The best glutenfree brownies without butter, egg, milk, flour are also vegan: Super juicy & super chocolatey.
Forget all the brownies you've thought were very moist and chocolatey. These vegan brownies beat them all! You wouldn't know you make these glutenfree brownies without flour, butter, eggs or milk. They taste delicious. They are addictive. I mean, even the raw dough is chewy, creamy, and heavenly!
Taste and Occasion
Since I first baked this vegan brownie recipe, they've been one of my favorites, besides the classic brownies, the avocado brownies or the sweet potato brownies. They are pretty sumptuous - but worth every single calorie! The ingredients and preparation are a bit unusual. But don't worry, not as unusual as brownies with avocado or kidney beans 😉 … You often use kidney beans so that the vegan brownies become moist. Or dates and banana puree. You only need typical baking ingredients for my brownies, just in an exciting combination.
The base is store-bought or, even better, homemade almond paste. In addition, you need, among other things, cocoa, coconut sugar, rice syrup and ground flax seeds for binding. You find possible alternative ingredients, as always, in the recipe. But for now, check out this lovely consistency!
I got the inspiration for the glutenfree brownies without flour, egg, butter and refined sugar from a highly recommended book. However, I had to modify the brownie recipe because the original version was too sweet for me (and my creation is still very sweet!). Also, the recommended baking dish is too big, the liquid is too little, and the description is misleading. Nonetheless, the "original" brownies have been an excellent inspiration for my recipe. To make the brownies moist without egg and butter, (good) fat comes from the almond paste. I prefer to prepare the dough, which is extremely firm and chewy, in my food processor. In the beginning, I also make my homemade almond paste. So I need only one kitchen appliance for all these steps.
How to make the Best Glutenfree Brownies
First of all, soak the ground flax seeds in water for about 5 minutes and chop the chocolate. Now, melt half of it in a hot water bath, set the other half aside and preheat the oven to 360°F/180°C. Line the baking pan with baking paper.
Now, it's time to mix cocoa, cornstarch, coconut sugar, salt, baking soda and the scraped vanilla pulp. Then, mix in the rice syrup, almond paste, swollen ground flax seeds and melted chocolate. The almond paste should not be too solid, so use any oil that may settle on the surface. Important: The dough is very firm! I prefer mixing it with my food processor.
Knead in the remaining chopped chocolate, pour the dough into the pan and smooth it out with your hands or a dough scraper. Decorate with nuts if you like. Bake your glutenfree brownies for about 23-25 minutes. They may and should still be soft inside. Finished brownies are best left to cool in the pan in the refrigerator for about 30 minutes before cutting.
Soft, summer lemon cookies: These lemon cookies literally melt in your mouth! A great treat for the whole year.
If you don't have a high-powered blender, you can use store-bought almond paste and blend the dough by hand. A hand mixer is likely to struggle. The only important thing is that the almond paste really consists of 100% almonds. If you make it yourself, you can add a little oil to make it smoother.
- 1 Small Loaf Pan (7 in/ 18 cm)
- 1 ½ tablespoons ground flaxseed
- 50 milliliters (3 ⅖ tablespoons) water
- 100 grams (⅔ cup) dark chocolate, vegan, with high cocoa content
- 60 grams (¾ cup) baking cocoa
- 2 tablespoons cornstarch
- 60 grams (⅖ cup) coconut blossom sugar, or brown sugar/ erythritol
- ½ teaspoon salt
- ¼ teaspoon (⅓ teaspoon) baking soda
- 1 piece vanilla pod, the scraped out pulp
- 40 grams (2 tablespoons) rice syrup, alternatively maple syrup or coconut syrup
- 200 grams (1 cup) almond paste
- Soak the ground flax seeds in water for about 5 minutes. Chop the chocolate. Melt half of it in a hot water bath and set the other half aside. Preheat the oven to 360°F/180°C. Line the baking pan with baking paper.
- Mix cocoa, cornstarch, coconut sugar, salt, baking soda and the scraped vanilla pulp. Mix in the rice syrup, almond paste, swollen ground flax seeds and melted chocolate. The almond paste should not be too solid, so use any oil that may settle on the surface. Note: The dough is very firm! I prefer to mix it with my food processor.
- Knead in the remaining chopped chocolate. Pour the dough into the pan and smooth it out with your hands or a dough scraper. Decorate with nuts if desired. Bake brownies for about 23-25 minutes. They may and should still be soft inside. Finished brownies are best left to cool in the pan in the refrigerator for about 30 minutes before cutting.
- The almond paste should be 100% almonds (and possibly some oil) and not too firm or dry. If you like, prepare it according to my recipe from 200g almonds. The almonds do not need to be roasted; you also do not need to add a sweetener.
In the basic version, you make the glutenfree brownies without flour and nuts. Yes, almonds are in them, but they aren't nuts and most allergy sufferers tolerate them. The cashews that you see in the pictures are only for decorative purposes. You can use sunflower seed paste for completely nut- and almond-free brownies. You can use brown erythritol instead of coconut sugar for a low carb alternative.
Even if you're not vegan yourself like me, you should definitely give these vegan brownies with almonds a chance. You won't regret it! By the way, you can find many more great vegan baking recipes on my blog 🙂 .
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