These brownies are magical! The coarse salt, the creamy sun-butter, and the rich chocolate all together make for a heavenly combination. They're cake-y in the middle, chewy at the edges, and crispy on top! Incredibly moist, light, and rich, you wouldn't guess these are allergen free!
Yields ~12 2.5 inch square pieces
Difficulty: Medium
#brownies #sunbutter #nutfree #glutenfree #vegan #eggfree #dairyfree #chocolate #saltedchocolate #sunflowerseeds
Quick Notes:
I used my very own gluten free flour blend which is the only one I can promise will give great results. It doesn't have any gums (guar, xanthan, etc), so if you use one that has some, the texture would be slightly more elastic which I can't say sounds too appealing to me. For my preferences, they're perfect if you follow the recipe as is! But that's just my opinion.
For a crisper top crust, place under high broil for an extra minute or two after baking! I have not tried this yet myself, but I'm sure it'll come out beautifully. I'll be sure to test this next time and share my results!
You can swap sunflower seed butter for any nut butter! I use it because it's a beautiful nut-free alternative to peanut butter, but I'm curious to try some creamy almond butter next time I bake these since i'm no longer allergic to almonds!
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Ingredients
Dry
1 cup Eli's gluten free baking flour (I used this and can only guarantee great results when using this blend.
3/4 cup + 2 tbsps white sugar
3 tbsps cocoa powder
a dash of fine salt
1/2 tsp baking powder
1 tsp coarse/flakey salt + extra to sprinkle on top later
Wet
1/3 cup sunflower seed butter (or any nut butter) + 3 tbsp sugar
3/4 cup plant milk
3/4 cup dairy free dark chocolate (I love HU & Enjoy Life)
1/2 cup oil (canola, veg, or melted coconut)
Method
Combine all the dry ingredients in a bowl and mix until homogeneous.
In a microwave or double boiler, melt your chocolate with your oil until they are warm and smooth.
Preheat your oven to 350 degrees F.
Gradually combine the milk and into the dry ingredients.
Add the melted chocolate with oil and combine, avoiding over-mixing.
Grease an 8 by 8 inch pan with oil and pour the batter in.
Scoop your sun-butter + sugar mixture on top into dollops or streaks. Drag a chopstick or toothpick through the sun-butter so it swirls into pretty patterns or hearts.
8. Bake for 45 minutes or until a toothpick comes out clean in the center. Enjoy!
Please comment below or reach me on Instagram @eats.by.eli if you have questions, if you have made this recipe, and if so, what you thoughts were! Best wishes!
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