Vegan Fudgy Sunflower Brownies

The BEST Vegan Gluten-free Brownies that are oil-free and so rich, chocolatey, fudgy, (not cakey) and are incredibly moist. Dairy-free, egg-free and made with only 8 ingredients and all made in a food processor.

INGREDIENTS

• 1 cup (140g) raw, unsalted sunflower kernels (Do NOT use roasted or you will get an aftertaste!)
• 1/4 cup + 2 tablespoons unsweetened cocoa powder (36 g)
• 1 teaspoon baking powder
• 1/4 teaspoon (2g) fine sea salt
• 1/2 cup (160g) pure maple syrup
• 2 teaspoons (10g) vanilla extract
• 1/4 cup + 2 tablespoons (90g) water
• 3 tablespoons (30g) brown rice flour (Or sub with 3 tablespoons all-purpose flour. Update: I no longer use the Oriya protein powder and only use the brown rice flour. I can't vouch for results with any other protein powders.)
• 2 tablespoons (16g) oat flour (or sub with 1 tablespoon all-purpose flour if you can't tolerate oats)
• 1/4 heaping cup (60g) + extra on top dairy-free chocolate chips
• NOTE: This makes a small amount (in a loaf pan), so if you want a larger batch, double the recipe and use an 8x8 pan. If you want to use all regular all-purpose flour, then leave out the oat flour and brown rice flour and just use 1/4 cup (32g) all-purpose flour in place of both. The texture was slightly more cakey/puffy with the all-purpose flour. I preferred the more dense/fudgy texture using the gluten-free flours, but both are delicious.

INSTRUCTIONS

1. Preheat an oven to 350 degrees (Fahrenheit, 177 Celsius) and spray WELL 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.
2. 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.
3. 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. If it's not all mixed and smooth, GUESS WHAT, you will end up with dry crumbly brownies since the fat from the sunflower kernels is what makes these so fudgy!
4. Visit Vegan Fudgy Sunflower Brownies By https://thevegan8.com/ For Full Instructions

Share this post