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SunButter Brownie Cups 

A recipe for chocolate brownie cups swirled with creamy SunButter
Course Snack
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8
Calories 194kcal
Author Michelle | Sift & Simmer


  • ½ C all-purpose flour
  • ½ C cocoa powder
  • ½ teaspoon baking powder
  • 1 egg
  • ½ C granulated sugar
  • ¼ C coconut oil
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea salt
  • 2 T SunButter
  • ¼ C whole milk


  • Preheat oven to 350°F/177°C. Prepare a standard muffin tin and grease liberally with coconut oil.
  • Sift together the flour, cocoa powder and baking soda into a bowl. Set aside.
  • In a separate large bowl, whisk together egg, sugar, coconut oil, vanilla, and sea salt. Add in the sifted flour and cocoa mixture and stir gently, alternating with the milk in 2 additions.
  • Divide the batter into 8 muffin cups and gently tap to release any bubbles. Add a dollop (about ½ teaspoon) of SunButter to the center of each brownie and swirl with a toothpick.
  • Bake at 350°F/177°C for 15-20 minutes, until a toothpick inserted comes out clean or just a few crumbs clinging to it.
  • Let cool for 5 minutes before removing out of the pan and onto a cooling rack.


SunButter Brownie Cups can be stored in an airtight container at room temperature for up to 5 days.


Calories: 194kcal | Carbohydrates: 24g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 113mg | Potassium: 117mg | Fiber: 2g | Sugar: 14g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg