Ultimate Brownies (Vegan & gluten-free)

Hello little bubbles,

I have tried to make vegan brownies for some times, they were either too dry, too soft or too crumbly… I finally found the perfect combination of ingredients that make the ultimate brownies! No secret ingredients, just a lot of patience and many failed trials.

I am very happy to share that with you, these brownies are not only super chocolaty (as part of my *Chocolate Decadence*), they are also soft, gooey, and scrumptious: it is like heaven in your mouth.

Of course, they are vegan like me, so egg free and dairy free, and because an increasing number of people are gluten intolerant, I made up this gluten free version (but if you have no problem with gluten, just use normal plain wheat flour instead of rice flour).

Run to your kitchen and get ready for these ultimate brownies, vegan and gluten free!


Serves 6 persons.


-250 g of rice flour

-150 g of brown sugar

-150 g of dark chocolate chips

-250 ml of rapeseed oil

-100 ml of rice milk

-120 ml of water

-60g of 100% cocoa powder

-1 table spoon of ground flax seeds

-3 table spoons of lukewarm water

-1/2 tea spoon of baking soda

-1/4 tea spoon of sea salt

How to proceed:

Pre-heat your oven at 180°C. Grease a square mould (25cm x 25cm).

In a small bowl, whisk together the ground flax seeds with the 3 table spoons of lukewarm water, keep aside for 10-15 minutes.

In a large bowl, mix together the rice flour, the brown sugar, the cocoa powder, the baking soda and the sea salt. Then pour in the 120 ml of water, the rice milk, the rapeseed oil and the flaxseeds mixture, mix until you have an homogeneous dough, then add the dark chocolate chips and stir.

Pour the dough in the mould and bake in the oven for 20-30mins. These brownies are supposed to be soft and gooey, so don’t over bake them. Remove from the oven and let it cool down before removing it from the mould and cutting it into slices, VOILA!

Perfect occasions for these ultimate vegan brownies:

-tea time / afternoon tea



Version Française


-250 g de farine de riz

-150 g de sucre roux

-150 g de pépites de chocolat noir

-250 ml d’huile de colza

-100 ml de lait de riz

-120 ml d’eau

-60g de poudre de cacao 100%

-1 cuillère à soupe de graines de lin moulues

-3 cuillères à soupe d’eau tiède

-1/2 cuillère à café de levure chimique

-1/4 cuillère à café de sel de mer

Comment procéder:

Préchauffer votre four à 180°C. Graisser un moule carré (25cm x 25cm).

Dans un petit bol, fouetter ensemble les graines de lin moulues avec les 3 cuillères à soupe d’eau tiède, mettre de côté pendant 10-15 minutes.

Dans un grand bol, mélanger ensemble la farine de riz, le sucre roux, la poudre de cacao 100%, la levure chimique et le sel de mer. Puis, tout en remuant, versez  les 120 ml d’eau, le lait de riz, l’huile de colza et le mélange de graines de lin, mélanger jusqu’à ce que vous ayez une pâte homogène, puis ajouter les pépites de chocolat noir et remuer.

Verser la pâte dans le moule et cuire au four pendant 20-30mins. Ces brownies sont censés être moelleux, il ne faut pas les faire trop cuire. Retirer du four et laisser-les refroidir avant de retirer du moule et de couper en tranches, VOILA!

Occasions parfaites pour ces brownies végétaliens:


-encas / snacks


3 thoughts on “Ultimate Brownies (Vegan & gluten-free)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s