I love brownies, who doesn’t, and because I’m trying to add more gluten-free foods to my diet, I thought it was time to come up with a gf version that would be just as good, if not better. And that’s what I have for you today. It really is the best vegan gluten free brownie you’ll ever eat – I daresay even the best brownie you’ll ever eat – and it is so easy to make, you’ll want to whip up a batch every day. Even better, they are actually good for you. They’re made with almond flour, have a total of six tablespoons of sweeteners (turbinado sugar + maple syrup. You can use both or either), have no added oil, and they have real fruit baked in. Plus you don’t need any crazy ingredients or even binders like xanthan gum. Just a fourth of a cup of tapioca starch is all you need to make these hold together. Try ’em, and I bet when your kids – or you – gorge on them, you’ll have a smile on your face.
Tips for success
Use superfine almond flour. I really prefer this texture for almost all of my gluten-free baking because it binds together so well. You will need to cook your cherries before you add them to the brownie batter. I like to use frozen cherries that are already pitted. If you use fresh cherries, make sure you pit them. You will start out with two cups of cherries, stir in two tablespoon of sugar, and let the cherries cook down until a very small amount of the juice remains. You can use another fruit, but just make sure you end up with just over half a cup of cooked fruit (including some juice) to add to the brownie batter. There is a double dose of chocolate in this recipe. I use cocoa powder to make the brownie batter, and then stir in semisweet chocolate chips. You can use bittersweet chocolate too if you’d rather make this a little less sweeter. I find these brownies are just perfectly sweet with the semisweet chips. Be sure to line your brownie pan or cake pan with parchment before you bake these. That way you can easily lift your baked brownie out of the pan and cut it up into little ones.
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