Gluten Free Vegan Brownies (V+GF): a one bowl recipe for the best gluten free vegan brownies made with simple, whole ingredients. Vegan, Gluten Free, One Bowl. Try the paleo version here.
Happy Fourth of July! And what a happy 4th it’ll be with these gluten free vegan brownies. Say whaaaaa? Yup. I said it. But how did this all begin? All with a question (yes, I’m in the habit of answering my own as well as other people’s questions). Okay, maybe it was several questions.
“Can you make this recipe?” “Wait, can you veganize this?” “But, what if you combined this meal with this dessert?” (Don’t even get me started on this one.) “You could totally make this gluten free, right??”
As a food blogger, I get all of these awesome, challenging, and sometimes nerve-wracking questions everyday. And most of them are from my family. They mean well, but truth be told, they are HUNGRY. And they’re not afraid to show it.
Well, Family, I’m gonna BRING IT. Cause that’s what I was born to do (and be constantly hungry, too). Today, I bring you, and that wonderfully quizzical family of mine, the ultimate Gluten Free Vegan Brownies recipe.
Yeah, I said it. ULTIMATE.
The way I feel about this recipe is the way I feel about my Best Vegan Brownies. But even better because, they’re gluten free. Oh yeah! And did I mention, one bowl? I mean, one bowl?? This satisfies even the most dishwashing-repelled folks in the room. I’m not the only one here, right?
You see, ever since I published my best vegan brownies recipe, I’ve been getting requests to:
- Make those brownies for every occasion. Think: birthday parties, picnics, brunches, first day of school, Netflix-marathons, just cause, bad day pick me ups, and plain old I Need ‘Em–That’s Why occasions.
- Make them gluten free. Note to self: why, oh why weren’t they GF to begin with? Was I too hungry to think?
- Make a paleo version, which I finally did!
- Sleep less so I can bake more.
Here you are, my lovely readers, my lovely family. Make these gluten free vegan brownies. Close the shades. Cancel all of your plans. Get into your favoritest, coziest, softest pajamas. It’s time to treat yourself to a full evening/afternoon/heck morning of chocolate indulgence, brownie-style.
My sister Jenny, who is the ultimate (word of the day, pshaw) brownie lover LOVES these brownies. Back in the day, when I was in college, Jenny made her incredible brownies every time I visited. Those brownies were moist, indulgent, chocolatey and just plain ol’ YUM.
Since then, she’s retired her brownie pan, and her brownie edge pan. And her brownie mascot uniform. But she’s never forgotten her love of brownies. She also probably can’t forget as she reminds me to make another batch of these for her every time we chat. So, I raise my brownie to you, sis. Cheers to our mutual, undying love of chocolate. 🙂
Just a suggestion—and make that a highly delicious one—whenever Erik and I are craving chocolate dessert like it’s nobody’s business, here’s how we get our life-saving chocolate fix:
Step One: Bake one batch of these gluten free vegan brownies.
Step Two: Whip up a big bowl of coconut whip.
Step Three: Make some homemade chocolate shell (recipe coming soon).
Step Four: Get into cozy jammies, grab a good book or two.
Step Five: Slice brownies, top with a HUGE dollop of coconut whip and drizzle with homemade chocolate shell.
Step Six: Bask in 100% chocolate bliss.
Optional Step Seven: Enjoy with a nice big scoop of this or this. Or both. Cuz… summer.
My Gluten Free Vegan Brownies are:
- beyond easy to make, in just one bowl
- vegan, gluten free, dairy free
- made with just 10 ingredients, yep, including the salt
- rich, chocolatey and just everything
- full of whole ingredients
- simply and wonderfully indulgent
- moist, fudgy and just the right amount of dense
- plant-based and allergy-friendly
- perfect for those who don’t like washing dishes (that would be all of us, right?)
So grab a bowl, just one, and put on some of your favorite feel-good tunes. It’s time to get our bake on! I’ll bring the coconut whipped cream, you bring the appetite. I’ll meet you by the couch. Or the fireworks show. You let me know, okay? 😉
Sending you all my love and maybe even a dove, xo Demeter ❤️
☀︎Click below to pin ☀︎
☀︎ Did you make this recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker and tag @beamingbaker. I would love to see it! ☀︎
Just in case you’re looking for the SUPER fudgy and paleo vegan version of these brownies, try my Ultimate Fudgy Paleo Vegan Brownies. Watch the video below and see just how easy they are to make. 😉
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Here are a few items I used in today’s recipe. 🙂
OXO Mixing Bowls | Coconut Oil | Silicone Spatulas | Maple Syrup | Baking Pan (8-inch) | Cooling Rack | Glass Mixing Bowls | My Favorite Knife
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Gluten Free Vegan Brownies
- Cook Time: 28 mins
- Total Time: 28 mins
- Yield: 16 brownies 1x
Print Recipe
Pin RecipeDescription
Gluten Free Vegan Brownies (V+GF): a one bowl recipe for the best gluten free vegan brownies made with simple, whole ingredients. Vegan, Gluten Free, One Bowl, Dairy Free.
Ingredients
- ¼ cup natural, unsalted almond butter
- ½ cup coconut sugar
- 1/3 cup pure maple syrup
- ¼ cup + 2 tablespoons melted coconut oil
- ¾ cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisk together, set for 15 mins)
- ¼ cup + 2 tablespoons gluten free oat flour
- ½ cup vegan chocolate chips
Instructions
- Preheat oven to 325°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
- In a medium bowl, whisk together almond butter, coconut sugar, maple syrup and melted coconut oil. Whisk until it resembles caramel.
- Add cocoa powder in ¼ cup increments, whisking until shiny and smooth. Scrape down the sides of the bowl as necessary. Whisk in vanilla and salt.
