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SunButter & Jelly Brownies

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Grain-free vegan brownies with a decadent SunButter & jelly swirl made with organic sunflower seed butter and homemade strawberry chia jam. 

SunButter & Jelly Brownies cut into squares on parchment paper with a knife

OK, let’s catch up because it’s been a minute since we’ve chatted. 

Since I last wrote to you, I submitted my third round of cookbook edits and the manuscript is officially out of my hands and in the very capable hands of copy editors. 

Woo-freakin-hoo!

I also received my second COVID vaccine and was totally wiped out for the following day. 

Feeling shaking and immobile, I spent most of the day curled up in my favorite recliner, journaling, brainstorming, and dreaming of the future for me and F&V. 

Thinking beyond my daily TO-DOs, beyond the cookbook, beyond the pandemic. 

What’s next? 

Well, these SunButter & Jelly Brownies are next for you, boo. 

They’re entirely grain-free and refined-sugar-free with a swirly SunButter and homemade jelly top.

I mean, what’s better than combining PB&J and brownies? 

hand drizzling lines of SunButter on brownies in parchment lined pan

What You Need to Make SunButter & Jelly Brownies

Answer: Nothing, except maybe subbing the peanut butter for SunButter in this recipe!

Here’s what you need to make SunButter & Jelly Brownies:

  • flax eggs
  • unrefined coconut sugar
  • pure maple syrup
  • Organic SunButter 
  • almond flour
  • raw cacao powder
  • baking powder
  • strawberry chia seed jam (or sub your favorite homemade or store-bought jam)

That’s it!

hand adding lines of jelly in brownie pan

First, make the strawberry jelly if you’d like to include it in this recipe. 

Leftovers are amazing in oatmeal bowls, on pancakes, on toast, on yogurt bowls, and in PB&Js!

Next, preheat the oven to 350°F and line an 8×8 baking dish with parchment paper. 

Start to mix everything up in a large mixing bowl. 

Mix up the flax eggs and allow them to rest and gel for five minutes. 

Then add in the maple syrup, maple syrup, and 1/2 of the SunButter and stir everything up well. 

Finally, in the baking powder, unsweetened cacao powder, and almond flour and mix well until there are no clumps!

SunButter & Jelly Brownies baked on parchment paper

How to Make SunButter & Jelly Brownies

Add the brownie batter to the baking dish and spread it into an even layer with a spatula.

Spoon the strawberry jam or jam of choice and remaining ½ cup of SunButter into repeating lines across the batter.

I *love* using Organic SunButter in this recipe because each serving contains 7g of plant-based protein and more vitamins & minerals than most nut butters!

This sunflower seed butter also has no added salts or sugars, making fantastic as a baking ingredient so you don’t have to think about accidentally adding too much salt or sugar!

Using a butter knife, drag it through the SunButter and jelly lines to make swirls.

Have fun with it! It doesn’t have to look perfect. 

Avoid over mixing, or you’ll have SunButter and jelly soup on top. 

hand slicing SunButter & Jelly Brownies on parchment paper

Notes on Meal Prep

Next, let’s bake these babies!

Bake the brownies for 25-30 minutes, until the brownies start to pull from the edges and the top starts to crack.

NOTE: Brownies may look and feel under-done when first removed from the oven. This is OK and desirable. 

Cool the SunButter & Jelly brownies for 30 minutes before cutting into them.

Slice into them with a knife into squares and serve warm or chilled.

SunButter & Jelly Brownies close up shot

How to Serve SunButter & Jelly Brownies

These SunButter & Jelly Brownies are perfect for a next level brownie to bake, layer, and share.

A sophisticated brownie with roots in our cherished childhood favorites.

They’re moist, decadent, chocolate-y, and berry-licious.

If you don’t have strawberries, try using raspberries or blueberries for a jam variation.

The brownies will keep in the freezer, so make a pan and stash them for whenever you’re craving a square of something sweet.

If you don’t have Organic SunButter, try subbing your favorite nut or seed butter for a different flavor profile.

Enjoy!

SunButter & Jelly Brownies cut into squares on parchment paper with a knife

More Vegan Brownies

I Want to Hear From You

If you make this SunButter & Jelly Brownies recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

hand holding SunButter & Jelly Brownies

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SunButter & Jelly Brownies

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5 from 2 reviews

  • Author: Flora & Vino
  • Total Time: 40 minutes
  • Yield: 14-16 servngs
  • Diet: Vegan
Print Recipe

Description

Grain-free vegan brownies with a decadent SunButter & jelly swirl made with organic sunflower seed butter and homemade strawberry chia jam.

Ingredients

For the SunButter & Jelly Brownies:

  • 2 flax eggs (2 TBSP + 6 TBSP filtered water)
  • 1/2 cup unrefined coconut sugar
  • 1/4 cup pure maple syrup
  • 1 cup Organic SunButter (divided ½ for brownies and ½ for topping)
  • 1 cup almond flour
  • 1/2 cup raw cacao powder
  • 1 tsp baking powder
  • ½ cup homemade Strawberry Jam (see below, or sub your favorite homemade or store-bought jam)

For the Strawberry Jam:

  • 4–5 cups strawberries (fresh or frozen)
  • Juice from 1 lime, squeezed 
  • 3 tbsp filtered water 
  • 2–4 tbsp pure maple syrup
  • ¼ cup chia seeds

Instructions

To make the Jelly:

  1. First, make the homemade strawberry jam. In a saucepan, add the strawberries, lime juice, and filtered water. Cook over medium heat for about 10 minutes, stirring occasionally, until the berries are fully broken down. About halfway through the simmering time, begin to break down the berries by smashing them with a fork into a chunky, uniform texture.
  2. Once the berries are broken down, stir in the maple syrup and chia seeds and stir until combined, about 30 seconds. Turn off the heat.
  3. Let the skillet sit for about 5 to 7 minutes, or until the chia seeds thicken the jam.
  4. Transfer the jam into a canning jar and refrigerate; the texture will set even further when chilled.
  5. Store jam in the refrigerator for up to 2 weeks.

To make the Brownies:

  1. Preheat the oven to 350°F and line an 8×8 baking dish with parchment paper. Set aside.
  2. In a large mixing bowl, mix up your flax eggs by adding ground flaxseed and filtered water and whisking with a fork to combine. Allow to sit for 5 minutes.
  3. Next, to the same bowl, add in the maple syrup, maple syrup, and SunButter and mix well to combine.
  4. Sift in the baking powder, unsweetened cacao powder, and almond flour and mix well until there are no clumps.
  5. Add brownie batter to the baking dish and spread into an even layer with a spatula. Spoon the strawberry jam and remaining ½ cup of SunButter into repeating lines across the batter. Using a butter knife, drag it through the SunButter and jam lines to make swirls.
  6. Bake the brownies for 25-30 minutes, until the brownies start to pull from the edges and the top starts to crack. NOTE: Brownies will look under-done when first removed from the oven. This is OK and desirable. 
  7. Cool for 30 minutes before cutting.
  8. Slice into them with a knife into squares and serve. Enjoy!

Notes

Adapted from Vegan Yack Attack

  • Prep Time: 15 mins
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Oven-Bake
  • Cuisine: Vegan, Gluten-Free, Oil-Free, Refined-Sugar-Free

 

This post is brought to you by SunButter but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!

Photography by Hot Pan Kitchen 

Reader Interactions

Comments

  1. Ioana R

    These brownies turned out so effing delicious!!
    Sunflower seed nut plus cacao combo is a big winner, you can never go wrong with it. And the strawberry jam on top is just a very good addition, it complements everything.

    However, my favourite part was the brownie texture itself. It reminded me of my childhood brownie recipe made by my mom, which i cannot eat any longer due to being GF, DF, sugarfree. But i felt like i was eating the healthy version of my mom’s brownie.

    Of course, i ate 2 really big slices, my tummy was not pleased of my overeating, LOL, but, i freakingly enjoyed it. And tomorrow i plan to enjoy them again with a cup of latte mix.
    Definitely saving this recipe! Thank you!

    Reply

  2. Madeline

    These are SO GOOD! I made some changes based on what I had in the house – I used half peanut butter and half almond butter instead of sunflower, and used huckleberry jam instead of strawberry. Still turned out absolutely delicious! Thank you!

    Reply

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