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The BEST Vegan Fudgy Brownies that are gluten-free, oil-free, nut-free and so rich, chocolatey, fudgy, (not cakey) and are incredibly moist. Dairy-free, egg-free and made with only 8 ingredients and all made in a food processor.

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BEST VEGAN FUDGY BROWNIES GLUTEN-FREE

Warning: the following post will produce extreme salivation. You have been warned. To me, a brownie that decides to call itself a brownie should require these characteristics: dense, fudgy, chewy and very chocolatey. Cakey brownies, step aside. You are not brownies, you are cake. Accept it and move on. These are the vegan brownies you want in your life.

These Best Vegan Fudge Brownies are gluten-free, nut-free, oil-free, coconut-free and kid-friendly. Bonus that these only have 8 ingredients (+ salt & water)!

GLUTEN-FREE VEGAN BROWNIES

These are some of the best brownies I’ve ever had and I’m soooo not exaggerating. In fact, I was totally shocked at how amazing they were. It doesn’t matter if they are vegan brownies or gluten-free brownies. What is shocking about that statement is that these are filled with ingredients that you would NEVER expect in a brownie recipe. Ya know, like the expected all-purpose flour, butter, sugar and eggs.

So, what’s the main secret ingredient?

Yes, sunflower kernels make it possible for all of you nut-free folks out there. You can now have your brownies and eat them too.

The main ingredient in these vegan brownies is sunflower kernels. Make sure yours are fresh, as rancid seeds can leave a bitter aftertaste to brownies. Also, since it is the main ingredient, while I do not really taste the sunflower, if you are not a fan of them or are sensitive to the taste, obviously don’t make them.

INGREDIENTS NEEDED

raw, unsalted sunflower kernels

unsweetened cocoa powder

pure maple syrup

baking powder

brown rice flour

oat flour

vanilla

dairy-free semi-sweet chocolate chips

HOW TO MAKE VEGAN FUDGY BROWNIES

STEP 1: Make the brownie batter. Add just the sunflower kernels to a food processor and process into a flour. Add the remaining ingredients and blend for several minutes until completely smooth and no bits of seeds remain.

STEP 2: Transfer the batter to a bowl. Add the chocolate chips and stir.

STEP 3: Bake the brownies. Add the batter to a loaf pan and bake at 350°F for 35-40 minutes or until a toothpick comes out with sticky crumbs, not wet batter and not dry.

STEP 4: Cool 45 minutes to an hour before cutting. This is important so they hold together and not fall apart, which cutting them while warm will yield crumbly brownies.

MORE VEGAN BROWNIE RECIPES TO TRY

UPDATE: I originally wrote this recipe using the Oriya protein powder. However, I NO longer use the protein powder, I only use the flours listed below now. The specific protein powder that I used in the recipe is no longer available and therefore do NOT recommend protein powders in the recipe anymore because so many will yield an unpleasant aftertaste, so please use the flours listed.

If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!