These Vegan Almond Flour Brownies are the best gluten-free brownies I’ve ever tried! They’re made in one bowl, are chewy, fudgy, rich with chocolate flavour and only 10 ingredients!
You’re looking at these photos and I know what you’re thinking. Wowww I should really save this as my phone’s background! No? Only me? Well, I’ve been thinking about these brownies so much since perfecting them that they are indeed saved as my phone’s lock screen & home screen. Let me have a moment with them. After you’ve tried them, you may end up doing the same.
I’ve wanted to make a really good – no great – no, ABSOLUTELY incredible gluten-free brownie recipe for a while. Not an “oh, swap this for this” recipe. But a solid, this was created with gluten-free in mind brownie recipe. I’ve been slowly introducing myself to almond flour for a few years now, swapping it out in my favourite recipes that required flour to see how it worked best.
My favourite almond flour ever is by Bob’s Red Mill, which you guys know is my #1 choice and recommendation for gluten-free flours and so many other products. Needless to say, I’ve fallen in love with it. I love the subtle nutty taste, the texture, and its density. Bob’s Red Mill Super Fine Almond Flour is my favourite because it has a smooth and consistent texture and worked flawlessly for me across endless recipes. I especially love them in these brownies!
Simple ingredients, rich chocolatey flavour
One of my goals for these brownies was to create a cost-friendly & easy to make brownie recipe. I didn’t want to be telling you to use a whole host of ingredients so I worked hard to ensure the list had straight-forward ingredients, was very simple and most of all – tasted incredible. You need 10 simple ingredients, two of which are water and salt – so really only 8. I swapped out my usual melted chocolate chips for cocoa powder because – do you know how many times I’ve had cocoa powder and NOT chocolate chips?!
Cocoa powder created a richer chocolatey flavour (just my type) and balanced out perfectly with the almond flour which is moist, chewy in texture and easy to use, and so essentially perfect for brownies all around. The result is these little morsels of heaven sitting in front of you right now. Every single bite made me want to do a little brownie dance, and trust me, I had multiple bites. I wanted to get the sweet to chocolatey to fudgy ratio just right, but if you prefer a more cake-like brownie I also have instructions for that down below.
How to make vegan almond flour brownies
Making these brownies is so easy because it’s a one-bowl brownies recipe! I love one bowl or one-pot dishes because well yeah, fewer dishes! It also means I’m less likely to skip a test & the whole dish gets done more seamlessly.
Firstly, you add in your liquids. I tested olive oil, coconut oil and a neutral oil in these. I personally love olive oil because of its viscosity, but I also love the slight coconut-y taste that coconut oil adds. If you want neither, you can use a neutral oil or any oil you have (except like sesame oil).
Then in goes my vegan eggs. Here I used my Bob’s Red Mill Gluten Free Egg Replacer because friend – if you’re baking a lot, trust me – buy this. It’s the perfect egg replacer and I always have bags of it on hand. Each bag lasts 34 eggs too and lasts long, so it’s definitely a great buy. You can use flax eggs but I haven’t tested them.
Then, in goes my sugar. Organic brown sugar is my favourite especially since coconut sugar makes them much darker and has a coconut-y flavour. But, you can definitely use it! Add in your vanilla and your water.
Then in goes the dry ingredients. This is easy, right?! Your cocoa powder, your Bob’s Red Mill Super Fine Almond Flour, your baking soda & your salt. You want to ensure that you’re using the best quality ingredients that you can. Buy the best cocoa powder you can, ensure you’re using a high-quality fine Almond Flour like Bob’s Red Mill Super Fine Almond Flour , ensure your baking soda is actually fresh , and opt for sea salt. All these ingredients make a difference to your end product. Stir together until combined.
Since it’s gluten-free, you can’t overwork the dough, so feel free to mix for a good 3-5 minutes to ensure it’s all mixed in. You want no lumps and for the almond flour to be fully mixed in. Then, your chocolate chips! They’re totally optional. I did a batch with and without them and while the chocolate chips batch was my favourite, I also loved the ones without. Pour into your greased or parchment paper-lined baking pan and smooth over. Bake, cool, cut and enjoy! Then (and this is my favourite part), drizzle some melted chocolate chips on top with some coarse sea salt or sea salt flakes. It takes it right over the top! LOOK at those brownies. You know you need to make these.
In summary, these vegan almond flour brownies are:
- Absolutely delicious
- Gluten-free
- High in fibre, protein and lower in carbs
- These brownies have a rich chocolatey taste.
- Have the best chewy & fudgy texture
- Are made all in one bowl
- a delicious treat and would go so well with whipped coffee (trust me – try it)!
After sharing these with lots of friends and family members, I can guarantee you’re going to love these. Trust me. Enjoy friends!
