Enjoy the best fudgy gluten free egg free brownies everrr. These vegan brownies are BEAN FREE. Finally, a real egg free brownie not made with beans (bean allergy here). Added bonus: super food allergy friendly since they are dairy free, egg free, soy free and nut free. You would never know they are free of the top 8 food allergens!
The term fudgy, egg free and brownie so rarely go hand in hand… And if you see these words together, often the main ingredient is black beans or chickpeas. I have nothing against those ingredients (except we’re allergic to them) but they don’t make a real brownie in my opinion. Many probably wouldn’t consider a gluten free egg free Vegan brownie to be “real” either. Well, to those people, I’ll tell you this–These gluten free egg free brownies have the ULTIMATE level of fudgy gooey-ness you’d find in any traditional brownie.
The brownies are TOO fudgy according to my husband.
Yeah. As if a high level of fudginess is reeally a problem with a dessert…
Many of you were just as shocked as I was when my husband complained they’re too rich. I take his opinion seriously. He’s my go to man for real taste tests. My husband is always willing to give an honest and constructive critique. And I trust that.
That is until now.
Can anything chocolate really be too fudgy or chocolately???
I think not.
But this has me thinking, maybe some people do.
I asked all of you on Facebook to tell me what type of brownie you liked best:
3. Extra moist
And boy did you tell me… Over 113 comments. Your answers were predominately FUDGY.
So without further ado, here are these incredibly too fudgy gluten free brownies made from normal gluten free flours and no beans or legumes. Whoo!
- 1¼ cup gluten free basic white flour blend
- ¼ cup tapioca flour
- 1¼ cup sugar
- ½ cup dutch processed cocoa
- ½ cup + 2 Tbsp milk of choice
- ½ cup oil
- 1½ tsp vanilla
- ¼ tsp baking soda
- 2 tsp guar gum
- pinch of salt
- Combine dry ingredients except sugar and set aside. Combine milk, oil, vanilla and sugar. Mix well and allow to sit for at least 4 minutes allowing the sugar to dissolve.
- Use a mixer to gradually combine the remaining dry ingredients. Batter will be thick.
- Spray or line an 8x8 pan with parchment paper for easy removal. (see photo above) Evenly spread batter.
- Bake at 350 degree F for 27 minutes. Check the center around 25 minutes. If you want an extremely gooey center take the brownies out now, for a more firm crispy brownie with a dryer texture check again at 29 minutes. The best of both worlds is at 27 minutes, overall fudgy brownie with crispy outside edges and corners-- still very moist overall. The center will remain the most moist and fudgy no matter what the time.
- Allow to fully cool before cutting an removing from pan.
Follow me for the latest news!
PINTEREST |INSTAGRAM| TWITTER |FACEBOOK |GOOGLE+
Some other things you may like:
Gluten Free Dairy Free Samoa Ice Cream Cake (aka Caramel deLites)- free of top 8 allergens
Gluten Free Vegan Chocolate Cake (Dairy Free)– egg free, nut free, soy free
Gluten Free Mint Brownies- dye free egg free Vegan
Best Easy Dairy Free Buttercream Vanilla Frosting-vegan
Salted Caramel Brownies- gluten free egg free vegan
Mug Brownie- gluten free vegan
Double Chocolate Gluten Free Donuts- egg free Vegan dairy free
Michele @ Two Raspberries says
oh I SO pinned these babies! they are amazing! they are seriously makin me drool right now I wish I had one! the center looks so fudgyyy!!! yummmmm
Thank you so much Michele! They were super fudgy!!
Sharon @ What The Fork Food Blog says
LAURA – these brownies look BEYOND AMAZING! Seriously, the fudgier the better and it looks like you totally nailed it! Love the new site, too!
Thanks so much Sharon! I was super excited at how well they turned out! 🙂
Do you need to add the guar gum if your flour blend has xantham gum already in it?
If your mix contains gum you should not need to add more to it. Also, my GF white flour blend contains less starch. If you are using a ready mix, omit the excess tapioca and add more flour. This is true with all of my recipes. 🙂
Hi. What is guar gum?
