Looking for an allergy friendly brownie recipe? Make a batch of these Vegan One Bowl Fudge Brownies that are gluten free, nut free, and made with simple ingredients you probably already have in your pantry!
Hey friends! This Vegan one Bowl Fudge Brownie recipe is one of our reader favorites (and a family favorite!) from March 2014, so I’ve updated the text, recipe, and images.
But not to worry, it’s the same great recipe, just doubled and made with a 9×9-inch baking pan so it’s easier for people to follow and make. This recipe is one of my absolute favorites, I even used it as the base for my Mint Brownie recipe, too – it’s crazy good 🙂
And best of all, this recipe doesn’t have any strange ingredients like beans or avocado and not “healthified” (I want real brownies if I’m going to eat them!). These fudge brownies made with staples you probably already have in your pantry and it’s less mess since they are one-bowl brownies. Boom!
Some recipes are just buggers…
Take these Vegan One Bowl Fudge Brownies as a prime example: I love experimenting in the kitchen but I often have to deal with crazy recipes-gone-very-wrong since I have to replace ingredients due to our food allergies.
I originally started re-doing one of my favorite traditional brownie recipes, the classic Baker’s One-Bowl Brownies, but I quickly learned that simply re-making this recipe with gluten-free flour wasn’t going to cut it!
After several trial and errors, I came upon this amazing recipe you have before you, but before that batch, I failed a few times.
Here’s what happened:
- Batch 1: too little flour and too much oil, ended up as molten brownie batter which cooled into a solid fudge. Very odd and quite delicious, but still not brownies.
- Batch 2: too much flour and still too much oil – ended up being like a crumbly super-dense chocolate shortbread. Again, yummy but not what I was aiming for.
- Batch 3: this batch actually turned out perfect! I completely scrapped the idea of re-doing the Baker’s One-Bowl recipe and just went with my gut this time.
These brownies are easy to make (almost fool-proof!) and are nice and crispy on the outside and gooey on the inside. If you prefer cakey-type brownies, then you will have to look for a different recipe: these are fudgy inside (my favorite!).
I used unbleached cane sugar in this fudge brownie recipe to give it that nice crust on top that I love so much, but you can use granulated coconut sugar here instead with similar results. It will just have that richer taste similar to using brown sugar.
For the updated version of this recipe, I baked my batch for 30 minutes and they were super soft and gooey. If you love seriously fudgy brownies, then 30 minutes is good for baking, but if you want them to firm up a little more, try baking these for 35-40 minutes, starting with 35 minutes then adding baking time 2 minutes at a time until you get the texture you want.
Just remember that these fudge brownies will firm up as they cool, so even if you want your brownies gooey, make sure you still allow your brownies to cool for about 15 minutes before cutting and eating them.
Please note: if you use a pre-mixed gluten free baking blend rather than the brown rice flour or sorghum flour called for in this recipe, the texture of these brownies won’t turn out fudgy or gooey like they should.
Here are some of our older images for this post:
Vegan One Bowl Fudge Brownies (Gluten Free)
- 1/2 cup light tasting olive oil (or other light tasting oil)
- 1/2 cup rice milk (or other non-dairy milk)
- 2 teaspoon vanilla extract
- 1 cup unbleached cane sugar
- 1/2 cup ground flaxseed
- 1/2 cup cocoa powder
- 1 cup fine brown rice flour or fine whole sorghum flour (both work great in this recipe)
- 1/2 teaspoon salt
- 1/2 cup allergy friendly semi-sweet chocolate chips
- Pre-heat oven to 350 degrees F. Line a 9×9-inch baking pan with parchment paper and set aside.
- In a large bowl, whisk together oil, rice milk, vanilla, sugar, and ground flaxseed. Whisk in cocoa powder and salt.
- Stir in the brown rice or sorghum flour and the chocolate chips until well mixed. This will form a very thick and sticky batter.
- Pour the batter into the prepared pan and spread out the batter.
- Bake in the pre-heated oven for 35-40 minutes or so (or 30 minutes if you want these to be super gooey). If you want these to be less gooey, cook for 35-40 minutes.
- Remove from the oven and allow to cool for at least 15 minutes before cutting and eating. These will firm up as they cool.
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist