We set out to develop an ultra-chocolatey, vegan, and gluten-free brownie recipe using our Dark Chocolate Sunflower Seed Butter that has the fudgy middle we all expect and the crispy edges we all love. The addition of Sunflower Seed Butter lends a dose of extra protein to this indulgent dessert. Vanilla, salt, and espresso powder all boost the flavor of the chocolate and balance out the sweetness. We omitted the flour found in traditional recipes, which makes these brownies gluten-free.
- 2 tablespoons ground flax seeds
- 5 tablespoons water
- 1 cup 88 Acres Dark Chocolate Sunflower Seed Butter
- 1/2 cup packed brown sugar
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
- 1/3 cup cocoa powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon espresso powder (optional)
- 2/3 cup chocolate chips, dairy-free if desired
Make two flax eggs by mixing the ground flax seeds and water. Let stand for 5 minutes, or until thickened.
Preheat oven to 350 degrees. Line an 8x8-inch baking dish with parchment paper.
In a large bowl or stand mixer, mix together the Sunflower Seed Butter, brown sugar, maple syrup, vanilla extract, and flax eggs until well combined.
Next, add in the cocoa powder, baking soda, salt, and espresso powder (if using). The mixture will be extremely thick, but this is what we want! Gently fold in 1/3 cup of the chocolate chips.
Pour the mixture into your prepared baking dish and press out with your fingers to the corners of the pan. (It may help to wet your fingers a bit to keep them from sticking to the batter.) Sprinkle the remaining chocolate chips evenly over the top of the batter.
Bake for 35 minutes (or until a knife or cake tester comes out with just a few moist crumbs on it) rotating the pan halfway through. Let brownies cool until they’re set, about 30 minutes.