Vegan Gluten Free Brownies

Vegan Gluten Free Brownies

3
ChrissyintheKitchen 9

"These gluten-free, egg-free brownies are divine! If you love chocolate and want all the taste of a brownie but none of the problems of wheat and eggs, try these!"

Ingredients 1 h 5 m {{adjustedServings}} servings 211 cals

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 211 kcal
  • 11%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 38.9g
  • 13%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 188 mg
  • 8%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a baking dish.
  2. Beat chia meal and both amounts of water together in a bowl; let stand until thick, about 5 minutes. Blend raw sugar and agave into chia seed mixture with high speed blender. Add vegan margarine and vanilla extract; blend.
  3. Mix brown rice flour, almond meal, baking powder, and salt together in a large bowl. Stir cocoa powder into the flour mixture. Add chia meal mixture and stir until combined; pour into prepared baking dish.
  4. Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 45 to 55 minutes.
Tips & Tricks
Zucchini Brownies

Moist fudgy brownies with a secret squash surprise.

MMMMM... Brownies

These chocolate brownies from scratch are easy, moist, and delicious.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 3

  1. 3 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Olivia Brandle
8/9/2014

These brownies are amazing! I altered the recipe slightly with the following substitutions: 3tbsp vegan butter margarine -> 3tbsp virgin coconut oil, 1 cup sugar -> 1/2 cup evaporated cane juice, 3/4 cup cocoa powder -> 1/2 cup cacao powder + 1/4 cup cocoa powder, 1/2 cup agave nectar -> 1/2 cup rice malt syrup. I think the original recipe calls for too much sugar, considering agave is sweeter than cane sugar I highly recommend reducing the sugar to 1/2-3/4 cup. I drizzled chocolate melted with coconut oil over the top and it went all crispy! You can't tell this recipe is gluten free and when I was looking for a brownie recipe I wanted to use the two flours (almond and brown rice) in the recipe so it worked out perfectly! So pleased.

DD
4/12/2015

I am new to gluten-free baking I decided to jump into the game and this will be one of my "keeper" recipes. The consistency is perfect - just like most people are expecting from the traditional brownies. However, the cocoa flavor was a bit too strong for my husband's prefeeence; there is a slight bitter after taste. That can easily be remedied on the next batch. This was my first time substituting for eggs and I didn't have chia meal - but I knew from my reading that flax meal would work so that is what I used. and it worked great! Because my 8x8 pan was in use, I decided to make these into the mini-muffin tins and baked them at 350 for 15 minutes. I let them cool for just about 10 minutes then gently scooped them out with a soft plastic fork so as not to break them. (Hard to get out once they are totally cooked). Made about 3 dozen. The guys at work will devour them.

alissaroyce
2/2/2015

I love these! I'm allergic to eggs and wheat and hear are so yummy without the allergies! Thanks a million!