Gluten-Free Brownies | Guilt-Free & Fail-Proof Recipe!
These gluten-free vegan brownies are moist, deeply chocolatey, and refined sugar-free, made without butter, eggs, or white sugar. They come together with a gluten-free flour mix, carob or cocoa, walnuts, and a swirl of plum jam, then get a melted dark chocolate top and a sprinkle of coconut. If you want the dense, fudgy brownie texture without any of the usual “free-from” compromises, this is the one to bake.
This was the first time I ever made brownies, and the result exceeded my expectations. I wanted a healthier version of the classic brownie that was also gluten-free, vegan, and refined sugar-free, so I skipped the butter and eggs entirely. You will not miss them. Don’t let all the “-free” tags scare you off either, because this recipe is definitely not taste-free.
What goes into these brownies
The base is a gluten-free flour mix. I used a patisserie-style blend (Dr. Schar Mix C), which is formulated for cakes and bakes and gives a finer crumb than single-grain flours. If you are not baking gluten-free, the same quantity of regular all-purpose flour works in its place.
For chocolate flavor I used carob powder, though unsweetened cocoa works just as well. Carob is naturally sweeter and caffeine-free, while cocoa gives a sharper, more classic brownie taste, so pick based on what you like. The plum jam adds moisture and a subtle fruity depth, and stevia powder keeps the batter sweet without refined sugar. Walnuts bring crunch and that traditional brownie bite, and a finish of melted dark chocolate plus coconut flakes turns it from a simple bake into something that feels indulgent.
Why this mix-and-bake method works
This is essentially a mix-and-bake recipe, no special skills required, which is part of why it is so forgiving. Two choices do the heavy lifting on texture. The olive oil replaces butter and keeps the crumb tender because liquid fat coats the flour and stays soft at room temperature rather than firming up the way solid butter would. The sparkling water works with the baking powder to lift the batter; its carbonation and the leavener release bubbles that aerate a mix with no eggs to trap air, so the brownies set without turning dense and heavy.
The jam matters here too. With no eggs and very little sugar, that spoonful of plum jam adds back moisture and a bit of natural pectin, which helps the brownies hold together and stay fudgy instead of crumbly.
Tips for getting them just right
- Add the chopped walnuts at the very end and only pulse once or twice. Over-processing breaks them down and you lose the crunch.
- Spread the batter evenly in a greased dish so it bakes uniformly. A roughly 35×15 cm baking dish gives a good brownie thickness.
- Bake at 180C/375F for about 45 minutes. The edges should be set and the center just firm to a light touch. Gluten-free bakes can read softer in the middle, so let them finish setting as they cool.
- Melt the dark chocolate in the last five minutes of baking so it is ready to pour the moment the brownies come out, while they are still warm and the chocolate spreads easily.
- Sprinkle the coconut flakes over the chocolate before it sets so they stick.
Storing and making ahead
Let the brownies cool completely before slicing, which gives them time to firm up and keeps the chocolate top from smearing. Store them in an airtight container at room temperature for up to three days, or in the fridge for a little longer if your kitchen is warm. They also freeze well; wrap individual squares and thaw at room temperature when a craving hits.
If you like having a stash of healthier treats ready to go, these slot right into a collection of vegan sugar-free desserts. They are also a fun bake to make alongside vegan whole grain cookies when you want a batch of homemade snacks for the week.
More gluten-free and vegan treats to try
If these brownies win you over, there is plenty more to bake. For another rich chocolate fix without the gluten, try this gluten-free cocoa sponge cake, or go all out with a gluten-free chocolate cake with berries and pineapple. When you want something cool and fruity instead, this easy vegan key lime pie is a lovely counterpoint to all the chocolate. I really hope you like my version of these brownies.
If you bake these brownies, I would love to know how they turned out. Leave a star rating and drop a comment below telling me whether you went with carob or cocoa, and any little tweak you made to the jam or topping.
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Gluten-Free Brownies
Ingredients
- 200 g gluten-free flour mix I used Dr. Schar Mix C Patisserie, you can use regular all-purpose flour for non-GF version
- 4 Tbsps stevia powder or other healthy sweeteners
- 100 g walnuts chopped
- 4 Tbsps carob powder or cocoa
- 3 Tbsps jam of choice, I used plum jam
- 200 ml sparkling water
- 50 ml olive oil
- 1 pinch salt
- 7 g baking powder
- 1 tsp rum extract
Topping:
- 100 g dark chocolate
- 2 tbsp coconut flakes
Instructions
- Put all ingredients, except the ones for the topping and the walnuts, in your food processor and mix well. Add chopped walnuts and pulse once or twice.
- Grease a Jena bowl (mine was approx. 35x15cm). Add the composition and spread it evenly.
- Preheat oven at 180C/375F. Let the brownies bake for 45 minutes.
- Five minutes before the brownies are ready, melt the chocolate.
- Take the brownies out of the oven and pour melted chocolate on top.
- Let them cool before serving and sprinkle them with coconut flakes.
Frequently Asked Questions
Yes. There are no eggs, butter, milk, or other animal products in the recipe. Olive oil stands in for butter, sparkling water and baking powder do the leavening, and a gluten-free flour mix replaces wheat flour. Just check that the dark chocolate you use for the topping is dairy-free, since some brands add milk.
Absolutely. The recipe calls for 4 tablespoons of carob powder or cocoa, so they are interchangeable in the same amount. Carob is naturally sweeter and caffeine-free, while unsweetened cocoa gives a sharper, more classic brownie flavor.
If you do not need the brownies to be gluten-free, you can swap in the same quantity of regular all-purpose flour. For the gluten-free version, a patisserie-style blend works best because it is formulated for cakes and bakes and gives a finer crumb.
The sparkling water works together with the baking powder to lift the batter. Since there are no eggs to trap air, the carbonation and the leavener help aerate the mix so the brownies set light and fudgy rather than dense and heavy.
Cool them completely first, then keep them in an airtight container at room temperature for up to three days, or in the fridge if your kitchen runs warm. They freeze well too; wrap individual squares and thaw them at room temperature whenever you want one.
Yes. The walnuts add crunch and that traditional brownie bite, but you can skip them or swap in another chopped nut you like. If you do use them, add them at the very end and pulse only once or twice so they stay in pieces.
One of the best brownies recipes I ever found, reminds me of my childhood. Not too sweet, but just enough. Just perfect!
Thank you! Glad you liked the recipe! 🙂