Brownies AND peanut butter! Yum! These vegan gluten-free buckeye brownies have a gentle icing and great flavor. Start with a layer of brownie, followed by a layer of nut butter filling, and topped with a chocolate butter icing.
Vegan Gluten-free Buckeye Brownies Recipe
Ingredients, by layer
Brownie layer
- 1 19 ½ oz box brownie mix, and the ingredients it calls for OR
- your favorite brownie recipe (here’s mine)
Nut butter filling layer
-
1 cup favorite nut or seed butter ( I used Crazy Richard’s in this batch)
-
1/2 cup butter, softened ( I prefer Country Crock Plant Butter sticks)
-
2 cups powdered sugar (I make my own cornstarch-free powdered sugar)
Chocolate icing layer
- 6 Tablespoons plant-based butter
- 6 oz semi-sweet chocolate chips (I use Enjoy Life)
Instructions, by layer
Brownie layer
Make and bake your brownies according to package directions. I tend to use an 8×8 pan. If you are using my brownie recipe, bake in a greased 8×8 pan at 350 degrees for 25-30 minutes, or until edges brown slightly.
Let this layer cool thoroughly!
Nut butter layer
Combine the peanut butter, powdered sugar, and ½ cup of butter. Spread on top of the brownie mix and chill in the fridge for 1 hour.
Chocolate icing layer
Gently melt the chocolate chips and the 6 tablespoons of butter in the microwave or on the stovetop. Spread over the peanut butter mixture and allow to cool before cutting into bars (I actually popped my brownies back into the fridge for an hour to get them to set up nice). Enjoy!
