Best Gluten-Free Vegan Brownies

the best. gluten free. vegan. brownie. you will ever have. Yes you heard me, its gluten free and vegan, this is what celiac and animal lovers dream of!

it has been one of my life long missions to come up with a gluten free vegan brownie that tastes better than a regular brownie. For those of you who don’t know, my standards for food are HIGH, and well for chocolate, even higher, so you can imagine how long it took me to get it right.

For years, I have tried EVERY gluten free brownie recipe out there and tried to veganize it. The result? mediocre at best – in comparison to the egg-full counterpart (just made that word up). That is… until… now.

These are the kinda gluten free vegan brownies you bring home to your parents…

Dark, Fudgy, Chewy…

Good on paper and in real life!

Definitely worth the drool on my keyboard.

The game changing ingredient in these gluten free vegan brownies is the UPGRADED flax egg. This is the magical flax egg that makes every vegan recipe you’ll ever make taste like its not vegan. I mean I discovered it recently and I shouldn’t even be sharing it but its just too good not to share with the world. So keep reading if you’re ready to be mind blown.

Ingredients

3/4 cup almond meal (sub with tiger nut meal or cassava flour for nut-free option)
3 tbsp gluten free flour mix or a gluten free flour (white rice, cassava or quinoa flour will do)
1/3 cup cacao powder
1/3 cup creamy unsalted almond butter (sub with sunflower butter for nut free option)
1/3 cup coconut sugar
1/4 cup maple syrup
2 tbsp coconut oil
2 upgraded flax eggs (2 tbsp flax meal, 2 tbsp tapioca starch, 1 tsp baking powder)
1 tsp vanilla
1/2 tsp salt
1/2 tsp baking soda
1/2 cup coarse 70-85% dark chocolate chopped
1/2 cup chocolate chips for topping – I like the enjoy life chocolate chunks

Instructions

First prepare the flax eggs by combining the ground flax, tapioca and baking powder with 5 tbsp water. Let it sit for 5 mins while preparing the rest of the batter.

Preheat your oven to 350F (180C) and line an 8×8 inch square pan with parchment paper.
Line a 8X8 baking pan with parchment paper.
In a large bowl, combine the flours and rest of dry ingredients, set aside.
In a small bowl, melt the chopped chocolate in a bain marée (= place the bowl filled with dark chocolate to fit on top of pot filled with boiling water.
Once melted, add in the almond butter, coconut oil, maple syrup, vanilla and flax eggs and whisk until evenly combined.
Whisk the dry mixture into the wet until combined.
Fold in the chopped chocolate, nuts or any topping you like.
Transfer the batter to baking pan. Bake t 350F for 10 minutes. I like to leave them a little uncooked as they continue to cook while cooling.
Cool for 20 minutes or so, if you can resist.
Store covered in the refrigerator for up to 4 days or freeze for 3 months. I keep these in the freezer in an airtight container for weeks and they stay amazing!