I’ve been baking for most of my life. When I was about two years old my mom went to nursing school. During that time I stayed with my grandma. My days normally consisted of watching Dumbo, playing with a vintage circus toy, and baking cookies with my grandma.
Our favorite thing to bake was peanut butter cookies. Putting the criss-crosses on top of the cookies is one of my earliest memories. To this day they are still my favorite baked treat. There is one problem, I’m allergic to peanut butter. It was a sad day when I had to give up peanut butter cookies and all of the other wonderful peanut butter treats.
You are likely wondering if I’m allergic to peanut butter why I’m posting a peanut butter swirl brownie recipe. I have three wonderful words for you, sunflower seed butter! The day I found out about this stuff was a great day. It tastes very similar to peanut butter and is a great substitute for peanut butter in baked goods. You can even get sunflower seed butter cups, they are called Sun Cups and they are incredible.
If you are also allergic to peanut butter try replacing it with sunflower seed butter like I did. My husband isn’t allergic to peanut butter but I do the baking so he gets sunflower seed butter treats and he likes it as well. He loved these brownies! If you aren’t allergic go ahead and use peanut butter. Either way they are delicious!
- 1/2 cup unsalted butter, melted
- 1/2 cup unsweetened cocoa
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 1/2 cup flour
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, melted
- 1/2 cup confectioners' sugar
- 3/4 cup smooth peanut butter
- 1/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- Preheat oven to 350°F. Grease a 8-inch square pan and set pan aside.
- In a medium bowl, combine melted butter and cocoa; stir until cocoa is dissolved.
- Add sugar and mix well.
- Add eggs one at a time and stir until well combined.
- Stir in vanilla, flour and salt until you no longer see any flour; do not over mix.
- Make filling: Stir together melted butter, confectioners' sugar, peanut butter, salt, and vanilla in a medium bowl until smooth.
- Pour one-third of brownie batter into prepared pan, and spread evenly.
- Place dollops of filling, about 1 tablespoon each, about 1/2 inch apart on top of batter.
- Drizzle remaining brownie batter on top, and gently spread to fill pan.
- Place dollops of remaining filling on top.
- Gently swirl filling into batter by running butter knife lengthwise and crosswise through layers.
- Bake for about 25-30 minutes, until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, the filling will be a little bit wet still.
- Let cool completely before serving.
I have found that Thrive Market has the best price for sunflower seed butter. It’s one of the items I get almost every time I place an order with them. You can get a free 30-day trial from Thrive Market and see what it’s all about. I’ve had my membership for a little over a year and have no plans to discontinue it. It saves us so much money on our grocery bill.
Also be sure to enter to win $1,000 of free groceries! Who doesn’t love free, healthy food?