These Double Chocolate Fudgy Vegan Brownies 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…
- 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
- 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.
- 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. 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!