Brownies aren’t just dessert to me—they’re a memory. My grandma used to make these rich, gooey treats that brought everyone together.
When I had to go gluten-free, I thought I’d kissed brownies goodbye, but then came the challenge to make something even better.
These fruit seed brownies are my love letter to the classic, reimagined with wholesome ingredients that pack flavor and nutrition.
Tips for Maximum Flavor
- Fresh Ingredients: Use locally sourced eggs and fresh, quality cocoa powder for a rich taste.
- Toasting Seeds: Lightly toast the sunflower seeds or pepitas before adding for a nutty flavor boost.
- Serving Warm: Heat up a slice and pair it with a dollop of Greek yogurt or a drizzle of almond butter.
Substitutions & Variations
- Nut-Free: Replace almond flour with tigernut flour or a seed-based flour blend.
- Fruit-Free: Skip the dried fruit and add shredded coconut or extra chocolate chips.
- Extra Protein: Add a scoop of your favorite plant-based protein powder (adjust wet ingredients slightly).
Serving Suggestions
Slice these beauties into squares, drizzle with a little melted dark chocolate, and serve on a rustic wooden board. Pair with hot coffee or cold almond milk for the ultimate cozy moment.

Gluten-Free Grain-Free Fruit Seed Brownies
- Total Time: 40 minutes
- Yield: 9 squares 1x
- Diet: Gluten Free
Description
Rich, fudgy brownies made without gluten or grains. Packed with seeds, dried fruit, and wholesome ingredients for a nourishing twist on the classic.
Ingredients
Wet Ingredients:
- 1 medium ripe banana, mashed
- 1/3 cup unsweetened applesauce
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 2 large eggs (or flax eggs for vegan: 2 tbsp ground flaxseed + 5 tbsp water, mixed and rested 5 min)
- 1 tsp vanilla extract
Dry Ingredients:
- 1/2 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup sunflower seed meal (or finely ground sunflower seeds)
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup chia seeds (optional for texture)
Add-ins:
- 1/3 cup chopped dark chocolate or chocolate chips
- 1/4 cup dried cranberries or raisins
- 2 tbsp pumpkin seeds (pepitas) for topping
Instructions
- Prep the Oven & Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper or grease it lightly.
- Mix Wet Ingredients: In a large bowl, mash the banana until smooth. Stir in applesauce, maple syrup, melted coconut oil, eggs (or flax eggs), and vanilla extract. Whisk until combined.
- Combine Dry Ingredients: In a separate bowl, mix almond flour, cocoa powder, sunflower seed meal, baking soda, salt, and chia seeds if using.
- Make the Batter: Gradually stir the dry ingredients into the wet mixture until no lumps remain. Fold in the dark chocolate and dried cranberries.
- Assemble: Pour the batter into the prepared pan and smooth the top. Sprinkle with pumpkin seeds.
- Bake: Bake for 25–30 minutes, or until the edges are set and a toothpick inserted into the center comes out slightly moist (you want that fudgy texture).
- Cool & Slice: Let the brownies cool completely before cutting. This helps them hold together better (and builds the anticipation!).
Notes
Cool completely before slicing for best results. Store in an airtight container for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: ~180
- Sugar: ~9g
- Sodium: ~70mg
- Fat: ~10g
- Saturated Fat: ~4g
- Unsaturated Fat: ~5g
- Trans Fat: 0g
- Carbohydrates: ~20g
- Fiber: ~3g
- Protein: ~4g
- Cholesterol: ~20mg (0mg if vegan)