Gluten Free Vegan Brownies

Total time1 hr 15 min

Prep time15 min

Cook time30 min

Melted vegan chocolate and butter form the fudgy base of these brownies, whisked with cane sugar until glossy, then combined with a flax egg mixture that keeps everything rich and cohesive without any eggs in the mix. Cocoa powder deepens the chocolate flavor, and a handful of chocolate chips folded into the batter means extra pockets of melty goodness in every square. The batter comes together quickly in one bowl and bakes into a pan of dense, fudgy brownies with that classic crackly top and moist, tender crumb. A short cooling period lets the squares set up so they slice cleanly and hold together perfectly. These are a solid pick for a gluten free dessert lineup, delivering all the rich, chocolatey satisfaction of a classic brownie. Whether you're serving them for a crowd or keeping a stash in the freezer, they're the kind of treat that disappears fast.

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Ingredients

16 servings

For the flax eggs

For the brownies

½ cup vegan butter
4 oz vegan chocolate, roughly chopped
1 cup organic cane sugar
1 tsp vanilla extract
¾ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
¼ cup unsweetened cocoa powder
½ tsp baking powder
¼ tsp salt
½ cup vegan chocolate chips (optional)

Instructions

1
Stir together the ground flaxseed and water in a small bowl until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
2
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides.

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