Fudgy Gluten-Free Vegan Brownies

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!

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 dessert that’ll have you wanting more!

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.

What You’ll Need

See the recipe card below for ingredient quantities.

Let’s Bake!

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 it will be slightly wet and sticky, and is not a good indicator of doneness. However, they will set a bit more once they cool.
• Avoid overbaking the brownies so they stay moist and don’t dry out. They don’t need more than 22-25 minutes in the oven.
• 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.

Brownie Toppings

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.

Sesame Seeds

Sprinkle some toasted or untoasted white or black sesame seeds on the brownies to amp up the sesame flavor.

Can I make these brownies Core AIP-compliant?

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.

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. 

Fudgy Gluten-Free Vegan Brownies Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

• Author: Nicole Charles
• Total Time: 30 minutes
• Yield: 16 brownies 1x
• Diet: Vegan

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Description

These Gluten-Free Vegan Brownies are perfectly fudgy, chocolatey, and decadent! Featuring tahini and cacao powder, they’re so quick and easy to make with only 8 ingredients. These dairy-free and grain-free brownies are also Modified AIP/paleo and sure to be your new favorite dessert!

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Ingredients

Units USM Scale 1x2x3x

• 2 TBSP ground flaxseeds
• 6 TBSP warm water
• 1/2 cup cacao powder
• 1/3 cup coconut sugar
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 6 TBSP maple syrup
• 1 tsp vanilla extract
• 1 cup tahini

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Instructions

1. Preheat oven to 350F and line a 8×8-inch square baking pan with parchment paper.
2. In a small bowl, make a flax egg by combining ground flaxseeds and water. Whisk vigorously and set aside to congeal.*
3. In a large mixing bowl, combine cacao powder, coconut sugar, baking soda, and sea salt.
4. Make a well in the center of the dry ingredients and add the maple syrup, vanilla, and tahini. Mix well until everything is well combined.
5. Fold in flax egg and mix well.
6. Pour the brownie batter into the prepared baking dish, using a spatula to smooth it out evenly.
7. Bake brownies in middle rack of oven for 22-25 minutes.
8. Remove brownies from the oven and let them cool completely in the baking dish before slicing and serving.

Notes

*Let the flax “egg” sit for a few minutes while preparing the rest of the batter so that it gets a bit thick and gelatinous. 

• Prep Time: 8 minutes
• Cook Time: 22 minutes
• Category: Desserts
• Method: Baked
• Cuisine: American