- Add flax eggs in, whisking until well incorporated. In thirds, whisk in the oat flour. As the batter gets harder to whisk, switch to folding with a rubber spatula. Fold until well incorporated and no flour patches remain.
- Fold in chocolate chips. Pour batter into pan. Using a rubber spatula, smooth batter into an even layer.
- Bake for 28-32 mins. Mine took about 30 minutes. Cool for 1 hour, or until completely cool. Slice into 16 brownies. Enjoy!
Notes
– Adapted from my Best Vegan Brownies. Try the Paleo version here.
– Store in an airtight container for up to a week.
– These brownies freeze well. Wrap in parchment or wax paper. Store in a freezer-friendly airtight container for up to a month. Thaw at room temperature for 30 minutes before enjoying. Or, heat in the microwave for 15-20 seconds.
– Try these simply indulgent chocolate recipes (all V + GF): brownie cookies, double chocolate pecan brownies, and drizzled chocolate walnut cookies.
- Category: Vegan, Gluten Free, Dairy Free, Brownies, Dessert
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images without my permission. If you wish to republish this recipe, please re-write the entire recipe using your own words and include a link to this post for the recipe.
If you’re looking for a paleo option, try my Ultimate Fudgy Paleo Vegan Brownies (V, GF, Paleo, DF). YUM.
When you just can’t decide between a cookie and a brownie: try my Vegan Chocolate Brownie Cookies (GF, V, DF)
Chocolate for DAYS. Chocolate Chip Cookie Dough Truffles (Vegan, Gluten Free, Dairy Free). This must be what love tastes like.
What’s your favorite way to eat a brownie? In a sundae, all by itself?
I can’t wait to hear your responses.
This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you. Thank you for supporting Beaming Baker.
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Calliope says
August 9, 2019 at 1:09 amThese brownies are so chocolatey, rich, and fudgy! They don’t even taste vegan! Love this recipe, it’s so easy. I’ve made it several times.
★★★★★
Demeter | Beaming Baker says
August 9, 2019 at 4:11 pm“They don’t even taste vegan” <—- That’s exactly what I’m aiming for!! Who’s says V+GF can’t be as good as the usual? 😉 I’m thrilled that you love my recipe, Calliope! Such a wonderful name, btw. 💕💕
Jolene says
June 25, 2019 at 10:04 amHi there, I’m really keen to try this recipe but wonder if you have it in grams? Many thanks from the UK
Liz says
March 31, 2019 at 10:23 pmSo rich! Almost fudgelike. Soooo good.
Demeter | Beaming Baker says
April 2, 2019 at 1:36 pmYay! So happy you enjoyed them!
Rachel says
March 25, 2019 at 10:57 pmThese brownies are THE BEST VEGAN GF BROWNIES I have ever had. I love you this recipe! Thank you for creating it and sharing it!
Demeter | Beaming Baker says
March 26, 2019 at 12:46 pmHaha thank you Rachel! 😊 I’m so glad to hear you enjoyed them. Thank you for taking the time to let me know, you just made my day!
Kiki says
March 15, 2019 at 11:33 amThese are insanely good. Warm, cool. Even better the second day. Thanks for a terrific recipe!
★★★★★
Demeter | Beaming Baker says
March 15, 2019 at 5:34 pmThanks Kiki!!! It pleases me to no end that you enjoyed them! 🙂 Thanks for letting me know!
Sarah says
January 31, 2019 at 3:40 pmMine turned out awful 🙁 I ended up with a pan of chocolate mush with puddles of oil on top. The only thing I did differently was to add some walnuts, and I used a ceramic dish because I don’t have the correct size metal pan.
★★
Demeter | Beaming Baker says
February 1, 2019 at 12:21 pmHi Sarah. Sorry to hear that they didn’t turn out. It’s most definitely because of the pan—ceramic and glass bakeware require a very different cook time and temp compared to metal pans. Also, did you use homemade oat flour? If the oat flour is too coarse, it will definitely affect the texture and consistency of the brownies. Hope this helps!
demi says
November 18, 2018 at 4:53 ami made this but sth happened…lookes like my liquid mix was curdled….thick and not smooth.could it be that i used cold almond butter with honey and the rest?i put it in the oven but hopes its tasty,…do u think cold almond butter could do that/?we have humid rainy day if that could be the reasoon?
Demeter | Beaming Baker says
November 19, 2018 at 2:47 pmHow did they turn out? 🙂 Yes, cold almond butter can be very hard and difficult to work with—that could add to the thick texture of the batter. You should be able to stir almond until it’s smooth and runny. Also, your honey should be nice and runny too—if it’s solidified, that could add to the batter’s thickness. Good luck!
Talya says
November 2, 2018 at 2:26 amThese look amazing and I’m so excited to make them! Can anything be subbed for the coconut oil to make the recipe oil free?? Thanks so much!!
Demeter | Beaming Baker says
November 2, 2018 at 1:19 pmHi Tayla! I’m not 100% sure since I haven’t tried it… but try either applesauce (and leave out 1 tablespoon, since it’s extra moist), or a combo of applesauce and more almond butter. Good luck! Lmk how it turns out. 🙂
Sarah B says
October 24, 2018 at 9:36 amI made these this morning for my vegan friends’ birthday. I broke off a small corner to taste, which led to “tasting” more & more. I legit had to make another batch for her! As a vegan and sufferer of Auto-immune disease my options are often limited. I’m also often disappointed with vegan desserts.
These. brownies. Are. EVERYTHING. I know my non-vegan husband will love them too. Thank you Demeter!!!
