Vegan Double Chocolate Sunflower Brownies
Try this Vegan Double Chocolate Sunflower Brownies recipe.
Try this Vegan Double Chocolate Sunflower Brownies recipe.
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 1/4 teaspoon fine sea salt
- 1/2 cup pure maple syrup (120 ml)
- 1/4 cup + 2 tablespoons water
- 1 cup raw unsalted sunflower kernels (140 g)
- 1/4 cup + 2 tablespoons unsweetened cocoa powder (37 g)
- 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! s 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 bec
- Carbohydrate 0.621804165674606 g
- Cholesterol 0.40833333250489 mg
- Fat 0.0904633331510758 g
- Fiber 0 g
- Protein 0.338525832647796 g
- Saturated Fat 0.0560466665531699 g
- Serving Size 1 1 Serving (11g)
- Sodium 83.4844999782534 mg
- Sugar 0.621804165674606 g
- Trans Fat 0.00497174999068 g
- Calories 7 calories
Step-by-step
- Preheat an oven to 350 degrees (Fahrenheit, 177 Celsius) and spray a 9X5 loaf pan with nonstick spray or line with parchment paper.
- Add just the sunflower kernels to a food processor and process for 30 seconds to 1 minute 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 until completely smooth. Scrape the sides down and process for a few more seconds.
- Add the protein powder and oat flour (or all-purpose flour) and process until blended and thick.
- Add the batter to a bowl and scrape out all the chocolate. Stir in the chocolate chips.
- Pour the batter into the prepared pan and spread evenly. Place extra chocolate chips on top if desired.
- Bake for 35-40 minutes. Check at 35 minutes. The top will form a shiny firm top AFTER they are out of the oven cooling.
- Remove and let cool for 45 minutes to an hour.
- Cut with a smooth sharp knife and gently remove.
- They will firm up more as they sit. Store at room temperature wrapped tightly in foil.
My Unexpectedly Delicious Vegan Brownie Adventure
As a busy working mom, I'm always on the lookout for quick and easy recipes that don't compromise on taste. I'm also trying to incorporate more plant-based meals into our family's diet, so when I stumbled across this vegan brownie recipe, I was intrigued, albeit a little skeptical. Could a vegan brownie truly satisfy my intense chocolate cravings? The answer, my friends, is a resounding YES!
The recipe itself was surprisingly simple. I loved the use of sunflower seeds to create a flour-like base; it added a lovely nutty texture that complemented the rich chocolate perfectly. The process was straightforward, even with my limited baking experience. I followed the instructions diligently, making sure to blend the batter until it was completely smooth – a crucial step for achieving that fudgy texture. The aroma wafting from the oven was heavenly, a decadent blend of chocolate and roasted nuts. I almost couldn’t wait the required 45 minutes for them to cool.
The result? Brownies that were intensely rich, unbelievably moist, and delightfully fudgy. They were so good, in fact, that they vanished almost instantly. My kids devoured them, and even my husband, a self-proclaimed chocolate aficionado, gave them his seal of approval. This recipe has become a staple in our house, a quick and easy dessert that satisfies our sweet tooth without sacrificing our health goals. It's perfect for a weekend treat, a potluck contribution, or even a simple weeknight indulgence.
One of the best things about this recipe is its versatility. You can easily adjust it to your liking. Want to add some nuts? Go for it! Prefer a different type of chocolate chips? No problem! The base recipe is solid, allowing for creative experimentation. I've already tried adding a pinch of cinnamon for a warm spice twist, and it was amazing. The possibilities are truly endless.
Beyond its simplicity and deliciousness, what really sets this recipe apart is its unexpected health benefits. Sunflower seeds are packed with nutrients, offering a boost of vitamins and minerals. Using a plant-based protein powder adds extra protein without compromising flavor. It’s amazing that something so decadent can also be so good for you.
I've always been a fan of baking, finding it a therapeutic way to de-stress after a long day. But this recipe took my love of baking to a whole new level. It's a perfect example of how simple ingredients and a little bit of love can create something truly magical. These vegan brownies are a testament to that – a delicious reminder that healthy and indulgent can coexist perfectly.
So if you're looking for a delicious, easy, and healthy vegan brownie recipe, look no further. This recipe is a winner, a crowd-pleaser, and a personal favorite. Trust me, you won't be disappointed. Give it a try, and let me know what you think! Maybe we can even share more of our baking adventures together sometime.
Ingredients Notes
The original recipe called for a specific brand of protein powder and oat flour. Feel free to substitute with your favourite brands, or omit altogether if you prefer a less protein-rich brownie. The texture might differ slightly, but the overall taste will remain wonderfully decadent.
For a richer chocolate flavor, I highly recommend using high-quality dark chocolate chips. The difference in taste is remarkable. And don’t forget to generously sprinkle extra chocolate chips on top before baking for that ultimate chocolatey indulgence.
One of the most important aspects of this recipe is the cooling process. Do not, I repeat, DO NOT rush the cooling time. The brownies need that time to set and firm up. Otherwise, you'll end up with a crumbly mess. Patience, my friends, is key.
These brownies store beautifully, wrapped tightly in foil at room temperature. They will last for several days, if they last that long! I personally like to enjoy them slightly chilled, but they’re just as delicious at room temperature.
This recipe is not just a recipe; it’s an experience. It’s a moment of quiet amidst the chaos of daily life, a chance to connect with your inner baker, and a rewarding way to create something delicious to share with loved ones. So grab your ingredients, put on some music, and get ready to embark on a delightful baking adventure. You won’t regret it.
