Chocolate Sun Butter Cup Brownies (2 Versions!

• Vegetarian

• Baking & Spices

  • 1 box Brownie mix
  • 1 Brownie mix prep ingredients
  • 1 Chocolate chips or coarse sea salt, Mini dairy-free
  • 1/4 cup Powdered sugar
  • 1 1/4 cups Semi-sweet chocolate chips, dairy-free

• Oils & Vinegars

  • 1 tsp Oil

• Dairy

  • 1/2 cup Sunflower seed butter, salted

Found on godairyfree.org

Description

Ingredients

• ½ cup salted sunflower seed butter
• ¼ to ⅓ cup powdered sugar
• 1¼ cups dairy-free semi-sweet chocolate chips, if making chocolate cups (I use Enjoy Life)
• 1 teaspoon oil, if making chocolate cups
• 1 box brownie mix (I used Enjoy Life Brownie Mix)
• Brownie mix prep ingredients (3/4 cup water + 2 tablespoons oil for Enjoy Life)
• Mini dairy-free chocolate chips or coarse sea salt, for garnish

Directions

• In a small bowl, stir together the sunflower seed butter and powdered sugar, to taste. Place in the refrigerator to chill while you prepare the other ingredients.
• If making the chocolate cups, melt the chocolate with the oil. Fill candy cup silicone molds about ⅓ full with the melted chocolate. Brush the chocolate up the sides with a small pastry brush, a toothpick, or whatever works for you.
• Remove the seed butter from the refrigerator. Pinch off small amounts and roughly shape into pieces that are about ½-inch in diameter. Drop one into each chocolate cup.
• Top the chocolate cups with more chocolate to cover and surround the seed butter. Place in the freezer for 15 minutes to quickly set up.
• Preheat your oven to 350ºF and grease or line mini muffin tins. You can make in batches, if needed.
• Prepare the brownie mix as directed to make the batter.
• Fill the prepared mini muffin cups about ⅓ to ½ full with the brownie batter.
• If making the chocolate cup brownie version, press a chilled chocolate cup into the middle of each brownie batter cup. It should be mostly surrounded by the batter. Garnish with coarse sea salt.
• If making the sun butter-in-the-middle brownie version, simply pinch off pieces of the chilled sun butter mixture and roll into balls about ½-inch or slightly larger in diameter. Press a ball into the middle of each brownie cup. It should be mostly surrounded by the batter, but I like it peaking out. Garnish with mini chocolate chips.
• Bake for about 13 minutes. Let cool for 15 minutes in the pans before removing to a plate to cool completely. If you want the middles to be firm, you can chill the brownies in the refrigerator.