Preheat your oven to 350°F and line a 9x9" cake pan with parchment paper.
To a large mixing bowl, sift in all your flours, plus the protein powder, baking powder, cocoa powder, xanthan gum and coconut sugar. Press any remaining lumps through your sieve and then set it aside.
To the bowl of your food processor, pour in the dry ingredients, place the lid on and give it a quick blitz for about 10 seconds to combine. If you don’t have a food processor, simply whisk the dry ingredients together in the large bowl you used previously.
Next add in your wet ingredients to the bowl of the food processor: the soy milk, vanilla extract, maple syrup, flax egg, and sunflower seed butter. Again, if you don’t have a food processor, simply combine all the wet ingredients in a small bowl first before pouring into the dry ingredients.
Snap on the lid, and start by pulsing a few times before blending on high for about 15 seconds. If you hear the motor struggling a bit, add in a splash or two of plant milk until it blends easier. The end result should be a very thick and sticky batter. Once it’s been properly combined, carefully remove the blade (I should mention if your food processor does come with a dough blade like mine, then definitely use it) and pour in the chocolate chips. Fold them into the batter with a large spatula or wooden spoon.
Scoop out the brownie batter and smooth it out with a spatula into the lined cake pan until it’s in a pretty even layer. The batter will be THICK so this will take a couple minutes as it will want to stick to your spoon.
Top it off with as many chocolate chips as you like and pop the pan in the oven on the middle rack and bake for 30 minutes. The top should be slightly crackley and the edges looking crispy.
As hard as it may be to do, try your best to wait until they’re just warm enough to handle to begin cutting them into squares. Enjoy!
