recipe
Dark Chocolate Sunflower Brownies
kate ray
0 collects
0 forks
0 stacks
$1.00
These brownies are all dark chocolate and sea salt, very rich and fudgy but they don’t stick to your mouth the way regular fudge brownies do. I’ve been experimenting with nuts and seeds in my batters and have found that I prefer the texture that happens when I don’t use eggs or butter. So, yes, these brownies are also vegan and gluten-free but I swear they’re the best even if you don’t have any dietary restrictions.
You Need
12 brownies
0:30
How To
- Preheat the oven to 350°F. Grease a square 8” baking pan and cover the bottom with a parchment sling. Alternatively, grease a 12-cup muffin pan or 8-cup mini cake pan (pictured).
- Put the soaked sunflower seeds, maple syrup, melted coconut oil, vanilla and espresso in a high-powered blender and blend until the mixture is completely smooth and uniform, about 2 minutes.
- If your brown sugar is clumpy, you can add it in the blender now to smooth it out. Otherwise just go to the next step.
- Use a rubber spatula to scrape the batter into a large bowl. Add the brown sugar, melted chocolate, salt, and baking soda and mix well to combine. Add the cocoa powder and coconut flour and mix well.
- Divide the batter evenly across the prepared muffin pan. Sprinkle crunchy salt on each brownie (and any additional garnish).
- Bake for 19-20 minutes. After taking them out of the oven, run a thin butter knife or small offset spatula around the edges to loosen. Let the brownies cool in the muffin tin before popping them out.
- Store the brownies in an airtight container at room temperature for up to 5 days. They also very freeze well, in an airtight container.