Brownie - Gluten free and Vegan

 I couldn't seem to find a recipe for brownies that I could make and be completely satisfied with, and to add to that challenge, my husband gave up wheat, and the recipe challenges became even more challenging. 

 Anytime I made homemade brownies, they were either too gooey, too hard, or too fudgy, just not what I had in mind. After a few trials and errors, this recipe is precisely what I crave in a brownie, and it's a crowd-pleaser. 


This brownie recipe guarantees that you will never go back to a boxed brownie mix, let alone try yet another brownie recipe.

The bad news?

Eating the entire tray of fudge brownies in one sitting. 

These brownies were not too fudgy, moist, and chocolaty, with crispy edges and crackly tops. It calls for essential pantry ingredients for any gluten-free recipe, and it's hardly more complicated than using a mix.

 As for the brownies, they're true perfection – glossy, fudgy, and filled with rich chocolate flavor.

Trust me, you're are going to have a hard time keeping them around.


1-1/5 cup 1-1 gluten-free baking flour
 1teaspoon baking soda
1⁄2 teaspoon salt
4 tablespoon flaxseed meal
1 teaspoon xanthan gum ( don't use if using regular flour)
1 cup vegan butter
2/3 cup sugar
8 tablespoons plant-based milk ( I used oat milk )
2 cups vegan semi-sweet chocolate chip+ keep 2 cups extra to mix later and add on top (optional )
1 teaspoon vanilla extract




Preheat oven to 325 degrees.

1. In a small bowl, combine flour, baking soda, flaxseed meal, xanthium gum and salt; set aside.

2. In a small saucepan, combine butter, sugar, and oat milk 

3. Bring just to a boil, then remove from heat.

4. Add 2 cup chocolate chips and vanilla extract.

5. Stir until morsels melt and mixture is smooth.

6. Transfer to a large bowl..

7. Gradually blend in flour mixture.

8. Stir in remaining chocolate chips ,keeping some for the top (OPTIONAL )

9. Line an 8×8 inch pan with parchment paper and grease the other sides of the pan and then pour in your gluten free brownie batter mixture and spread it out evenly. 

10.Bake 20-22  minutes or until a toothpick or cake tester inserted in center comes out with only a few wet crumbs (not totally clean, or they’ll be overcooked!).

11. Cool completely.

12. Cut into 2 1/4-inch squares .Enjoy!!!


Latest Comments

  • Neha's Vegan Kitchen on Aloo Paratha – Gluten free: “yes, hope it helpsMar 25, 01:27
  • Rayo on Aloo Paratha – Gluten free: “It tapioca flour referring to tapioca starch ? I’m excited to try these!Nov 12, 21:25
  • Neha's Vegan Kitchen on Vegan Kadhi: “Hello there! I include lemon when the vegan curd isn’t tangy enough—adding it to the blender when mixing works best.…Nov 9, 01:43