Dietary

Gluten-Free Vegan Brownies

Name: Gluten-Free Vegan Brownies
Prep time: 15 min
Cook time: 22 min
Ingredients: 110 g neutral oil; 180 g sugar; 100 g aquafaba; 80 g almond flour; 45 g oat flour certified gluten-free; 30 g cocoa; 100 g dairy-free chocolate

Aquafaba supplies structure while almond flour supplies fat and oat flour supplies starch. The recipe is built for a Fudgy result in a 8×8-inch.

Texture: FudgyDiet: Vegan, gluten-freePan: 8×8-inchPrep: 15-25 minutesBake: 22-35 minutes

Ingredients

110 g neutral oil
180 g sugar
100 g aquafaba
80 g almond flour
45 g oat flour certified gluten-free
30 g cocoa
100 g dairy-free chocolate

Method

Heat the oven to 175°C/350°F and line the specified pan with parchment.
Prepare the egg-free binder named in the ingredient list. If using aquafaba, whisk it with sugar until slightly foamy; if the formula uses plant milk and starch, whisk those smooth before adding dry ingredients.
Combine the oil or vegan butter with melted chocolate or cocoa as listed, then mix in the sugar-and-binder mixture until glossy and uniform.
Fold in flour, cocoa, starches and salt only until no dry pockets remain. Add dairy-free chocolate pieces last.
Bake until the perimeter is set and the centre is no longer liquid. Cool completely because egg-free structures strengthen significantly as they cool.

Why this formulation works

Aquafaba supplies structure while almond flour supplies fat and oat flour supplies starch. Certified gluten-free ingredients are important for people who need strict gluten avoidance.

Pan, doneness and texture

The listed pan is part of the formulation. Moving the same batter into a pan with a different base area changes average batter depth and therefore changes the relationship between edge and centre cooking. Use the pan converter before substituting a substantially different size.

For fudgy and chewy styles, a completely clean skewer can indicate that the centre has baked beyond its intended texture. Look for set edges and a centre that is no longer liquid, then allow the slab to cool before making a final texture judgement.

Recipe notes

Use weight measurements for the most repeatable result.
Pan size and material affect batter depth and edge behaviour; use the pan converter before substituting a substantially different pan.

Useful next steps

Adapt this recipe for another pan or batch size, scale this recipe, plan equal portions, or compare fudgy, chewy and cakey brownie structure.