10 tablespoons butter
1 cup sugar
3/4 cup plus 2 tablespoons cocoa powder
1/4 teaspoon salt
1/2 teaspoon vanilla
2 cold large eggs
1/2 cup all purpose flour
6 tablespoons butter
3/4 cup SunButter® Creamy
1 cup powdered sugar
1 teaspoon coarse sea salt
Butter and line the bottom and sides of 8-inch square baking pan with parchment paper, leaving an overhang on two opposite sides. Butter parchment. Set aside.
Heat over to 325°F.
In large microwave safe bowl, combine butter, sugar and cocoa. Heat in microwave on High for 30 seconds. Remove and stir. Continue heating in 10 second increments and stirring until butter is melted and mixture is smooth. Set aside to cool until just warm to the touch.
Add eggs to chocolate mixture, one at a time, stirring until each egg is fully incorporated. Stir in the vanilla. Add flour and stir about 40 times until the flour is completely incorporated and the batter is smooth and shiny.
Spread batter in prepared pan and bake 20 to 25 minutes or until toothpick inserted in the middle comes out with only a few moist crumbs. Let cool completely.
In medium bowl, cream butter and SunButter until combined. Slowly stir in powdered sugar until completely incorporated. Spread thickly over cooled brownies and smooth top. Sprinkle with coarse sea salt. Cut into 16 squares.