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You are here: Home / Dessert / Cookies/Bars / Healthy Vegan Gluten-free Brownies (So Fudgy!)

Healthy Vegan Gluten-free Brownies (So Fudgy!)

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The BEST Healthy Vegan Gluten-free Brownies that are so fudgy, 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.

stack of healthy vegan fudgy brownies on black plate

BEST HEALTHY VEGAN GLUTEN-FREE BROWNIES

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 healthy vegan brownies are gluten-free, nut-free, oil-free, coconut-free and kid-friendly. Bonus that these only have 8 ingredients (+ salt & water)! These oil-free vegan brownies are just as rich and decadent, but much healthier. See all my oil-free baking tips and guide here!

hand grabbing vegan fudge brownie off wood board

These are some of the best brownies I’ve ever had and I’m not exaggerating. 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.

white measuring cup of sunflower seeds

INGREDIENTS NEEDED

  • Raw, unsalted sunflower kernels: These provide all the fat that normally oil or butter would provide. Using the sunflower seeds makes these extra fudgy and rich, but healthier.
  • Unsweetened cocoa powder
  • Pure maple syrup
  • Baking powder
  • Brown rice flour: This keeps these vegan brownies gluten-free and whole grain.
  • Oat flour: Using oat flour also keeps these gluten-free and provides a bit of chewy brownie texture that we all love.
  • Vanilla
  • Dairy-free semi-sweet chocolate chips: I use Enjoy Life.

HOW TO MAKE VEGAN GLUTEN-FREE 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.

healthy vegan fudgy brownie batter blended in food processor

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

vegan gluten free brownie batter with chocolate chips in white bowl

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.

baked vegan brownies in loaf pan

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.

several cut brownies on wooden board overhead view

TIPS FOR SUCCESS

  • Use a scale: This is so important for baking, especially vegan gluten-free baking. Without eggs, traditional flour or oil, precision is key!
  • Follow the recipe closely: Omitting any step will affect the outcome and texture. It’s imperative to blend the ingredients as instructed until completely smooth. This is how the brownies turn out fudgy and hold together.

stack of brownies on round black plate

MORE VEGAN BROWNIE RECIPES TO TRY

  • Vegan Peppermint Brownies
  • Vegan Fudgy Coconut Butter Brownies
  • Vegan Fudgy Zucchini Brownies
  • Chocolate Pumpkin Cake Brownies
  • Raw Brownies with Raspberry Coulis
  • Fudgy Vegan Low-Fat Brownies

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!

Healthy Vegan Gluten-free Brownies (So Fudgy!)

Brandi Doming
The BEST Healthy Vegan Gluten-free Brownies that are so fudgy, oil-free, nut-free and so rich, chocolatey, fudgy, (not cakey) and are incredibly moist.
5 from 57 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Dessert
Cuisine American, Gluten-free, Vegan
Servings 8 brownies
Calories 229 kcal

Ingredients

  • 1 cup (140g) raw, unsalted sunflower kernels (Do NOT use roasted or you will get an aftertaste!)
  • 1/4 cup + 2 tablespoons (36g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup (160g) pure maple syrup
  • 2 teaspoons (10g) vanilla extract
  • 1/4 cup + 2 tablespoons (90g) water
  • 3 tablespoons (30g) brown rice flour (Or sub with 3 tablespoons all-purpose flour
  • 2 tablespoons (16g) oat flour (or sub with 1 tablespoon all-purpose flour if you can't tolerate oats)
  • 1/4 heaping cup (60g) + extra on top dairy-free chocolate chips

NOTE

  • This makes a small amount in a loaf pan, so if you want a larger batch, double the recipe and use an 8x8 pan. If you want to use all regular all-purpose flour, then leave out the oat flour and brown rice flour and just use 1/4 cup (32g) all-purpose flour in place of both. The texture was slightly more cakey/puffy with the all-purpose flour. I preferred the more dense/fudgy texture using the gluten-free flours, but both are delicious .

NOTE

  • As always, I recommend highly to use a scale to prevent room for error. You don't need cups or to compare the weights to cups, just simply follow the weights listed, as this is exactly how the recipes are tested and made. Make sure to zero out before adding each ingredient.
  • I use this scale.

