When we were growing up, my brother used to make sandwiches out of peanut butter and grape jelly. No, not PB & J like you’re thinking… he mixed the PB and the J in a bowl until it was a murky-colored blend of those classic favorites, then he spooned it onto white bread (Sunbeam, I think). It oozed out the sides when he took a bite.
I was totally grossed out by that then, and the memory still makes me a bit queasy.
Not only was I not a fan of his version of PB & J, I didn’t like the traditional version, either. OK, truth is, I had my first go at that American classic kid sandwich when I was 28 years old. I gagged, that was the end of that.
Peanut butter wasn’t something I grew up eating and maybe just never acquired the taste for it. I don’t like peanut butter cups or any other PB treats, either. I guess that’s why my peanut allergy was never a big deal to me. I never had to give up anything (just to be hyper-aware that so many foods you buy pre-packaged are cross-contaminated with peanuts!).
So why am I making and talking about a brownie that could easily pass as a peanut butter treat?
If you love peanut butter, give these a try. I actually do love these brownies – I find Sunbutter a bit milder than I remember PB being. The organic variety is free from added sugar, too, so I love that about it as well. This brownie bakes in about 15 minutes, requires no mixer and cools to a fudgy perfection. Drizzle with chocolate for that chocolate & PB fix, or leave them plain (my preference). Fact: I put one in the freezer for myself and have it with coffee when I really want a sweet treat. So good!
Gluten Free Sunbutter Brownies
- Heaping 1/2 cup sunflower seed butter (I use Sunbutter Organic.)
- 1 cup light brown sugar, loosely packed
- 2 large eggs
- 2 3 Tablespoons Gigi’s Everyday GF Flour Blend (gum-free) or similar gum-free blend
- 2 teaspoons pure vanilla extract
- Pinch of salt
- Optional: 2 Tablespoons chocolate, melted, for drizzling on baked, cooled brownies
- Preheat your oven to 350F and lightly grease an 8×8-inch baking dish.
- In a mixing bowl, stir together Sunbutter, sugar and eggs until smooth.
- Add flour and stir until no dry ingredients are visible in the batter. Stir in vanilla and salt.
- Spoon batter into prepared pan.
- Bake 15-17 minutes, then remove from the oven and cool completely. If the brownies appear slightly under cooked in the center, that is fine, they will continue to cook a bit after removing them from the oven and you do not want these over-baked at all.
- Once cooled, cut into squares and drizzle with melted chocolate if desired, then serve.
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