Given the number of requests lately that I’ve had for gluten-free recipes that are also nut-free, I decided to create a quick and easy brownie recipe made out of sunflower butter. What is sunflower butter? It is similar to almond butter, however it is made of ground sunflower seeds. These Sunbutter Brownies are a cinch to make and a chocolatey delight.
I find that most baked goods made with sunflower butter have a very strong aftertaste that is somewhat bitter. My children for the most part do not care for the baked goods that I have made with ground sunflower seeds, or sunflower seed butter.
These brownies however, are the exception. They were devoured by the Boulder High School freshman baseball team, a group of teenagers who seems to have turned my living room into their clubhouse. Not that I mind one bit! I love those boys, and they love their gluten-free desserts including these grain-free sunflower butter brownies!
- ½ cup sunbutter
- 3 large eggs
- ½ cup maple syrup
- 1 tablespoon vanilla extract
- 1 teaspoon apple cider vinegar
- ½ cup cacao powder
- ½ teaspoon celtic sea salt
- ½ teaspoon baking soda
- ½ cup chocolate chips
- In a food processor, combine sunbutter, eggs, and maple syrup
- Pulse in vanilla, vinegar, cacao powder, salt, and baking soda
- Stir in chocolate chips by hand
- Transfer batter to a greased 8 x 8 inch baking dish
- Bake at 350°F for 15-20 minutes
- Cool for 1 hour
These grain-free brownies are rich and moist and call for just a few ingredients. If you’re looking for a grain-free brownie recipe made with nuts, try my Paleo Brownie recipe –here’s what one of my darling readers named Andrea had to say about them:
“Best gluten and grain-free brownie recipe I’ve ever had. Hands down.”
In the mood for an extra decadent brownie treat? Take a look at my Paleo Caramel Brownies. Looking for an egg-free brownie recipe? Try my Vegan Gluten-Free Brownies. If you enjoy my quick and easy recipes, sign up to get my email alerts so that you’ll be the first to know when I come up with fresh stuff!
Tara Zlotkin says
I reduced to 2 eggs after making the first time and the brownies seemed undercooked. Baked for about 25-30 mins.
Absolutely delicious and perfect and so quick and easy to make
Tara, I’m so glad to hear that these brownies were absolutely delicious, perfect, and so easy to make :-)
These are my go to treats to impress the skeptical grain free crowd. Instead of chocolate chips I sprinkle the top with unsweetened shredded coconut. Never fails to please. Thank you Elana.
You’re welcome Kay! So glad to hear these impress the grain-free skeptics!
Hi Elana, I’ve read all the comments, mine are not runny but once cooked, they are spongey and cake like. Pls pls advise. Ty
DT, I have found baked goods made with sunflower butter to be a bit cake like. For a dense fudgey brownie I think you’ll love my Paleo Brownies recipe:
Jeannette Sheehy says
yes, mine came out the same…more spongey….they were still liquid after 20 minutes and so I baked them for an extra 5-7 minutes..is this what made it more sponge like rather than fudgey? (by the way, they were still delicious!)
Thanks Jeannette! Glad to hear these were delicious! For a more fudgey brownie recipe I think you’ll love this:
If you omit the walnuts this recipe is nut-free.
arianne vandecasteele says
Thank you for another great recipe !!
Gail Bogossian says
These are excellent! The batter (and ingredients) is kind of shocking – it’s extremely runny. I also had to bake it more like 30 minutes, bake til no longer jiggly. Comes out very nice, a perfect rich, thick, not too cakey brownie! Amazing!
I just tried these brownies and followed the recipe exactly. While they did taste really great, the texture came out more cake-like and the chocolate chips all fell to the bottom. (I used Ghirardelli bittersweet morsels). Any preparation tips would be great!
Hi Susan, thanks for your comment and for sharing your concern. I use dark chocolate in these which has more fat than bittersweet so that may be why the chips fell to the bottom. If you make these brownies again please let us know how it goes :-)
Try using mini chocolate chips instead
I need to make brownies tomorrow and they do not need to be nut free… My daughter wants GFDF peanut butter brownies. Can I use peanut butter in place of sunbutter? Also can I use agave or honey in place of the maple syrup… we are out!
Hi April, you may want to check out my Brownies Page, which provides a summary of the various brownie recipes (along with their ingredients) that I have written. Here you go:
Thank you for a perfect recipe. Tomorrow is “Brownie Day” at my son’s preschool and the kids are all having a brownie at snack time. My son can’t have a regular brownie so I made these for him to take. They turned out perfect. Who knew these ingredients (especially the sunbutter which usually adds a not always wanted distinct flavor) would make such a great brownie! This was my first encounter with your blog and I now look forward to scouring it for more recipes! Thanks again!
I made these with raw honey instead of maple syrup. They were yummy! I didn’t have map,e syrup. I went to the store and purchased some today to see if there’s much difference. I do like the lower sugar of the honey, though.
What a great recipe! I love how simple it is, and that the brownies are a soft, fluffy texture. Thanks very much for sharing.