Try this easy, quick and delicious sticky brownie recipe – no gluten, no eggs, no dairy. Completely gluten-free and vegan.

These gluten-free vegan brownies are very quick and easy to make, and requires no equipment beyond a bowl, some kitchen scales, a square baking tin (lined) and a spoon for stirring 🙂

Preparation time: 5 minutes

Cooking time: 1 hour

A note about the flaxseed / linseed flour:

There are many types of flaxseed / linseed flour available, and they will each have a slightly different taste and texture, and will absorb water differently. I used a 50/50 mixture of a very finely-milled dark flour, and a golden flour that is actually more grainy and adds some nice texture. I suggest you play around with flour, depending on what you can find to buy, and adjust water quantities as needed.

  • 260g flaxseed / linseed flour
  • 150g light soft brown sugar (you can use more, or less, sugar, depending on how sweet you like them to be)
  • 30g cocoa powder
  • 20g gluten-free baking powder (not baking soda – if you are using baking soda, adjust the quantity down accordingly)
  • 1 medium banana, ripe
  • 5tbsp coconut oil (or extra virgin olive oil)
  • 800ml boiling water

Pre-heat the oven to 180°C (fan).

Line a 22cm / 8.5in square baking tin with greaseproof paper.

In a large bowl, mix together all the dry ingredients.

In a small bowl, mash the banana with a fork, then mix in the oil.

Add the banana into the large bowl with the dry ingredients and mix quickly (this will go lumpy and sticky in parts, but don’t attempt to mix in all the dry ingredients – it won’t work). Then quickly add the water in one go, then stir using a large spoon. Don’t worry about lumps, and don’t spend too long mixing! It will bubble up and expand as the baking powder is activated, and it will be VERY runny at first, but it will quickly start thickening as the flaxseed / linseed flour absorbs the water.

Immediately pour it into the lined baking tin and place it in the oven. 

The brownie just before it goes into the oven

Bake for approximately an hour (if you prefer your brownie slightly less wet, leave it to cook a little longer). The top should feel like it’s crisping up (and look a little cracked) and the inside will still be very moist. Exact times will depend not only on your personal preference, but also on the flaxseed / linseed flour you’ve used and the size of the banana.

Leave it in the tin to cool for about half an hour, then turn it out onto a cooling rack. If you can resist eating it straight away (it is yummy hot, too, but bear in mind they’ll be very wet while they’re warm!), leave it to cool fully to get the proper gooey brownie effect – deliciously chewy, moist on the inside and slightly cruncy on the outside!

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