Ultimate Vegan Gluten Free Brownies

Brownies…they are such a personal thing. Everyone has their own preference in terms of texture. I fall into two different camps.

I like a chewy brownie, crispy round the edges. The perfect snack brownie, satisfying and delicious with a Matcha latte on the side!

I do however also like a fudgy brownie, which in my mind is more dessert like. Ideally heated just slightly and serve with a scoop of ice cream.

These brownies are definitely more on the chewy side, but given a little heat they do ooze and are wonderful topped with scoop of your favourite. Vanilla is just a classic combo with brownies. I love the Booja Booja Vanilla M’Gorilla…though pecan praline is cherished just ever so slightly more.

So I realise as I type that I have fallen straight back into another chocolate recipe. When I look at the site and think of what I feel needs to be created, uploaded, shared with the world first and foremost, brownies are of course top of my list as pretty much my favourite baked good.

I might manage to get my savoury mind back in action for the next one! In the meantime, don’t forget to tag me if you make these brownies, the brownies that come with a strong recommendation from my niece who said they were better than what she had described as “the best brownie” from her favourite place to grab Sunday lunch. Totally kid friendly so do hide them if you want them to last more than 24 hours!

Ultimate Chewy Vegan & Gluten Free Brownies

Print Recipe
By Serves: 12 -16 Prep Time: 15 minutes Cooking Time: 30 minutes


  • 14g milled flaxseed
  • 90ml warm water
  • 150g coconut sugar or raw cane sugar for low fodmap
  • 130g oat flour, gluten free if necessary*
  • 85g almond flour
  • 30g cocoa powder
  • 1/4 teaspoon baking soda
  • Pinch of Pink Himalayan Rock Salt
  • 130g coconut oil, melted
  • 120g + 60g, divided 60 to 70% dark chocolate chips or roughly chopped chunks
  • 2 tsp vanilla extract
  • Flaked sea salt, optional



Preheat oven to 160C (325F).


Line a 9 * 9 in tin with baking paper and lightly grease with spray oil.


Mix together flaxseed and water and set to one side for 10 minutes.


Place coconut sugar or raw cane sugar into a high speed blender or Nutribullet and blitz to a powder.


Melt 120g chocolate and coconut oil together in bowl or jug that is heat safe over a pot of boiling water or alternatively in a pyrex jug in the microwave; 30 seconds at time and stir after each round until melted.


Stir in powdered sugar and vanilla extract.


Stir in flax “egg” mixture.


Add in dry ingredients and use a whisk to combine to ensure there are no clumps. Mix until you have a smooth batter. Fold in remaining chocolate chunks or chips.


Spread batter, which will be quite thick, into the prepared tin. Ensure it is evenly spread before baking for 30 minutes. Check after 20 minutes and cover with tin foil if necessary to prevent burning.


Allow to cool FULLY before slicing, ideally overnight!


Store in a seal tight container at room temperature but out of direct sunlight for up to 3 to 4 days.


*If making your own oat flour ensure it is fine flour consistency! I use the Bob's Red Mill Gluten Free Oat Flour.

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