Easy SunButter Brownies with a fudgy flourless brownie base and yummy sunflower seed butter swirls on top. Vegan and paleo!
SPONSORED BY SUNBUTTER
It’s quarantine week: whatever-I’ve-lost-count. And I don’t know about you but my mood and motivation levels have been all over the place. Some days I wake up like heck yes let us stay home and DO STUFF. And then the next day watering my plants sounds like too much effort. So my meals and snacks have been equally gourmet one day and cereal for dinner the next. It’s cool, we’re working with it.
But chocolate is one area in which I have certainly not been slacking. Going hard on that stuff every day, and lately these brownies have been sittin’ pretty at the top of my favorite ways to consume chocolate list.
Fudgy flourless brownie base made with just 7 ingredients + one bowl (taking that quarantine laziness into account of course), and an easy-but-looks-fancy SunButter swirl on top. They’ll be in the oven in less than 10, and you’ll be a happier human devouring within the hour.
On your killin’ it at quarantine days I highly recommend heating them up and serving with a double scoop of vanilla ice cream on top. And on your too lazy to bother with a microwave/spoon days, fudgy straight from the fridge with hands is where it’s at.
Sending love, self-forgiveness, and a little extra quarantine chocolate to you, friends!
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print
PinDescription
Easy SunButter Brownies with a fudgy flourless brownie base and yummy sunflower seed butter swirls on top. Vegan and paleo!
Ingredients
- 2 flax eggs (2 tbsp ground flax + 6 tbsp warm water)
- 1 cup (250g) Organic SunButter (or any variety)
- 1/2 cup (160g) maple syrup
- 1 tsp vanilla extract
- 1/2 cup (50g) cacao or cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup more SunButter for swirling
Instructions
- Preheat the oven to 350ºF.
- Combine flax egg ingredients and set aside to gel for 10 minutes.
- Whisk together the SunButter, maple syrup, flax eggs, and vanilla.
- Add cacao powder, baking soda, and salt. Stir to combine. It will be thick but if it seems too thick/dry add 1/4 cup coconut oil or almond milk.
- Spread into a greased baking dish (I used this 9×5″ pan)
- Dollop on extra SunButter and swirl with a chopstick.
- Bake for 20-25 minutes at 350ºF.
- Cool for at least 30 minutes before slicing.
- Enjoy! Keep leftovers in an airtight container in the fridge for up to a week.
Nutrition
- Serving Size: 1 brownie
- Calories: 319
- Sugar: 16g
- Sodium: 156mg
- Fat: 22g
- Saturated Fat: 2g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 8g
Keywords: gluten free, paleo, grain free, egg free, chocolate, fudgy, easy, baking, dessert
CLICK BELOW TO PIN
The post SunButter Brownies appeared first on Natalie Jo.