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 them irresistible. Let this become your favorite plant based brownies recipe, too.
If you are a regular visitor to my blog, you know that I have already posted quite a number of recipes for vegan brownies here on Contentedness Cooking. And I’m very proud of all of them.
They are easy to make, absolutely delicious, and will satisfy all you sweet cravings.
But honestly, this new Buckeye Brownies recipe just rocketed straight 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.
Ever since I saw these kind of brownies for this first time in a bakery a while ago. Of course, those had a lot of milk and butter in it.
But now it was as good time as any to dive head first into making a dairy-free version. 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 cacao, 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.
Make the best Vegan Buckeye Brownies
For the brownie dough combine all ingredients in a large bowl and mix well. Then 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.
To add the filling and icing, 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. 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 😉
Happy baking, Florian.
For the dough:
- 4 Tbs coconut blossom sugar
- 2 Tbs maple syrup
- 2 cups (260 g) gluten-free flour
- 1/4 cup (60 ml) coconut oil + more for greasing the baking dish
- 1 Tbs aluminium-free baking powder
- 3/4 cup (90 g) raw cacoa powder
- 1 Tbs organic vanilla
- 1/3 cup (60 g) vegan dark chocolate, chopped
- 1 3/4 cup (420 ml) almond or oat milk
For the filling and icing
- 1 1/2 cups (375g) nut butter (no added sugar)
- 5oz (150 g) dark vegan chocolate
- 1/4 cup (60 ml) coconut oil melted
- 2 tsp organic vanilla
- 1/3 cup (40 g) raw cacao powder
- 2 Tbs maple syrup
- 2 Tbs oat or almond milk
To make the Brownie Part:
- 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.
To add the filling and icing:
- 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!
Nutrition Information:Yield: 16 Serving Size: 1 piece
Amount Per Serving: Calories: 181Total Fat: 11gSaturated Fat: 4.2gTrans Fat: 0gUnsaturated Fat: 5.4gCholesterol: 0mgSodium: 73mgCarbohydrates: 21gFiber: 1gSugar: 18gProtein: 2.7g