Demeter | Beaming Baker says
October 25, 2018 at 3:44 pmHi Sarah! I’m so happy to hear that you enjoying “tasting” these so much! Hehe. I’ve def had to make a second batch or two myself. 😉 It’s so wonderful to know that you finally get to enjoy a dessert that you love. Please let me know if you ever need help finding a recipe! Hugs & happy belated bday to your friend!! Xoxo
aileen says
September 30, 2018 at 4:40 pmThe flax eggs made the batter so sticky it was difficult to get them in the pan with any evenness. They were really skinny and I used an 8 inch pan. Haven’t tasted them yet.
Jackie says
September 23, 2018 at 4:58 pmOnce again, an EXCELLENT recipe! I added 1/2c of chopped pecans and used mini regular chocolate chips since they were in the pantry. Good flavor, easy going ingredients! Thanks for a great recipe, Demeter!
★★★★★
Demeter | Beaming Baker says
September 24, 2018 at 2:00 pmYou are so very welcome Jackie! . Love the addition of pecans—one of my favorite nuts! Thank you for taking the time to let me know how they turned out!
Prema Day says
September 7, 2018 at 10:20 amOh my gosh!! These look AMAZING! Thank you so much for sharing this recipe. I’ve bookmarked to make this weekend for my gluten free (and fussy) hubby. I have feeling he is going to love these. .
Demeter | Beaming Baker says
September 10, 2018 at 8:16 amThanks Prema! Can’t wait to hear what you both think! 🙂
Sherry Freeman says
September 1, 2018 at 9:17 pmYou’re a genius. These are AMAZING! I used Bob’s Red Mill gluten free flour mix.
★★★★★
Demeter | Beaming Baker says
September 3, 2018 at 5:09 pmHaha thank you Sherry! So happy you’re enjoying the brownies! 🙂
Jane says
August 11, 2018 at 9:27 pmOk – I tried these yesterday! My first successful vegan, gluten free and I also did sugar-free recipe! Kid approved. My problem is that they fell apart. Now, I have a daughter who is allergic to oats so I had to use all purpose gluten free flour. Could that have had anything to do with it? Have any possible solutions?? Either way, we still will eat them – we love that they tasted good and can easily get over the fact that they fall apart. Thank you!!
★★★★★
Demeter | Beaming Baker says
August 13, 2018 at 8:21 pmHi Jane! So happy to hear that you and your family enjoyed these brownies, but sad to hear that they fell apart. 🙁 Did you make any substitutions, besides the AP gluten free flour? What did you change to make these sugar free? Hoping I can help you with further info! 🙂
Denise says
October 5, 2018 at 10:59 amLetting these brownies set and solidify/cool in the fridge for a few hrs (or overnight) helped prevent mine from falling apart.
Brigit says
July 15, 2019 at 1:11 amHi, I can’t wait to try this!!! just wondering if I can use cashew/ peanut butter instead of almond & what can I sub for oat flour? Would coconut four work? Or a general gf plain flour mix?
Demeter | Beaming Baker says
July 15, 2019 at 4:18 pmHi Brigit! Yes, you can swap the almond butter for peanut butter or cashew butter. As for the flour, I’ve had other readers use AP GF blends with good results. Happy baking!
Chelsea says
August 11, 2018 at 4:58 amI’ve made these brownies twice in a week and gotten tons of compliments on them! My girlfriend is allergic to coconut, so I subbed organic granulated sugar for coconut sugar and organic canola oil for coconut oil. It worked perfectly. I know it’s a much-maligned oil, but I actually prefer canola for its texture and neutral flavor. Thanks for such an awesome recipe!
★★★★★
Demeter | Beaming Baker says
August 13, 2018 at 8:23 pmHi Chelsea! It’s so wonderful to hear that you and your girlfriend enjoyed my recipe. 🙂 Good idea on the subs–hey, you’ve got to use what works for you! 😉 Thank you for taking the time to stop by and let me know. Happy baking to you two! <3
Molly says
July 1, 2018 at 10:58 pmSo happy to have found this recipe! I am a dark chocolate girl myself (aka I like my chocolate treats less sweet) so I decreased the sugar to 1/4 maple syrup and 4 tablespoons regular sugar (I just ran out of coconut sugar) and the rich chocolate flavor was amazing! Perfectly sweet 🙂 I also added chopped walnuts because I love them in brownies! So so yummy. Thank you!
Demeter | Beaming Baker says
July 2, 2018 at 6:32 pmMolly, I absolutely LOVE dark chocolate too!! Have you tried my Dark Chocolate Muffins yet? They’re less sweet and very rich ‘n dark. 😉 Awesome that you adjusted the recipe as needed and loved the results! Thank YOU for letting me know how they turned out. Hugs!
Natalie Balchin says
May 14, 2018 at 4:33 pmHello Demeter! So glad I found your website. Really keen to bake this but struggling to find gluten free oat flour. There are other gluten free flours available just not oats. This still okay? Thanks so much!!
Demeter | Beaming Baker says
May 15, 2018 at 10:03 amHi Natalie! If you can find gluten free rolled/old-fashioned oats, try making your own. 🙂 Here’s a post on how to make homemade oat flour. Otherwise, the gf all purpose flour should work! Let me know how they turn out. 🙂
Natalie Balchin says
May 16, 2018 at 3:31 amThank you Demeter. 🙂 I promised to bake some vegan gluten friendly goodies for our office charity bake sale tomorrow at the University of Nottingham here in the UK. Raising funds for Children’s Brain Tumour Research- so the pressure is on! I’ve never baked anything vegan or gluten free before so very much on alien territory. I notice you also do vegan chocolate cupcake/muffins too. Those easy enough to bake? Reason I ask is I’ve spent a small fortune on ingredients and really want to ensure I do everything I can to not mess it up. Thank you in advance! I’ll let you know how I get on. 🙂
★★★★★
Natalie Balchin says
May 16, 2018 at 3:44 amAlso, would a 9 by 9 tin work just as well as an 8 inch? Thanks!
