Vegan Buckeye Brownies

These vegan buckeye brownies are made of three insanely delicious layers of brownie, creamy peanut butter filling and rich chocolate ganache topping.

Why You’ll Love This Recipe

1. This recipe takes my vegan fudgy brownies to a whole new level of deliciousness! If you are like me and cannot say no to the classic flavor combination of peanut butter and chocolate, you certainly have to try this!
2. One batch makes plenty of brownie squares that can be enjoyed for days. They are also freezer-friendly, so you can make them ahead of time to enjoy later on.
3. They are perfect for bake sales, potlucks, and parties.
4. You can add some fun sprinkles, chopped nuts, dried berries, or mini marshmallows on top and place them in a decorative box as gifts for birthdays or holidays.

Key Ingredient Notes

• Dairy-free chocolate – I recommend using a bar with at least 70% cocoa for rich-tasting brownies. Choose a chocolate bar or chips with less cocoa for a sweeter ganache topping.
• Dutch-processed cocoa powder – this will give the brownies a rich, chocolatey flavor.
• Instant espresso powder – Enhances the chocolate flavor without the coffee taste. You can also use a tablespoon of cooled prepared coffee.
• Plant-based milk – Use oat, cashew, or soy milk for this recipe.
• Unbleached all-purpose flour – gives eggless brownies more structure than bleached flour. Measure properly by spooning the flour into the measuring cups and leveling the top with a flat object without compressing the content.
• Creamy peanut butter – use regular no-stir peanut butter. I have not tried this recipe with natural peanut butter.

How To Make Vegan Buckeye Brownies

Make the Brownie Base

1. Place a rack in the middle of the oven and preheat to 350°F (180°C). Line a 9-by-9-inch baking pan with parchment paper or foil coated with non-stick spray, allowing it to overhang the sides of the pan. This will make it easier to pull the whole brownie out after baking without it falling apart.
2. Heat the vegan butter in a small saucepan on low heat until completely melted. Remove it from the heat and pour it into a heat-safe bowl. You can also melt the vegan butter in the microwave in a microwave-safe bowl. Stir in the chocolate until melted and smooth.
3. Add the granulated sugar, brown sugar, espresso, vanilla, salt, and soy milk. Mix with an electric mixer or by hand until smooth.

4. Sift in the flour, baking powder, and cocoa powder. Fold the mixture together using a silicone spatula until just combined. Do not over-mix the batter.

5. Pour the batter into the pan and bake for 25-30 minutes. The brownie should be set around the edges and moist but cooked in the middle. A skewer or toothpick should come out slightly sticky (not watery), and the sugar granules should be melted. Different ovens can vary in temperature. Add 10 to 15 minutes to the baking time if needed.
6. Cool the brownies completely in the pan.

Make the Peanut Butter Filling

1. Add the peanut butter, powdered sugar, vegan butter, and vanilla to a bowl. Mix with a silicone spatula until fully combined.

2. Gradually mix in the plant-based milk, adding more if needed for a smooth but pliable consistency. Make sure that the milk is at room temperature before adding.

3. Gently and evenly press the filling on top of the cooled brownies and smooth out the top.
4. Place the pan in the freezer for 5 minutes to make the filling firm.

Make the Chocolate Ganache

1. Heat the plant-based milk in a microwave-safe bowl.
2. Stir in the chocolate until completely melted and smooth.

3. Pour the chocolate over the peanut butter filling and spread evenly.
4. Place the pan in the fridge for 30 minutes or until the chocolate is set.
5. Slice into 16 squares. For neatly cut squares, dip the knife in a bowl of hot water, or run it under the tap, then wipe off on a clean towel in between each slice. Serve and enjoy!

Storage Tips

These brownies can be stored at room temperature for a few days. Make sure to keep them in an airtight container so they do not dry out. Place them in a cool and dry spot, like the pantry.

For longer storage, you can place them in the fridge for up to 5 days or keep them frozen for up to three months.

Thaw in the fridge overnight and reheat in the microwave at 10-second intervals. For more tips check out how to store brownies.

