Gluten-free Vegan Brownies — Crisp on the outside with a fudgy chewy inside. Rich chocolate flavor from end to end. Easy and only 10 minutes of active prep!
Gluten-free Vegan Brownies
Gluten-Free Vegan Brownies
Full of deep dark cocoa satisfaction and moist tenderness that can satisfy the most substantial brownie craving! And even your pickiest eaters will never guess they are gluten-free and vegan. Taste-tested and kid-approved!
Allergy Friendly Brownies
These allergy friendly brownies will be a sure hit at your next party or gathering. A wonderful sweet treat that addresses most allergy concerns. Let’s talk about what these brownies avoid. They are:
- plant-based/vegan
- gluten-free
- oil-free
- nut-free
- refined sugar-free
If you are interested in another allergy friendly dessert, check out my Allergy Friendly Brookies!
Ripe Avocados
Avocados in Dessert?
Anyone who is an avocado lover will feel my pain. If you regularly stock avocados as I do, one of two situations is likely to occur.
Cut Avocado
You either sit and stare at the green avocados waiting impatiently for even one to ripen, or they all ripen at the same time and you frantically pull out all of your best avocado recipes!
Gluten-free Vegan Brownies – Batter
Desserts Using Avocados
It’s no wonder that avocado blends seamlessly into so many sweet treats. It is after all a fruit!
I have created two dessert recipes using avocado that are among my most popular: Fudgy Avocado Cookies and my Creamy Avocado Fudge.
Gluten-free Vegan Brownies – Mixing in Chocolate Chips
While staring at my bowl of ripened avocados I decided it was time for a third. I knew from my fudge and cookie recipes that the avocado combines amazingly with chocolate. It transforms cocoa powder into a creamy fudgy richness. So, what comes to mind when you think about fudgy richness?? Brownies of course!
Gluten-free Vegan Brownies – Scooping Batter
Gluten-free Vegan Brownies – Out of Oven
Brownie Cakes
I made these brownies in a standard size muffin tin. The recipe yields ten individual servings.
Gluten-free Vegan Brownies – Cooling
Firm enough to pickup and eat, yet soft and tender on the inside. The sturdy crisp exterior also lends itself well to serving on a plate with a dollop of my Easy Coconut Whipped Cream and enjoying with a fork or spoon.
Whether serving on a platter at a dinner party or just grabbing for a snack while watching your favorite movie, these brownies will satisfy!Β Enjoy!
Gluten-free Vegan Brownies
Gluten-free Vegan Brownies -- Crisp on the outside with a fudgy chewy inside. Rich chocolate flavor from end to end. Easy and only 10 minutes of active prep!
Ingredients
- 2 tablespoons golden flaxseed meal
- 3/4 cup room temperature plant-based milk (preferably with a neutral flavor)
- Dry Ingredients
- 1 cup white rice flour
- 3/4 cup unsweetened cocoa powder
- 1/3 cup coconut palm sugar
- 1/4 cup arrowroot
- 2 teaspoons baking powder
- 1/4 teaspoon finely ground sea salt
- Wet Ingredients
- 1/3 cup maple syrup
- 2 teaspoons pure vanilla
- 1/2 cup mashed ripe avocado (Very important that avocado is fully ripened, not refrigerated, and Hass avocados are recommended)
- Optional (For a fudgier version)
- 1/2 to 3/4 cup mini vegan chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- 1) In a small mixing bowl whisk together golden flax meal and plant-based milk.
- 2) In a medium mixing bowl or food processor mix together dry ingredients (rice flour, cocoa powder, coconut palm sugar, arrowroot, baking powder, and salt).
- 3) Whisk maple syrup and vanilla into flax meal and milk mixture. Add to dry ingredients and mix well. Add in mashed avocado and blend well. NOTE: If mixing by hand I recommend whisking mashed avocado until smooth before adding to batter mixture to avoid chunks of avocado in brownies.
- 4) OPTIONAL: I recommend this addition for a fudgier version. Add chocolate chips and mix well. If using a food processor I recommend transferring batter to a mixing bowl and blending chips in with a spoon.
- 5) Using a standard size scoop (see picture in post) scoop batter into greased or lined muffin tin. Should yield about 10 brownies. Bake at 350 degrees Fahrenheit for about 25 to 27 minutes. Brownies are done when firm on the outside and an inserted toothpick has a very small amount of brownie (not liquidy or wet) remaining when removed. Place muffin tin on cooling rack for 3 to 5 minutes then remove brownies and place directly on rack to continue cooling. NOTE: Brownies may seem extremely firm on the outside when initially removed from oven but will soften.
- Storage
- Brownies can be stored in an airtight container at room temperature for one to two days, but after I recommend storing in the refrigerator to extend shelf life.
![Yesterday I finally wrapped up a major decluttering project. Does anyone else find it therapeutic to clean??π€·ββοΈ I chose this special wine I'd been saving to mark the occasion. Paradise Springs Santa Barbara 2014 Pinot Noir. This winery brand boasts a very unique claim to fame. . .
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I've visited Paradise Springs Winery and enjoyed many of their wines. They are one of my favorite Virginia wine makers. They opened their doors in Clifton, Virginia in 2007, but by 2013 had grown from producing 1,300 cases annually to 12,000. With demand outpacing the supply of fruit in Virginia, founder Kirk Wiles headed west. In 2014 the Paradise Springs doors opened in Santa Barbara making it the first bicoastal winery brand in the United States.π·π₯π
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This 2014 Pinot Noir from Sta. Rita Hills is from their inaugural vintage and if it's any indication of things to come--the future is promising! It was balanced and delightful with smooth tannins and medium plus acidity. The nose opened with baking spices and black pepper while the palate was a nice dance of red fruits including strawberry, cherry, and red raspberry with a little hint of spice. The finish was long and enjoyable but not heavy handed. I am looking forward to trying more wines from the Santa Barbara location!π·π₯
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What projects are you working on? Cheers!π·π₯π](https://nutritionicity.com/wp-content/plugins/instagram-feed/img/placeholder.png)
Whoa! Another hit at this house! Our local grocery has begun carrying “bin” baking supplies, so we were able to find white rice flour which was new to us. These brownies taste like the real thing says my husband, a major chocolate fan. I have been sneaking a few new healthy desserts past him and it’s working! π I’ve also been successful putting avocado halves into smoothies. Thank you again, Jana!
Hey Jackie! I am SO happy that you are enjoying the recipes! And a total added bonus that your husband is enjoying them too. Totally awesome when the whole family enjoys new recipes together. π
Hi – would gluten free flour work instead of rice flour? Thanks
Hi Cassie,
I haven’t tried this recipe with a prefab gf flour blend yet, but I think it should work. Let me know how it goes. Enjoy! π
Hi! I want to try this recipe but I have one doubt, in the ingredients says baking powder but in the instructions says baking soda! So witch one is used please?
Hi Alexandra, Thanks for asking! I will correct that in the post right away! It should be as it states in the ingredients “baking powder”. π
I was a bit skeptical about making these because of the avocado but they turned out great! (To make the avocado extra smooth I put it through a sieve just to make sure I had no lumps!) Thank you so much for the great recipe!
Hi Karina, I’m so glad you liked the recipe!! While I am definitely a tried and true avocado lover I don’t like tasting that flavor in my sweets either. Great idea on the sieve to remove lumps as an alternative to the food processor!