Vegan Gluten Free Brownies
These vegan gluten-free brownies are SUPER chewy and decadent, and have a perfectly shiny, crackly crust on top. They are perfect for anyone on a dairy-free, egg-free or gluten-free diet!
Oh my gosh… these gluten-free brownies are INCREDIBLE.
I experimented with so many brownie recipes when I first went vegan and although most of them were delicious, I was never been able to get that crackly top that traditional brownies have. Until I made these babies! I present to you… the best ever vegan gluten-free brownies WITH CRACKLY TOPS.
To make this recipe, I adapted my old favourite brownie recipe by Orlando Murrin. I made a few changes and adjusted the baking time but they do taste very similar to how I remember.
How do you make brownies without eggs?
Because I obviously couldn’t use eggs in a vegan brownie, I decided to use aquafaba. A.K.A. that gloopy liquid that comes in a can of chickpeas.
The reason for this is because I recently learned that incorporating lots of air into the sugar and eggs is what makes traditional brownies crackly on top.
So because aquafaba is the closest thing texture-wise to eggs, I figured it would make the perfect replacement. And it worked pretty darn well indeed!
If you’ve never baked with aqua faba before, don’t be alarmed. Although it doesn’t sound or look the most appetising, I promise you that you will not taste it one bit. You won’t even know it’s there!
In fact, my mum used to screw her face up when I told her that I was baking with chickpeas or aquafaba. But these brownies are actually one of her favourite vegan recipes.
And just to go one step further, I decided to make sure these vegan brownies were gluten-free too so that everyone can enjoy them. I really want to start making more celiac-friendly desserts for my blog.
Because the brownie recipe calls for such a little amount of flour, it didn’t make too much of a difference to use gluten-free flour. They were still SUPER chewy, moist and fudgy, and not at all crumbly.
Choose high-quality chocolate
The most important part of making good vegan brownies is to make sure you use the right kind of chocolate.
Back in my early baking days, I tried and failed to make brownies soo many times because I didn’t use the correct kind of chocolate. I was using low-quality chocolate that was very low in cocoa fats. As a result, my brownies kept turning into an oily swamp in the oven.
For great gluten-free brownies, you want to use dark chocolate that’s made with 70% cocoa or higher (I personally love using 85% cocoa dark chocolate). And of course, you’ll need to double check the chocolate is dairy-free and gluten-free too because recipes can change. Lindt is my go-to chocolate for brownies.
How To Make Vegan Gluten-Free Brownies
This brownie recipe takes a little more effort than some of my other recipes but I promise you it is SO WORTH IT.
Preheat your oven to 180°C (160°C for fan oven) and line a 10×8-inch tin with baking paper.
Place 150g of vegan margarine and 185g of 70%+ dark chocolate into a medium-sized bowl.
Fill a small pot 1/4 full with hot water then set the bowl on top, making sure it doesn’t touch the water. Place the pot and bowl over a low heat and stir gently until the chocolate and butter melt together.
Remove the bowl (use gloves so you don’t burn yourself from the steam) and set the chocolate mixture aside to cool a little.
Place 7 tablespoons of aquafaba into a clean bowl and whisk using an electric mixer until it becomes thick(er) and frothy.
Add 275g of caster sugar into the bowl, a little at a time, and keep whisking until you end up with a thick, glossy mixture that’s reminiscent of melted marshmallows.
The longer you mix at this point, the chewier the brownies will become once cooled. Just be careful not to overdo it, or you’ll end up with a chocolate meringue-type dessert instead!
By this point, your chocolate mixture should have cooled down. Pour it into the glossy aquafaba mixture and gently fold it in using a figure-of-8 motion. Make sure everything at the bottom of the bowl gets incorporated.
Sift in 40g of cocoa powder and 85g of a gluten-free flour blend. Gently fold it in until everything is well combined.
I used Asda gluten-free plain flour for this recipe. The blend worked very well but I think most blends will work similarly.
Add 150g of chopped chocolate or chocolate chips and fold them into the brownie batter.
I used half semi-sweet dark chocolate chunks and half vegan white chocolate chunks but feel free to use whichever kind of chocolate you like best. The quality of it doesn’t matter quite as much for this part.
Transfer the brownie mixture into your lined tin and use the back of a small spoon to spread it out evenly.
Bake for around 25-30 minutes. The baking time will depend on how long you have whisked the aquafaba for. When they’re ready, they should have a crispy crust around the edges and be slightly firm on top (i.e. not completely fragile).
They’ll still be a bit wet in the middle but they’ll firm up nicely as they cool. This is what gives them that delicious fudgy and chewy texture!
Leave the brownies in the tin to cool then transfer them to the fridge for 4 hours. This will help them to set properly and give them a nice, fudgy texture.
Once they’re set, cut into squares and enjoy!
You can store them for up to 1 week, as long as you keep them in an airtight container in the fridge.
Yes! These brownies are the perfect dessert to freeze for later because there’s no need to worry about them deflating or becoming soggy. Plus, they are SUPER rich and decadent. So unless you have a few friends to help you eat the whole pan of brownies, I think it’s a good idea to freeze some for a later date.
Place them into an airtight container and pop them in the freezer for up to 3 months. To defrost, just transfer them to the fridge and leave them to thaw overnight. Do not refreeze.
More vegan and gluten-free desserts:
I hope you enjoy these vegan gluten-free brownies. Do let me know if you’d like to see more gluten-free desserts on the blog! And if you give this recipe a go, please leave a rating or comment below and let me know how it went. Happy baking! xo
Vegan Gluten Free Brownies
Chewy vegan brownies made with gluten-free flour.
- 185 g 70%-85% Dark chocolate
- 150 g Vegan margarine
- 7 Tablespoons Aqua faba (liquid from canned chickpeas)
- 275 g Caster sugar
- 85 g Gluten-free flour blend
- 40 g Unsweetened cocoa powder
- 150 g Vegan chocolate, chopped into chunks
Preheat your oven to 180°C (160°C for fan oven) and line an 8×10-inch tin with baking paper.
Gently melt the chocolate and the margarine together over low heat on the stove. Set aside to cool.
In a large bowl, whisk the aquafaba using an electric whisk until it becomes foamy and thicker.
Keep whisking and start adding the sugar, a little at a time. Whisk until you have a thick, glossy mixture that looks like melted marshmallow.
Pour the aquafaba mixture into the cooled chocolate mixture and fold it together using a figure-of-8 motion.
Gently fold the flour and cocoa powder into the mixture.
Add in your chocolate chunks and carefully mix until everything is well combined.
Transfer the brownie batter into your tin and bake for around 25-30 minutes. The brownies should be pulling away slightly from the edges and be shiny on top.
Let the brownies cool in the tin then transfer them to the fridge for 4 hours to set. This will make them extra firm and chewy.
Once set, cut into squares and enjoy!
- Store in an airtight container for up to 1 week.
- Recipe adapted from Orlando Murrin’s “best ever brownies” recipe.