Instructions
 

  • Preheat the oven to 350°F (177°C) and spray WELL a 9X5 loaf pan with nonstick spray. I tried some with parchment paper and didn't like how they stuck to the paper and were more fragile.
  • Add the sunflower kernels to a food processor and process for 30 seconds until a flour is formed. Add the cocoa powder, baking powder and salt and process again until just mixed.
  • Add the syrup, vanilla and water and process for 3 minutes or so until completely smooth. Scrape the sides down and process for a few more seconds. It should be COMPLETELY SMOOTH and no chunks of sunflower kernels left before adding the flours next. If it's not all mixed and smooth, you will end up with dry crumbly brownies since the fat from the sunflower kernels is what makes these so fudgy!
  • Add the brown rice flour and oat flour (or all-purpose flour) and process again until it is all blended and thick like a smooth nut-butter consistency. Add the batter to a bowl and make sure to scrape out all of that chocolatey goodness. Stir in the chocolate chips.
  • Pour the batter into the prepared pan and spread out evenly to the corners. Place extra chocolate chips on top.
  • Bake for 35-40 minutes depending on your oven. I would suggest checking yours at 35 minutes. I took mine out closer to 40 minutes. Here is the thing, these will not look done based on the top of the brownies, but will form that shiny firm top AFTER they are out of the oven cooling. Do not check for a clean toothpick either, it will not come out clean. It shouldn't be wet batter, but more of a sticky batter. The edges should be firm and have slightly pulled away from the pan. If you are doing a version with all of all-purpose flour in place of the oat and brown rice flours, then they were done at 35 minutes and just slightly more cakey/puffy.
  • Cool for 45 minutes to an hour, with no exception. They will fall apart if you try to remove them earlier. Carefully cut them with a smooth sharp knife. Gently remove the first brownie and then the others by sliding a spatula underneath. Then they will firm up considerably even more as they sit on a plate. They will be firm, moist and super fudgy. Store at room temperature wrapped tightly in foil.

Nutrition

Serving: 1brownieCalories: 229kcalCarbohydrates: 29.2gProtein: 5.3gFat: 12.1gSodium: 78mgFiber: 4.3gSugar: 16.1g
Tried this recipe?Tag @thevegan8 on Instagram and use tag #thevegan8!
Keyword gluten-free vegan brownies, healthy vegan brownies, oil free vegan brownies, vegan fugy brownies, vegan gluten free brownies

The Vegan 8 is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon associate I earn from qualifying purchases. Please see my full disclosure policy here.

Filed Under: Chocolate, Cookies/Bars, Dessert, Gluten-free, Kid Friendly, Nut Free Tagged With: Brownies, chocolate, dessert, Gluten-free, Nut free, Sunbutter, Sunflower

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Comments

  1. Neringa

    November 9, 2019 at 3:04 pm

    5 stars
    Thanks for another amazing recipe, as always! For sweetness, I added one banana (I only had one!) and two spoons of brown sugar, and it turned out great, not too sweet. Next time I will definitely try to completely replace the sweetener with bananas, trying to avoid sugar as much as possible (including syrups).

    Reply
    • brandi.doming@yahoo.com

      November 9, 2019 at 7:42 pm

      Hi Neringa! Glad you enjoyed them. Banana would make these much more dense and much less sweet, but I’m glad it worked out for you! Thanks for making them!

      Reply
  2. Kristen Cook

    February 1, 2020 at 12:27 am

    5 stars
    What a fabulous idea to use sunflower seed flour! These were fantastic. There was a unique and lovely taste to these brownies. Thank you for a fabulous recipe!

    Reply
    • brandi.doming@yahoo.com

      February 1, 2020 at 1:32 am

      I’m so happy you loved these!! Thank you so much for making them!

      Reply
  3. Barbara

    March 10, 2020 at 9:26 pm

    5 stars
    I LOVE these brownies, and have made them several times. In fact, I have a pan cooling right now. I leave out the salt and the chocolate chips, and the brownies are nice and fudgy without them.
    The first time I made them, I didn’t process the sunflower seeds long enough, and had little gritty bits in the brownies. They’re just for me, so it wasn’t a big deal. Since the food processor didn’t get them fine enough, I now process the seeds for a minute in my Vitamix before dumping everything into the food processor.
    Thank you so much for this recipe!

    Reply
    • brandi.doming@yahoo.com

      March 10, 2020 at 9:32 pm

      So happy to hear you love these Barbara!! My Cuisinart processor is really powerful and gets the batter perfectly smooth, but that’s a great tip to use the vitamix first if one’s food processor isn’t that powerful!

