The Best Vegan Brownie / Peanut Butter Glaze / Oil & Gluten Free

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These brownies are unbelievable. They are rich, fudgy and oh-so-gooey (my goodness they are amazing)! What I love about these brownies is that they are, gluten-free, with no refined oils added and incredibly delicious. Did I mention that they are chewy, gooey and incredibly delicious? I’m drooling just thinking about them.

These brownies are a one-bowl recipe, and the peanut butter glaze is optional as you can always replace it with a chocolate glaze instead of peanut butter.

You can also watch the video above, for a quick visual tip on how easy it is to make them.

The Best Vegan Brownie / Peanut Butter Glaze

Yield: 9 to 12 bars
Prep time: 10 min
Bake time: 30 min
Total time: 40 min


  • 4 Tbsp flax meal (plus 8 Tbsp water mix together wait 5 to 10 min)
  • 1 1/2 cup almond milk
  • 2 tsp vanilla extract
  • 1/3 cup maple syrup
  • 1 ½ cup almond flour
  • 1 cup gluten-free flour (I use 1:1 bobs red mill)
  • 2 tsp baking powder
  • ½ cup cacao powder
  • 1/8 tsp salt
  • ½ cup chocolate
  • Peanut butter glaze (optional)
  • ¼ cup peanut butter smooth
  • 1 tbs of maple syrup
  • 1 tsp cacao powder
  • 2-3 tbsp coconut oil melted (use oil only if your peanut butter is thick or from the fridge)


  1. Preheat the oven to 350 F. Line an 8 x 8 baking tray with parchment paper and set it aside.
  2. Prepare the flax egg by adding 8 tbsp of water to 4 tbsp of flaxseed meal. Mix and then set it aside for 10 minutes to thicken.
  3. In a mixing bowl, add 1 1/2 cup plant milk, 1/3 cup maple syrup, 2 tsp vanilla extract, add the flax meal. Mix well.
  4. Now add the dry ingredients, ½ cup cacao powder, 1 cup gluten-free flour, 1 ½ cup almond flour, 2 tsp baking powder and 1/8 tsp salt. Mix well with a spatula. Then add ½ cup of chocolate chips and combine them well. This mixture will be thick as there is no added oil, but trust me it will be amazing once baked.
  5. Transfer the mixture to a baking tray lined with parchment paper for easy cleanup, and this will also avoid it from sticking to the bottom (it will be very fudgy). Spread the mixture evenly with a spoon. If you have a hard time spreading it, wet the spoon to help to spread. Bake at 350 for 30 min.
  6. Preparing the peanut butter glaze. In the bowl, add ¼ cup of smooth peanut butter, 1 tbsp maple syrup, 1 tsp cacao powder and 3 tbsp melted coconut oil (optional).
  7. In the video, my peanut butter was in the fridge so it had hardened and that’s why I added oil. If you have runny peanut butter there will be no need for oil. Set the bowl aside. The glaze is optional, and you can swap the peanut butter for melted chocolate instead of peanut butter.
  8. Take the brownies out of the oven and let it cool down. Once completely cooled down, glaze the brownies with the peanut butter and sprinkle it with walnuts if you wish. Cut into 9 or 12 bars and enjoy.


  • You can watch the video above for a quick visual on how easy it is to make them.
  • Flax meal is just ground flaxseed. You can make it yourself by blending it in the blender or coffee grinder.
  • I cut the brownies into small pieces (for portion control) as they are very rich and incredibly addictive.
  • You can store the brownies in the fridge if they last (they taste amazing cold as well).
  • Wet the spoon if you have a hard time spreading the mixture.
  • You can also freeze them if you wish, for up to a month.
  • I highly recommend using parchment paper for an easy clean-up, so the brownies don’t stick to the baking tray as they will be very fudgy.
  • You can omit the coconut sugar if you wish. The brownie will still be sweet but not as sweet.
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