Vegan Gluten-Free Brownies
Thick, gooey, and packed with chocolate, these vegan gluten-free brownies are easy to make and even easier to eat.
Ingredients
- 1 cup almond flour
- ¼ cup cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup coconut sugar
- ¼ cup melted coconut oil
- ¼ cup dairy-free chocolate melted
- 3 tablespoons non-dairy milk
- 1 teaspoon vanilla extract
- ½ cup dairy-free chocolate chips
Instructions
Step 1: Prep the Batter
- Preheat the oven to 350°F (175°C) and line a baking pan with parchment paper.
- Whisk together almond flour, cocoa powder, baking soda, and salt in a bowl.
- In another bowl, mix coconut sugar, melted coconut oil, melted chocolate, non-dairy milk, and vanilla extract.
- Combine the wet and dry ingredients, stirring until smooth.
- Fold in the chocolate chips because more chocolate is always better.
Step 2: Bake the Brownies
- Pour the batter into the prepared pan and spread evenly.
- Bake for 22-25 minutes until the edges are set but the center is slightly soft.
- Let them cool completely before slicing—if you can wait that long.
Notes
Nutritional Information (Per Brownie)
- Calories: ~180
- Total Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 4g
Bonus Tips for the Best Brownies
- Want extra fudginess? Refrigerate them for a few hours before eating.
- For a nut-free option, use oat flour instead of almond flour.
- Top them with flaky sea salt for next-level flavor.
- Store leftovers (if they exist) in an airtight container for up to 5 days.