Tuesday, March 12, 2013

Easy Gluten Free, Vegan Brownies

I am pretty picky when it comes to brownies.  I like them dense and not cake-like at all.  Several years ago, I created this recipe for a restaurant I worked in and we sold them every day.  I decided to re-visit the recipe since I plan on making them for my new job and wanted to make sure they were as good as I thought they were.  

Enter The Boyfriend.  He loves brownies.  Traditional egg and gluten filled brownies.  I remember telling him about my brownies and he was very skeptical. VERY SKEPTICAL! 

I also know that he is the most brutally honest person when it comes to critiquing food, so I KNEW I'd get the truth from him.  Here is my original recipe.  I am used to cooking these in a commercial convection oven, but have modified this recipe so it works in a regular, home oven too.

Gluten Free Vegan Brownies 
  • 1/2 cup golden flax meal
  • 1 1/4 cup non-dairy milk
  • 2 1/2 cups sugar
  • 1 cup oil 
  • 1/2 tsp xantham gum
  • 3/4 cup cocoa powder
  • 1 tsp salt
  • 1 tbsp instant coffee
  • 2 cups Bob's Red Mill Gluten Free Baking Mix*
  • 1 cup chocolate chips
  • 1 tsp baking powder 
  1. Pre-heat oven to 350, spray a metal 9 by 13 baking pan with cooking spray
  2. In a large bow, mix the first 8 ingredients together well, let stand for 15 minutes
  3. Stir in the baking mix, chocolate chips and baking powder, mix VERY WELL. Do not worry about over mixing! 
  4. Pour into prepared pan and bake for 25 minutes, turn heat down to 325, rotate the pan and bake for 25 more minutes.
  5. Let brownies cool completely (overnight is best) before serving. Trust me on this.. they are not good until they have cooled. 

*This is the only Gluten Free Flour I have used, so I can't guarantee results with any other gluten free flour.


  1. I am like you, I like brownies to be dense and not cake-like. This looks wonderful and I am always looking for ways to bake gluten-free. thank you!

  2. these are amazing. I've made gf vegan brownies before and they're always way to crumbly and I have to toss the whole batch. These a dense and chewy and even my sister who hates anything with the words gluten free and vegan in the title loves them.

    1. I'm so glad you and your sister liked them.

  3. hello! this recipe looks great and I want to try these ASAP. one question - have you made them w/out the instant coffee? I'm all out right now and would like to leave it out anyway to make it kid friendly. Would you just use an extra TBS cocoa or leave it out altogether? thanks!

  4. I just wanted to say THANKS for an amazing recipe. I have been making these for awhile now, and everytime I do, all of my non vegan and gf friends love them!

    1. I'm so glad the recipe works well for you.

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  6. Why so much sugar?

    1. Because they are brownies.