One Bowl Gluten-Free Vegan Fudgey Brownies

Jennifer Shadoff of Jennybeaned

It always feels like February has arrived when grocery stores start stocking candy hearts and heart-shaped boxes of chocolate. Valentine’s Day is just around the corner and there are so many things people do to celebrate. Chocolate is a classic Valentine’s Day gift and my favorite way to celebrate is by baking delicious goodies! 

If you’re wanting to make sure you’re spending more time with your loved ones and less time preparing their gift, this is the recipe for you! These gluten-free vegan brownies are amazing and one of my favorites! This one-bowl wonder is rich, chewy and only needs a handful of ingredients.

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One Bowl Gluten-Free Vegan Fudgey Brownies

Ingredients List

  • 2 flax eggs (see recipe below)

  • 2 tablespoons ground flaxseeds

  • 6 tablespoons water

  • 3/4 cup sugar 

  • 1/2 cup melted coconut oil or any neutral oil

  • 1/4 cup water

  • 1 teaspoon pure vanilla extract or vanilla bean paste

  • 3/4 cup cocoa powder, sifted

  • 1 cup almond flour, sifted

  • 1/2 teaspoon sea salt

  • 1/4 teaspoon baking soda

  • ¼ cup vegan chocolate chips optional, but recommended

  • ½ cup chopped walnuts or pecans, if desired 

  • coarse sea salt or sea salt flakes and melted chocolate chips for drizzle and garnish optional but takes it over the top

Flax Egg Recipe 

  1. Put two tablespoons of ground flaxseeds in a small bowl and add 6 tablespoons of water. 

  2. Mix thoroughly and let rest for 10-15 minutes. 

Fudgy Brownie Recipe 

  1. Preheat oven to 325℉/160℃.

  2. In a large bowl, add the flax eggs, sugar and oil. Mix until well combined, about 3 minutes. Mixture should be light and to ensure the batter is properly whipped, it should fall in ribbons.

  3. Add the cocoa powder, almond flour, baking soda and sea salt to the wet mixture. Stir for about 3 minutes until fully combined. 

  4. Stir in the chocolate chips and/or nuts, if using, and pour the batter into a greased, parchment paper lined 8x8 pan. Bake for 35 minutes or 40-45 minutes if you prefer a more firm, cake-like brownie. 

  5. When finished, remove from the oven and allow to cool completely in the pan before transferring to a wire rack (minimum 30 minutes). Once cooled, slice into 9 generous slices. 

  6. For an over-the-top look, melt some additional chocolate chips and drizzle overtop and add sea salt flakes, if desired, before serving.

DessertsJenny Edwardsbrownies, dairy-free brownie, gluten-free baking, gluten-free brownies, plant-based baking