More Vegan Baking Recipes
Vegan Banana Bread
Vegan Brownies
Gluten Free Brownies
Ingredients
- 2 Bob’s Red Mill Egg Replacer* , or 2 flax eggs (To make a flax egg - 1 tablespoon flax meal + 3 tablespoons water whisked together and set for 15 mins in fridge)
- 3/4 cup brown sugar , ( 158 g) (I use raw brown sugar, cane sugar or coconut sugar)
- 1/2 cup melted coconut oil , or any neutral oil ( 100 g)
- 1/4 cup water , ( 62 ml)
- 1 teaspoon pure vanilla extract , or vanilla bean paste ( 4.2 g)
- 3/4 cup cocoa powder , or raw cacao powder 60 g
- 1 cup Bob’s Red Mill Super Fine Almond Flour , ( 112 g)
- 1/2 teaspoon sea salt , 2.84 g
- 1/4 teaspoon baking soda , ( 1.2 g)
- ¼ cup vegan chocolate chips , ( 43.75 g)optional, but recommended
- coarse sea salt , or sea salt flakes, optional garnish but takes it over the top
- melted chocolate chips , for drizzle, optional garnish
Instructions
- Preheat oven to 325°F/160°C.
- In a large bowl, add the vegan eggs, sugar and oil and mix until combined for about 3 minutes until fully incorporated and light and fluffy. Add the water and the vanilla extract and blend for another 2 minutes.
- Add the cocoa powder, almond flour, baking soda and sea salt to the wet mixture and stir for about 3 minutes until fully combined. There should be no lumps and the almond flour should be fully incorporated.
- Stir in the chocolate chips. Pour into a greased, parchment-lined, or a greased foil-lined 8x8 square pan. Bake for 35 minutes, or 40-45 minutes if you prefer cake-like brownies.
- When finished, remove from oven and allow to cool completely in pan on a wire rack (at least 30 minutes). Once cooled, slice into 16 slices.
- For an extra nice topping, meltdown some chocolate chips in the microwave, drizzle on top and sprinkle some sea salt flakes or coarse sea salt. Enjoy!
Notes
- Oil instead of vegan butter in products tend to create a moister product. If you want to use vegan butter though, all you have to do is switch out equal parts of the butter for the oil.
- The pan size makes a huge difference! If you do not use an 8×8 pan for eg if you use smaller, your brownies will not be ready in the right amount of time.
- PLEASE allow your brownies to cool completely! This can take anywhere from 30 minutes to 2 hours. They’re always a much better texture and consistency once cooled. This is crucial for delicious, set and finished brownies. You can slice them about halfway through cooling with a knife.
These Vegan Almond Flour Brownies are the best gluten-free brownies I’ve ever tried! They’re made in one bowl, are chewy, fudgy, rich with chocolate flavour and only 10 ingredients!
You’re looking at these photos and I know what you’re thinking. Wowww I should really save this as my phone’s background! No? Only me? Well, I’ve been thinking about these brownies so much since perfecting them that they are indeed saved as my phone’s lock screen & home screen. Let me have a moment with them. After you’ve tried them, you may end up doing the same.
I’ve wanted to make a really good – no great – no, ABSOLUTELY incredible gluten-free brownie recipe for a while. Not an “oh, swap this for this” recipe. But a solid, this was created with gluten-free in mind brownie recipe. I’ve been slowly introducing myself to almond flour for a few years now, swapping it out in my favourite recipes that required flour to see how it worked best.
My favourite almond flour ever is by Bob’s Red Mill, which you guys know is my #1 choice and recommendation for gluten-free flours and so many other products. Needless to say, I’ve fallen in love with it. I love the subtle nutty taste, the texture, and its density. Bob’s Red Mill Super Fine Almond Flour is my favourite because it has a smooth and consistent texture and worked flawlessly for me across endless recipes. I especially love them in these brownies!
Simple ingredients, rich chocolatey flavour
One of my goals for these brownies was to create a cost-friendly & easy to make brownie recipe. I didn’t want to be telling you to use a whole host of ingredients so I worked hard to ensure the list had straight-forward ingredients, was very simple and most of all – tasted incredible. You need 10 simple ingredients, two of which are water and salt – so really only 8. I swapped out my usual melted chocolate chips for cocoa powder because – do you know how many times I’ve had cocoa powder and NOT chocolate chips?!
Cocoa powder created a richer chocolatey flavour (just my type) and balanced out perfectly with the almond flour which is moist, chewy in texture and easy to use, and so essentially perfect for brownies all around. The result is these little morsels of heaven sitting in front of you right now. Every single bite made me want to do a little brownie dance, and trust me, I had multiple bites. I wanted to get the sweet to chocolatey to fudgy ratio just right, but if you prefer a more cake-like brownie I also have instructions for that down below.
How to make vegan almond flour brownies
Making these brownies is so easy because it’s a one-bowl brownies recipe! I love one bowl or one-pot dishes because well yeah, fewer dishes! It also means I’m less likely to skip a test & the whole dish gets done more seamlessly.
Firstly, you add in your liquids. I tested olive oil, coconut oil and a neutral oil in these. I personally love olive oil because of its viscosity, but I also love the slight coconut-y taste that coconut oil adds. If you want neither, you can use a neutral oil or any oil you have (except like sesame oil).
