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.
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!
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.
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.
Step 2: Transfer the batter to a bowl. Add the chocolate chips and stir.
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.
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.
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.
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!)
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
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These brownies look irresistibly delicious and so fudge-y too. I never have tried a vegan brownie before – but you make me want to now!
The best part is these are JUST AS amazing as traditional butter and egg filled brownies, seriously, you cannot tell a difference. They are the best brownies I think I’ve ever had or made but yet they are so much healthier. My goal is to make my vegan desserts taste just as fabulous as traditional and these do, I hope you try them!
Absolutely delicious. My first Vegan 8 recipe and it will now be my “go-to” when I need a fudgy chocolate fix. I substituted with a vegan chocolate protein powder that I always have on hand and used whole wheat pastry flour instead of oat flour. I also doubled the amount of chocolate chips (oh, yes!) All substitutions worked perfectly fine. I baked for 35 mins exactly and cooled/let sit for two hours before cutting into them. The texture was amazing. Fudgy, not too sweet and just so delicious. My seven year old son (a picky eater) devoured his brownie – as did his skeptical father.
A slam dunk. Can’t wait to try more recipes from The Vegan 8. Thanks!
Wow! Thank you so much for such awesome feedback Sarah! So happy these were a “slam dunk” by your son and hubby!! Glad that your on-hand protein powder worked in place of the protein powder I ised and that my alternate sub of using the 1 TBSP regular flour in place of the oat flour worked too! Thank you very much for making them and leaving feedback
Had to take a quick break from working to make these once I saw them on Instagram. I was skeptical because I don’t like sunflower seeds BUT waaaay too intrigued not to give the recipe a try. Well, I wasn’t disappointed! They are all the things a brownie should be – sweet, rich, chewy, moist, fudgy, delicious and easy to make! And the use of sunflower kernels is just too clever! I used oat flour to keep them gluten free and opted to use 3 tablespoons brown rice flour in place of the suggested protein powder.
So awesome to hear Nicolle! I’m so happy these were everything you thought a brownie should be! I wasn’t kidding when I said that either in my post! They really are the most perfect brownie to me! So glad you loved them and it is shocking that they taste NOTHING like sunflower kernels, it is totally undetectable, it just tastes super chocolatey, so I’m glad you still took the chance. Also, glad to hear my sub suggestion of using brown rice flour in place of the protein powder worked perfectly too. Thanks so much for the feedback! 🙂
Holy smokes!!!! Chocolate heaven! These look fantastic. I’ve never heard of that brand of protein powder, but it sounds wonderful – love the ingredients. Can’t wait to try this recipe!
Thank you so much Mandy! You don’t have to use the protein powder if you don’t want to, just use brown rice flour instead. They are incredible!
I have to say these do look positively fudgy! What a beautiful recipe. And I love using sunflower seeds, but never tried them in a brownie like this before. I feel like they are a little hypnotic tbh — I just can’t seem to be able to look away from that dark moist fudgy center! <3 <3 <3
Thank you so much for the compliments Audrey!! You don’t even taste the sunflower kernels at all, that’s the best part, they honestly just taste like the best, richest brownies ever! They taste just like the ones I’ve had from bakeries or that my Mom made, yet sooo much healthier!
I’ve read this post just before dinner… Not a smart decision, as I’m about to devour my screen at first and make dinner only afterwards. 😀
Haha! Thank you Nori!!
these look killer, lady.
Aww thanks so much Caitlin!
Well good thing you warned. I had my napkin all ready to wipe up my drool 😀 These look amazing Brandi. Pinning right away!!
Hahaha Vanessa, that was funny! Thank you so much!
So even though I am up to my ears in brownie trials I think it’s only fair to make all kinds of brownies as to not make anyone else’s brownies feel left out…I mean it’s only fair right?! I wouldn’t want to offend any chocolate flavored dessert. God forbid chocolate would get angry at me! Salivating…
Oh my WORD, these brownies look amazing! I seriously want to reach into my computer screen and eat every last one. WOW! That protein powder sounds so good too. I like that it doesn’t have a flavor too.
