Serves 1 brownie
These are seriously some of the best brownies I have ever had. They embody everything a brownie should have, which is dense, fudgy, chewy and very chocolatey characteristics. Make these for your family and friends and then tell them they are vegan and gluten-free and oil-free. They won't believe you!
15 minPrep Time
35 minCook Time
50 minTotal Time
- 1 cup raw, unsalted sunflower kernels (140 g)
- 1/4 cup + 2 tablespoons unsweetened cocoa powder (37 g)
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup pure maple syrup (120 mL)
- 2 teaspoons vanilla extract
- 1/4 cup + 2 tablespoons water
- 3 tablespoons Oriya Organics Superfood Protein Medley (18 g, see Notes below for subs)
- 2 tablespoons oat flour (16 g, or sub with 1 tablespoon all-purpose flour if you can't tolerate oats)
- 1/4 heaping cup dairy-free chocolate chips (60 g)
- NOTE: You can make these without protein powder! See subs below under NOTES. This makes a small amount (in a loaf pan), so if you want a larger batch, double the recipe and use an 8x8 pan. I also tested a batch using a 1/4 cup all-purpose flour, leaving out the oat flour & protein powder and they were delicious as well, although the texture was slightly more cakey/puffy because of it. I preferred the more dense/fudgy texture using the protein powder and oat flour, but both are delicious.I can only guarantee results of this recipe based on how it's written with the ingredients I used and the subs I tested. If you try other powders or ingredients, I can't vouch for what the result will be unfortunately.
- Preheat an oven to 350 degrees (Fahrenheit, 177 Celsius) and spray a 9X5 loaf pan with nonstick spray. I tried some with parchment paper and don't like how they stuck to the paper and were more fragile. I much prefer spraying the pan versus paper because they bake up more firmly this way.
- Next, add just the sunflower kernels to a food processor and process for 30 seconds to 1 minute until a flour is formed. Next, add the cocoa powder (scoop with your cup and then level off), baking powder and salt and process again until just mixed.
- Add the syrup, vanilla and water and process for 3 minutes or so until completely smooth. I literally set my timer. Scrape the sides down and process for a few more seconds. It should be completely smooth and no chunks of sunflower kernels left before adding the flours next.
- Add the protein powder and oat flour (or all-purpose flour) and process again until it is all blended and thick like a smooth nut-butter consistency. Add the batter to a bowl and make sure to scrape out all of that chocolatey goodness. Stir in the chocolate chips.
- Pour the batter into the prepared pan and spread out evenly to the corners. Place extra chocolate chips on top if desired. You know you want to.
- Bake for 35-40 minutes depending on your oven. I would suggest checking yours at 35 minutes. I took mine out closer to 40 minutes. Here is the thing, these will not look done based on the top of the brownies, but will form that shiny firm top AFTER they are out of the oven cooling. Do not check for a clean toothpick either, it will not come out clean. It shouldn't be soaking wet batter, but more of a sticky batter on the toothpick. You are looking for the edges to be firm and have slightly pulled away from the pan, that is when they are ready. If you are doing a version with all of all-purpose flour in place of the oat and brown rice/protein flours, then they were done at 35 minutes and just slightly more cakey/puffy.
- Remove them and you must let them cool for 45 minutes to an hour, with no exception. They will fall apart if you try to remove them earlier. I let mine cool an hour and then carefully cut them with a smooth sharp knife. Gently remove the first brownie and then the others by sliding a spatula underneath.Then they will firm up considerably even more as they sit on a plate. They will be firm, moist and super fudgy. YUM. Store them at room temperature wrapped tightly in foil.
Vegan, gluten-free, oil-free, nut-free, coconut-free
Regarding subs: If you do not use protein powders, then sub with equal parts brown rice flour for the protein powder (3 tablespoons). Brown rice flour has a similar taste and texture as this protein powder and will produce similar results. I have not tried this with other protein powders, so I cannot vouch for the results.
If you are not concerned with it being gluten-free, then you can use all-purpose flour in place of the protein powder (3 tablespoons). They will cook a bit faster, being done at 35 minutes, and slightly more cakey/puffed up. I definitely preferred the protein powder/brown rice flour texture, as they were more dense/fudgy.