Then in goes my vegan eggs. Here I used my Bob’s Red Mill Gluten Free Egg Replacer because friend – if you’re baking a lot, trust me – buy this. It’s the perfect egg replacer and I always have bags of it on hand. Each bag lasts 34 eggs too and lasts long, so it’s definitely a great buy. You can use flax eggs but I haven’t tested them.
Then, in goes my sugar. Organic brown sugar is my favourite especially since coconut sugar makes them much darker and has a coconut-y flavour. But, you can definitely use it! Add in your vanilla and your water.
Then in goes the dry ingredients. This is easy, right?! Your cocoa powder, your Bob’s Red Mill Super Fine Almond Flour, your baking soda & your salt. You want to ensure that you’re using the best quality ingredients that you can. Buy the best cocoa powder you can, ensure you’re using a high-quality fine Almond Flour like Bob’s Red Mill Super Fine Almond Flour , ensure your baking soda is actually fresh , and opt for sea salt. All these ingredients make a difference to your end product. Stir together until combined.
Since it’s gluten-free, you can’t overwork the dough, so feel free to mix for a good 3-5 minutes to ensure it’s all mixed in. You want no lumps and for the almond flour to be fully mixed in. Then, your chocolate chips! They’re totally optional. I did a batch with and without them and while the chocolate chips batch was my favourite, I also loved the ones without. Pour into your greased or parchment paper-lined baking pan and smooth over. Bake, cool, cut and enjoy! Then (and this is my favourite part), drizzle some melted chocolate chips on top with some coarse sea salt or sea salt flakes. It takes it right over the top! LOOK at those brownies. You know you need to make these.
In summary, these vegan almond flour brownies are:
- Absolutely delicious
- Gluten-free
- High in fibre, protein and lower in carbs
- These brownies have a rich chocolatey taste.
- Have the best chewy & fudgy texture
- Are made all in one bowl
- a delicious treat and would go so well with whipped coffee (trust me – try it)!
After sharing these with lots of friends and family members, I can guarantee you’re going to love these. Trust me. Enjoy friends!
More Vegan Baking Recipes
Vegan Banana Bread
Vegan Brownies
Gluten Free Brownies
Ingredients
- 2 Bob’s Red Mill Egg Replacer* , or 2 flax eggs (To make a flax egg - 1 tablespoon flax meal + 3 tablespoons water whisked together and set for 15 mins in fridge)
- 3/4 cup brown sugar , ( 158 g) (I use raw brown sugar, cane sugar or coconut sugar)
- 1/2 cup melted coconut oil , or any neutral oil ( 100 g)
- 1/4 cup water , ( 62 ml)
- 1 teaspoon pure vanilla extract , or vanilla bean paste ( 4.2 g)
- 3/4 cup cocoa powder , or raw cacao powder 60 g
- 1 cup Bob’s Red Mill Super Fine Almond Flour , ( 112 g)
- 1/2 teaspoon sea salt , 2.84 g
- 1/4 teaspoon baking soda , ( 1.2 g)
- ¼ cup vegan chocolate chips , ( 43.75 g)optional, but recommended
- coarse sea salt , or sea salt flakes, optional garnish but takes it over the top
- melted chocolate chips , for drizzle, optional garnish
Instructions
- Preheat oven to 325°F/160°C.
- In a large bowl, add the vegan eggs, sugar and oil and mix until combined for about 3 minutes until fully incorporated and light and fluffy. Add the water and the vanilla extract and blend for another 2 minutes.
- Add the cocoa powder, almond flour, baking soda and sea salt to the wet mixture and stir for about 3 minutes until fully combined. There should be no lumps and the almond flour should be fully incorporated.
- Stir in the chocolate chips. Pour into a greased, parchment-lined, or a greased foil-lined 8x8 square pan. Bake for 35 minutes, or 40-45 minutes if you prefer cake-like brownies.
- When finished, remove from oven and allow to cool completely in pan on a wire rack (at least 30 minutes). Once cooled, slice into 16 slices.
- For an extra nice topping, meltdown some chocolate chips in the microwave, drizzle on top and sprinkle some sea salt flakes or coarse sea salt. Enjoy!
Notes
- Oil instead of vegan butter in products tend to create a moister product. If you want to use vegan butter though, all you have to do is switch out equal parts of the butter for the oil.
- The pan size makes a huge difference! If you do not use an 8×8 pan for eg if you use smaller, your brownies will not be ready in the right amount of time.
- PLEASE allow your brownies to cool completely! This can take anywhere from 30 minutes to 2 hours. They’re always a much better texture and consistency once cooled. This is crucial for delicious, set and finished brownies. You can slice them about halfway through cooling with a knife.
These Vegan Almond Flour Brownies are the best gluten-free brownies I’ve ever tried! They’re made in one bowl, are chewy, fudgy, rich with chocolate flavour and only 10 ingredients!