TOTALLY checking out this superfood melody! ha ha aha! EXCUSE ME… Medley! ha ha ha ha ha ha!
PS: Why are you such a FOOD GENIUS?!?!?!
Awww shucks, thanks Gigi, you are too kind!!!
OH MY GOSH! You seriously posted this at the perfect time, after my discovery of my nut reactions. I MUST try these!
It is strange but only in the best way, that Britt and I tend to comment one after the other!
Haha, twinsies!!
Yes, it’s destiny! You MUST make these!!
Just made these and they are amazing! Definitely a keeper. Licking the bowl made it even more worthwhile. Thank you. Thank you.
Wonderful Tisha! I’m ecstatic you already made them and loved them! Now you understand why I was making such a big deal about them, haha! Thank you so much for the feedback!!
WOW! These look so fudgy and out of this world chocolately. This couldn’t have come at a better time either since right this week my chocolate cravings have kicked in double time. I think I could faceplant in a big pile of these and be one happy girl.
Seriously?! You’re killing me with these pictures! I was having a chocolate craving and then I saw these and I’m kind of thinking that I must be a chocolate addict. What a fabulous recipe Brandi. Thank you.
Aww thanks so much for the compliments Linda! So glad you love the photos! The recipe really is surprising at how amazing and fudgy these turned out! We were all amazed over here at the results!
Gorgeous brownies, the ingredient list is amazing. How can something so decadent be good for you. Love it.
SO sweet, thank you Suzanne!
I think I just died and went to food heaven. OMG! These look so amazing! Speechless!
Wow, thank you so much Harriet!! That is how I felt after a bite of them, haha!
These look insanely chocolatey! In a good way of course. Love that you used sunflower seeds, especially as they’re so much cheaper than nuts and maple syrup is expensive here so it balances it out 😀
Definitely going on the must-make list for when I’m feeling indulgent!
Thank you so much Emma! They are so super chocolatey and fudgy! I think you will love them!
Totally yummers, girl!! Amazing how rich, shiny, and fudgey they look – they pop off of the screen! Wish they’d pop into my mouth…
Aww thanks Annie! No tricks either…they really are that shiny and fudgy!!! Haha!
Yup, salivated reading this, you are THE BOMB! Your adorableness is only matched by your incredible recipes! I soooo look forward to reading your stuff, I love the way you write and the food speaks for itself! Since I’m a brownie fanatic and can’t have sugar, this is awesome!!! Def ordering that protein medley, thanks for that too! So happy I found you 🙂
Oh my gosh Dianne, your comment just made my day!! I can’t tell you how much your compliments mean to me and that you look forward to my posts, thank you! I know I’m a total dork and goofy the way I write, but that is how I am in real life, so the fact you love it means so much to me!! SO glad you found me too! 🙂
looks yummy!
OH MY GOODNESS!! I was literally licking my lips while reading this. Send me that entire pan right now, LOL! My in laws are coming to town this weekend and I am for sure going to whip these up! I just need to get my hands on some rice flour because that protein powder isn’t sold here, though that powder does sound like it has SO much goodness in it!
I am seriously SO impressed that these brownies are made with sunflower seeds!! DELICIOUS! <3
Licking your lips, hahahaha! That was funny Ceara! I am so glad these photos produced that effect, that is the point for sure!! Oh goodness, I can’t wait to hear what you and your in-laws think!! Yeaaaahhhh!!! I haven’t tested it with the brown rice flour, but honestly it is so similar to the taste and texture of the protein powder, I think it should work just fine. Brown rice flourt doesn’t have chia seeds of course like the protein powder does, but given all the sunflower seeds and fudgy-ness I still think they should hold together just fine, just make sure to let them completely cool and be careful removing them. Once they completely cool after that, they are really firm!
Chocolate and sunflower seeds…..these are made for me!
Yay! I hope you make them and love them!
Ohh these look so unbelievably good. I’m racking my brains as we speak to work out if I already have these ingredients in the house to make them right away…
Oh I hope you do! Let me know, thank you so much Natalie!!