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!
SunButter Brownies
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 brownies 1x
- Category: chocolate
- Method: baking
- Cuisine: american
Description
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
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Is there a sub 4 sun butter. Since we dnt get it
Sure, another nut of seed butter will work too 🙂
Hey! Is the sunbutter salted, or do you think it’s best to use unsalted nut butters in this?
I used the unsalted one here, but either is fine! It’s not salty enough to make the brownies too salty, but if you want to skip the additional salt you can 🙂
OMG…you had me at fudgy!😍 I made these brownies last night and I will tell you that this is my new favorite. Amazingly delicious! 🙌 I found them to taste even better when I ate some for breakfast (yeah, don’t judge…lol!) after sitting overnight. I will be making these again thats for sure! Thank you for sharing. 😊
Omg no way?!? I can’t believe you already made them, you are fast! I am sooooooo happy you loved them, and psssssh you will never find me judging chocolate for breakfast🙌🤣 I always prefer brownies the next day too. Thank you so very much for the feedback Kim❤️
Can’t wait to try these!!! Say I wanted to experiment and do a more cakey version. Think a bit of oat flour would do the trick or just completely mess up the perfectness you’ve already created? 🤣
I think it would make them too dry/crumbly unfortunately. But I do have an oat flour brownie here with amazing reviews: https://www.feastingonfruit.com/easy-vegan-fudge-brownies/
Then I’m not messing with it cause these are already perfect!! Thank you!!!
Well then happy baking, hope you enjoy!
Just made these tonight, but used peanut butter instead of sun butter. FUDGY is right, oh my goodness, these are so good and the perfect indulgence for my quarantine sweet tooth! You can’t go wrong with peanut butter and chocolate. I did need to add a little cashew milk but turned out perfect. Thank you so much for all the amazing recipes!
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That sounds perfect!! I haven’t tried them with PB personally yet, so glad to hear they are good😋 Thanks for the feedback, and happy weekend!
Pictures are showing how yummy this recipe. Thanks for sharing. take care…
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I hope you give it a try!
Hey Natalie,
these brownies look absolutely delicious! I wonder whether I could substitute the maple syrup with date-paste?
Thank you for all your great recipes!
You can try it! It may make the texture a bit more moist/mushy, haven’t tested it personally 🙂
These were so easy to make!!
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YAY! So happy you liked them Taylor 🙂
Yummy! Do you think eggs would work the same in a pinch? My flax supply is quite gone 😢
Yes absolutely! Regular eggs will work great 🙂
Josh randomly came home from work the other day with a pint of vanilla ice cream, and our maple syrup supply just got replenished SO I obviously had to make these brownies 😍 Full disclosure, Willow and Josh aren’t the biggest fans of SunButter, and since I didn’t want to be responsible for eating a full pan of brownies on my own (I definitely could have), I used a mix of PB + almond butter. OMG!!!!! Heaven. 😍😍😍😍 Not only are these insanely fudgy and chocolatey, but that extra swirl of nut butter on top took these to a crazy level of epic deliciousness. Add a scoop of vanilla ice cream and this became the best dessert I’ve had in quarantine 😂 Looking forward to having leftovers tonight!! Sending hugs to you, sweet friend ❤️
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I mean what better surprise than a pint of ice cream, and I am honored it could inspire some brownie making too🤗🤗 Oooh they are super yummy with almond butter, but I’ve never tried the combo that sounds extra delish! That sounds like the most delicious impromptu dessert situation, I wish I could’ve been there to devour with you💞 Thinking about you and hope all is well! xoxo
Hi, these look divine! 😋 Which is a better sub for maple (ran out): honey or coconut sugar? And would it be a 1:1 sub? Thx!!
Honey is more similar, it subs 1:1 quite easily! Coconut sugar requires a bit more adjusting bc liquid vs dry, so I’d go with honey😊
ok, great, thanks!! Will let you know how they turn out! 🙂
Please do😊😊
I don’t even like normal brownies but these have that perfect brownie texture without being overpoweringly chocolatey. I wonder if you made these with almond butter if they would be the same just no nut flavor?
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Well that is such wonderful feedback, I am so happy you liked them Ellie! Yes they are delish with almond butter, more mild nut flavor. Cashew butter is great and more mild too 🙂
Will a toothpick come out clean when it’s done baking? I think I over baked mine waiting for that to happen.
I’ve never tried the toothpick test with these, but in general that applies more to cakes and muffins and not so much brownies. Brownies are so fudge if you wait for it to come out clean you will most likely over bake. How long did you leave them in for?
That makes sense. I’m not sure how long I baked it past your recommended time. Still tasted amazing though; gets a 5-star rating from me. Thanks for the posting the recipe!
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Hello , I will be using peanut butter to make this brownie and am worried about the consistency of the the final brownie batter before baking .
Is there a picture/video of how will the final batter look like or could you please advice a foolprrof way to figure out a perfect brownie batter consistency ?
I don’t have a video for this one unfortunately, does your batter seem too thick or…
The brownies turned out really well. Looking at them, you can’t tell there is no flour, butter or refined sugar in them. They taste good too.
I added chocolate chips, just because. I’m trying to introduce healthier baked goods to my family and I’m so glad to have found your blog. Thank you!
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So so happy you liked them, appreciate the lovely feedback😊
Looks very nice, healthy. Hopefully I’ll get some part of your delicious foods too…
ok, great, thanks!! Will let you know how they turn out!
Hi there! So happy to have found this recipe and your site! I just shared it with several friends! :]
Quick question for you: I am halving the recipe because I’m not supposed to be having sugar with a medical issue I’m going through, and I’m not sure what to do with the baking time! They’re in the oven now, so I know the chance of a reply in time is silly, but I’m trying anyway!
Big thanks!
Crystal
Hi Crystal! Really depends on what size pan you put them in…a loaf pan? They probably won’t need too much less than what is listed in the recipe, I’d check them around 18 minutes and don’t go much longer than 22. Hope that helps (in time!)
Thank you!! I have them in a round Pyrex dish maybe 6 inches wide…
Okay should be similar! It really all depends on batter thickness more than width of the pan. So smaller pan = thicker batter = longer bake time.
Since you were so kind to reply, I thought I’d tell you what happened in case anyone else has the same Q at some point! They took 20 min in the round Pyrex dish with all ingredients halved and 1 real egg. I also added a tablespoon of earth balance. They were a little dry but I didn’t have any coconut oil. Next time I will add a little and dark chocolate chips or sunflower butter chips, but they were wonderful and fixed my craving. Thanks again! :]
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Appreciate you sharing, Crystal!