You’re looking at these photos and I know what you’re thinking. Wowww I should really save this as my phone’s background! No? Only me? Well, I’ve been thinking about these brownies so much since perfecting them that they are indeed saved as my phone’s lock screen & home screen. Let me have a moment with them. After you’ve tried them, you may end up doing the same.
I’ve wanted to make a really good – no great – no, ABSOLUTELY incredible gluten-free brownie recipe for a while. Not an “oh, swap this for this” recipe. But a solid, this was created with gluten-free in mind brownie recipe. I’ve been slowly introducing myself to almond flour for a few years now, swapping it out in my favourite recipes that required flour to see how it worked best.
My favourite almond flour ever is by Bob’s Red Mill, which you guys know is my #1 choice and recommendation for gluten-free flours and so many other products. Needless to say, I’ve fallen in love with it. I love the subtle nutty taste, the texture, and its density. Bob’s Red Mill Super Fine Almond Flour is my favourite because it has a smooth and consistent texture and worked flawlessly for me across endless recipes. I especially love them in these brownies!
Simple ingredients, rich chocolatey flavour
One of my goals for these brownies was to create a cost-friendly & easy to make brownie recipe. I didn’t want to be telling you to use a whole host of ingredients so I worked hard to ensure the list had straight-forward ingredients, was very simple and most of all – tasted incredible. You need 10 simple ingredients, two of which are water and salt – so really only 8. I swapped out my usual melted chocolate chips for cocoa powder because – do you know how many times I’ve had cocoa powder and NOT chocolate chips?!
Cocoa powder created a richer chocolatey flavour (just my type) and balanced out perfectly with the almond flour which is moist, chewy in texture and easy to use, and so essentially perfect for brownies all around. The result is these little morsels of heaven sitting in front of you right now. Every single bite made me want to do a little brownie dance, and trust me, I had multiple bites. I wanted to get the sweet to chocolatey to fudgy ratio just right, but if you prefer a more cake-like brownie I also have instructions for that down below.
How to make vegan almond flour brownies
Making these brownies is so easy because it’s a one-bowl brownies recipe! I love one bowl or one-pot dishes because well yeah, fewer dishes! It also means I’m less likely to skip a test & the whole dish gets done more seamlessly.
Firstly, you add in your liquids. I tested olive oil, coconut oil and a neutral oil in these. I personally love olive oil because of its viscosity, but I also love the slight coconut-y taste that coconut oil adds. If you want neither, you can use a neutral oil or any oil you have (except like sesame oil).
Then in goes my vegan eggs. Here I used my Bob’s Red Mill Gluten Free Egg Replacer because friend – if you’re baking a lot, trust me – buy this. It’s the perfect egg replacer and I always have bags of it on hand. Each bag lasts 34 eggs too and lasts long, so it’s definitely a great buy. You can use flax eggs but I haven’t tested them.
Then, in goes my sugar. Organic brown sugar is my favourite especially since coconut sugar makes them much darker and has a coconut-y flavour. But, you can definitely use it! Add in your vanilla and your water.
Then in goes the dry ingredients. This is easy, right?! Your cocoa powder, your Bob’s Red Mill Super Fine Almond Flour, your baking soda & your salt. You want to ensure that you’re using the best quality ingredients that you can. Buy the best cocoa powder you can, ensure you’re using a high-quality fine Almond Flour like Bob’s Red Mill Super Fine Almond Flour , ensure your baking soda is actually fresh , and opt for sea salt. All these ingredients make a difference to your end product. Stir together until combined.
Since it’s gluten-free, you can’t overwork the dough, so feel free to mix for a good 3-5 minutes to ensure it’s all mixed in. You want no lumps and for the almond flour to be fully mixed in. Then, your chocolate chips! They’re totally optional. I did a batch with and without them and while the chocolate chips batch was my favourite, I also loved the ones without. Pour into your greased or parchment paper-lined baking pan and smooth over. Bake, cool, cut and enjoy! Then (and this is my favourite part), drizzle some melted chocolate chips on top with some coarse sea salt or sea salt flakes. It takes it right over the top! LOOK at those brownies. You know you need to make these.
In summary, these vegan almond flour brownies are:
- Absolutely delicious
- Gluten-free
- High in fibre, protein and lower in carbs
- These brownies have a rich chocolatey taste.
- Have the best chewy & fudgy texture
- Are made all in one bowl
- a delicious treat and would go so well with whipped coffee (trust me – try it)!
After sharing these with lots of friends and family members, I can guarantee you’re going to love these. Trust me. Enjoy friends!
