Vegan Gluten Free Brownies

4.73 from 44 votes

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!

Prep Time20

Cook Time40

Total Time1

Course: Dessert, Gluten-Free

Cuisine: American

Diet: Vegan

Servings:

Calories: 352kcal

2 cups Gluten Free All Purpose Flour (272g)
1 cup Cocoa Powder (84g) Unsweetened
2 cups White Granulated Sugar (400g)
1 ½ teaspoons Baking Powder
½ teaspoon Salt
1 Tablespoon Instant Espresso Powder Optional
1 cup Vegan Buttermilk (240ml) 1 Tablespoon lemon juice + soy milk up to the 1 cup (240ml) line
1 cup Coconut Oil (240ml) Melted
1 teaspoon Vanilla Extract
½ cup Vegan Chocolate Chips (88g)
½ cup Vegan Chocolate Chunks (88g) chopped up vegan chocolate

Preheat the oven to 350°F (180°C). Prepare a 9x9 inch square baking dish by spraying with non stick spray and lining with parchment paper so that there is overhang on either side.
Sift gluten free all purpose flour and cocoa powder into a mixing bowl. Add the sugar, baking powder, salt and instant espresso powder and mix together.
Prepare your vegan buttermilk by adding 1 Tablespoon 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.
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. 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.

Gluten Free Flour. This must be a blend that is meant to replace regular flour in baking. For the most accurate results weigh it out on a food scale. I have tried this with different blends, so any gluten-free flour blend that is meant for baking should work great here.
Instant espresso powder. This brings out the chocolate flavor. You can use any instant coffee powder or omit it if you prefer.
Vegan buttermilk. 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.
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 will know the brownies are done when the top is completely dry and looks a little cracked 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.