These vegan and grain-free chocolate brownies are swirled with sunbutter, a nut-free alternative to peanut butter! Perfect for a seriously delicious, healthier dessert.
Preheat oven to 350º. Prep 2 chia eggs (or egg replacers) by mixing the water and chia seeds. If you'd like to avoid the chia seed texture, grind them in a coffee grinder before mixing. Let sit for a couple minutes.
Mix dry ingredients together: cacao powder, baking powder, salt, chocolate chips. Then mix with wet ingredients.
Line a 9x5 pan with parchment paper or grease with vegan butter or coconut oil.
Top with a couple tablespoons of sunflower seed butter. Drag a chopstick or knife through to create a swirl.
Bake for 25-30 minutes. When you lightly shake the pan, the brownies shouldn't move much. You can also do the toothpick test. If the toothpick is wet when you poke the center of the brownies, they need more time. It should come out clean when they're ready.
It's important to let these cool for 25 minutes to set and finish setting once outside the oven. This will ensure they don't fall apart, but they will still be rich and creamy.
Notes
Cacao powder or unsweetened cocoa powder will both work. I've used half and half and it works great too!
If you don't have sunflower seed butter, you can use any nut or seed butter.
For dark chocolate chips, look for a brand that's vegan, refined sugar-free, and allergen-free like Hu Chocolate.