More Vegan Baking Recipes
Vegan Banana Bread
Vegan Brownies
Gluten Free Brownies
Ingredients
- 2 Bob’s Red Mill Egg Replacer* , or 2 flax eggs (To make a flax egg - 1 tablespoon flax meal + 3 tablespoons water whisked together and set for 15 mins in fridge)
- 3/4 cup brown sugar , ( 158 g) (I use raw brown sugar, cane sugar or coconut sugar)
- 1/2 cup melted coconut oil , or any neutral oil ( 100 g)
- 1/4 cup water , ( 62 ml)
- 1 teaspoon pure vanilla extract , or vanilla bean paste ( 4.2 g)
- 3/4 cup cocoa powder , or raw cacao powder 60 g
- 1 cup Bob’s Red Mill Super Fine Almond Flour , ( 112 g)
- 1/2 teaspoon sea salt , 2.84 g
- 1/4 teaspoon baking soda , ( 1.2 g)
- ¼ cup vegan chocolate chips , ( 43.75 g)optional, but recommended
- coarse sea salt , or sea salt flakes, optional garnish but takes it over the top
- melted chocolate chips , for drizzle, optional garnish
Instructions
- Preheat oven to 325°F/160°C.
- In a large bowl, add the vegan eggs, sugar and oil and mix until combined for about 3 minutes until fully incorporated and light and fluffy. Add the water and the vanilla extract and blend for another 2 minutes.
- Add the cocoa powder, almond flour, baking soda and sea salt to the wet mixture and stir for about 3 minutes until fully combined. There should be no lumps and the almond flour should be fully incorporated.
- Stir in the chocolate chips. Pour into a greased, parchment-lined, or a greased foil-lined 8x8 square pan. Bake for 35 minutes, or 40-45 minutes if you prefer cake-like brownies.
- When finished, remove from oven and allow to cool completely in pan on a wire rack (at least 30 minutes). Once cooled, slice into 16 slices.
- For an extra nice topping, meltdown some chocolate chips in the microwave, drizzle on top and sprinkle some sea salt flakes or coarse sea salt. Enjoy!
Notes
- Oil instead of vegan butter in products tend to create a moister product. If you want to use vegan butter though, all you have to do is switch out equal parts of the butter for the oil.
- The pan size makes a huge difference! If you do not use an 8×8 pan for eg if you use smaller, your brownies will not be ready in the right amount of time.
- PLEASE allow your brownies to cool completely! This can take anywhere from 30 minutes to 2 hours. They’re always a much better texture and consistency once cooled. This is crucial for delicious, set and finished brownies. You can slice them about halfway through cooling with a knife.
These Vegan Almond Flour Brownies are the best gluten-free brownies I’ve ever tried! They’re made in one bowl, are chewy, fudgy, rich with chocolate flavour and only 10 ingredients!
You’re looking at these photos and I know what you’re thinking. Wowww I should really save this as my phone’s background! No? Only me? Well, I’ve been thinking about these brownies so much since perfecting them that they are indeed saved as my phone’s lock screen & home screen. Let me have a moment with them. After you’ve tried them, you may end up doing the same.
I’ve wanted to make a really good – no great – no, ABSOLUTELY incredible gluten-free brownie recipe for a while. Not an “oh, swap this for this” recipe. But a solid, this was created with gluten-free in mind brownie recipe. I’ve been slowly introducing myself to almond flour for a few years now, swapping it out in my favourite recipes that required flour to see how it worked best.
My favourite almond flour ever is by Bob’s Red Mill, which you guys know is my #1 choice and recommendation for gluten-free flours and so many other products. Needless to say, I’ve fallen in love with it. I love the subtle nutty taste, the texture, and its density. Bob’s Red Mill Super Fine Almond Flour is my favourite because it has a smooth and consistent texture and worked flawlessly for me across endless recipes. I especially love them in these brownies!
Simple ingredients, rich chocolatey flavour
One of my goals for these brownies was to create a cost-friendly & easy to make brownie recipe. I didn’t want to be telling you to use a whole host of ingredients so I worked hard to ensure the list had straight-forward ingredients, was very simple and most of all – tasted incredible. You need 10 simple ingredients, two of which are water and salt – so really only 8. I swapped out my usual melted chocolate chips for cocoa powder because – do you know how many times I’ve had cocoa powder and NOT chocolate chips?!
Cocoa powder created a richer chocolatey flavour (just my type) and balanced out perfectly with the almond flour which is moist, chewy in texture and easy to use, and so essentially perfect for brownies all around. The result is these little morsels of heaven sitting in front of you right now. Every single bite made me want to do a little brownie dance, and trust me, I had multiple bites. I wanted to get the sweet to chocolatey to fudgy ratio just right, but if you prefer a more cake-like brownie I also have instructions for that down below.
How to make vegan almond flour brownies
Making these brownies is so easy because it’s a one-bowl brownies recipe! I love one bowl or one-pot dishes because well yeah, fewer dishes! It also means I’m less likely to skip a test & the whole dish gets done more seamlessly.
Firstly, you add in your liquids. I tested olive oil, coconut oil and a neutral oil in these. I personally love olive oil because of its viscosity, but I also love the slight coconut-y taste that coconut oil adds. If you want neither, you can use a neutral oil or any oil you have (except like sesame oil).
Then in goes my vegan eggs. Here I used my Bob’s Red Mill Gluten Free Egg Replacer because friend – if you’re baking a lot, trust me – buy this. It’s the perfect egg replacer and I always have bags of it on hand. Each bag lasts 34 eggs too and lasts long, so it’s definitely a great buy. You can use flax eggs but I haven’t tested them.