Guar gum is a natural bean gum is similar to xanthan gum but not grown on soy, wheat, dairy etc. We don’t tolerate xanthan gum well in large proportions. You may always sub xanthan gum for guar gum. Hope that helps!
I love the look of these brownies but in the discription paragraph , it says vegan contains no dairy but the recipe calls for milk.
Thanks for bringing this to my attention. I’ve added the correct terminology ‘milk of choice’ since it works with all kinds of non-dairy based milks like coconut, soy, and rice milks.
I am SO excited to try this recipe for my son as nothing has ever turned out quite like it should from a GF box recipe that we’ve used. I want to follow this recipe to the letter, so I was wondering what type of oil and sugar you used. I sometimes use coconut oil and coconut sugar but I don’t know how that would affect this recipe. I will use what you used to make sure it turns out perfectly! Thank you SO much for all the wonderful work you do to make all of our lives easier feeding those we love!
Thank you so much for your kinds words! I used regular white sugar canola oil/avocado oil mixed together. I think if you just used canola oil it would still turn out great and I used the special dark dutch cocoa by heresy’s for the cocoa. You’re correct on coconut affecting recipes since I have found you can always use less coconut oil or it ends up greasy. I hope you enjoy these!
If i use regular flour do i still need the guar gum? My daughter is allergic to dairy eggs and peanut. Thanks.
Great question Holly. If the flour is wheat based, you will not need guar or any other gum. The gluten in the wheat will hold things together just fine.
Can you use almond or coconut milk in place of regular milk? If so, do you think it’s the same measurement?
Yes! Any form of ‘milk’ can be used with the same measurement.
Michelle ~ My Gluten-free Kitchen says
Now that’s my kind of brownie!! You can’t get a brownie too fudgy, in my opinion! I wish I had a plate of these right now!
Thank you Michelle! I agree, there is no such thing a something too fudgy!
Celeste @TheWholeServing says
These are nice and fudgy just the way I like them.
BTW Laura, I love your new look.
Thanks so much Celeste!
These brownies are absolutely gorgeous, Laura! No such thing as too fudgy! I LOVE how chocolatey and FUDGY they look! Your new design looks so so pretty too! 🙂
Thank you Kelly! Agreed, no such thing as too much fudge!!!
Sandi Gaertner (@sandigtweets) says
I can’t stop looking at this picture…the fudginess just looks so good. Beautiful recipe Laura 🙂
Thank you so much Sandi! I was excited at how chocolately they really are!
Can I use xanthan gum in place of the guar gum?
Yes, you may always sub xanthan for guar.
Mireya Gutierrez says
I wanted to ask you what kind of chocolate do you use for your brownies? Where can I get it from?
I use Hershey’s special dark Dutch cocoa and Trader Joes. We haven’t had any problems with those.
Sharon H says
Can you make these brownies non-gluten-free?
Absolutely! Just omit the gum and add extra wheat flour in place of the tapioca starch. Try not to over mix the batter creating too much gluten, it’ll make the brownies tough.
So yoy replace the GF flour and tapioca with normal flour?
Sierra, you may convert this recipe to wheat based if you don’t need to be gluten free. Just replace ALL the flour (including the extra 1/4c of tapioca starch) with wheat flour and omit the gum.
I appreciate the inclusion of “Bean Free” for this recipe tag. I don’t care how you make them, they always taste like chocolate flavored beans!
Lol, I totally agree Jessie! But if we went allergic to beans, I’d probably try using beans too?
I’m new to all things gluten but figured I’d give it a shot as I have Hashimoto’s Thyroiditis. I have been using Buckwheat Flour for recipes and wanted to see if this would be a good substitute for your brownies (I want to eat your pictures lol btw)? I’ve never used guar gum or tapioca flour, would I still need these ingredients with buckwheat?
Thanks so much,
I think you could use Buckwheat flour in the recipe but it will have binding problems alone. Gluten free baking needs binders like tapioca starch and xanthan gum, guar gum or egg as binders. Most gluten free flour is a combination of grains and starches (tapioca or potato) to recreate the gluten strands. I have not worked with Buckwheat flour so I’m not sure what the measurements would be.
