11 tablespoons butter
1/2 cup cocoa powder
1-1/2 cup sugar
4 large eggs
2 teaspoons vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon salt
6 SunButter Classic Cookies, crumbled*
1/2 cup SunButter Creamy
1/4 cup SunButter Creamy
4 Free 2B™ Sun Cups
Heat oven to 350°. Use additional butter or cooking spray to coat sides and bottom of 9×9-inch baking pan.
In medium saucepan over low heat, melt butter, remove from heat and let cool 3 to 4 minutes. Stir in cocoa powder and sugar, mix until combined, then gradually stir in eggs and vanilla until batter is glossy.
In medium bowl, combine flour and salt, then slowly add them to brownie batter, stirring just enough to combine. Pour half of the brownie batter into the prepared pan and top with a layer of crumbled SunButter Cookies.
Warm 1/2 cup SunButter in microwave for 20 seconds. Stir, then drizzle half atop crumbled cookies. Top with remaining batter. Plop remaining warmed SunButter on top layer and gently swirl with batter to create a marbleized effect.
Bake 28 to 30 minutes, or until a toothpick inserted into the center of the pan comes out with just a few crumbs.
Heat SunButter in microwave for 20 seconds, stirring to form a smooth sauce. Drizzle atop cooled brownies and top with roughly chopped SunCups.