Ingredients

The following ingredients have 4 Servings
  • 1 cup (140g) raw, unsalted sunflower kernels (Do NOT use roasted or you will get an aftertaste!)
  • 1/4 cup + 2 tablespoons (36g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon 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
  • 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
  • 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
  • As always, I recommend highly to use a scale to prevent room for error. You don't need cups or to compare the weights to cups, just simply follow the weights listed, as this is exactly how the recipes are tested and made. Make sure to zero out before adding each ingredient.
  • I use this scale.

Instruction

  • Preheat the oven to 350°F (177°C) and spray WELL a 9X5 loaf pan with nonstick spray. I tried some with parchment paper and didn't like how they stuck to the paper and were more fragile.
  • Add the sunflower kernels to a food processor and process for 30 seconds until a flour is formed. Add the cocoa powder, 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. 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, you will end up with dry crumbly brownies since the fat from the sunflower kernels is what makes these so fudgy!
  • Add the brown rice flour 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.
  • 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 wet batter, but more of a sticky batter. The edges should be firm and have slightly pulled away from the pan. If you are doing a version with all of all-purpose flour in place of the oat and brown rice flours, then they were done at 35 minutes and just slightly more cakey/puffy.
  • Cool for 45 minutes to an hour, with no exception. They will fall apart if you try to remove them earlier. 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. Store at room temperature wrapped tightly in foil.