A little over a year ago I posted my recipe for Perfect Brownies. At that point I’d tested the recipe 7 times, and I’ve made them a couple dozen times since. They are my go to easy and delicious dessert. Each time I shared the recipe I was met with the same question—”do you know how to make them gluten free.” To be honest, I didn’t. I hadn’t tested them that way, and I’m not much of a gluten free baker. But I was determined to figure it out—why not? So now, another at least 7 tests later, I’ve got a new recipe for you. Perfect GLUTEN FREE Brownies.
You guys. These are so good! They are just like the original, but gluten free. I think they might even be slightly chewier which is a +++ in my book! To sound like a total wacky food critic snob—they have a bounciness to them when you chew them. Does that make sense? The edges are perfectly chewy with a fudgey, stick to your teeth center.
No weird ingredients either! And no crazy complicated blend of flours. Just two. Oats and tapioca. I get my certified gluten free oats from Trader Joe’s, and of course there are many other brands as well. I just grind them up in my Vitamix, but you could buy oat flour if that’s easier for you. And of course, aquafaba. Wait, is that a weird ingredient? I guess it depends on you. I’d argue that aquafaba is way less weird than eggs.
The original version of my Perfect Brownies have been SO popular. One of my most popular recipes ever. I love seeing all of the remakes on Facebook and Instagram—thank you! Check them out!
These are truly perfect. Rich and chocolatey, with hints of cinnamon too! I’ve served these to my non vegan, non gluten free friends a few times and they’ve been a big hit! And of course my kids are obsessed!
Go ahead and make these and see what all the hype is about! These would be PERFECT for your 4th of July BBQs and potlucks! Whip up a batch and wow all of your friends—they will be thanking you for days to come! Make sure you take a pic and tag me on your fave social media! #frieddandelions
Perfect GLUTEN FREE Brownies
Ingredients
- 1/4 c coconut oil plus extra for greasing the pan
- 3 ounces ~1/2 c semi sweet chocolate chips (I like Enjoy Life)
- 1/2 c brown sugar
- 1/4 c maple syrup see note
- pinch of salt
- 1/2 c aquafaba (liquid from a can of black beans—your can will probably have closer to 2/3 or 3/4 c in the can—make sure you measure)
- 2 t vanilla
- 1/2 t cinnamon
- 2 t instant coffee
- 1/2 c rolled oats certified gluten free if necessary
- 1/2 c tapioca flour see note
- 4 1/2 ounces 3/4 c semi sweet chocolate chips
Instructions
- Preheat your oven to 350 degrees. Grease an 8 inch baking pan* with extra coconut oil and set aside. I like to also line the pan in each direction with parchment paper for easy removal from the pan.
- Place the oats and the tapioca in a high speed blender and blend until they are a mostly-fine flour consistency. Set aside.
- In a medium sauce pan over medium-low heat, melt 3 ounces of chocolate chips and 1/4 c coconut oil.
- When melted, remove from heat. Add in brown sugar, maple syrup and pinch of salt and whisk together.
- Pour the aquafaba into the chocolate mix and whisk together.
- Add vanilla, cinnamon and instant coffee and whisk to incorporate.
- Add the flour mixture to the chocolate mixture and mix well. Fold in 4 1/2 ounces of chocolate chips.
- Pour the brownie batter into the prepared pan. Bake for 35 minutes. The brownies will be moist but set.
- Remove from oven and allow to cool completely before serving. These are quite soft after cooling, but firm up completely and are quite fudgey if you refrigerate them. I prefer them straight of the fridge!
- These taste delicious topped with my Coconilla Ice Cream! Enjoy!
Notes
Hi. I am making the Gluten Free Brownies. So wondering if the Oats are 1/2 cup whole Oats before blending (If I use flour pre-done would that not be more than if I grind just the whole oats?)
And would it be ok to add the coffee granules/powder with the coconut when it is melting? Last time I got some whole grounds in my piece of cake and remembering thinking that not to add them dry.
I measure the oats before blending, so if you are using oat flour it is likely a little bit less than a half cup! And sure, you could add the coffee to the oil. I just whisk it to dissolve it in the other liquids!
I really did not think these would be that good, but was so intrigued by using aquafaba had to try it. They are excellent! I think 1 of the best brownies I have ever made. This is going to be my “go to” recipe from now on. Thank you! I am new at making my own aquafaba from dried chickpeas. Taking the skins off is just such a chore and read you can use baking soda when cooking in IP, but if you want to use the aquafaba that probably is not recommended. Any tips on removing the skins?
Oh, I’m so glad! Thank you for your review!!! I love these too! 🙂 My secret for taking off the skins is that I skip a step and just buy canned chickpeas and use their aquafaba! I know that’s not very helpful! I have heard that you can use baking soda, but I haven’t tried it myself. You might check out the group Aquafaba Hits and Misses on Facebook—lots of very experienced aquafaba chefs over there, and many make it from scratch!
Is there a replacement for brown sugar? Possibly coconut sugar? Thanks!
I haven’t tried it with coconut sugar. I think the brown sugar contributes to the texture, but it’s worth a try. Even if the texture isn’t quite right, the flavor will be tasty!
So are these a cakey brownie,? If not can you suggest one?
I have plenty of fudgey ones.
Thanks in advance.
Marie
These are pretty fudgey, with a perfect crackle crust! Give them a try and let me know how you like them!
Hi. Perfect G.F Brownies. I am sure they will be as perfect as the non GF but the person I am making them for cannot have Coconut Oil. As a substitute, I can only think of vegetable shortening – same texture. In your opinion would this be the best substitute rather than oil?
Cheers.
You could use regular vegetable oil. The oil in this recipe is melted, so you wouldn’t need shortening! Give it a try with canola or avocado oil!