Fold in the carob chips.
• Bake 15 minutes.
• Remove from the oven, chill overnight before cutting.

BABYCAKE'S GLUTEN-FREE VEGAN BROWNIES

Steps:

• Preheat oven to 325°. Grease three 12-muffin mini-muffin pans with oil.
• In a medium bowl, whisk together flour, potato starch, arrowroot, sugar, baking powder, baking soda, xanthan gum, salt, and unsweetened cocoa powder; set aside.
• In a large bowl, mix together applesauce, 1/2 cup canola oil, and vanilla. Slowly add flour mixture, stirring to combine. Stir in coffee until it forms a batter. Fold in chocolate chips.
• Place 1 tablespoon batter into each greased muffin cup. Bake until a toothpick inserted into the center comes out clean, approximately 12 to 15 minutes. Let cool completely on a wire rack before removing from tins.

VEGAN GLUTEN FREE BROWNIES

Steps:

• Preheat oven to 350 Spray an 8 inch square pan with vegetable oil non stick spray.
• In large mixing bowl oil and agave nectar, add the applesauce, mashed banana. Whisk 2 TBSP warm water with 1 1/2 tsp Ener-G and add to mix.Add cocoa powder and mix to blend.
• In separate bowl sift together flours, baking soda, xanthan gum, and salt. Add to wet ingredients, blend well. Do not over beat.
• Mix in by hand vegan chocolate chips and walnuts.
• Spread evenly in greased pan.
• Bake for 30 to 40 minutes.