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Vegan Buckeye Brownies

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.

One Vegan Buckeye Brownie on a plate, with the full baking dish visible in the background.

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.

From my Salted-Cashew Orange-Cranberry Brownies to Cherry Hazelnut Brownies. All of those are awesome vegan chocolate brownies that you should not miss.

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.

A stack of three Vegan Buckeye Brownies on a small plate.

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.

Closeup on the stack of Vegan Buckeye Brownies

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 😉

Collage of two pictures of the Vegan Buckeye Brownies with recipe title text.

If you give this a try, tag me on Facebook and Instagram, get a picture and show me your excitement.

Happy baking, Florian.

Vegan Buckeye Brownies #vegan #glutenfree www.contentednesscooking.com

Vegan Buckeye Brownies

Yield: 16
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

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.

Ingredients

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

Instructions

To make the Brownie Part:

  1. Preheat oven to 390°F (200°C).
  2. Combine all ingredients in a large bowl and mix well.
  3. 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.
  4. Bake for about 25 minutes and then let cool a bit.

To add the filling and icing:

  1. Start by smearing the nut butter evenly over the chocolate brownie. If it's still a bit warm, it helps making the butter softer.
  2. 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.
  3. 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
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Dianne c

Saturday 4th of April 2020

Hi, can I use earth-balance butter instead of coconut oil? Can I also use regular flour, cocoa powder and sugar too? Thank you.

Florian

Saturday 4th of April 2020

Hi Dianne! I haven't tried that, but I think it will work. Hope that helps.

Holly

Tuesday 10th of December 2019

Made these and they are now at the top of my favorite dessert list! Thank you! Wanting to make them for a Christmas and I was wondering how far in advance I could make them! Thank you!!

Florian

Tuesday 10th of December 2019

Hi Holly! 4 days in the fridge should be ok. Hope that helps.

Talia Hoysted

Friday 6th of November 2015

These look amazing! Do you think they'd be freezer friendly?

Florian @ContentednessCooking

Saturday 7th of November 2015

Hi Talia, I haven't tried it before but I think why not.

Liz Thomson

Wednesday 4th of November 2015

I was born and raised in Ohio (and I went to Ohio State!) so these brownies would be the perfect football snack!! :)

Jocelyn

Monday 12th of October 2015

Making these for a baby shower on Sunday! They sound fantastic :)

Florian @ContentednessCooking

Tuesday 13th of October 2015

Wow, Jocelyn, let me know what you think, can't wait for your feedback! :)