Sunflower Butter and Chocolate Brownies

Do you crave sweets, like homemade brownies but you don't want the fat and sugar required to bake them?

I have tweaked a recipe I found years ago in a cooking magazine and have swapped out the traditional peanut butter for sunflower butter, the refined cane sugar for organic coconut sugar, and the milk chocolate chips for dark chocolate chips, as well as the white flour with whole wheat white.

Here's the recipe:

Faith's  Brownies

1/2 c. butter, or dairy-free butter, softened

1/2 c. organic unrefined coconut sugar

1/2 c. light brown sugar

1/2 c. creamy sunflower butter

1 egg

1 tsp pure vanilla extract

1 c. whole wheat white flour

1/2 c. quick-cooking oats

1 tsp baking soda

dash of finely crushed sea salt

1 c. (6 oz) of dark chocolate chips (or semi-sweet)

• In a large mixing bowl, cream together the butter, sugars, and sunflower butter until smooth.
• Add egg and vanilla, mixing well.
• Stir in the flour, oats, baking soda and salt.  Mix thoroughly.
• Stir in the chocolate chips. 
• Lightly spray with coconut oil (or canola oil), a baking pan that is 13x9 inches.
• Spread batter into pan, pressing lightly.
• Bake in a 350 degree oven for 20-25 minutes or until inserted knife comes out clean.

Cool 10 minutes and then enjoy!  

These brownies go great paired with a hot cup of cinnamon coffee or iced coffee...or any beverage of your choice!

Keep in an airtight container.

as with all of my recipes with the faithfixes label, you do have permission to copy and print this recipe.