Nermarí @ Just Another Day With Kids says
I just want to say that we made these a couple of weeks ago and they were delicious! My oldest has food allergies, and they brownies came out so good, he can’t stop talking about them. And honestly, to me they tasted even better than “regular” brownies. I’m getting ready to make them again today to take to a Summer Party with the kids. Thanks again for this awesome recipe!
Yay!! Thank you so much for letting me know. That makes me sooo happy to hear! It is so great hearing another family with food allergies used one of my recipes and ended up loving it.❤️
These look delicious but I am really trying to avoid white sugar at all costs. What would you suggest as a sugar substitute in order to maintain the fudgy texture?
I’m not an expert on sugar free or sugar substitutes… but you could coconut sugar. I have not used this but from what I’ve read, it’s very similar to sugar but healthier since it is not refined like cane sugar. I’m not sure how this would change the texture, if any. I’d love to hear if you try them!
Hi these brownies look amazingly delicious!!! I have to make them today! Question, would a 7’x7″ pan work as well? (I’m new to baking)
Hi Rosanna! A 7×7 pan would work just fine. The time will need to be increased just a touch for the extra thickness so be sure to check the center for the level of gooey-ness towards the end.
I saw this recipe and immediately wanted to make it for a friend of mine who has a gluten allergy (but not an egg allergy). Would it still work if I substituted 1 or 2 eggs for some of the oil?
Hi Tyler, you can always add eggs to an egg free recipe. Usually, 1 egg equals about 1/4 cup liquid. I think subbing 1 real egg and reducing the oil to 1/4 cup would work really well. I’d love to hear how things turn out when you try this. Thanks so much!
Hi, I was wondering whether I could substitute regular plain flour instead of the gluten free flour? Thankyou!!
Absolutely! It is always easier converting a gluten free recipe to wheat based. Just substitute all the flours for wheat based flour and omit the gums. You should also decrease the amount of mixing (or else too much gluten will be created making items “tough” in texture) Hope that helps!
Victoria K. says
Can you make the brownies more cake-like and less fudgy? How do you do that?
For more cake like brownies you can decrease a little of the oil and sugar and bake longer. The use of apple sauce causes more of a cake like texture too if you want to substitute the oil.
I can’t wait to try these! Thank you! Do you know the nutritional facts for these?
Lol, I don’t do nutritional info… These are not exactly healthy for you 😉
I just made these and they ended up kind of dry and more cake like. I am not sure what I did wrong…I used your flour blend and coconut milk. I did use a mixer though…should I have mixed everything by hand?
Amy, sounds like they were cooked a little too long. The outside edges always end up drier and more cake-like. The mixer is better for activating the gum. Try them again with less baking time.
Hey! I would like to know if your brownies would still taste fine and have the right texture if I don’t add guar Gum since I don’t have any? Is it an essential ingredient? Many thanks xox
Alyssa, guar gum would be equivalent to xanthan gum if you have that on hand. To answer your original question, yes-guar gum is an essential ingredient. Without a gum or binder for gluten free recipes, the brownies would literally fall apart to crumbs when attempting to cut or lift. All ‘gluten free’ baked good need a binder since traditional wheat has gluten or “glue” to hold things together.
Okay, I am a complete stranger to this whole gluten-free, dairy free kind of baking. My wonderful son has volunteered me to make a dessert for a class party. I am flattered since he is in HS and he is obviously proud of my baking skills but he just told me this dessert has to be gluten free, dairy free, soy free, and corn free. I’m sorry if I’m ignorant here but does your recipe above fit this criteria? lol These brownies look delicious but I’m so afraid I’m going to make someone sick. 🙁
Kim- You’re a special mom for agreeing to the challenge!