★★★★★
Demeter | Beaming Baker says
May 17, 2018 at 2:44 pmYes, but they’ll be a bit thin. 🙂
Demeter | Beaming Baker says
May 17, 2018 at 2:44 pmYou’re very welcome. ☺️ I know you’re going to do a fantastic job making everything for the bake sale! If anyone in your office enjoys dark chocolate, I definitely recommend my Dark Chocolate Muffins: https://beamingbaker.com/easy-gluten-free-vegan-dark-chocolate-muffins-v-gf-dairy-free-flourless/
You got this Natalie! .. Happy Baking!
Alisha says
May 9, 2018 at 5:02 pmDo you think I could use sunbutter instead of almond butter? I don’t like almond butter so don’t want to buy it only for 1/4 cup.
Demeter | Beaming Baker says
May 11, 2018 at 2:02 pmHi Alisha! Yes, sunbutter should work fine in these. Happy baking!
Victoria says
April 28, 2018 at 10:41 pmMy batch turned out super oily but I followed the steps correctly. Any idea what I did wrong?
Stephanie says
April 15, 2018 at 11:30 pmI was so excited to see this on my insta… and then read the ingredients. My Little can’t do oats or almonds either. So searching again we will go. .
Amalia says
April 2, 2018 at 5:22 amThese were by far the best brownies I have ever made! They are gooey melt in your mouth perfection!
I had to use a mixure of almond four,rice flour and tapioca flour instead of the oat flour. I also used only 1\4 cup of coconut oil fearing that it would have a coconuty flavor.
Turned out incredible!
Thank you so much!
★★★★★
Demeter | Beaming Baker says
April 3, 2018 at 12:29 pmHi Amalia, I’m so happy to hear it. 🙂 Yay on your flour combo working so wonderfully in my recipe! Thanks for taking the time to let me know. Happy baking!
Heidi Gravel says
March 27, 2018 at 12:45 amMy son loves them!! I’ve made a double batch too. I substituted sunflower butter for the almond butter, which works well. I get such joy from banking gluten free, vegan recipes that work!! Thank you!!
★★★★★
Demeter | Beaming Baker says
March 27, 2018 at 2:27 pmThat’s so wonderful to hear, Heidi! Love that you used sunflower butter in these. It’s truly such a pleasure to hear how much you enjoy gluten free vegan baking. Thank you for taking the time to stop by and let me know. .
Meghan says
February 22, 2018 at 10:27 pmI’ve tried so many batches of FAILED vegan AND gluten free brownies, until i came across this recipe. I didn’t have oat flour so I used my Bob’s Red Mill “1-to-1” gluten free flour. It worked prettty well, but I’m curious if the oat flour provides a better texture….
My main question: am i able to substitute the coconut oil for butter? I would imagine I can although the ratios would be different. These brownies are near perfect! I’m just not a huge fan of the slight coconut oil taste. Might have to tweak it. I also used brown sugar instead of coconut sugar, and unfortunately had to omit the vanilla as I am allergic.
★★★★★
Demeter | Beaming Baker says
February 23, 2018 at 9:05 amSo happy to hear that you enjoyed these, Meghan! 🙂 Yes, oat flour would most likely provide a better texture since that’s what I developed this around. A few readers have substituted the coconut oil for the same amount of butter with success. Try using almond extract–it’s delicious! Happy baking!
Denise says
March 15, 2018 at 9:36 amI just made these brownies, and I used refined organic coconut oil (Nutiva brand), which does not have any flavor or aroma of coconut at all! I made sure I used a metal pan, and not glass or ceramic, and it came out perfectly! I made it for a birthday party, so I added the chocolate frosting and colored gluten-free sprinkles (Let’s Do Organic Sprinkelz Confetti) on top as well!
★★★★★
Demeter | Beaming Baker says
March 15, 2018 at 2:15 pmGood note on not using glass or ceramic as well as using refined coconut oil to avoid the taste. Loving the sound of these with chocolate frosting on top! .
Maria says
February 13, 2018 at 9:14 pmThese are delicious. I have never made vegan baked goods before and this has inspired me to try other vegan (and gluten free) dessert recipes. They have an amazing consistency and rich flavor. I made them for my family’s Valentine’s Day celebration dessert tonight and everyone was very pleased!
★★★★★
Demeter | Beaming Baker says
February 14, 2018 at 10:50 amThank you for leaving such a wonderful comment, Maria. ❤️ Let me know if you ever need help finding a vegan and gluten free recipe! Wishing you and your family and wonderful Valentine’s Day! .
Lola says
February 10, 2018 at 3:53 pmJust made these tonight! Haven’t tasted yet but super excited and they have the crispy top that I only used to get with boxed brownies. Thanks for sharing!!
★★★★
Demeter | Beaming Baker says
February 12, 2018 at 12:45 pmOh yay!!! I hope you just loved the taste. 🙂 Thanks so much for stopping by! Enjoy.
Heidi says
January 21, 2018 at 2:11 pmCan I substitute cashew butter for the almond butter?
Demeter | Beaming Baker says
January 22, 2018 at 12:04 pmYes! Hope you enjoy! 🙂
Sheryl Travis says
January 9, 2018 at 9:28 pmThese are SOOO Good! My vegan daughter loved them so much, she has requested they be made for her wedding! So… have you tried doubling the recipe and using an 9 x 13 pan? I’m concerned they might not cook thoroughly. I need to make several batches and it would sure be easier if I can make it in bigger batches. Thanks so much for the delicious recipe!
