These Vegan Buckeye Brownies are my favorite peanut butter brownies – not only because they are vegan. It’s the combination of chocolate brownies with peanut butter that makes my Vegan Buckeye Brownies irresistible. Let it become your favorite brownies recipe, too.
I have already posted quite a number of recipes for vegan brownies here on Contentedness Cooking for which I’m very proud: from my Salted-Cashew Orange-Cranberry Brownies to Cherry Hazelnut Brownies. All of those are awesome vegan chocolate brownies that you should not miss. But this new Buckeye Brownies recipe just rocketed to the top of my list of favorites – it’s so chocolaty, full of scrumptious peanut butter, rich and fudgy.
There wasn’t a single rational reason why I set out to make this recipe. I simply wanted to have this for a long time already and now it was as good time as any to dive head first into it. When you look at many traditional chocolate brownies recipes, not only are they not vegan but also full of sugars and bad fats. Those of course I wanted to avoid. Therefore I used coconut blossom sugar and other natural sweeteners like maple syrup for the dough of the fudge brownie bottom layer together with gluten free flour, raw cacoa, and plant-based milk.
This is also why the light layer is pure unsweetened peanut butter – no additives, no preservatives or any other artificial stuff! For the top chocolate layer, I used melted vegan chocolate, a bit of coconut oil, and more maple and plant-based milk. The trick is to let the top lay harden, for example by putting the Vegan Buckeye Brownies into the fridge for an hour or two. Then they are good to go 😉
- 4 Tbs coconut blossom sugar
- 2 Tbs maple syrup
- 2 cups (260 g) gluten-free flour
- ¼ cup (60 ml) coconut oil + more for greasing the baking dish
- 1 Tbs aluminium-free baking powder
- ¾ cup (90 g) raw cacoa powder
- 1 Tbs organic vanilla
- ⅓ cup (60 g) vegan dark chocolate, chopped
- 1¾ cup (420 ml) almond or oat milk
- 1½ cups (375g) nut butter (no added sugar)
- 5oz (150 g) dark vegan chocolate
- ¼ cup (60 ml) coconut oil melted
- 2 tsp organic vanilla
- ⅓ cup (40 g) raw cacao powder
- 2 Tbs maple syrup
- 2 Tbs oat or almond milk
- Preheat oven to 390°F (200°C).
- Combine all ingredients in a large bowl and mix well.
- Grease a baking dish (approx. 10 x 7 inches) with the extra coconut oil. Transfer the dough to the baking dish and spread it evenly.
- Bake for about 25 minutes and then let cool a bit.
- Start by smearing the nut butter evenly over the chocolate brownie. If it's still a bit warm, it helps making the butter softer.
- Melt the dark chocolate in a small saucepan at low heat. When it's melted, mix in the remaining ingredients and - again - make an even layer on top of the nut butter.
- Store in the fridge to cool and make the chocolate top harden. Then enjoy!