Ooey gooey blender brownies – five minutes to mix and loaded with a secret healthy ingredient. How easy is that? You won’t feel too guilty serving these to a crowd. (Skip to recipe.)
If chocolate counts as a vegetable, then these brownies must be practically health food. They rely on nutrient-packed sunflower seeds as the flourless base, so you get the benefits of essential fatty acids, selenium, magnesium, copper, B and E vitamins, fiber, and antioxidants in every bite.
These brownies use maple syrup instead of refined sugar, so they are pleasantly sweet without being cloying. Eggs add protein and help bind the mixture. The batter is blended in a high-speed blender until smooth, making the recipe fast and nearly foolproof—perfect for busy days or when you need a last-minute dessert.
The result is a deep, dense chocolate brownie that stays moist and ooey-gooey for days instead of drying out like traditional brownies. Sunflower seeds provide a naturally grain-free, flourless texture that’s rich and satisfying.
If you prefer, top these with a fudgy chocolate cinnamon ganache for extra decadence. Otherwise, the brownies are delicious as-is—simple, chocolatey, and unexpectedly wholesome.
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Kitchen Frau Notes: Use small metal clips to hold the parchment paper in place on the sides of the baking pan so the parchment doesn’t slip while you smooth the batter.
Flourless Sunflower Blender Brownies
- 1½ cups (200 g) raw, unsalted sunflower seeds
- ¾ cup (180 ml) maple syrup (preferably dark B-grade)
- 2 large eggs
- 2 teaspoons vanilla extract
- 6 tablespoons (35 g) unsweetened cocoa powder
- 2 tablespoons tapioca starch or cornstarch
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup (80 g) dark chocolate chips
- ½ cup (50 g) coarsely chopped pecans or walnuts (optional)
Preheat the oven to 350°F (180°C). Grease a 9 x 9 inch (23 x 23 cm) square baking pan and line it with a parchment sling that extends up two opposite sides for easy removal.
Place the sunflower seeds and maple syrup in a high-speed blender. Start on low and gradually increase to high, blending until the seeds are coarsely ground. Add the eggs and vanilla, then blend again from low to high until the mixture is smooth and homogenous.
Stop the blender and add cocoa, tapioca starch (or cornstarch), salt, and baking soda. Blend briefly on low to combine. Remove the blender container from the base and fold in the chocolate chips and nuts with a spatula if using.
Scrape the batter into the prepared pan and smooth the top. Bake 20 to 25 minutes, until the brownies are set around the edges but still slightly soft in the center when gently pressed.
Allow to cool before cutting. These brownies are very moist and gooey, so wiping your knife between cuts will give the cleanest squares.
Store covered at room temperature for 3 to 4 days, or refrigerate for a few days longer. Makes about 16 brownies.
Guten Appetit!
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