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    Home » Recipes » Gluten-free

    Vegan Gluten-Free Brownies

    Straight on image of brownies on a cooling rack on a white surface.


    These vegan gluten free brownies make a healthy indulgence anytime made with coconut flour. They are moist and fudgy and easy to prepare, plus they’re baked in a muffin tin which gives them a perfect two-bite shape!


    Straight on image of a brownie on a plate with a spoon drizzling chocolate sauce on it.

    These vegan gluten free brownies are so simple to make and so delicious.  You will amaze yourself at how much the taste and texture is similar to the traditional fudge brownies, however, these are sans refined flour, eggs and dairy. Ive been working on a gluten free brownie recipe for quite some time, so I am beyond pleased with hoe these turned out. Not only me, but I've had excellent reviews from for those that have a serious gluten intolerance...they tell me these were made for them! These are one of my favourite things to make for their ease of creation, simplicity, fudgey texture and chocolatey flavour. I mean, who doesn't love a good chocolate brownie? 

    These brownies are baked in a muffin tin to help keep their shape; often cutting into gluten free baked goods leads to crumbs everywhere...so take out the middle man, in this case, the traditional square brownie pan, and PRESTO, no crumbs.  You'll be surprised how dense and moist these gluten free brownies really are, they're not crummy at all, no pun intended.

    xo

    Straight on image of brownies on a cooling rack on a white surface.


    Vegan Gluten Free Brownies
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    VEGAN GLUTEN FREE BROWNIES

    These vegan gluten free brownies are moist and fudgey; a perfect brownie indulgence. These are baked in a muffin tin to give them that perfect two-bite size and shape. Top these with an easy chocolate drizzle (recipe below)!

    Course Dessert
    Keyword brownies, Chocolate Cake, vegan gluten free
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Servings 10 brownies

    Ingredients

    For the Brownies:

    • 2 tablespoon Flax meal + 6 tablespoon Water
    • ¾ Cup Coconut Oil
    • ½ Cup Organic Cane Sugar
    • ½ teaspoon Baking Powder
    • ¼ Cup Cocoa Powder
    • 1 teaspoon Vanilla
    • ⅔ Cup Coconut Flour

    For the Chocolate Drizzle:

    • 2 tablespoon Coconut oil
    • 2 tablespoon Cocoa or Raw Cacao Powder T
    • 2 tablespoon Agave Nectar or Maple Syrup
    • ½ teaspoon Vanilla Extract

    Instructions

    1. Preheat oven to 350'F. Combine flax meal and water and set aside for 10 minutes. In a food processor, combine coconut oil and sugar. Process until combined. Add vanilla and flax mixture [flax eggs]; process until combined.
    2. Add in cocoa powder, baking powder, coconut flour and blend on high until well combined.
    3. Use a ¼ cup scoop, spoon the batter into an ungreased muffin tin and bake for 22-25 minutes. Cool completely in the pan before removing.

    4. To make the Chocolate drizzle, melt the coconut oil and a microwave safe dish. Add in the remaining ingredients and mix until well blended and smooth in consistency; it should gently run off the spoon. Drizzle to your hearts content!


    Straight on image of a brownie on a plate with a fork breaking into it.overhead image of a brownie on a plate that is half eaten.

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    About Heidi Richter

    Heidi is the recipe developer, photographer and gardener behind The Simple Green. She fuels her passion for food, gardening and photography with plenty of matcha tea and sourdough bread.

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    Hi! I'm Heidi, the recipe developer, gardener, and photographer behind The Simple Green. I specialize in simple and seasonal plant-based recipes, both sweet and savory!

    Learn more about me.

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