Death By Sunbutter Cup Brownies (Peanut Free!) 

Food For Thought: This rich, mouth-watering dessert most definitely falls into the "Everything in Moderation" category. Although I wouldn't suggest consuming an entire pan of these daily for breakfast, I DO recommend practicing moderation! Allowing yourself to enjoy an occasional portion of chocolatey brownie goodness is perfectly acceptable and, actually, I encourage you to do so! Even better, this crowd pleaser is friendly for those with peanut allergies. 

Makes: 9 x 13 pan
Ingredients
Brownies:
  • 1 ½ cup white sugar
  • 1 ½ cup brown sugar
  • 1 cup butter (2 sticks), melted
  • 4 whole eggs
  • 1 egg yolk
  • 6 T milk
  • 2 tsp vanilla extract
  • 2 ¼ cup flour of choice
  • 1 cup cocoa powder
  • ½ tsp baking powder
  • Dash salt
 
Sunbutter Frosting
  • ¼ cup butter (1/2 stick)
  • ¾ cup sunbutter
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • ¼ cup milk
 
Chocolate Glaze:
  • 1 cup chocolate chips
  • 5 T butter
  • Sunbutter cups (see recipe below)
 
Directions
Brownies:
  1. Preheat oven to 350 degrees F. Combine white sugar, brown sugar and butter. Beat until well combined. Add all eggs and beat. Add milk and vanilla extract, stirring well to combine.
  2. In a separate bowl, combine flour, cocoa powder, baking powder and salt. Add dry ingredients to wet and mix just to combine. Pour into a greased 9x13 pan and bake for 35-45 minutes, until toothpick inserted in center comes out clean.
 
Sunbutter Frosting:
  1. Beat butter and sunbutter together until smooth. Add powdered sugar and vanilla, beating again to combine. Add milk and mix again. Smooth frosting over brownies. Refrigerate while making chocolate topping.

Chocolate Glaze:
  1. Melt chocolate chips and butter together over medium heat until just melted. Allow to cool for 3-4 minutes. Spread evenly over frosted brownies. Chop prepared sunbutter cups and sprinkle over top. Refrigerate until ready to serve.
 
 
Sunbutter Cups
Ingredients:
  • 1 cup creamy sunbutter
  • 1lb chocolate chips
  • ¾ cup powdered sugar
  • 4 T butter, melted
 
Directions.
  1. Melt butter on stove over medium heat.
  2. Add sunbutter and powdered sugar to a medium bowl mix well to combine. Add 4 T butter and mix to creamy consistency. Set aside.
  3. Melt chocolate until smooth. Place cupcake liners in baking sheet and spray. Spoon chocolate into liners, coating bottom and sides. Place in refrigerator for 5-10 minutes until hardened.
  4. Place prepared sunbutter mix in piping bag. Pipe mixture into the cooled chocolate cups. Wet finger and press down on sunbutter mixture. Spoon remaining melted chocolate over top and place in refrigerator for approximately 30 minutes.