- 1 1/2 Cup raw, unsalted sunflower seeds
- 3/4 Cups maple syrup (preferably dark B-grade syrup)
- 2 large eggs
- 2 Teaspoons vanilla
- 6 Tablespoons unsweetened cocoa powder
- 2 Tablespoons tapioca starch or cornstarch
- 1/2 Teaspoon salt
- 1/4 Teaspoon baking soda
- 1/2 Cup dark chocolate chips
- 1/2 Cup coarsely chopped pecans or walnuts (optional)
Preheat the oven to 350 degrees F (180 degrees C).
Grease a 9-inch-by-9-inch (23-by-23-centimeter) square baking pan and line it with a parchment paper sling that sticks up on two sides.
Add the sunflower seeds and maple syrup to a high-speed blender canister. Start the blender at the lowest speed and gradually increase the speed to high. Blend until the nuts are coarsely ground. Add the eggs and vanilla. Blend again, starting on low and increasing speed, until the mixture is smooth.
Stop the blender and add the cocoa, tapioca starch, salt, and baking soda. Blend to combine, starting on low speed. Remove the blender canister from the base, and stir in the chocolate chips and nuts (if using) with a spatula.
Scrape the brownie batter into the prepared pan.
Bake for 20 to 25 minutes, until the brownies are still slightly soft in the center when touched.
Cool, and cut into 2 1/2-inch (5.5-centimeter) squares. (The brownies are so moist and gooey that they cut best if you wipe the knife blade often as you cut them into squares.)
Brownies keep, covered, at room temperature for 3 to 4 days, or a few days longer if covered and refrigerated.