Are you a chocolate lover and need to stick with a gluten-free diet? Check out this delicious gluten-free brownie recipe that’s also dairy-free and vegan!
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If you’re looking for a brownie recipe that’s also gluten-free, dairy-free, and vegan, I have the perfect recipe for you today.
I have been through the brownie wringer over the years and have tried different recipes that promise to be fudgy, crunchy, light and fluffy, and sadly often come out to be big brown piles of goo in a pan. Sometimes they have turned out, other times they haven’t.
My last major attempt at baking brownies that were both gluten-free and without any dairy or eggs wound up as a burned bottom of a pan, and a whole lot of oil sitting on the top of the so-called brownies.
After that fail, I decided I was going to figure out a brownie recipe once and for all. We make brownies a few times a year, usually for celebrations like birthdays or as a weekend treat. But I’ve been tired of trying recipes that didn’t give me consistent results.
So here we are. I’ve put in the time to make a gluten-free dairy-free egg-free brownie recipe that isn’t gooey, super dense, or oily. Am I selling this right?
Okay, let me try again… these brownies are delicious, consistent, and super chocolatey. What else do you need to know?
Before I jump into my recipe, let me share a little bit about how I got to this end result as my best ever brownie recipe… and yes, I know there are probably 6.82 million brownie recipes on the internet that claim to be the “best.” However, this is the best I have ever made, and hopefully it turns into your favorite too.
How to Make Brownies Gluten-free
To make brownies gluten-free, you’ll want to use a gluten-free flour or gluten-free flour blend. The gluten-free flour that you use may change how these brownies come out.
Choose a gluten-free flour blend that is a blend with xanthan gum included, or if you make your own gluten-free flour blend at home that includes xanthan gum. This ingredient is vital for the binding nature of your cake, so that it’s not too crumbly.
I like to use my standby King Arthur Measure for Measure flour blend in most of my baking, and I used it for this recipe too.
In this recipe, I decided to use a combination of gluten-free flour blend and almond flour. I found that the combination of these two ingredients resulted in a nice combination of not too dense and not too mushy.
How to Make Gluten-free Brownies Dairy-free
To make my gluten-free brownies dairy-free, I used dairy-free milk in place of regular milk. I also make sure to use chocolate chips that don’t have dairy ingredients, when I use them as mix-ins or to sprinkle on top before baking.
Read on: Are chocolate chips dairy-free?
How to Make Gluten-free Brownies Vegan
To make these brownies vegan, I made sure to replace the milk with dairy-free milk. I also substituted the egg for applesauce and a flax egg. You could try to replace the applesauce with mashed banana or pumpkin puree if you don’t have any applesauce on hand.
I usually make a flax egg using 1 tbsp of ground flax meal and 3 tbsp of water, but in this recipe, I swapped the water for dairy-free milk to allow for a richer flavor. Combine these two ingredients, then let them sit on the counter for about 5 minutes.
What is the best type of pan to bake gluten-free brownies in?
To make these gluten-free brownies, you’ll want to use an 8″ x 8″ square glass baking pan. I find that this size pan allows the brownies to be the right thickness and come out chocolatey without being too mushy.
How to Make Gluten-free Brownies
Prepare the oven and baking dish
Preheat the oven to 350 degrees F. Prepare an 8″ x 8″ glass baking dish by spraying it with cooking spray.
Make the flax egg
In a small bowl, combine flax meal and dairy-free milk. Set aside on the counter for about 5 minutes.
Mix the wet ingredients
In a large bowl, add the applesauce, sugar, and vanilla extract. Whisk to combine.
Add the dry ingredients
Add the almond flour, gluten-free all-purpose flour blend, cocoa powder, baking powder, and salt. Add the flax egg and dairy-free milk mixture. Whisk until just combined, but not over mixed.
Transfer the batter
Transfer the brownie batter to your prepared baking dish.
Bake for 25 minutes
Bake for 25 minutes at 350 degrees F. You’ll know the brownies are done if a toothpick comes out clean in the center of the pan. If not, give it a minute or two more to bake.
Remove and cool the brownies
Remove the brownies from the oven and allow to cool for about 15 to 20 minutes before cutting and serving.
How to store Gluten-free Brownies
If these brownies last longer than one day in your house, which they most definitely don’t in mine, they can be stored for up to 2 to 3 days in an airtight container at room temperature. They will last about 4 to 5 days in the refrigerator.
Optional Brownie Mix-ins
If you love your brownies with a little something added to them, you can definitely stir them in right before transferring them to the baking dish. Or you can add a topping instead.
Try one of these ideas:
- ½ cup of walnuts, almonds, pistachios, pecans, or peanuts
- ½ cup dairy-free chocolate chips mixed in or sprinkled on top
- ¼ cup peanut butter mixed in on the top
How to Serve Gluten-free Brownies
Is there any wrong way to serve a brownie? You can enjoy these any way you heart desires. Here are some of my family’s favorite ways to serve them:
- With a scoop of dairy-free ice cream
- With powdered sugar sprinkled on top
- With fresh fruit, like strawberries or bananas
- Frost with dairy-free frosting
- With a dollop of dairy-free whipped cream on top
- 2 tbsp ground flax meal
- 1/2 cup dairy-free milk
- 1/4 cup unsweetened applesauce
- 3/4 cup sugar
- 1 tsp pure vanilla extract
- 1/2 cup almond flour
- 1/2 cup gluten-free all purpose flour blend (I used King Arthur Gluten-free Measure for Measure Blend)
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Preheat the oven to 350 degrees F. Prepare an 8" x 8" glass baking dish by spraying it with cooking spray.
- In a small bowl, combine flax meal and dairy-free milk. Set aside on the counter for about 5 minutes.
- In a large bowl, add the applesauce, sugar, and vanilla extract. Whisk to combine.
- Add the almond flour, gluten-free all-purpose flour blend, cocoa powder, baking powder, and salt. Add the flax egg and dairy-free milk mixture. Whisk until just combined, but not over mixed.
- Transfer the brownie batter to your prepared baking dish.
- Bake for 25 minutes at 350 degrees F. You'll know the brownies are done if a toothpick comes out clean in the center of the pan. If not, give it a minute or two more to bake.
- Remove the brownies from the oven and allow to cool for about 15 to 20 minutes before cutting and serving.
- You can swap out the sugar for coconut sugar if you want to minimize your refined sugar intake.
- For mix-ins, fold in ½ cup dairy-free chocolate chips or nuts before transferring to the glass baking dish.
If you’ve been looking for a gluten-free brownie recipe that also is dairy-free, egg-free, and vegan, that this recipe works well for you! This is the only recipe I’ll be making for my family from here on out after so many brownie failures. I hope you enjoy it!