Description
Ultra fudgy brownies stuffed with a thick layer of SunButter for an insanely decadent brownie experience. Vegan and gluten-free!
Ingredients
Scale
Brownies
- 6oz (175g) unsweetened chocolate
- 2/3 cup (160g) almond milk
- 3/4 cup (120g) coconut sugar
- 1/3 cup (72g) avocado oil
- 2 flax eggs (2 tbsp flax meal + 6 tbsp water)
- 1 tsp vanilla extract
- 1 cup (124g) gluten-free flour
- 1/4 cup (25g) cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup (80g) chocolate chips
SunButter Filling
- 1 cup (256g) Organic SunButter
- 4oz dairy-free cream cheese
- 1/4 cup (80g) agave or maple syrup
Instructions
- Preheat the oven to 350°F. Line an 8×8″ baking pan with parchment paper or grease with nonstick spray.
- Prepare the flax eggs and set aside to gel.
- In a large mixing bowl, melt the chocolate with the almond milk in the microwave for 1.5 to 2 minutes. Stir until smooth.
- Whisk in the oil and coconut sugar, it should be very smooth and shiny.
- Whisk in the flax eggs and vanilla.
- Add the dry ingredients, and continue whisking to a thick batter.
- Spread half into the prepared baking pan, covering the bottom with a thin layer of batter.
- Using a hand mixer, beat together the SunButter filling ingredients. Scoop spoonfuls on top of the first layer of brownie batter, and press to cover almost completely.
- Top with remaining brownie batter, then sprinkle with chortle chips (press in lightly).
- Bake 20-23 minutes at 350°F.
- Cool to room temp before cutting into 16 squares. Or chill in the fridge before slicing, it will make them much more fudgy but cleaner/easier to slice.
Keywords: dairy free, gluten free, healthy, chocolate, nut free, baking, dessert, easy, bars, chocolate chip