Then, in goes my sugar. Organic brown sugar is my favourite especially since coconut sugar makes them much darker and has a coconut-y flavour. But, you can definitely use it! Add in your vanilla and your water.
Then in goes the dry ingredients. This is easy, right?! Your cocoa powder, your Bob’s Red Mill Super Fine Almond Flour, your baking soda & your salt. You want to ensure that you’re using the best quality ingredients that you can. Buy the best cocoa powder you can, ensure you’re using a high-quality fine Almond Flour like Bob’s Red Mill Super Fine Almond Flour , ensure your baking soda is actually fresh , and opt for sea salt. All these ingredients make a difference to your end product. Stir together until combined.
Since it’s gluten-free, you can’t overwork the dough, so feel free to mix for a good 3-5 minutes to ensure it’s all mixed in. You want no lumps and for the almond flour to be fully mixed in. Then, your chocolate chips! They’re totally optional. I did a batch with and without them and while the chocolate chips batch was my favourite, I also loved the ones without. Pour into your greased or parchment paper-lined baking pan and smooth over. Bake, cool, cut and enjoy! Then (and this is my favourite part), drizzle some melted chocolate chips on top with some coarse sea salt or sea salt flakes. It takes it right over the top! LOOK at those brownies. You know you need to make these.
In summary, these vegan almond flour brownies are:
- Absolutely delicious
- Gluten-free
- High in fibre, protein and lower in carbs
- These brownies have a rich chocolatey taste.
- Have the best chewy & fudgy texture
- Are made all in one bowl
- a delicious treat and would go so well with whipped coffee (trust me – try it)!
After sharing these with lots of friends and family members, I can guarantee you’re going to love these. Trust me. Enjoy friends!
More Vegan Baking Recipes
Vegan Banana Bread
Vegan Brownies
Gluten Free Brownies
Ingredients
- 2 Bob’s Red Mill Egg Replacer* , or 2 flax eggs (To make a flax egg - 1 tablespoon flax meal + 3 tablespoons water whisked together and set for 15 mins in fridge)
- 3/4 cup brown sugar , ( 158 g) (I use raw brown sugar, cane sugar or coconut sugar)
- 1/2 cup melted coconut oil , or any neutral oil ( 100 g)
- 1/4 cup water , ( 62 ml)
- 1 teaspoon pure vanilla extract , or vanilla bean paste ( 4.2 g)
- 3/4 cup cocoa powder , or raw cacao powder 60 g
- 1 cup Bob’s Red Mill Super Fine Almond Flour , ( 112 g)
- 1/2 teaspoon sea salt , 2.84 g
- 1/4 teaspoon baking soda , ( 1.2 g)
- ¼ cup vegan chocolate chips , ( 43.75 g)optional, but recommended
- coarse sea salt , or sea salt flakes, optional garnish but takes it over the top
- melted chocolate chips , for drizzle, optional garnish
Instructions
- Preheat oven to 325°F/160°C.
- In a large bowl, add the vegan eggs, sugar and oil and mix until combined for about 3 minutes until fully incorporated and light and fluffy. Add the water and the vanilla extract and blend for another 2 minutes.
- Add the cocoa powder, almond flour, baking soda and sea salt to the wet mixture and stir for about 3 minutes until fully combined. There should be no lumps and the almond flour should be fully incorporated.
- Stir in the chocolate chips. Pour into a greased, parchment-lined, or a greased foil-lined 8x8 square pan. Bake for 35 minutes, or 40-45 minutes if you prefer cake-like brownies.
- When finished, remove from oven and allow to cool completely in pan on a wire rack (at least 30 minutes). Once cooled, slice into 16 slices.
- For an extra nice topping, meltdown some chocolate chips in the microwave, drizzle on top and sprinkle some sea salt flakes or coarse sea salt. Enjoy!
Notes
- Oil instead of vegan butter in products tend to create a moister product. If you want to use vegan butter though, all you have to do is switch out equal parts of the butter for the oil.
- The pan size makes a huge difference! If you do not use an 8×8 pan for eg if you use smaller, your brownies will not be ready in the right amount of time.
- PLEASE allow your brownies to cool completely! This can take anywhere from 30 minutes to 2 hours. They’re always a much better texture and consistency once cooled. This is crucial for delicious, set and finished brownies. You can slice them about halfway through cooling with a knife.
Vegan Almond Flour Brownies (One Bowl, Gluten Free & Fudgy)
Ingredients
- 2 Bob’s Red Mill Egg Replacer* or 2 flax eggs (To make a flax egg - 1 tablespoon flax meal + 3 tablespoons water whisked together and set for 15 mins in fridge)
- 3/4 cup brown sugar ( 158 g) (I use raw brown sugar, cane sugar or coconut sugar)
- 1/2 cup melted coconut oil or any neutral oil ( 100 g)
- 1/4 cup water ( 62 ml)
- 1 teaspoon pure vanilla extract or vanilla bean paste ( 4.2 g)
- 3/4 cup cocoa powder or raw cacao powder 60 g
- 1 cup Bob’s Red Mill Super Fine Almond Flour ( 112 g)
- 1/2 teaspoon sea salt 2.84 g
- 1/4 teaspoon baking soda ( 1.2 g)
- ¼ cup vegan chocolate chips ( 43.75 g)optional, but recommended
- coarse sea salt or sea salt flakes, optional garnish but takes it over the top
- melted chocolate chips for drizzle, optional garnish
Instructions
- Preheat oven to 325°F/160°C.
