Indulgent-Yet-Healthy Fudgy Gluten-Free Brownies (GF, Vegan, Almond-Free)

These healthy-yet-indulgent fudgy gluten-free brownies have become a staple in my house!   

Finding gluten-free baked desserts that don’t rely heavily on almond flour can be challenging, but as I had to be off gluten, dairy, almonds, and eggs (!!!) for several months, I had to develop some go-to treats. 

These, along with my dark chocolate tahini cookies, date, chocolate, & tahini truffles, and dark chocolate “nice cream” (haha sensing a theme here…) have kept me sane the last nine or so months.  Besides being gluten-free, they’re a perfect fudgy vegan brownie as well (quite a feat!).

After some trial and error (and…a LOT of batches, I know, the sacrifices I make for y’all), I’ve dialed in this recipe to perfecting, including a few tips.  First, I had to find the right flour mixture since I couldn’t have almond flour.  I’ve found that the blend of a 1:1 gluten-free mix and oat flour balances moisture and texture perfectly.

Baking time can be tricky as most gluten-free recipes don’t give off the exact same “tells” as regular recipes.  I’d say watch these carefully starting at 20 minutes, and they’re definitely better on the slightly-underdone side (they’re also better the day you make them, or maybe the next day vs. keeping longer).

The recipe I’ve provided below makes a 9×9 pan but you can simply double for a 9×13 pan. 

Preheat the oven to 350 F.  Take a 9×9 pan and spray, butter, or line with parchment to keep the brownies from sticking.  Like most brownie recipes, I tend to think these do a tiny bit better in glass rather than a metal pan.

In a large mixing bowl, stir together the dry ingredients, then add the wet ingredients and combine until a thick batter forms.

Fold in the dark chocolate chunks/chips and pour the batter into your prepared pan.  Spread to the edges and smooth out. 

Sprinkle with more dark chocolate chips or flavored ones.

Bake for 20-25 minutes…it really does vary, more recently it’s been 24-25 minutes but my first several batches were done right around 20 so just keep an eye on them. 

You want them to not have a serious jiggle though a slight one is good, and if you lightly touch them they shouldn’t be sticky at all.  It’s better for these to be slightly underdone vs. overdone—they’ll be super dry if you overbake them.

Let the brownies cool down completely, for at least an hour, before serving.  This will help you get fudgy brownies…you don’t want to cut into them too soon!

You can store these on the counter in an airtight container for 1-2 days, or in the fridge for a few days.  These do NOT do well in the freezer!

These are the indulgent and fudgy vegan, gluten-free brownies you need in your life!  An easy one-bowl recipe with no weird ingredients, and only a few minutes of hands-on time.

Adapted from Upbeet and Kaleing It

Other gluten-free, vegan desserts you’ll love:

• The Best, Easy Molten Chocolate Lava Cakes
• Chocolate, Cinnamon, & Almond Loaf Cake
• 5-Ingredient Healthy Chocolate, Date, & Tahini Truffles
• Easy & Delicious Coconut Flan (Regular & Dairy-Free Versions)
• The Best Dark Chocolate Tahini Cookies (GF, Vegan, Nut-Free)

Pin for later!

Indulgent-Yet-Healthy Fudgy Brownies (GF, Vegan, Almond-Free)

Yield: 9x9 pan

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

These fudgy gluten-free vegan brownies are SO delicious, and super easy to make...a fairly healthy but still indulgent dessert option that avoids many common dietary restrictions (including nuts!). These fudgy GF brownies will become a staple in your house.

Print

Ingredients

• 3/4 cup of organic gluten-free oat flour (see notes)
• 3/4 cup of 1:1 GF baking mix like Bob's Red Mill (see notes) 
• 1 teaspoon of baking powder
• 1 teaspoon of baking soda
• 1/2 cup of cocoa powder (I use dutch-process)
• 1/2 cup of organic raw cane sugar
• Sprinkle of cinnamon
• 1/4 teaspoon of salt
• 1/3 cup of olive or avocado oil
• 1/3 cup of thick non-dairy yogurt (I use coconut milk yogurt)
• 2/3 cup of dairy-free milk
• 1/2 teaspoon of vanilla extract
• 1/2 cup of dark chocolate chunks or chips
• More dark chocolate chips or flavored chips for topping (think peppermint, peanut butter, etc)

Instructions

1. Preheat the oven to 350 F.  Take a 9x9 pan and spray, butter, or line with parchment to keep the brownies from sticking.
2. In a large mixing bowl, stir together the dry ingredients, then add the wet ingredients and combine until a thick batter forms.
3. Fold in the dark chocolate chunks/chips and pour the batter into your prepared pan.  Spread to the edges and smooth out.  Sprinkle with more dark chocolate chips or flavored ones.
4. Bake for 20-25 minutes...it really does vary, more recently it's been 24-25 minutes but my first several batches were done right around 20 so just keep an eye on them.  You want them to not have a serious jiggle though a slight one is good, and if you lightly touch them they shouldn't be sticky at all.  It's better for these to be slightly underdone vs. overdone---they'll be super dry if you overbake them.
5. Let the brownies cool down completely, for at least an hour, before serving.
6. You can store these on the counter in an airtight container for 1-2 days, or in the fridge for a few days.  These do NOT do well in the freezer!

Notes

1. You can use entirely oat flour but the brownies will be drier and cakier vs. gooey
2. You can double this recipe for a 9x13 pan.
3. These do not do well in the freezer.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Bobs Red Mill, 1 To 1 Gluten Free Baking Flour
• 
  Rodelle Organic Baking Cocoa Powder - Dutch Processed
• 
  Anthony's Organic Whole Grain Oat Flour, 4 lb, Gluten Free, Non GMO