These Fudgy Gluten-Free Vegan Brownies are super moist, chewy and oozing with rich chocolate flavor. Featuring cacao powder and tahini, these easy and decadent grain-free brownies are also paleo and modified AIP compliant.
As the creator of an online dairy-free and gluten-free baking school, I understand how challenging it is to find delicious gluten-free baked goods that taste as good as their conventional counterparts. My fudgy chocolate tahini brownies are melt-in-your-mouth scrumptious and better than any boxed brownie mix without gluten, grains, dairy, nuts, or eggs, making an allergy-friendly treat everyone will enjoy!
Table of contents
Gluten-Free Vegan Brownies
I can’t stress enough how deliciously soft and gooey these fudgy brownies are! They’re made with a few simple ingredients and baking staples in one bowl for easy cleanup. Not only are they dairy-free and egg-free, but they’re also refined sugar-free and are naturally grain- and gluten-free since they’re completely flourless! These paleo brownies comply with the AIP Modified Elimination phase of the AIP diet. They’re a perfectly sweet, quick healthier dessert that’ll cure your sugar cravings!
The star ingredients of these gluten-free and vegan brownies are tahini and raw cacao powder for both the texture and flavor. The cacao powder gives a rich chocolate flavor and contributes to the brownies’ fudginess. It’s naturally sweetened with coconut sugar and maple syrup. Vanilla and sea salt balance and enhance the overall flavor profile. Baking soda gives the brownies some rise while flax eggs contribute some moisture and bind them. Smooth, creamy, slightly nutty tahini or sesame butter provides moisture without needing additional oil, dairy-free milks, or other liquids.
They’re baked to perfection with a beautiful crackle top and are ready in less than 30 minutes. With their soft, moist texture and tahini-infused chocolate flavor, these vegan gluten-free brownies are an indulgent and wholesome brownie option that all eaters can delight in without compromising on taste or their dietary needs.
- ground flaxseeds – to make the flax “egg” as the egg replacement for binding the brownies.
- cacao powder
- coconut sugar
- baking soda
- sea salt
- maple syrup
- vanilla extract
- tahini – use smooth and runny, well-mixed tahini for brownies with the best texture. See the Tips & Tricks for more information.
- Ground flaxseed: This is the same as flaxseed meal.
- Cacao powder: You can use cocoa powder instead.
- Coconut sugar: You can use maple sugar instead.
- I don’t recommend any other substitutions.
Step 1. Prep the oven
First, preheat the oven to 350F and line a 8-inch x 8-inch baking pan with parchment paper.
Step 2. Make the flax egg
Whisk together the ground flaxseed with warm water in a small bowl or cup. Let it rest for at least 5 minutes so it thickens into a gel-like consistency. Continue with the other steps while it congeals.
Step 3. Make the brownie batter
Add all of the vegan and gluten free brownie mix ingredients to a large mixing bowl.
First, combine all of the dry ingredients.
Then, make a well in the center.
Add the wet ingredients to the well in the center of the dry ingredients.
Next, fold in the flax egg and stir well to combine the batter.
Step 4. Pour the Batter into Prepared Pan
Transfer brownie batter to the baking dish, using a spatula to help spread it evenly.
Step 5. Bake the Brownies
Place the baking dish in the middle rack of the preheated oven and bake for 22-25 minutes.
Step 6: Cool
Remove from the oven. Let the brownies cool in the baking tray for at least 15 minutes. Slice into squares and then transfer to a wire cooling rack to cool completely. Alternatively, let the brownies cool completely in the baking dish before cutting into squares.
Step 7: Serve and Enjoy
Reheat the brownies slightly if desired, serve and enjoy! If you’d like, try pairing them with various Gluten-Free Vegan Brownie Toppings.
Tips & Tricks
- Allow the flax egg to rest and thicken for at least 5 minutes, until it becomes a gel-like texture. It needs time to congeal to be an effective binder for these vegan brownies.
- Let the maple syrup come to room temperature or warm it slightly in the microwave rather than using it cold from the fridge. Room temperature ingredients ensure smoother mixing and an evenly incorporated batter.
- The tahini’s consistency will greatly affect the brownies’ texture as it is the main source of fat and moisture due to its oil content. Ensure the tahini is well-mixed and smooth before measuring it out.
- In the case of oil separation, stir the tahini well to recombine into a smooth, drippy sesame seed butter.
- Using runny tahini with properly distributed oil will result in the characteristic crackle tops of these brownies once baked.
- These are meant to be very rich and fudgy brownies and if you stick them with a toothpick to test for doneness the toothpick will be slightly wet and sticky. However, they will set a bit more once they cool.
- As with all gluten-free baked goods made without eggs, let the brownies cool properly so they fully set. However, reheating them slightly before serving really enhances the texture and brings out the flavor, especially after storing in the fridge.
- Cut squares with a sharp knife run under hot water, and wipe the blade clean between cuts for neat slices.
I love these gluten-free vegan brownies and think they are perfect as is! Feel free to experiment and try some of these optional gluten-free and vegan brownie toppings or mix and match them for a complementary flavor pairing.
Flaky Sea Salt
Sprinkle some sea salt flakes on top of the cooled brownies before serving.
Melted Chocolate or Cacao Nibs
Melt vegan chocolate chips and whisk together with some coconut oil, then drizzle it over the brownies or sprinkle some cacao nibs over them for some extra chocolate flavor.
Nut or Seed butters
Drizzle a bit more tahini or other seed or nut butters of your preference over the brownies for added flavor.
Dairy-free Ice Cream
Top your gluten-free and vegan brownies with a scoop of vegan chocolate or vanilla ice cream.
Sprinkle some toasted or untoasted white or black sesame seeds on the brownies to amp up the sesame flavor.
Frequently Asked Questions
There is no substitution for tahini that complies with Core AIP. For some delicious Core AIP treats try my salted caramel blondies, baked chocolate donuts, paleo crinkle cookies, gingerbread squares, or cinnamon swirl squares.
Since this brownie batter is egg-free and flourless it’s ok to eat the raw batter.
These brownies don’t need more than 22-25 minutes in the oven. A toothpick test will result in a sticky/wet toothpick and is not a good indicator of doneness. Avoid overbaking the brownies so they stay moist and don’t dry out.
Storage & Reheating Instructions
Reheating: Enjoy these brownies slightly warm by heating them in the microwave for 15-20 seconds before serving.
Room Temperature: Store these brownies in an airtight container on the countertop for up to 3-4 days.
Fridge: Store these brownies in an airtight container in the fridge for up to 1 week. Reheat if desired.
Freezer: Wrap these brownies individually in parchment paper and store them in a resealable freezer bag for up to 3 months. Thaw in the fridge overnight and reheat if desired.
I hope you love these decadent Gluten-Free Vegan Brownies. If you do, I would appreciate it if you would give the recipe a rating and review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious.Print