First off-YES, this recipe is free of gluten, dairy free, corn, and soy free. BUT if you are baking in your own kitchen where you use any of these allergens, you *must* thoroughly clean every measuring cup, teaspoon, mixing bowl etc to remove the possibility of cross-contamination…
Some other quick tips: baking powders also may contain corn. The oil I used was avocado oil and canola oil. Some vegetable oils can contain soy oil. Cocoa powders should be dairy free but some have the ‘may contain milk’ statements.
Sorry if I overwhelmed you… There are also allergy friendly ready made baking mixes out there. Enjoy Life has a Brownie Mix http://shop.enjoylifefoods.com/Baking-Mixes/c/EnjoyLife@BakingMixes
as does Cherry Brook Kitchens http://cherrybrookkitchen.com
Please let me know if you have other questions!
You are awesome! Thank you so much for the quick reply! I feel a little more confident this morning. Off to the store I go!
Can I sub Apple sauce for the oil?
Jess, you can always sub applesauce for the oil. This will cause the brownies to be more cake like and NOT fudgy, at all. Any oil (just melt it)could be used if you have allergies to curtains fats.
I wonder how it would be to sub raw honey for the sugar…
I think you could try substituting honey for the sugar… I have not tried using honey for sugar so I’m not sure if it would affect the texture or emulsion. Let me know if you try this!
I totally screwed this up by adding the tapioca when I didn’t need to, and using baking powder instead of soda lol! Thankfully, they still turned out okay… just a little rubbery! 🙂 I used walnut oil for the oil, raw organic cacao powder instead of the cocoa powder, and coconut sugar for the sugar. I used Bob’s Red Mill GF All Purpose flour blend, which already has the tapioca -whoops!! Can’t wait to try again doing it properly! Still gonna eat the whole delicious pan though. 🙂 Thank you for making and sharing these allergy-friendly recipes!! I was so shocked to find a brownie recipe without coconut oil! I can’t have the actual coconut (I can do the sugar, because it is made from the tree sap and not the nut) and it seems like all GF and vegan recipes use it! So thank you!! You rock!!
Thank you Deborah! Don’t forget you can always substitute non coconut oil for an oil you could eat. Think of all the *other* brownies you could also eat! 😀
Your blog is amazing and I have no words to say how much I appreciate your recipes! You are a genius! I have already tried some of your recipes but I have a question: is there a way to substitute teff flour and sorghum flour? I can’t find theme here in Italy and I would really like to make those recipes where you use these two flours.
Thank you very much!!!
Hi Cat, Thank you so very much for your sweet words! Teff and sorghum are whole grain gluten free flours. If you cannot find them (and I know it can be challenging to find) another whole grain gluten free flour would be best to substitute. Some examples of whole grain gluten free flours would be brown rice flour, millet flour, and buckwheat. They will all produce slightly different textures and tastes but should make similar results overall. Nut flours are also an option if you’re not allergic, however I’m not experienced in working with them since we cannot use them. Hope this helps a little.
Laura, thank you very much for answering! I’ve been very helpful! All the flours that you’ ve mention are easy to find for me, so I can finally make those gourgeous Oreos of yours!!!! Thank you again!
Oh, man, Laura!
When my daughter was almost 2 (she’s 5 now) we finally had a blood allergy test done on her – having had a scratch test done around 18 months. The Hawaiian Delight baby food alerted us to her egg allergy (YES! egg whites in the baby food!), and the peas baby food alerted us to that allergy as well. Soy was a little more difficult to figure out, peanuts were [scarily, like the eggs] very easy to identify. Her overall results were astonishing to me. So many allergies! Her pediatrician was only half joking when she said we should just put my daughter in a bubble. 🙁
Wheat never crossed my mind, at least as a parent who never really knew much about food allergies. When the results came back and the allergist and nutritionist both recommended we put her on a gluten-free diet I felt totally lost. It just felt like an insurmountable task… already trying to learn to bake with no eggs and avoid peas, nuts, and soy I just didn’t think I could figure out how to give her sweet treats anymore not being allowed to use gluten.
I’ve slowly ventured out to try new recipes, but I have a select few that I use because I’m afraid of failing.
