SunButter & Jelly Brownies
Make the strawberry jam first by combining 4-5c frozen strawberries with juice from 1 lime and 3tbsp water into a pot.
Cook over medium heat for 5 mins, then mash the strawberries. Continue cooking for 5 more mins, stirring occasionally until berries are broken down.
Add 1/4c chia seeds and 2-4tbsp maple syrup then stir to incorporate. Turn the heat off & let mixture sit in pot for 5-7 mins to thicken.
Pour the mixture into a canning jar and let cool. Cover and refrigerate.
For the brownie base, put 2tbsp flax seed meal with 6tbsp water in a large bowl. Mix and let sit for 5 mins to gel.
Add in 1/4c maple syrup, 1/2c coconut sugar, & 1/2c SunButter (I like the no sugar added). Mix well to combine.
Add 1c almond flour, 1/2c raw cacao powder, and 1tsp baking powder to the mixture and stir well.
Line an 8x8 square pan with parchment paper then pour the brownie mixture in. Spread it into an even layer with a spoon.
Take 1/2c SunButter and spread it onto the brownie mixture in 3 spaced lines. Do the same with the strawberry jam, alternating the two.
Use a butter knife to gently mix the SunButter & jam together into swirly patterns. Bake at 350F for 25-30 mins.
Remove brownies from the oven (they may look underdone but that is ok). Let rest for 30 mins then cut into squares and serve!
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