Rich, fudgy and ultra moist vegan gluten free brownies. These super easy brownies are so good no one will guess they’re vegan or gluten-free!
- 2 cups (272g) Gluten Free All Purpose Flour*
- 1 cup (84g) Unsweetened Cocoa Powder
- 2 cups (400g) White Sugar*
- 1 and 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1 Tbsp Instant Coffee Powder*
- 1 cup (240ml) Vegan Buttermilk (1 Tbsp lemon juice + soy milk up to the 1 cup (240ml) line*
- 1 cup (240ml) Coconut Oil (Melted)
- 1 tsp Vanilla Extract
- 1/2 cup (88g) Vegan Chocolate Chips
- 1/2 cup (88g) Vegan Chocolate Chunks*
- Preheat the oven to 350°F (180°C). Prepare a 9×9 inch square baking dish by spraying with non stick spray and lining with parchment paper so that there is overhang over the sides (see photos) so that the whole tray of brownies can easily be lifted out.
- Add the gluten free all purpose flour and cocoa powder into a mixing bowl. Add in the brown sugar, baking powder, salt and coffee powder and mix together.
- Prepare your vegan buttermilk by adding 1 Tbsp of lemon juice to a measuring jug and then adding soy milk up to the 1 cup (240ml) line. Let it curdle.
- Add the vegan buttermilk, melted coconut oil and vanilla extract to the mixing bowl and mix into a thick batter.
- Then add the vegan chocolate chips and chunks and mix in.
- Transfer the batter to your prepared baking dish and smooth down with the back of a spoon.
- Bake for 40 minutes. I found 40 minutes to be perfect, they have plenty of fudginess in the texture but they’re not ultra gooey. See notes for how to know they are done.
- Let them cool for 15 minutes and then lift the whole tray of brownies out using the parchment paper overhang. Place it onto a wire cooling rack and let the brownies cool completely before cutting. If they’re still warm when you cut them, they’re harder to cut and more breakable.
- To cut the brownies, heat up a knife by dipping it in some very hot water (from the kettle) and then drying it off with a towel and cutting. After each cut, dip the knife in the hot water and dry it off again, and repeat. This allows you to cut perfect squares and also melts the chocolate along the edges as you cut the squares.
- Serve the brownies as is, or with vegan whipped cream or vegan ice cream.
*For the most accurate results weigh your flour. I have tried this with different blends, so any gluten-free flour blend that is meant for baking should work great here.
*I previously used brown sugar for this recipe, but now recommend using white sugar or a mix of the two sugars. The reason being that brown sugar can be a little heavier on baked goods. To make these as fail-proof as possible the lighter texture of white sugar works out better.
*The instant coffee powder can be omitted if you don’t want to use it. It does bring a little something extra to the flavor though but some may find it too strong as a flavor component.
*Vegan chocolate chunks is just regular vegan chocolate that is chopped into chunks. You can use all chocolate chips in this recipe or all chocolate chunks if you like, but using a mix of the two is most delicious in my view.
*You can also use almond milk to make vegan buttermilk, however I prefer soy milk for this as it creates a thicker buttermilk, but if you can’t use soy, almond milk will work fine.
*You will know the brownies are done when the top is completely dry and looks a little cracked (as in our pics) and if you put a toothpick in you should come out with only melted chocolate, no wet batter. It also should feel soft but firm. It should not be wet or super jiggly. If it is wet and jiggly then it isn’t done yet and the chances are high that your oven is running a little cold (see my blog post for more info).
- Category: Dessert, Gluten-Free
- Method: Bake
- Cuisine: Vegan
- Serving Size: 1 Brownie (of 16)
- Calories: 352
- Sugar: 26.7g
- Sodium: 145mg
- Fat: 20g
- Saturated Fat: 14.9g
- Carbohydrates: 43.2g
- Fiber: 4.2g
- Protein: 4.1g
Keywords: vegan gluten free brownies