Grain-free vegan brownies with a rich SunButter & jelly swirl, made with organic sunflower seed butter and homemade strawberry chia jam.
These SunButter & Jelly Brownies bring together two classic comfort flavors in one deeply chocolatey vegan dessert. They are fudgy, moist, naturally sweetened, and finished with a beautiful swirl of sunflower seed butter and strawberry chia jam.
If you love the nostalgic flavor of peanut butter and jelly but want a nut-free twist, this recipe is a delicious way to enjoy it. Organic SunButter gives the brownies a creamy, savory richness, while the strawberry jam adds bright berry flavor to every bite.
The brownie base is entirely grain-free and made with almond flour, raw cacao powder, flax eggs, coconut sugar, and maple syrup. The result is a soft, decadent brownie that feels special enough to share but simple enough to bake whenever a chocolate craving hits.
What makes these vegan brownies especially fun is the swirl on top. Instead of frosting, you spoon lines of SunButter and jam over the brownie batter, then drag a knife through them to create ribbons of flavor. The pattern does not need to be perfect; the rustic swirl is part of the charm.
What You Need to Make SunButter & Jelly Brownies
These SunButter & Jelly Brownies are made with simple plant-based ingredients. The homemade strawberry chia jam is easy to prepare, but you can also use your favorite homemade or store-bought jam if you are short on time.
Here is what you need to make the brownies:
- flax eggs
- unrefined coconut sugar
- pure maple syrup
- Organic SunButter
- almond flour
- raw cacao powder
- baking powder
- strawberry chia seed jam, or your favorite jam
The ingredient list is short, but each item has a purpose. Flax eggs help bind the batter, almond flour keeps the brownies grain-free, cacao powder adds deep chocolate flavor, and SunButter creates a creamy texture with a slightly nutty taste without using peanuts.
Start by making the strawberry jam if you plan to use the homemade version. It thickens naturally with chia seeds and becomes even better after chilling.
Any leftover jam is wonderful spooned over oatmeal bowls, pancakes, toast, yogurt bowls, or layered into a classic SunButter and jelly sandwich.
Next, preheat the oven to 350°F and line an 8×8 baking dish with parchment paper. This makes the brownies easier to lift from the pan once they have cooled.
In a large mixing bowl, prepare the flax eggs and let them sit for about five minutes, until they form a gel. Add the coconut sugar, maple syrup, and half of the SunButter, then stir until smooth.
Finally, mix in the almond flour, cacao powder, and baking powder. Stir until the batter is thick, glossy, and free of dry clumps.
How to Make SunButter & Jelly Brownies
Transfer the brownie batter to the prepared baking dish and spread it into an even layer with a spatula.
Spoon the strawberry jam and the remaining SunButter in repeating lines across the top of the batter. Try to space them evenly so every square has both chocolate and swirl.
Organic SunButter works beautifully in this recipe because it has a creamy texture and a rich sunflower seed flavor. Since it has no added salt or sugar, it blends easily into the brownie batter and topping without making the dessert overly sweet or salty.
Use a butter knife to gently drag through the SunButter and jam lines, creating a marbled effect across the surface.
Do not worry about making the swirl look perfect. A few gentle passes with the knife are enough. Avoid overmixing the topping, or the SunButter and jelly will blend together instead of creating defined ribbons.
Notes on Meal Prep
Bake the brownies for 25 to 30 minutes, until the edges begin to pull away from the pan and the top starts to crack.
The brownies may look slightly underdone when they first come out of the oven. That is exactly what you want for a fudgy texture. They will continue to set as they cool.
Let the SunButter & Jelly Brownies cool for at least 30 minutes before slicing. This helps them hold their shape and gives the jam and SunButter swirl time to firm up.
Cut the brownies into squares and serve them warm, at room temperature, or chilled from the refrigerator.
How to Serve SunButter & Jelly Brownies
These SunButter & Jelly Brownies are perfect when you want a more memorable vegan brownie. They are rich enough for dessert, playful enough for a casual bake, and pretty enough to share.