I finally decided to try this recipe today. I keep Cup-4-Cup on-hand, so I used that and omitted both the guar gum and tapioca flour while increasing the C4C flour to 1.5C. I did have to bake this longer to keep it from being jiggly as I pulled it out of the oven, but the end result?
WOW! Shortly after I found I had to omit the gluten from my baking I made a couple of attempts at brownies that were just awful. I haven’t made them since, at least until today, so it has been a few years.
Just as you said, these are fudgy in the middle, they just flat-out taste like a brownie! Nothing weird about it. Texture was great, chocolate flavor was great… I can’t wait to make these for my husband when the Army lets him come back from a way-too-far-away location.
THANK YOU for testing. And testing. And testing! To bring us this recipe. Me and my three little people love it!
Bonus points for being super easy to put together!
Hi Laura! This is an amazing recipe and I want to try making it this weekend … But I was wondering if I could substitute the gum for psyllium husks mixed with water. I saw that normally this is ised as a binding agent in gf baking. Do you think this could work so I get the fudgy element? 🙂
Hi Crisu, I think it could work but I’m not sure. I have only begun to experiment with psyllium in bread baking and nothing sweet yet. I would love to hear how things turn out if you try it!
These look delicious. We too have allergies in our family, including bean/legumes. We have learned that guar gum makes my son vomit immediately. I researched guar gum and found that it is a legume (bean) and is sometimes – maybe 20% of the time – derived from soy. Now that I know about guar gum I cannot believe how many products contain it! That explained it for me – soy causes vomiting or swollen lips or coughing attack for my son. Not every product with guar gum does this for him but many do. So we just avoid it all together. Can you tell me what brand of guar you use? Just curious… Of all the bean gums out there, guar is the one that gives him very noticeable symptoms.
Bernie H says
These are the best brownies ever! Let them cook for 29 minutes and when they came out of the oven sprinkled milk chocolate chips on top and spread them like frosting when they softened. Gluten free never tasted so good! Thank you for sharing this recipe!
Thank you so much Bernie for your kind words! Everyone love a fudgy brownie. 😀
Nermari Broderick says
This is my fave brownie recipe I always come back to for my allergy kids. AND I always recommend it to friends 🙂
Dani M says
These are, indeed, the best gluten-free brownies ever! I’ve tried bean brownies, but the flavor always is overwhelming to me, and I don’t care for the texture. But these are gooey and yummy! I put peppermint extract in my first batch for a Christmas dessert- and candy canes on top- and I’m getting ready to make another batch. 🙂
I have a rice allergy, so I substituted all the rice flour in the mix with sorghum, something I’ve been using for a while. It works great!
Dani M says
And it was also great to not have to worry about subbing chia or something like that for eggs. I’m thinking about using butter this time, since I can have some raw, organic dairy products. 🙂
Love these- have made them a million times. Have you ever added allergy friendly chocolate chips to these?
Can I substitute butter or coconut oil for the 1/2 cup of oil called for in your recipe?
I went ahead and substituted melted butter for the oil and the recipe turned out amazing. I let the butter cool down before adding it to the sugar mixture and letting it all dissolve together. We used this as my birthday cake because of my son’s multiple food sensitivities and I was so worried but it was a hit with everyone. Moist and delicious. I can’t thank you enough!
Hi Ariel! I’m so glad things turned out amazing! You can usually swap oils for 1:1 to meet your needs. Thank you again for letting me know how great things turned out! <3
Mine are in the oven right now and i cannot wait to see how they turn out.. used arriwroot instead of gum and corn flour instead of tapioca.
Pinned! Oh my these look so delicious and moist and for a chocoholic like myself, I can’t wait to bake them. Question. Could I omit the guar gum and tapioca flour if I’m using a GF flour that includes xanthan gum and tapioca starch already in it? And would I just add in more flour instead for the difference of the guar gum and tapioca flour?
Hi Sandy! If your mix already includes xanthan gum, you are correct in omitting the guar gum and adding more flour to substitute for tapioca starch…however the results will probably differ from the original recipe. Most ready made mixes contain *lots* of gum. Because of this, you may need to add a bit more liquid. Happy baking!