Ultra fudgy brownies stuffed with a thick layer of SunButter for an insanely decadent brownie experience. Vegan and gluten-free!

How To SunButter Stuff a Brownie

I’ve seen stuffed brownie recipes where you spread a layer of nut/seed butter, freeze it, then sandwich in the middle of brownie batter. But I didn’t just want a thin runny layer, I wanted a hunky thick SunButter center when you slice in. So I took inspiration from cheesecake brownies and mixed up a slightly-sweet, SunButter plus cream cheese mixture for the filling instead.

Vegan Gluten-Free Brownie Ingredients

Unsweetened chocolate. Also known as baking chocolate, but 100% cacao is what’s important here. If you can’t find that, a bittersweet (70-90% will do) chocolate will be fine, but your brownies will just be sweeter overall.
Almond milk. Or any non-dairy milk. We will melt this with the chocolate to create almost a ganache type base for our batter.
Avocado oil. Or melted coconut oil is fine too.
Coconut sugar. Brown sugar or even cane sugar will work, each will give a slightly different flavor profile.
Flax eggs. Feel free to use 2 regular eggs if not vegan.
Gluten-free flour. Or all purpose four if not gluten-free. And yes, the mix I use does contain xanthan gum if you are wondering. Cassava flour would work too if you are looking for a grain-free option.
Cocoa powder. Because one form of chocolate just isn’t enough for these brownies.
Vanilla extract, baking soda, and salt.
Semi-sweet chocolate chips. I like to sprinkle some on top before baking, but it’s totally optional. They are definitely decadent with or without!

The SunButter Filling Ingredients

This part is pretty simple, you just need:

SunButter. Any of their creamy varieties will work here, I personally opted for the Organic jar. I love the Organic variety because it’s literally made with just “organic roasted sunflower seed” which is awesome for baking and recipes. Give the jar a good stir before you scoop it out so you have a spoon-able but not oily consistency. And yes we are using a full cup, but trust me you will understand why after the first brownie bite. Remember we want that filling layer to be THICK.
Cream cheese. Dairy-free cream cheese, or regular if that’s your jam. Slightly softened before using is ideal, it will make beating it altogether easier and avoid any cream cheese lumps.
Sweetener. I used agave, maple syrup or even coconut sugar will work too.

Creating the Layers

First prepare the brownie batter and the SunButter filling separately. Then grease an 8×8 inch (this is important, don’t go bigger) and line with parchment paper for easier removal. Now spread half, or even a little under half even, of the brownie batter to just cover the entire bottom of the pan. It will be quite thin and a bit tricky to get it to cover. Next dollop/dot with the SunButter mixture, and press with your hands to cover as much brownie batter surface area as possible. And finally top with the remaining brownie batter to completely cover all traces of the gooey delicious SunButter filling inside.

Another important note! Don’t be impatient when it comes to slicing, these brownies need to cool at least an hour before slicing otherwise they will be too gooey and messy.

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