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!
Julie Hopkins says
Made mine with pumpkin seed butter from Wilderness Poets. Used monkfruit and stevia as sweetener instead of maple syrup. Came out delicious!!
Julie, thanks for letting me know these are delicious!
Hi Elana, your recipe turned out great. Tasted more like a cake than brownie.
I am planning on making it with tahini next time.
Made these with tahini because I didn’t happen to have any sunbutter at home. They were AMAZING. I want to try them again with sunbutter to see if there is any hint of delicious chocolate/peanut butter combo!
Tammy, I’m so happy these were AMAZING!
Dorinda Health Coach says
To All Elana’s Followers:
This is amazingly delicious!! I made it according to the recipe, using our homemade maple syrup. I did bake it longer than recommended. I waited until it looked done. It rose a bit higher in the middle and when I stuck a knife in the center it came out clean. It was difficult to wait for it to cool so I tried some and put some in my husbands lunch. irresistible! I recommend this recipe to everyone who has a peanut allergy or wants a flour free, gluten free treat. Both the texture and flavor are perfect. For me, this came out a little more cake like – yet delicious. I will definitely make it again and share the recipe with others.
Thank you, Elana for experimenting until it came out just right and then sharing the recipe with us. We appreciate you!
Dorinda, thanks for your kind words! I’m so happy the brownies were amazingly delicious :-)