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Vegan Ooey Gooey Brownies

A chocolatey, moist and rich brownie that happens to be gluten-free and vegan. You will not be sorry you made these. 
Prep Time 15 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 12


For Flax Eggs:

  • 2 T. Flaxseed, ground
  • 6 T. Water

Wet Ingredients:

  • 2 T. Vegan butter Earth Balance
  • 1/2 C. Cane sugar
  • 1/4 C. Almond milk Any plant-based milk should work
  • 1 t. Vanilla Bean paste Extract or vanilla bean powder can be used

Dry Ingredients:

  • 1 C. Almond flour
  • 1/4 C. Cacao powder
  • 1 t. Baking powder
  • 1/8 t. Salt

Mix ins:

  • 1/4+ C. Chopped raw almonds, plus a few more for the top
  • 1/4+ C. Chocolate chips, plus a few more for the top


Make Flax Eggs:

  • Mix ground flax seeds and water in a small bowl and set aside to thicken up.

Wet Ingredients:

  • Combine in a medium size bowl, the butter and sugar until creamy. Add almond milk and vanilla bean paste. Then add the thickened flax eggs.

Dry Ingredients:

  • In a large bowl, whisk together almond flour, cacao powder, baking powder, and salt.

Combine wet with Dry:

  • Add wet mixture to dry and combine thoroughly. Stir in 1/4 C. each chopped almonds and chocolate chips.
  • Oil a 8”x 8” dish or similar with coconut oil. Pour batter into pan. Sprinkle with additional chopped almonds and chocolate chips if you like. 
  • Bake in a preheated 350 degree oven for 30-35 minutes. Check a few minutes early because all ovens are different. 
  • Allow to cool a bit before cutting. They will firm up slightly as they cool. 
Keyword chocolate brownies, brownies, gluten-free