★★★★★
Demeter | Beaming Baker says
January 11, 2018 at 9:56 amHi Sheryl, I’m so glad to hear that these were a hit! 🙂 Her wedding: what an honor! I haven’t tried doubling the recipe (we may or may not have an issue with finishing the whole pan too quickly at my house haha). I’m not sure how they’ll turn out, but try increasing the bake time by about 3-6 minutes for the double batch. Good luck and let me know how it turns out. 🙂 Wishing your daughter and her partner a lifetime of love and happiness. ❤️
Angela says
December 21, 2017 at 7:50 pmLooks delicious! Have you tried with almond flour?
Demeter | Beaming Baker says
December 22, 2017 at 10:04 amThanks Angela! 🙂 Yes!! I re-made this recipe as similar as possible for a paleo version, using almond flour. Try it here: Ultimate Fudgy Paleo Vegan Brownies. Hope you love it!
Heidi says
November 20, 2017 at 3:06 amHi
Is there an alternative to almond butter, that you may recommend. My son is allergic to all nuts. Would love to make this. Many thanks Heidi : )
Demeter | Beaming Baker says
November 20, 2017 at 1:49 pmHi Heidi, yes! You can substitute the almond butter with sunflower seed butter. Can’t wait to hear what the two of you think! Hugs, Demeter 🙂
Michael says
October 23, 2017 at 6:52 pmAwesome Brownies!!
What is the calorie count per Brownie?
Michele says
September 13, 2017 at 12:13 pmCan I sub another type of oil for coconut oil? I don’t have any of that on hand. These looks delicious! Thanks for posting!
Demeter | Beaming Baker says
September 15, 2017 at 6:58 amHi Michele! A few readers have tried olive oil (which might not be your preference bc it affects taste) and a few other oils with success. Try it out and let me know how they turn out! 🙂 Thanks for dropping by!
Jessica says
September 2, 2017 at 12:05 amCould I use agave syrup in place of the maple syrup? Just don’t prefer a strong maple flavor. Also, how strong is the almond butter flavor? I just don’t keep it on hand. I just have natural PB in my pantry! Thanks! – Jessica
Demeter | Beaming Baker says
September 6, 2017 at 4:29 pmHi Jessica! Agave: I’m not sure, but you’re welcome to try! 🙂 The almond butter flavor is actually not noticeable at all. If you use peanut butter, it will be much more noticeable. Can’t wait to hear how they turn out! 🙂
Grace Tien says
August 19, 2017 at 2:19 pmIf I don’t have coconut sugar can I add more maple syrup? Or will the texturw be different? This looks so good and I really really want to try it .
Demeter | Beaming Baker says
August 23, 2017 at 12:40 pmHi Grace! Hmm… I’m not sure since I’ve never tried it. It *might* just work. You can also try swapping the coconut sugar with brown sugar. Be sure to let me know how it turns out. 🙂
jaye says
August 11, 2017 at 10:37 amThese look great! Do they not need baking powder?
Demeter | Beaming Baker says
August 11, 2017 at 1:33 pmThanks Jaye! 🙂 Nope, no baking powder need. Can’t wait to hear how you like them! 🙂
Beth says
July 11, 2017 at 11:00 amI eat eggs, and was wondering if I could use real eggs in this recipe?
★★★★★
Demeter | Beaming Baker says
July 12, 2017 at 9:12 amHi Beth, that should work! Can’t wait to hear how they turn out. 🙂
Carly Ferguson says
June 23, 2017 at 7:12 amHI, Please can you advise of the measurements in Grams or ml?
Many Thanks
Becky Banning says
June 20, 2017 at 12:24 pmI made these today! I only had an 8″ x11″ tin so they are a bit thinner than I’d have liked but they taste great! I only used 1/2 cup of cocoa powder because it just seemed like a lot to me and I used muscovado sugar as I haven’t yet made the switch to coconut sugar. I’ll post a pic on Instagram and tag you 🙂
★★★★★
Demeter | Beaming Baker says
June 20, 2017 at 4:01 pmWoohoo! Phew–I’m so glad they still turned out tasty in the larger pan. 🙂 I’ll have to make note that 1/2 cup of cocoa powder works as well. 😉 Can’t wait to see the pic on Instagram! xo
Laura says
June 15, 2017 at 3:26 amHi! I can’t find oat flour so I’ve wanted to ask if I could substitute the oat flour with rice flour by 1:1 ratio?
★★★★★
Demeter | Beaming Baker says
June 15, 2017 at 11:03 amHi Laura! Rice flour, subbed 1:1 might just work! I haven’t tried it before, so proceed with caution. Can’t wait to hear how it turns out! P.S. You can always make your own oat flour at home. Simply add gluten-free oats to a blender/food processor, and blend until you get a fine flour. Then, measure out what you need for the recipe. 😉
hannah says
March 19, 2017 at 4:39 pmThese are seriously the best brownies I’ve ever made! I was so bummed when I developed a gluten allergy at 19, especially bc I’m vegan so there’s already a lot I don’t eat, but these brownies are making it a lot easier!
I used peanut butter instead of almond butter-tastes amazing!
★★★★★
Demeter | Beaming Baker says
March 20, 2017 at 7:36 amI’m so happy to hear that you enjoyed these, Hannah. 🙂 Struggling with dietary restrictions is just awful. I’m glad that these brownies help to make things easier. Your comment totally inspires me to create better and tastier recipes. Can’t wait to see what you try next. P.S. Using PB instead of AB is inspired! .
Lori says
February 20, 2017 at 6:08 amJust made these awesome brownies! Best GF brownies! Fudgy goodness! I could eat the whole pan !!!.So easy too!
★★★★★
Demeter | Beaming Baker says
February 20, 2017 at 2:57 pmSo happy you enjoyed them, Lori! 🙂 Thanks for taking the time to let me know. Happy GF baking!
