One month ago, I set out on a journey to develop the BEST vegan, gluten free, low sugar brownie. I know, I know…many folks hear vegan, gluten free, refined sugar free and think “compost.” However, I’m here to tell you that brownies (and most desserts) can be free of all kinds of unnecessary ingredients and still be absolutely delicious.

It Took Me a Long Time to Master Baking Brownies
Some bakes are just difficult for people to master. I don’t know why, but brownies were always difficult for me to bake from scratch. That struggle is what motivated me to develop this recipe. I wanted a go-to brownie recipe that was perfectly fudgy. Let me tell you though, it took me SO MANY inedible batches to get to the point where I’m comfortable publishing this recipe.
Why Reduced Guilt? I specialize in recipes that are what I call “reduced guilt.” Not going to lie to you and say these brownies are completely guilt free, but they are dairy-free, gluten free, and have no added refined sugar. You’re getting a delicious treat without unnecessary filler products, fat, and sugar.

Star Ingredients:
1:1 Gluten Free Flour – A measure for measure gluten free flour is so much simpler than having to come up with your own gluten free flour combination. I usually use King Arthur Flour
Maple Syrup – A key sweetening ingredient in these brownies is pure maple syrup. Please PLEASE do not use pancake syrup. That has so many unnecessary ingredients. You want pure maple syrup. It is a natural sweetener and, in my opinion, much better for you than refined sugars
Sweet Potato Nectar – The vegan, non-GMO liquid sweetener of your dreams! I find it to be a little less sweet than honey and maple syrup so I use it to mellow out sweet or savory recipes. My go-to brand is D’Vash Organics
Making Brownie Magic
- Measuring cups and spoons
- 2 medium mixing bowls
- Parchment paper
- 8×8 baking pan
- Whisk
- Wooden spoon
- Rubber spatula
Ingredients
*Serves 12
- 1/2 cup melted vegan butter – hot
- 1/2 cup pure maple syrup
- 1/4 cup sweet potato nectar (or honey)
- 1/3 cup nut milk
- 2 tsp vanilla bean paste
- 1 1/4 cup gluten free flour
- 3/4 cup cocoa powder
- 3/4 tsp baking powder
- 1/2 teaspoon sea salt
- 3/4 cup vegan chocolate chips
(Optional toppings: Melted chocolate drizzle and/or fresh berries of your choosing)
Process
Preheat oven to 350F and line 8×8 baking pan with parchment paper
Melt the butter in a microwave safe mixing bowl (such as Pyrex)
Whisk together the hot butter, maple syrup, and sweet potato nectar. Add milk and vanilla
In separate bowl, whisk the dry ingredients – flour, cocoa powder, baking powder, sea salt
Add the dry ingredients into the wet ingredients and mix with wooden spoon until almost fully combined. Fold in chocolate chips
Spread the batter evenly into the baking pan with rubber spatula
Bake for 24-27 minutes until middle fully set (don’t overbake!)
Let cool for about 30 minutes and then add desired toppings – chocolate drizzle and/or fresh berries
Cut and serve!
Notes
- Can be made using regular all-purpose flour if preferred
- Can add an extra 1/4 cup maple syrup if not using sweet potato nectar
- Store leftover brownies in refrigerator for up to 3 days
- Make sure to use baking POWDER not baking soda

The Perfect Reduced Guilt Brownie
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegan
Description
Vegan, gluten free brownie with no added refined sugar. Perfect reduced-guilt brownies that are low in sugar but not low in flavor
Ingredients
- 1/2 cup melted vegan butter – hot
- 1/2 cup pure maple syrup
- 1/4 cup sweet potato nectar
- 1/3 cup nut milk
- 3 tsp vanilla bean paste
- 1 1/4 cup gluten free flour
- 3/4 cup cocoa powder
- 3/4 tsp baking powder
- 1/2 tsp sea salt
- 3/4 cup vegan chocolate chips
Instructions
- Preheat oven to 350F and line 8×8 baking pan with parchment paper
- Melt the butter in a microwave safe mixing bowl (such as Pyrex)
- Whisk together the hot butter, maple syrup, and sweet potato nectar. Add milk and vanilla
- In separate bowl, whisk the dry ingredients – flour, cocoa powder, baking powder, sea salt
- Add the dry ingredients into the wet ingredients and mix with wooden spoon until almost fully combined. Fold in chocolate chips
- Spread the batter evenly into the baking pan with rubber spatula
- Bake for 24-27 minutes until middle fully set (don’t overbake!)
- Let cool for about 30 minutes and then add desired toppings – chocolate drizzle and/or fresh berries
- Cut and serve!
Notes
- Can be made using regular all-purpose flour if preferred
- Can add 1/4 cup honey or add more maple syrup if not using sweet potato nectar
- Store leftover brownies in refrigerator for up to 3 days
- Make sure to use baking POWDER not baking soda
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Vegan, Brownies, Dairy Free, Egg Free, Reduced Sugar
Will you be doing keto based recipes too?
I’m not well informed on the keto diet but I can definitely research it and highlight recipes that meet the criteria