amazingly vegan and gluten-free flourless brownies
there’s nothing quite like biting into a fudgy, rich brownie, especially when it’s both vegan and gluten-free.
these amazingly vegan and gluten-free flourless brownies are a game-changer!!
with their intense chocolate flavor and melt-in-your-mouth texture, they are perfect for satisfying your sweet tooth without any flour at all.
taste and texture
these brownies are incredibly fudgy, thanks to the creamy almond butter and cocoa powder!
they have a rich, deep chocolate flavor that pairs perfectly with a hint of sweetness from the maple syrup. t
he texture is dense and chewy, making each bite heavenly.
they are super fudgy but for the most part sturdy.
depending on how long you let them cool, the warmer they are the crumblier they are.
no flour needed
what makes these brownies truly special is that they are completely flourless.
instead of traditional flour, we use almond butter to provide the structure and richness.
this makes the brownies naturally gluten-free and adds a beautiful nutty flavor that complements the chocolate.
how to make them
making these brownies is straightforward and quick. here’s how you do it:
- preheat the oven to 350°f (175°c) and line a 5×9-inch baking pan with parchment paper or lightly grease it.
- prepare the flax egg: in a small bowl, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit for about 5 minutes until it thickens.
- mix the wet ingredients: in a large mixing bowl, combine 1 cup of creamy almond butter, 1/2 cup of maple syrup, 1 tsp of vanilla extract, and the prepared flax egg. mix until well combined.
- add the dry ingredients: add 1/2 cup of cocoa powder, 1/2 tsp of baking soda, and 1/4 tsp of sea salt to the wet mixture. stir until everything is well incorporated and you have a thick batter.
- fold in the chocolate chips (optional): gently fold in 1/3 cup of dairy-free chocolate chips if you want an extra chocolatey & melty treat.
- bake: pour the batter into the prepared baking pan and spread it evenly. bake in the preheated oven for 25 minutes, or until the edges are set and the top is hard.
- cool: allow the brownies to cool in the pan for at least 1 hr before cutting into squares. this will help them firm up and make them easier to cut. we also recommend cooling them in the freezer for 20 minutes or so.
- serve and enjoy: once cooled, cut into squares and enjoy your amazingly vegan and gluten-free flourless brownies!
substitution options
if you have different nut butter on hand, feel free to experiment.
peanut butter, cashew butter, or sunflower seed butter can all be used in place of almond butter.
you can also substitute agave syrup or another liquid sweetener for maple syrup if desired, the texture could just change a little!
what to serve them with
these brownies are delicious on their own, but you can also serve them with a scoop of vegan ice cream or a dollop of coconut whipped cream for an extra treat.
a handful of fresh berries on the side can also add a nice burst of freshness and color.
storage
store any leftover brownies in an airtight container at room temperature for up to 3 days.
if you want to keep them longer, they can be stored in the refrigerator for up to a week.
for even longer storage, you can freeze the brownies.
just wrap them individually and store them in a freezer-safe container or bag for up to 3 months. thaw at room temperature before enjoying.
if you love Amazingly Vegan and Gluten-Free Flourless Brownies, try these other recipes from my blog!
Amazingly Vegan and Gluten-Free Flourless Brownies
Ingredients
-
1 cup creamy, runny almond butter (Whole Foods brand, Trader Joe’s Sprouts are all runnier brands)
1/2 cup cocoa powder
1/2 cup maple syrup
1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, mixed and set aside for 5 minutes)
1 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp sea salt
1/2 cup dairy-free chocolate chips (optional)
Directions
- preheat the oven to 350°f (175°c) and line a 5×9-inch baking pan with parchment paper or lightly grease it.
- prepare the flax egg: in a small bowl, mix the ground flaxseed with water and let it sit for about 5 minutes until it thickens.
- mix the wet ingredients: in a large mixing bowl, combine the almond butter, maple syrup, vanilla extract, and the prepared flax egg. mix until well combined.
- add the dry ingredients: add the cocoa powder, baking soda, and sea salt to the wet mixture. stir until everything is well incorporated and you have a thick batter.
- fold in the chocolate chips (if using): gently fold in the dairy-free chocolate chips.
- bake: pour the batter into the prepared baking pan and spread it evenly. used a 5 x 9 in pan. if you use 8 inch then may have to adjust baking time. bake in the preheated oven for 25 minutes, or until the edges are set and the top is hard.
- cool: allow the brownies to cool in the pan for at least 1 hour before cutting into squares. this will help them firm up and make them easier to cut. you can also place them in the freezer for about 20 minutes to help them set!
- serve and enjoy: once cooled, cut into squares and enjoy your vegan flourless almond butter brownies!
