Best Gluten-Free Vegan Brownies (Fudgy & Dense)

Browse all Vegan Desserts →48 plant-based recipes

Some brownies turn out cakey while others stay fudgy and rich. The secret’s in your ingredients. I use garfava flour – a blend of fava and garbanzo flours – because it creates a denser crumb structure than regular wheat flour. Adding potato starch and arrowroot keeps things moist without gluten. The cocoa powder delivers intense chocolate flavor, while applesauce binds everything together. I use unrefined sugar, which caramelizes slightly during baking and deepens that fudgy texture. Coffee amplifies the chocolate notes, making these brownies taste professionally made.

Garfava Flour Blend Base

These gluten-free vegan brownies use a carefully balanced blend of alternative flours and starches to get the right texture and structure that traditional wheat flour would give you. The garfava flour blend, combined with potato starch and arrowroot, creates a tender crumb while the cocoa powder delivers rich chocolate flavor. The recipe also includes binding agents and leavening ingredients so the brownies rise properly and hold together.

Finding garfava flour can be tricky – it’s not stocked in most regular grocery stores and you’ll likely need to order it from specialty retailers or online. Xanthan gum is essential for gluten-free baking, since it does the job that gluten normally does for binding. Also, make sure your chocolate chips are actually vegan and gluten-free, because some brands might have dairy in them or be made in places where gluten is processed. For storing your finished brownies and other baked goods, consider using airtight storage containers* to keep them fresh and protected from moisture.

Mix Dry Ingredients First

Begin by preheating your oven to 325° and greasing three 12-muffin mini-muffin pans with canola oil. In a medium bowl, whisk together 3/4 cup garfava flour, 1/4 cup potato starch, 2 tablespoons arrowroot, 1 cup unrefined sugar, 2 1/4 teaspoons baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon xanthan gum, 1 teaspoon salt, and 1/2 cup unsweetened cocoa powder. Whisking these ingredients together ensures the leavening agents and xanthan gum spread evenly, which matters for how your brownies rise and feel in gluten-free baking. Set this dry mixture aside once fully combined.

In a large bowl, mix together 1/2 cup unsweetened applesauce, 1/2 cup canola oil, and 2 tablespoons pure vanilla extract. Slowly add the reserved flour mixture to the wet ingredients, stirring gently to combine without overmixing. Stir in 1/2 cup brewed coffee, which adds moisture and boosts the chocolate flavor, until the mixture forms a smooth batter. Finally, fold in 2 cups vegan gluten-free chocolate chips carefully to spread them throughout the batter. A vegan stand mixer* can help streamline the process of combining wet and dry ingredients with consistent results.

Divide the batter among the prepared muffin cups, placing approximately 1 tablespoon of batter into each cup. Bake for 12 to 15 minutes, or until a toothpick inserted into the center of a brownie comes out clean. Allow the brownies to cool completely on a wire rack before removing them from the tins so they keep their structure.

Try Almond Flour Instead

While almond flour brings a nutty flavor that works well with chocolate, you’ll want to adjust your approach since it behaves differently than garfava flour in gluten-free baking. Almond flour absorbs more liquid, so reduce it to 1/2 cup and increase your coffee to 3/4 cup to keep your batter the right thickness. You’ll also need to add an extra tablespoon of xanthan gum for structure, since almond flour doesn’t have the binding power of legume-based flours. The result? Denser, more tender brownies with subtle almond flavor that won’t overpower your chocolate. Your brownies might need one or two extra minutes in the oven.

Pair With Vegan Vanilla Ice Cream

Because these brownies are naturally rich and fudgy, serving them warm with a scoop of vegan vanilla ice cream is one of the best ways to enjoy them – the cold sweetness melts into the warm chocolate and creates contrast. I recommend using high-quality vegan vanilla ice cream, since its creamy texture works well with the dense brownie. You can serve them straight from the oven, or let them cool slightly for easier handling. The vanilla doesn’t overpower the chocolate; instead, it balances the intensity and adds a subtle sweetness that highlights rather than hides the cocoa flavor.

Final Thoughts

These gluten-free vegan brownies show that you don’t need traditional ingredients to create something absolutely delicious, and I hope you’ll give this recipe a try soon. The combination of garfava flour, potato starch, and arrowroot creates a dense, fudgy texture that’s just as good as conventional brownies. Coffee intensifies the chocolate flavor without making them taste like coffee, while the cocoa powder delivers rich depth.

In This Recipe.

You May Also Like

Moon Gazing Dumplings With Tofu (Quick Recipe)

Linda Sue’s Easy Vegan Chocolate Cake

Easy Vegan Chocolate-Pumpkin Gingerbread

Vegan Vanilla Walnut Cookies (Easy)