- In a large bowl, add the vegan eggs, sugar and oil and mix until combined for about 3 minutes until fully incorporated and light and fluffy. Add the water and the vanilla extract and blend for another 2 minutes.
- Add the cocoa powder, almond flour, baking soda and sea salt to the wet mixture and stir for about 3 minutes until fully combined. There should be no lumps and the almond flour should be fully incorporated.
- Stir in the chocolate chips. Pour into a greased, parchment-lined, or a greased foil-lined 8x8 square pan. Bake for 35 minutes, or 40-45 minutes if you prefer cake-like brownies.
- When finished, remove from oven and allow to cool completely in pan on a wire rack (at least 30 minutes). Once cooled, slice into 16 slices.
- For an extra nice topping, meltdown some chocolate chips in the microwave, drizzle on top and sprinkle some sea salt flakes or coarse sea salt. Enjoy!
Video
Notes
- Oil instead of vegan butter in products tend to create a moister product. If you want to use vegan butter though, all you have to do is switch out equal parts of the butter for the oil.
- The pan size makes a huge difference! If you do not use an 8×8 pan for eg if you use smaller, your brownies will not be ready in the right amount of time.
- PLEASE allow your brownies to cool completely! This can take anywhere from 30 minutes to 2 hours. They’re always a much better texture and consistency once cooled. This is crucial for delicious, set and finished brownies. You can slice them about halfway through cooling with a knife.
Nutrition
Vegan Almond Flour Brownies (One Bowl, Gluten Free & Fudgy) https://jessicainthekitchen.com/vegan-almond-flour-brownies-gluten-free-fudgy/ February 12, 2020
This fragrant Thai Red Curry is packed with flavour and is so much better than takeout! I like to use an abundance of veggies and tender tofu to make a fragrant curry base. Add your favorite grain and dinner is served!
Takeout Thai food is good, but when you can make it at home, it’s even better!
Case in point? This vegan Thai red curry. Once you’ve cut the veggies and prepared the tofu, you’re mere minutes away from a flavourful homemade curry. And since you’re making it yourself, you can customize it to your own tastes and preferences.
My favorite thing about this Thai red curry with tofu is that it’s one of those glorious recipes that tastes even better after a few days in the fridge as the flavours mingle. This makes it perfect for meal prep! Make a big pot of rice or quinoa and enjoy homemade lunches all week long.
Why You’ll Love This Thai Red Curry Recipe
- Packed with flavour: From the rich coconut milk to the zesty lime and aromatic Thai red curry paste , every bite is a burst of deliciousness.
- Easy to make: With just a bit of chopping and stirring, you’ll have this curry on the table in under 30 minutes.
- Customizable: Adjust the spice level, swap the tofu for chickpeas, or toss in your favourite veggies.
- Ideal for meal prep: This curry tastes even better the next day as the flavours meld together, making leftovers perfect for work-week lunch or an easy dinner night.
Notes on Ingredients
Here’s a quick look at what you’ll need to make this recipe. Please note that this is important information. Scroll down to the recipe card at the end of this post for a full list of printable ingredients and instructions.
For the Tofu Marinade:
- Firm or extra-firm tofu – Press the tofu for at least 30 minutes. Want it even better? Freeze your tofu a day before, thaw it, press it, then marinate it. Learn more: How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu
- Coconut milk
- Red curry paste – I use Thai Kitchen’s Red Curry Paste (affiliate link).
- Salt and pepper
- Cornstarch
- Coconut oil
For the Red Curry:
- Coconut oil
- Red curry paste
- Garlic
- Veggies – Red onion, broccoli, red bell pepper, green bell pepper, and carrots.
- Garlic
- Seasonings – Sea salt and ground black pepper
- Coconut sugar or raw sugar
- Light soy sauce – Or liquid aminos , or tamari.
- Coconut milk – You can use full-fat coconut milk or lite.
- Lime juice
- Thai basil – If you can’t find Thai basil, regular basil works, too, or you can use cilantro.
- Sambal oelek or sriracha – These are optional.
What Is Red Curry Paste?
Red curry paste is a fairly mild Thai curry paste made with red chilies, coriander roots and leaves, lemongrass, garlic, shallots, and galangal. Unfortunately, many versions are also made with shrimp paste, which makes them not vegan! When you’re shopping for red curry paste, make sure you read the labels if you can’t find the Thai Kitchen brand, which is vegan.
How to Make Vegan Thai Red Curry With Tofu
I forgot to mention something important about this Thai red curry recipe: your house will smell absolutely incredible while it simmers on your stovetop! Here’s how to make it.