Nori says
January 23, 2017 at 11:40 amThis looks divine!! I have to bake something for tea with non-vegan friends and this looks just perfect! However, I can only use fruits as sweeteners. Have you ever tried to make these with banana and/or applesauce instead of sugar? Thank you 🙂
Nori from Budapest
Demeter | Beaming Baker says
January 24, 2017 at 9:53 pmHi Nori, thank you! 🙂 My apologies, I’ve never made these with fruit sweetener substitutes, so I’m not sure what combination to use in order to achieve the same texture. Usually, I’d suggest starting with substituting just half of the sugar with applesauce or mashed ripened bananas, then adjusting until you got the ideal results. I’ll add creating a fruit-sweetened only brownie to my recipe development list. Sorry I couldn’t be of more help! I hope the tea goes well. 🙂
Tanya Robert McAthey says
January 14, 2017 at 1:04 pmHiya love. These brownies looked amazing!! I am planning to make them tomorra!! I just have a question. I am allergic to all nuts. . Is there any alternative to unsalted almond butter that won’t alter the taste? xx Tanya from UK
Demeter | Beaming Baker says
January 15, 2017 at 9:06 amHi dear, thank you! I’ve had a few readers substitute the almond butter with vegan butter and really love the results. 🙂 Can’t wait to hear how it turns out. Happy Baking! 🙂
Susan says
December 26, 2016 at 9:42 amBest GF brownies ever!
★★★★★
Demeter | Beaming Baker says
December 26, 2016 at 11:53 amThank you so much, Susan! I’m so pleased that you enjoyed them! 🙂
Betty says
December 12, 2016 at 12:02 amHi Demeter, i just stumbled onto your post and this brownie looks heavenly!! As a newbie to allergy-free eating, i can’t have oats. Can i sub for rice flour/coconut flour or quinoa flour? Also instead of almond butter, how about coconut cream? (and them add some Rum amd make a pina colada!!! LOL!!) – betty
Demeter | Beaming Baker says
December 12, 2016 at 3:17 pmHi Betty! 🙂 I’m so glad you’re here. Let’s see… I haven’t used rice flour in this recipe, but according to baking substitution guides, it can work in place of the oat flour. I’m not sure about substituting almond butter with coconut cream. However, I know of quite a few readers who have made various substitutions in this recipe with success (it’s somewhat flexible). I’ve heard that vegan butter works. I’ve also known a reader to swap some of the almond butter for coconut cream. Hope this helps! Happy baking! P.S. Now all I can think about are pina colada brownies..
Jessica says
October 8, 2018 at 1:38 pmYou can use coconut manna (aka. coconut butter), which is the coconut meat that has been blended/churned into a butter, which has a make up more similar to almond butter.
Lisa says
September 25, 2016 at 10:16 pmThese look amazing! Is there a sub for almond butter? Not only am I allergic to wheat, gluten, eggs and dairy I thought heck lets add almonds in there too 🙂 LOL
Demeter | Beaming Baker says
September 26, 2016 at 9:10 amHi Lisa, I like your sense of humor about your food allergies! Hey, humor can get us through anything, right? 😉 A few readers have tried subbing the almond butter for dairy free butter with success. Try that and let me know how it goes! Happy baking! 🙂
Mya says
November 12, 2016 at 10:48 pmHey, I just seen your comment about all of your allergies- although I am not allergic to all of those, I am sensitive to every single one you listed. I think you could totally sub in sunflower seed butter for the almond butter. And also, Pinterest has become a MUST for finding yummy recipes I can actually eat. If you don’t already have it, you should really get it! I hope this helps!
Sophia @ Little Box Brownie says
July 27, 2016 at 4:48 amYum these brownies are out of this world. A chocoholics dream
Nicole | The Professional Mom Project says
July 18, 2016 at 10:47 pmThese look amazing! I’m a huge chocoholic and being on a gluten free, egg free and dairy diet it’s hard to find great recipes. Pinning!
Demeter | Beaming Baker says
July 19, 2016 at 9:38 amThank you, Nicole! 🙂 I’m so happy that you’re able to enjoy these on your diet. Thank you for pinning!
karrie @ Tasty Ever After says
July 7, 2016 at 9:01 pmSo happy you (and your family) like chocolate brownies because I get to benefit from your awesome recipe! Yum! These brownies look so moist too. It’s dessert time for me right now and I wish I had one, or eight, of them to eat. Pinning so I can make them tomorrow night 😉
★★★★★
Demeter | Beaming Baker says
July 8, 2016 at 11:25 amSo much chocolate love here… I could eat it! Haha. Happy you’re trying to Karrie! Let me know what you think. Big hugs!
Miranda says
July 7, 2016 at 11:55 amWow, drooling over here! Such amazing photos!
★★★★★
Demeter | Beaming Baker says
July 7, 2016 at 2:49 pmThanks Miranda! Try this some time! It’s incredible. 🙂
Kushi says
July 6, 2016 at 8:56 pmOMG! These brownies look incredibly delicious. Drooling.. Your pics are always a treat to watch dear. Love it!
★★★★★
Demeter | Beaming Baker says
July 7, 2016 at 2:18 pmThanks Kushi! 🙂
Puja Darshan says
July 6, 2016 at 1:38 pmoh MAN! These brownies look INCREDIBLE Demeter!!!
Yummy treat for any time of the day…
★★★★★
Demeter | Beaming Baker says
July 6, 2016 at 6:37 pmThanks so much Puja! Oh yeah, these are wonderful any time of the day. Especially the morning, when I’m feeling like a special treat. 🙂
Smitha says
July 6, 2016 at 1:19 pmDelicious and scrumptious. Wish I get a plate of this rich brownie
★★★★★
Demeter | Beaming Baker says
July 6, 2016 at 6:35 pmThanks Smitha! I hope you get a chance to try these. 🙂
Bethany @ athletic avocado says
July 6, 2016 at 11:19 amvegan, gluten-free, one bowl, chocolatey and fudgey all at the same time? Could these brownies be any more perfect?