The chocolate base is dense and fudgy, while the strawberry jam gives each bite a bright, fruity finish. The SunButter swirl adds creaminess and balances the sweetness beautifully.
If you do not have strawberries, try making the jam with raspberries or blueberries for a different berry flavor. You can also use another nut or seed butter in place of SunButter if you want a different flavor profile.
These brownies are also great for meal prep. Bake a pan, slice it into squares, and store the brownies for an easy sweet treat whenever you want something chocolatey.
Enjoy every fudgy, berry-swirled bite.
More Vegan Brownies
-
Vegan Cosmic Brownies
-
Sweet Potato SunButter Brownies
-
Flourless Vegan Brownies
-
Pumpkin Almond Butter Brownies
-
Blueberry Mousse Brownies
-
No-Sugar-Added Black Bean Brownies
-
Cashew Butter Buckeye Brownies
-
Super Fudgy Vegan Brownies
-
Matcha Dusted Raw Brownies
-
Avocado SunButter Swirl Brownies
-
Black Sesame Butter Brownies
-
1-Bowl Butternut Brownies
I Want to Hear From You
If you make these SunButter & Jelly Brownies, leave a comment, rating, and review to share how they turned out.
Your feedback helps inspire more plant-based recipes, and it is always fun to see your brownie creations.
XO Lauren
SunButter & Jelly Brownies
5 from 2 reviews
- Author: Flora & Vino
- Total Time: 40 minutes
- Yield: 14-16 servings
- Diet: Vegan
Description
Grain-free vegan brownies with a decadent SunButter & jelly swirl made with organic sunflower seed butter and homemade strawberry chia jam.
Ingredients
For the SunButter & Jelly Brownies:
- 2 flax eggs, made with 2 tbsp ground flaxseed and 6 tbsp filtered water
- 1/2 cup unrefined coconut sugar
- 1/4 cup pure maple syrup
- 1 cup Organic SunButter, divided
- 1 cup almond flour
- 1/2 cup raw cacao powder
- 1 tsp baking powder
- 1/2 cup homemade strawberry jam, or your favorite homemade or store-bought jam
For the Strawberry Jam:
- 4–5 cups strawberries, fresh or frozen
- Juice from 1 lime
- 3 tbsp filtered water
- 2–4 tbsp pure maple syrup
- 1/4 cup chia seeds
Instructions
To make the jelly:
- Add the strawberries, lime juice, and filtered water to a saucepan. Cook over medium heat for about 10 minutes, stirring occasionally, until the berries soften and break down.
- As the berries cook, mash them with a fork until the mixture becomes chunky and uniform.
- Stir in the maple syrup and chia seeds for about 30 seconds, then turn off the heat.
- Let the jam sit for 5 to 7 minutes, or until the chia seeds thicken the mixture.
- Transfer the jam to a jar and refrigerate. It will continue to set as it chills. Store in the refrigerator for up to 2 weeks.
To make the brownies:
- Preheat the oven to 350°F and line an 8×8 baking dish with parchment paper.
- In a large mixing bowl, combine the ground flaxseed and filtered water. Whisk with a fork and let the mixture sit for 5 minutes to thicken.
- Add the coconut sugar, maple syrup, and 1/2 cup SunButter to the bowl. Mix well until smooth.
- Add the almond flour, cacao powder, and baking powder. Mix until fully combined and no dry clumps remain.
- Spread the brownie batter evenly in the prepared baking dish. Spoon the strawberry jam and remaining 1/2 cup SunButter in repeating lines across the top. Use a butter knife to gently swirl the topping through the batter.
- Bake for 25 to 30 minutes, until the edges begin to pull away from the pan and the top starts to crack. The brownies may look slightly underdone when removed from the oven, which helps keep them fudgy.
- Cool for 30 minutes before slicing.
- Cut into squares and serve warm, chilled, or at room temperature.
Notes
Adapted from Vegan Yack Attack.
- Prep Time: 15 mins
- Cook Time: 25 minutes
- Category: Dessert
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined-Sugar-Free
This post is brought to you by SunButter, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry.
Photography by Hot Pan Kitchen