Make the Tofu
- Prepare the tofu. After pressing, cut the tofu into cubes, or tear it into cube size pieces for extra texture.
- Mix the marinade. Combine all of the ingredients except for the oil in a large bowl. Add the tofu cubes and toss to coat. Cover and marinate for at least 15 minutes.
- Cook the tofu. Heat the oil in a pan over medium-high heat. Once hot, add the tofu cubes and cook until all sides are browned and crispy. Remove the tofu from the pan and transfer it to a plate.
Assemble and Cook the Dish
- Cook the aromatics. Return the pan to medium-high heat, and add the coconut oil. Stir in the curry paste and cook for about a minute, or until fragrant. Add the onion and cook until it’s slightly translucent, about 8 minutes, then stir in the garlic.
- Sauté the vegetables. Add another tablespoon of coconut oil to the pan, followed by the broccoli, red bell pepper, green bell pepper and carrots. Stir to coat, then stir in the sea salt, black pepper, coconut sugar, and liquid aminos. Reduce heat to medium and cook until the carrots are tender-crisp, about 10-15 minutes. Finish. Pour in the coconut milk and stir, then add the tofu. Simmer for about 5 minutes, then finish with a squeeze of lime juice and remove from heat.
- Serve. Top with Thai basil and sambal oelek or sriracha and serve with rice, another grain, cauliflower rice , or naan and a lime wedge.
Tips for Success
- Use the salad bar. If your grocery store has a salad bar, you can buy all of the veggies cleaned and cut to save on prep time!
- Choose full-fat coconut milk: For a creamy, luxurious curry, always go for full-fat coconut milk instead of the light version. Shake the can well before opening to combine the cream and liquid.
- Make it your own. You can use any combination of veggies you want—just use roughly 3 ½ cups of veggies, which is what I used.
- Season to taste. Different brands of red curry paste have different flavours, so you may want to add more paste, or add extra sugar, soy sauce, etc.
How to Store and Reheat Extras
- Store in the fridge: You can store Thai red curry with tofu in an airtight container in the refrigerator for 3 to 4 days. Reheat it in a saucepan on the stovetop or in the microwave.
- Can I freeze leftovers? Yes, you can freeze Thai curry for up to 3 months in an airtight container. Let it thaw in the refrigerator before heating in the microwave or on the stovetop.
Ingredients
Tofu Marinade
- 1 (16 ounce) block firm tofu , or extra firm tofu, pressed for about 30 minutes
- 3 tablespoons coconut milk
- 1 teaspoon red curry paste
- salt and pepper
- 2 teaspoons cornstarch
- 1 tablespoon coconut oil
Thai Red Curry
- 2 tablespoons coconut oil
- 2 tablespoons red curry paste
- 1 small red onion , chopped
- 4 cloves garlic , minced
- 1 head broccoli , chopped
- 1 medium red bell pepper , cut into strips/spears
- 1 medium green bell pepper , cut into strips/spears
- 3 carrots , cut into strips/spears
- 3/4 teaspoon sea salt , to taste
- 1/2 teaspoon ground black pepper
- 1 tablespoon coconut sugar , or raw sugar
- 1 tablespoon light soy sauce , or liquid aminos or tamari
- 1 can (383g) coconut milk , full fat or lite
- juice of a lime
- 1 bunch Thai basil , washed or chopped, (optional)
- 1/2 tablespoon sambal oelek , or Sriracha, (optional, for heat)
Instructions
Tofu Marinade
- Cut the pressed tofu into cubes, or tear into cube size pieces for extra texture.
- Mix the coconut milk with the red curry paste to blend it out. Mix in the salt, pepper and cornstarch into the mix (everything except the oil) until it’s all thoroughly mixed together. Add the tofu cubes into the bowl and toss to combine with the mix, until all pieces are coated. Set aside or cover and marinate for at least 15 minutes.
- In a pan over medium-high heat, heat the tablespoon of coconut oil. Once hot, add in the tofu cubes and brown and crisp until all sides are completely browned and crisped up. Remove the tofu and set aside.
Thai Red Curry
- In the same pan over medium heat, add 1 more tablespoon of the coconut oil.
- Add in the curry paste to fry it, stirring into the coconut oil, for about 1 minute. Add in the chopped onion and cook until onion is slightly translucent about 8 minutes.
- Add in the garlic, stir together, then the second tablespoon of coconut oil, then add the broccoli, red bell pepper, green bell pepper and carrots.
- Add the sea salt, black pepper, coconut sugar, and liquid aminos on top and stir everything together. Reduce heat to medium and cook down, stirring, until carrots are tender-crisp, about 10-15 minutes.
- Add in the coconut milk and stir. Add in the crispy tofu, then let it simmer for about 5 minutes. Squeeze the lime over, stir, and then remove from heat.
- Add in the thai basil on top (optional!), and stir in the sambal oelek (or Sriracha) if using. Serve with rice, naan bread and a lime wedge. Enjoy!!