Demeter | Beaming Baker says
July 6, 2016 at 6:33 pmMy, now even I feel better about this recipe! Hehe. Thank you so much for the kind compliments, Bethany. 🙂
Megan - The Emotional Baker says
July 6, 2016 at 7:27 amOh golly! I’m so in love with these! (Especially the ones dressed up for a party!) You put all other brownies to shame, Demeter 🙂
Demeter | Beaming Baker says
July 6, 2016 at 6:29 pmAw, thanks Megan! 🙂 These brownies are dressed up for a party and ready to go! Now if only they had a specific place in mind… Lol. You’re the sweetest! xo
Laura ~ RYG says
July 6, 2016 at 6:57 amHaha, if I were family, I’d probably be dialing you up for some food inspirations too, that’s great that they’re keeping you on your toes. These brownies look better than any dessert I’ve seen in a restaurant, I would totally be indulging!!!
Demeter | Beaming Baker says
July 6, 2016 at 6:22 pmLol. Laura, you might not be family, but you’re definitely a friend. 🙂 So feel free to dial me up too! Restaurant-quality: Oh yeah! Thank you friend! 🙂
Cheyanne @ No Spoon Necessary says
July 5, 2016 at 5:20 pmBoy would say one can NEVER have enough brownie recipes.. and I would say I’m all for having more brownie recipes if it involves only one bowl! So clearly this post is all sorts of winning, Demeter! These look ULTIMATE for sure! I’m thinking I need to surprise Boy with a batch of these pronto! Pinned! Cheers, lovely! xo
P.S. Sorry I don’t have anything super witty to say today… my brain is still recovering from the long weekend. 😉
P.S.S. Hope you guys had a most excellent 4th of July!!
★★★★★
Demeter | Beaming Baker says
July 5, 2016 at 6:09 pmNEVER!! And be prepared for more to come! Lol. Girl, you don’t have to be witty all the time! Just lovely and sassy, as always. Wait, is wit and sass the same thing? Huh. I hope you had an awesome 4th too! Hang in there, the weekend’s almost here. Muah! xoxo
Shashi @ RunninSrilankan says
July 5, 2016 at 1:02 pmOh my wow! If only I had feasted my eyes on these beauts on Monday, I would have cancelled ALL plans and I definitely would have drawn my curtains and put on my favorite PJ’s and treated myself to a stack of these – WITH some fro yo AND some coconut whipped cream AND some coconut chocolate magic hardshell! I understand your advice to stay in and enjoy these – because if these were taken outside, EVERYONE would wanna snack on them and that’s no Bueno – cos somethings are so not meant to be shared – besides these vegan brownies are gluten free AND butter free which means I can eat a stack as tall as my head – which means there’d be none to share cos my head is big! 🙂
Thanks so much for this recipe – I wanna whip this up this evening, but my daughter will be home and then I’d have to share with her – ugh, sharing is overrated!
kidding so kidding – hope you had a wonderful holiday weekend Demeter! xoxo
Demeter | Beaming Baker says
July 5, 2016 at 6:06 pmHaha. You still have time to cancel plans! Who cares what they are!! Lol. Oh, all of those brownie accoutrements sound awesome (and then some). No sharing: Hahaha. If your head is big, then we can both be part of the big head club. Is that a thing? Let’s make it a thing. Members get to eat *extra* brownies. 😉 I hope you had a wonderful weekend with the fam, Shashi! xoxo
Jessica @ Citrus Blossom Bliss says
July 5, 2016 at 10:50 amLOVE these! I’m definitely a warm brownies and ice cream kinda gal. It’s so fun to see vegan and GF treats looking so absolutely fabulous. Now, the real question is – do you like crispy brownie edges or fudgy middles? Our friendship rests on your answer 🙂 jk! Any brownie lover is a friend of mine 🙂
Demeter | Beaming Baker says
July 5, 2016 at 5:59 pmOh dang… pressure-cooker time! Erm… why can’t I have both?? I LOVE both!! How about you?
Jessica @ Citrus Blossom Bliss says
July 10, 2016 at 10:54 pmFudgy middles will always have my heart <3 but any brownie is better than no brownie at all!!|
Kate @ Framed Cooks says
July 5, 2016 at 7:27 amWell if YOU – maker of all baked things delicious – say these are the ultimate – then they ARE! Making, pinning and YAY BROWNIES!!! xoxo
Demeter | Beaming Baker says
July 5, 2016 at 5:52 pmI like the sounds of being that kind of maker. 😉 Thanks my friend! xo
Natalie | Natalie's Food & Health says
July 5, 2016 at 6:10 amDemeter, you killing me. You know that, right?! Why, o why did you have to put ice cream on top?! And that melting chocolate?! I almost licked laptop screen 😛 Now I can wait to come home and start baking. My husband is going to LOOOVE these. And I’m going to devour a whole bunch. I don’t care. I don’t! 😀
I actually never tried vegan brownie before, and since I have all ingredients at home (except oat flour, but I have oats, I can make oat flour right?!), I’m gonna do it.
