The Best Gooey Chocolate Brownies (Gluten Free, Vegan)

Prep: 10 minutesCook: 20 minutesTotal: 30 minutes
Yield: 9Categories: Baking, Desserts
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My gooey chocolate brownies are one of my most popular recipes, they are also one of my own personal favourites, and it is easy to see why once you’ve made them!

After many weeks of trying to perfect a healthier gluten free and vegan brownie recipe that uses no egg replacement I have finally cracked it- no pun intended! These gooey chocolate brownies are wonderfully rich and indulgent, you won’t be disappointed if you make them!

Β­If you have made any of my other bakes it may come as a surprise that these don’t contain any hidden vegetables or legumes! They are really versatile and work well with all of the different toppings and additions I have tried and, trust me, there have been a lot! My favourite way to make these at the moment is to add salted caramel cups to the top of the brownie tray as soon as it comes out of the oven so they melt into the bake. It is honestly just so so good!

If you fancy trying a seasonal version of this brownie recipe you could try my Gingerbread Brownies or my Chocolate Orange Brownies.

For this recipe I use melted chocolate in the batter which adds to the gooeyness and prevents the brownies from drying out but I also add chocolate chunks which melt during the baking process. I used Bourvnille for these but you could use any type of chocolate for the chunks.

The dough will be suspiciously thick and you may start to worry you have gone wrong but just stick with it! You have not missed an ingredient out, the batter is meant to be like that. It is worth mentioning that for these brownies I use a dairy free spread rather than a block of butter, ensure you do the same or the final result will not be the same!

Β­I used an 8″ x 8″ tin for these brownies and it was the perfect size. I have noted the bake time to be 20 minutes but this may vary depending on how hot your oven gets, allow up to 25. Keep an eye on them after 20 minutes to ensure they don’t burn and pierce them with a cocktail stick to ensure the insides aren’t still raw before removing from the oven. Don’t worry if they are still a little bit gooey as they will firm up as they cool down.

These brownies will last in an airtight container for up to five days and freeze well.

If you like these brownies you might want to check out my Mind Your Business Slutty Brownie recipe or my Cookie Toast recipe to take them to the next level. For another healthier take on a classic bake why not try my Almond Flour Blondies which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x

Ingredients

metric
imperial
  • 150g 3/4 cup coconut sugar
  • 150g 3/4 cup dairy free chocolate
  • 100g 1/2 cup + 2 tbsp gluten free self raising flour
  • 75g 1/2 cup + 3 tbsp cocoa powder
  • 50g 3 tbsp + 2 tsp dairy free butter
  • 35ml 2 tbsp + 2 tsp soya milk
  • 2 tbsp maple syrup
  • 3/4 tsp baking powder
  • pinch of sea salt

Method

  1. Place 50g of chocolate in a bowl over a saucepan full of water and melt over a low heat. Once the chocolate has melted remove from the heat and set aside to cool
  2. Melt the butter in a saucepan over a low heat
  3. Pour the coconut sugar into a large mixing bowl. Add the melted butter and whisk together until the sugar begins to melt
  4. Add the milk and maple syrup to the sugar mixture and continue mixing until well combined
  5. Sieve the flour and cocoa powder into the bowl. Add the baking powder and salt and stir until a dough begins to form
  6. Fold the melted chocolate into the dough, ensuring it is well mixed throughout
  7. Chop the remaining chocolate into small chunks and add to the bowl, mix to ensure they are evenly distributed throughout
  8. Scrape the dough into a baking tin lined with parchment paper. The dough will be sticky so you may need to use the back of the mixing spoon to spread the mixture out and ensure it reaches into all four corners
  9. Place into a preheated oven and bake for 20 minutes at 180 degrees Celsius

8 Comments

  1. Georgiana Bainbridge

    Do we have to use coconut sugar or will caster work just as well for the gooey chocolate brownies,

    Reply
    • Natasha Gelder

      I’ve only used caster sugar in these once and it did work but the brownies were very sweet!

      Reply
      • Vanessa

        Hiya, do you have to use soya milk or will oat milk do?

        Reply
        • Natasha Gelder

          Any type of milk should work the same ????

          Reply
          • Vanessa Anthonia Gell

            Holy Bananas these were AMAZING!!!! Hands down the best brownies in the world!!!

          • Natasha Gelder

            Oh so glad you like them! Thank you the feedback! x

  2. Nicola

    I can confirm that these brownies are indeed the best ! ????

    Reply
    • Natasha Gelder

      Oh thank you! So glad you liked them x

      Reply

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