Fudgy Sunflower Brownies
These fudgy vegan gluten-free brownies are oil-free, nut-free, rich, chocolatey, and incredibly moist. Made with only 8 ingredients, they are blended entirely in a food processor for a quick and easy dessert. Perfect for satisfying chocolate cravings with a healthier twist, these brownies are dense, chewy, and irresistibly decadent.
Instructions
- 1
Preheat oven to 350°F (177°C). Lightly spray a 9x5 [loaf pan] with [nonstick spray].
- 2
In a [food processor], process the raw, unsalted sunflower kernels (1 cup) for 30 seconds until a flour forms. Add the + 2 tbsp unsweetened cocoa powder (0.25 cup), baking powder (1 tsp), and fine sea salt (0.25 tsp), and process until just mixed.
- 3
Add the pure maple syrup (0.5 cup), vanilla extract (2 tsp), and + 2 tbsp water (0.25 cup) to the processor. Process for 3 minutes or until completely smooth. Scrape down the sides and process for a few more seconds to ensure no chunks of sunflower kernels remain.
- 4
Add the brown rice flour (3 tbsp) and oat flour (2 tbsp) to the processor. Process until blended and thick, resembling a smooth nut-butter consistency. Transfer the batter to a [bowl] and stir in the cup dairy-free chocolate chips (0.25 heaping).
- 5
Pour the batter into the prepared [loaf pan] and spread evenly. Place extra [dairy-free chocolate chips] on top.
- 6
Bake for 35-40 minutes, or until the edges are firm and slightly pulled away from the pan, and a toothpick inserted comes out with sticky crumbs (not wet or dry batter).
- 7
Cool in the pan for 45-60 minutes without exception to prevent crumbling. Carefully cut with a [sharp knife] and gently remove with a [spatula]. Brownies will firm up further as they cool. Store at room temperature wrapped tightly in foil.
Nutrition Facts
Per portion