It’s healthy. It looks fantastic. It’s must try! Pinning, sharing. Thank you for recipe, Demeter 😉
★★★★★
Demeter | Beaming Baker says
July 5, 2016 at 5:52 pmQuick, cover your laptop with something waterproof! 😉 Seriously though, thank you SO much for your kind compliments, Natalie. Toss your cares out the window and bring these brownies right on in. 😉 Oat flour: Oh yes! Simply grind until you get a nice flour. Can’t wait to hear what you think, Natalie! Thanks for stopping by! 🙂
Patrick | Mexican Please says
July 4, 2016 at 6:56 pmThese look fantastic, thanks for posting. Awesome job with the photos too — the pics themselves seem edible 🙂
★★★★★
Demeter | Beaming Baker says
July 5, 2016 at 5:43 pmThank you (!) for stopping by Patrick! Edible photos are the best, aren’t they? 😉
Natalie | Feasting on Fruit says
July 4, 2016 at 5:27 pmThat first photo. Holy crap on a cracker…errr brownie!! It is ultimate in every way, and ultimately distracting me from writing a comment. Struggling to form sentences because brain is in chocolate craving mode! Oat flour is my jam, so I am all over these. And I definitely fall into the dishwashing-repelled category, so I appreciate the simplicity. Although I think its worth washing an extra bowl or two to build the complete coconut whip + chocolate shell stack situation–that looks too good <3 Given your immense brownie know-how I think you just need to take one for the team, quit sleeping so much, and provide brownies for all LOL 😀
Demeter | Beaming Baker says
July 4, 2016 at 7:20 pmLololol. Girl, you crack me up! Or should say, you cracker me up? 😉 Natalie, let us please share this wondrous oat flour jam together–cuz I could nom on oat flour all day. Well, made into cookies and muffins though. Ahem. 😉 Oh YES on the complete layered tier of brownie awesomeness. When I was shooting this, I may or may not have needed to practice some very rusty self-control. Lol. I shall sleep less and bake more. For the greater good. It’s decided! 😉 Thank you friend! 🙂
Anu - My Ginger Garlic Kitchen says
July 4, 2016 at 3:16 pmOMG! These brownies are pure HEAVEN. That first photos with ice-cream is taking my breath away. AH-MAZING is a very small word for these. Such a delight for chocoholics like me. And they are vegan and gluten free too? Plus they can be mde in one bowl, and that means lesser mess! How many times would say YES to these. SO let’s just say — these days my oven gets heat almost everyday, and I guess these brownies would be so good to use my oven! 🙂 Have a happy work week! 🙂
Demeter | Beaming Baker says
July 4, 2016 at 7:16 pmOh, thank you so much Anu! 🙂 Haha on the small word. 😉 Let’s say yes forever and ever and ever–with a mouthful of these, of course! These brownies would definitely be a great reason to turn that oven back on. Have a happy work week too! Thank you!
Gayle @ Pumpkin 'N Spice says
July 4, 2016 at 2:32 pmNow this is a brownie! I’m in love with how delicious this looks, Demeter! I’ve never had a gluten free (or vegan) brownie before, so I might just have to test these out. I can’t get over how rich and thick these are…just the way I like them! Hope you have a wonderful 4th, friend! Pinned, of course!
Demeter | Beaming Baker says
July 4, 2016 at 4:15 pmAw thanks Gayle. Taste testing is a “hard” job, but someone’s gotta do it! 😉 I know Erik and a few of my sisters (Jenny, but who’s naming names?) have insisted on “taste testing” these guys! 🙂 Thank you for the comment love, G. Hoping you and your family have an amazing 4th! xo
Marsha | Marsha's Baking Addiction says
July 4, 2016 at 2:32 pmYou’ve done it again, Demeter, another awesome brownie recipe! These brownies look incredibly chocolatey and oh so scrumptious! I could totally eat the whole batch right now 😉
★★★★★
Demeter | Beaming Baker says
July 4, 2016 at 4:13 pmAw, thanks Marsha! I consider that a HIGH compliment coming from you! 🙂 If you were here, I’d make you a double batch. 😉
Nicoletta @sugarlovespices says
July 4, 2016 at 2:30 pmThey look so inviting, Demeter! Love that they are made with oat flour (which I have in abundance here 😉 ). And you used coconut sugar! We love it around here! Have a great 4th of July and thank your family from us for requesting this amazing gluten-free vegan brownies!
Demeter | Beaming Baker says
July 4, 2016 at 4:03 pmThank you Nicoletta! Having an abundance of oat flour is awesome! Makes it so nice and easy to make a plethora of whole foods desserts. 🙂 I will certainly send my thanks onto them. 🙂 Thank you for stopping by! Happy Canada Day to you both. 🙂
Evi @ greenevi says
July 4, 2016 at 12:56 pmAlthough I’m not celebrating 4th of July (Happy 4th of July to you :)), I’d take a few pieces or pans of these chocolaty deliciousness 🙂
I can’t decide whether it’s your photography or simply the brownies, but they look so good, I can almost taste and smell them through the screen, it’s incredible!
Putting these on my what-Demeter-has-to-make-for-me-when-we-finally-meet list too!
★★★★★
Demeter | Beaming Baker says
July 4, 2016 at 3:57 pmAnd a Happy Monday to you! 😉 No 4th of July celebrations needed for this recipe, just a good ol’ hunk of chocolate love. Oh yeah! No need to decide, just come on over and bring your appetite. 🙂 Okay, you add that, and I’ll add your wasabi and cucumber ice cream… *heart eyes* Thank you for the awesome comments, Evi! xx
Dawn @ Girl Heart Food says
July 4, 2016 at 9:34 amPure chocolate delight, Demeter! Vegan AND gluten free brownies? Wow, girl, you’ve whipped up some magic right there 😉 ! Talk about indulgent with the whipped cream and chocolate shell! How could you not on July4th?! They look super moist too, which is always a must for brownies, isn’t it? Hope you’re having a fantastic holiday eating these brownies and curled up in your pjs or comfy pants. Pinned, of course! xoxo
Demeter | Beaming Baker says
July 4, 2016 at 3:53 pmThanks so much Dawn! You never fail to make me smile. 🙂 So totally a MUST! I hope you very much enjoyed Canada Day! Wish you were here so I could share these brownies. You’d love them. Big hugs to you, my dear! xoxo