Easy Vegan Gluten Free Brownies

Here’s another delicious dessert for you that’s so damn good you’ll be coming back for seconds straight away –
it’s these easy vegan gluten free brownies!



These desserts are great as puddings, at parties and make great treats for Halloween, Christmas and pretty much any other time of year too.



These are gluten free, like all my recipes are, but also Vegan and Vegetarian friendly with the option to make them nut free too by simply switching the almond extract for vanilla.



I hope you enjoy these little beauties and be sure to check out my other gluten free puddings while you’re here on my site.




Happy eats folks,
Gem x

Tag me in your creations over on Instagram & Follow Me there for healthy gluten free content

@gemma.hartshorn

I’ll be sure to re-tag you in my stories in return 🙂

Happy Gluten Free Cooking!
Gem x

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This is important in case there are changes in manufacturing since the date of publication of this article.

It’s also a good idea in general, especially if you have allergies rather than intolerances/sensitivities to certain ingredients to check ingredients labels before consuming a product.

Autumnal Plum, Lime & Rosemary
Puff Pudding

Here’s another vegetarian friendly, gluten free pudding you might like!

What ingredients do you need to make
these easy vegan gluten free brownies?

For this recipe, you’ll need the following ingredients:

1. 3 cups of steamed and mashed sweet potato (skins removed before steaming!)

2. 60g Vegan Dark Chocolate, chopped into small chunks (you could use Vegan Choc’ Chips too)

3. 70g gluten free plain flour (I used Doves Farm)

4. 50g cocoa powder

5. 1/2 tsp almond extract, or vanilla extract

6. 290g soft brown sugar (white sugar is fine too)

7. 170g vegan butter, melted

8. 3 tsp’s baking powder

Here’s a simple Chocolate-y pudding you might like too:

Healthy GF & Vegan
Chocolate Buttons

Nutritional Information for these
easy vegan gluten free brownies:

Here’s a summary of the nutritional information for you below: 



This information was created using the WHISK companies online nutrition calculator for recipe makers, because I find this one to be really reliable. 


I use Whisk a lot for my recipe organisation, such as saving recipes to the app via URL links, creating shopping lists, and for it’s ability to help you create meal plans.



And it’s also totally free by the way!



Because I love this app so much, I would highly recommend it to everyone!



You can check it out here on Whisk’s website:

Whisk – The Ultimate Cooking App

Nutrition information for Recipe:

The figures below represent values PER SERVING and this recipe has 8 servings:

Calories 361 Kcals 18%
Total Fat 14g 20%
Carbs 60g 23%
Sugars 39g 44%
Protein 2.83g 6%
Sodium 366mg 18%
Fibre 3.36g 12%

Percent Daily Values based on a 2,000 calorie diet.

At-Home Coeliac Disease Testing

Read all about it here!

How to make these easy vegan gluten free brownies?

Let’s assume you’ve gathered all your ingredients together and are therefore ready to cook!



If you want the simplified version of this recipe, head down to the bottom of this blog post instead, because this is where you’ll find the standard recipe pin.

Steps 1-4

1. Firstly, turn on your oven and pre-heat to 180c (fan)/200 (conventional)/gas mark 6.

2. Then, grab your brownie tin and (VERY) lightly butter to ensure a super easy removal of the brownies later.

3. Next, grab a microwave safe bowl and warm up your butter so that it just begins to melt. You don’t want hot butter, so only just warm it through and then whisk until smooth.

4. Once melted, transfer the butter into a large whisking bowl and sift in the sugar and add the almond/vanilla extract. Mix well after with a whisk.

Steps 5-8

5. Then, add your mashed sweet potato, 1 cup at a time along with the baking powder, 1 tsp at a time, whisking in between each. Sift in your gluten free flour and cocoa powder next and whisk again.

6. The final ingredient is your vegan, chopped dark chocolate chunks – add these now and whisk for a final time.

7. Add your brownie batter into the mini brownie moulds. Don’t fill the moulds right to the top because they do rise up quite a bit during the cooking process at first, and you’ll end up in a mess! If needed, use more than one brownie tray or cook two batches in the same tray.

8. Place your filled brownie moulds into the pre-heated oven for 30 minutes. On removal, the brownies will still look wobbly and liquid-like, but they harden up when removed from the oven and during the cooling process, so it’s vital you do remove them at this point and don’t continue to cook them.

9. Let them cool completely on the kitchen side, and then refridgerate for at least 1 hour. After this, you can bring them out and begin to remove them from the brownie tin. Refridgerating them after letting them cool down is necessary so they aren’t too gooey!


They won’t loose their fudginess if you refrigerate them so don’t panic about that, and you can store them in an airtight container in the fridge too to keep them solid enough to handle and enjoy at their best.

Dark Chocolate & Cranberry,
No-Bake Oat-Balls

Here’s a no-bake snack I think
you’ll like too