Gluten-Free Vegan Brownies
User Reviews
4.9
Gluten-Free Vegan Brownies
Description
This recipe uses ground flax or chia seeds mixed with water as a vegan egg substitute, providing structure and moisture. Pumpkin puree adds tenderness and subtle sweetness while coconut sugar and oil contribute to the rich texture. The batter incorporates gluten-free flour and cacao powder for chocolate flavor and density, with baking soda and apple cider vinegar acting as leavening agents. After mixing, the batter is spread into a parchment-lined pan and baked until the center sets without jiggle. Cooling is essential, as the brownies firm and become easier to slice after resting. Folding in dark chocolate chips adds melty pockets for contrast. Leftovers can be stored refrigerated or frozen for later enjoyment.
Ingredients
- 2 tablespoons ground flax seeds or chia seeds
- 3 tablespoons water
- 1/4 cup pumpkin puree
- 3/4 cup coconut sugar
- 3 tablespoons coconut oil (melted)
- 1/2 cup gluten-free flour blend (I use Bob's Red Mill)
- 1/4 cup cacao powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 1/2 cup dark chocolate chips (or chopped dark chocolate)
Instructions
- Preheat the oven to 350ºF and line a 9-inch square baking dish with parchment paper. (You can lightly grease the dish to help the parchment paper stay in place first.)
- In a large bowl, stir together the ground chia or flax seeds and the water. This is your vegan "egg." Add in the pumpkin puree, coconut sugar, melted coconut oil, flour, cacao powder, salt, baking soda, and vinegar, and stir until a smooth batter has formed. If the dough doesn't stir easily, you can add one more tablespoon of water to help thin it out.
- Fold in the dark chocolate, if using, then transfer the batter to the lined baking dish. Use a spatula to spread it evenly into the bottom of the pan-- it will be thicker than traditional brownie batter.
- Bake until the center of the brownies don't jiggle, about 30 to 35 minutes. Allow the brownies to cool in the pan for at least 30 minutes before cutting into them, because they are more fragile when hot.
- Slice into 16 squares and serve. Leftovers can be loosely wrapped and stored on the counter for up to 3 days, or keep them in an airtight container in the fridge for up to 2 weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 99 kcal
% Daily Value*
| Calories | 99kcal | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 4g | 20% |
| Sodium | 128mg | 5% |
| Potassium | 71mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 595IU | 12% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 24mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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