Nut-Free Chocolate Brownies with Sunflower Butter Cups
Servings: 16 pieces
Cost: $13
I made my favorite brownies recipe nut-free and then stirred in some chopped mini-sunflower butter cups into them. This is a nut allergy-safe variation of brownie recipes that are stuffed with peanut butter cups.This recipe is adapted from Ghiradelli's recipe.
Print Recipe
Equipment
- 1 8x8 baking pan
Ingredients
- 4 ounces chocolate chips semi-sweet
- 1/2 cup unsalted butter (1 stick) cut into 4-6 pieces
- 3/4 cup* brown sugar dark or light, packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 3/4 cup + 2 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 4-oz bag mini chocolate sunbutter cups
Instructions
- Preheat the oven to 350°F.
- Line an 8-inch square baking pan with parchment paper
- In a medium heatproof bowl over a small pot of barely simmering water, melt the 4 chocolate chips and butter. Stir every few minutes until the chocolate mixture is smooth (5 minutes). Remove the bowl from the heat and allow the mixture to cool to room temperature.
- While waiting for the chocolate to cool down, chop each mini-chocolate sunflower butter cups into 4 pieces. Set aside pieces from 3 mini cups as toppings. In a small bowl, lightly beat the eggs. In a small bowl, sift together flour, baking powder, and salt.
- Stir the brown sugar and vanilla into the chocolate mixture. Add the eggs and mix well. Use a spatula to fold the flour mixture into the chocolate mixture, mix gently until nearly combined. Fold in the chopped chocolate sunflower butter cups.
- Pour the batter into the prepared pan, use a spatula to smooth the top so that the batter will be even, and top the batter with the remaining chopped chocolate sunflower seed butter cups.
- Bake for 25 to 30 minutes (maximum). When the brownies start to smell good (around 22-25 minutes), check with a tester. The brownies are ready when the tester comes out clean or with a crumb. If the tester comes out covered in batter, then bake for 3-5 more minutes.
- Remove the pan from the oven and cool the brownies for at least 1 hour before cutting into 2-inch squares (16 pieces).
Notes
*I use 3/4 cup of brown sugar and we find that sweet enough. The original recipe calls for 1 cup of sugar, feel free to use that amount if you prefer.