Vegan Gluten-Free Brownies

2 minutes, 36 seconds Read

When you are a food blogger, you may not have the time to repeat your favorite recipes.

After making a similar version a few years ago, I couldn’t resist trying them again.

The brownies are fudgy and sweet, but they are still the best I’ve ever had. They’re packed with omega-3s, fiber, and other healthy ingredients.

Last week, I tried a vegan, gluten-free brownie recipe, which was a complete flop. They did not set and remained “soupy” in the pan. So disappointing. What’s the worst part? I wasted an entire dark chocolate bar and a 1/2 and also a good amount of Earth Balance. Not cool, not cheap.

When I considered it, I asked myself, “Why make unhealthy brownies when I can make healthier ones I know I will love?” I am a rational person, even when it comes to dessert.

You can make them with a few ingredients that you probably already have. All you need is an electric food processor or blender and a muffin pan.

Is it possible to clean more easily than this? No, I’m sorry.

They’re also incredibly delicious. The edges are slightly crisp, and the interior is fudgy chocolatey goodness.

You don’t even have to use a knife to cut them up – they are already in bite-sized deliciousness. What a convenience!


  • Flaxseed Meal 2 Tbsp
  • Water 6 Tbsp
  • One 15-oz. Can black beans (well drained and rinsed // 1 can yield approximately 1 3/4 cups).
  • Coconut oil melted (or substitute other oil): 3 tbsp
  • The higher the quality, such as this cocoa powder.
  • 1/4 teaspoon sea salt
  • 1 tsp pure vanilla extract
  • One heaping tablespoon of organic cane sugar (if you want a refined texture, pulse or grind it in a coffee grinder or food processor).
  • 1 1/2 tsp Baking Powder

TopplingsĀ optional

  • Crushed walnuts
  • Pecans
  • Semisweet chocolate chips without dairy


  • Preheat oven to 350 degrees F.
  • Grease a standard 12-slot muffin pan (not mini). (Adjust pan size when changing batch size.) At this point, make sure that you have rinsed and drained the black beans thoroughly.
  • Combine flax and water into a food processor bowl. Pulse the flax a couple of times, and then allow it to rest for a while.
  • Add the remaining ingredients, except for walnuts or toppings. Puree about 3 minutes. Scrape down sides as necessary. You want to make it very smooth.
  • If the batter seems too thick, add a tablespoon or two of water. Pulse again. It should be slightly thicker than chocolate frosting but not runny.
  • Distribute the batter evenly into the muffin pan and smooth out the tops using a spoon or finger.
  • Optional: Add chocolate chips, walnuts, or pecans.
  • Bake the tops for 20-26 min or until they are dry. The edges will start to separate from the sides. Mine took around 25 minutes.
  • Remove from the oven and allow to cool for 30 minutes before removing them from the pan. Remove them gently with a knife. They’ll be soft. Don’t worry if the insides seem to be too moist; that’s what they’re meant to be. They’re vegan, so it’s not a big deal.
  • Keep in an airtight box for a maximum of a few days. Refrigerate for longer storage.

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