Chocolate Chip SunButter® Brownies
Last spring I challenged people around the office try SunButter® recipes and share their creations with the office. It seemed like a constant SunButter® feast for a while, but then we went through a little dry spell—until now.
My co-worker, Mandy, took a jar of SunButter® home and came back the next morning with these rich, moist and gooey SunButter® brownies. The recipe called for peanut butter but she substituted SunButter. They were very creamy, which made them very rich. Perfect with a cup of joe and perfectly acceptable for breakfast, right—especially if you add the optional ingredient at the end of the recipe.
I slipped a tablet nearby the plate of SunButter® brownies and collected comments. Here are just a few:
- “Great flavor—texture is different, but I like it.”
- “Mmmmmm. Very soft and moist.”
- “Would rather have peanut butter, but this is good. I think I could do this.”
- “Delicious. The SunButter® doesn’t over-power the brownie. It’s just enough flavor.”
- “Very moist and good flavor, but the color is odd.”
- “Great flavor and texture but I’m concerned by the greenness.”
I didn’t notice the greenness myself. But as soon as I saw at least two comments about it, I remembered reading this statement about green cookies on the SunButter® website.
The chlorogenic acid (chlorophyll) in sunflower seeds reacts with the baking soda/powder when baked causing the green color as the product cools.
So here’s the culprit. And the fix. Something to keep in mind when [substituting SunButter® for recipes with peanut butter.
When substituting SunButter® in your existing recipe, you may have to reduce the baking soda/powder by approx. 1/3 to start. Depending on the recipe, even a splash of lemon juice could help.
Here’s the recipe:
Chocolate Chip SunButter® Brownies
Oven: 350 degrees
1 cup sugar
1 cup brown sugar
2/3 cup margarine
1 cup SunButter®(Mandy used creamy)
4 eggs
2 cup flour
2 tsp baking soda (reduce to approx 1 1/3 tsp to avoid the green)
1/2 tsp salt
2 tsp vanilla
1 package chocolate chips (make sure to check the package for allergy information)
Optional ingredient: add oatmeal.
Cream the sugar, brown sugar and margarine. Add the SunButter® and whip until fluffy. Add the eggs and blend well. Next add the dry ingredients. Last add the vanilla and chocolate chips. Spread into a 9 x 13 pan (does not need to be greased). Bake at 350 for 35-40 mins (suggest checking at 30 mins). DO NOT OVERBAKE.
Give them a try or check out our website for more ideas. Stop back here, too. In just another day or so we’ll be posting a video from last Friday when we made SunButter® pizzas on the grill along with a really good dessert.
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Tags: nut-free recipes, peanut butter cups, peanut-free, recipes, SunButter, SunButter recipes, SunButter tips and tricks
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