Sunflower Seed Butter Brownies

Ingredients

• 4 oz dark chocolate (70% or greater)
• 4 Tbsp. butter or coconut oil
• 3 large eggs, room temperature
• 1/4 cup coconut nectar
• 1 Tbsp. coconut palm sugar
• 1 tsp. vanilla extract
• 1/4 cup coconut flour, sifted
• 2 Tbsp. cacao powder
• 3 Tbsp. smooth sunflower seed butter, room temperature

Directions

1. Preheat oven to 350 degrees F.
2. Lightly grease an 8-inch square baking dish with coconut oil and line with parchment paper leaving 2 inches hanging over 2 opposing sides.
3. In a large microwave-safe bowl, combine chocolate and butter. Microwave on 50% power for 30 seconds. Stir and cook 30 more seconds; repeat until chocolate and butter melt, being careful not to overcook. (Alternatively, bring a pot of water to a very gentle simmer; place a stainless steel bowl over pot and add chocolate and butter to bowl. Cook, stirring until melted, 2 to 3 minutes.)
4. Stir in eggs, coconut nectar, palm sugar and vanilla until combined. Add flour and cacao powder and stir until just incorporated and no white streaks remain; do not over-mix.
5. Pour into baking dish, spreading evenly with a rubber spatula.
6. Working in small dollops (about 1/2 Tbsp. each), dot the surface of batter with Sunbutter. With a butter knife or spatula, swirl Sunbutter through batter.
7. Bake until toothpick comes out with only a few crumbs when inserted in center, 15 to 18 minutes. Transfer to a wire rack and let cool completely, about 20 minutes. Remove brownies from dish by lifting parchment paper. Slice into 12 pieces.

Recipe Variations

1. Substitute your favorite NUT butter for the Sunbutter
2. Substitute honey, maple syrup or agave for the coconut nectar
3. Add chocolate chips
4. Add chopped nuts or seeds that complement your favorite nut/seed butter
5. If you are not grain free, omit one egg and sub 1/3 cup quinoa flour for the coconut flour
6. Make in a 12 cup muffin pan, be sure to use paper liners.