      Reply
  4. Sherri

    March 12, 2020 at 5:49 am

    5 stars
    I just made these and they are AMAZING! Thank you! <3

    Reply
    • brandi.doming@yahoo.com

      March 12, 2020 at 9:41 am

      Yay, so awesome to hear that Sherri! Thanks for the feedback!

      Reply
  5. Erin

    March 19, 2020 at 9:55 pm

    5 stars
    Delicious! Thank you!!!

    Reply
    • brandi.doming@yahoo.com

      March 20, 2020 at 7:21 am

      Thank you so much Erin!!

      Reply
  6. Sherri N.

    April 30, 2020 at 10:09 pm

    5 stars
    I made these for the second time and I doubled the batch. These are the fuddgiest brownies ever (vegan or non-vegan)! I made sure to blend a little longer to get that smooth texture and that was the trick to get them so fudgy. I wish I could post a picture here. They look out of this world good! Pictures coming up on my IG.

    Reply
    • brandi.doming@yahoo.com

      May 4, 2020 at 9:04 pm

      Thank you so much Sherri for sharing the beautiful photo on IG! They are perfect and I’m so happy to hear how much you love them!!

      Reply
  7. Maryanne

    June 3, 2020 at 4:43 am

    5 stars
    Yum!! these turned out so well and were so quick and easy to make. I love all your recipes! every one I have tried has turned out delicious. Thank you so much!

    Reply
  8. Amy

    November 10, 2020 at 1:38 am

    5 stars
    Wow these are delicious!!! I have been searching for a vegan brownie recipe for a long time (one that wasn’t too hard!). Thank you !!! 🙂

    Reply
  9. brandi.doming@yahoo.com

    November 13, 2020 at 3:15 am

    Yay thank you Amy!!

    Reply
  10. Lydia

    December 5, 2020 at 4:59 am

    Hi Brandi, can I use pumpkin seeds instead of sunflower seeds?
    Lydia

    Reply
    • brandi.doming@yahoo.com

      December 5, 2020 at 11:49 pm

      You are welcome to try it but they are more bitter, do the taste may be strong!

      Reply
  11. Heidi

    February 4, 2021 at 6:41 pm

    5 stars
    I was wondering if sunbutter can be used in the place of the sunflower seeds in this recipe! This looks awesome!

    Reply
    • brandi.doming@yahoo.com

      February 4, 2021 at 11:25 pm

      You can try it! Just make sure you are using the same gram weight amount, which is 140 grams. That equals to about 9 tablespoons of sunbutter. I’d weigh to get the most accurate result and make sure you are using a sunbutter without added oil, salt and sugar is fine.

      Reply
  12. Sama

    February 18, 2021 at 8:12 pm

    5 stars
    These brownies are amazing!!
    Thank you sooo much for this recipe. On the inside the batter was smooth but on the top it stays chunky. What can I do?

    Reply
    • brandi.doming@yahoo.com

      February 18, 2021 at 8:34 pm

      Wet your fingertips with water and press it down, I do that often with brownies or cookies to smooth the tops.

      Reply
  13. Satin

    February 26, 2021 at 10:42 pm

    5 stars
    Thank you Brandi, I’ve been looking for a healthy brownie recipe for almost two years since the whole family became vegan. This is hands down the best by far! The children loved them. Most recipes call for eye-watering amounts of sugar and oil but not this one. The brownies have a perfect soft fudgy center and a crisp top. I added a teaspoon of coffee granules to enhance the chocolate flavour but otherwise followed to the letter. I will definitely try your other recipes.

    Reply
  14. Miranda

    April 4, 2021 at 8:29 am

    5 stars
    My partner and I loved these!! I made 6 brownie cakes using a silicon muffin mould, baked for about 33 mins. I also used only spelt flour & came out great!! I asked my bf if he could taste what the main ingredient was and he had no idea! Such a great idea to use sunflower seeds. This will be my new go to brownie recipe! Thank you!!!

    Reply
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I'm Brandi, creator of this vegan blog and cookbook author of The Vegan 8 Cookbook. The majority of my recipes focus on 8 ingredients or less, not counting salt, pepper or water. I'm an expert on oil-free cooking and baking! We went vegan to help control my husband's debilitating gout. Our lives and health improved dramatically. While my husband still has some challenges, his health is much better than when we were eating animal products! I create delicious vegan comfort food in a healthier way. read more →

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The Vegan 8 is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon associate I earn from qualifying purchases. Please see my full disclosure policy here.

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