More Bars & Brownie Recipes

• Vegan Cheesecake Bars
• Vegan Black Bean Brownies
• Vegan Blueberry Crumble Bars
• Vegan Brookies

Jhanelle Golding

Vegan Buckeye Brownies

4.67 from 3 votes

These vegan buckeye brownies are made of three insanely delicious layers of brownie, creamy peanut butter filling and rich chocolate ganache topping.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 16 brownies

Course: Dessert, Snack

Cuisine: American

Calories: 577

Ingredients Method Notes

Ingredients

  

Brownies:

• 8 oz dairy-free chocolate chopped (I used a bar with 70% cocoa)
• 1 cup Dutch-processed cocoa powder
• ½ cup vegan butter or margarine stick or block form, not unsalted, melted
• 1¾ cups granulated sugar
• ½ cup light brown sugar
• ½ teaspoon instant espresso powder see notes
• 1 tablespoon vanilla extract
• ½ teaspoon salt or 1 teaspoon if the vegan butter is unsalted
• ½ cup plant-based milk oat or soy
• 1½ cups unbleached all-purpose flour spooned and leveled
• ¼ teaspoon baking powder

Peanut Butter Filling:

• 2 cups creamy peanut butter one 16oz jar. See Notes
• ⅓ cup vegan butter softened
• 1½ cups powdered sugar
• 2 teaspoons vanilla extract
• 2 tablespoons plant-based milk

Chocolate Ganache:

• 2 cups vegan dark or semi-sweet chocolate chips or a chopped bar. I used a 46% cocoa bar.
• ½ cup plant-based milk oat, soy, cashew or coconut

Method

 

Brownie Layer

1. Place a rack in the middle of the oven and preheat to 350°F (180°C).
2. Line a 9-by-9-inch baking pan with parchment paper or foil coated with non-stick spray, allowing it to overhang the sides of the pan.
3. Heat the vegan butter in a small saucepan on low heat until completely melted. Remove it from the heat and pour it into a heat-safe bowl. You can also melt the vegan butter in the microwave in a microwave-safe bowl.
   ½ cup vegan butter or margarine
4. Stir in the chocolate until melted and smooth.
   8 oz dairy-free chocolate
5. Add the granulated sugar, brown sugar, espresso, vanilla, salt, and soy milk. Mix with an electric mixer or by hand until smooth.
   1¾ cups granulated sugar, ½ cup light brown sugar, ½ teaspoon instant espresso powder, 1 tablespoon vanilla extract, ½ teaspoon salt, ½ cup plant-based milk
6. Sift in the flour, baking powder and cocoa powder. Fold the mixture together until thoroughly combined.
   1 cup Dutch-processed cocoa powder, 1½ cups unbleached all-purpose flour, ¼ teaspoon baking powder
7. Pour the batter into the pan and bake for 25-30 minutes. The brownie should be set around the edges and moist but cooked in the middle. A skewer or toothpick should come out slightly sticky (not watery), and the sugar granules should be melted. Different ovens can vary in temperature. Add 10 to 15 minutes to the baking time if needed.
8. Cool the brownies completely in the pan.

Peanut Butter Filling

1. Add the peanut butter, powdered sugar, vegan butter and vanilla to a bowl. Mix with a silicone spatula until fully combined.
   2 cups creamy peanut butter, ⅓ cup vegan butter, 1½ cups powdered sugar, 2 teaspoons vanilla extract
2. Gradually mix in the plant-based milk, adding more if needed for a smooth but pliable consistency.
   2 tablespoons plant-based milk
3. Gently and evenly press the filling on top of the cooled brownies and smooth out the top.
4. Place the pan in the freezer for 5 minutes to make the filling firm.

Chocolate Ganache Topping

1. Heat the plant-based milk in a microwave-safe bowl.
   ½ cup plant-based milk
2. Stir in the chocolate until completely melted and smooth.
   2 cups vegan dark or semi-sweet chocolate
3. Pour the chocolate over the peanut butter filling and spread until smooth.
4. Place the pan in the fridge for 30 minutes or until the chocolate is set.
5. Slice into 16 squares with a hot knife. Dip the knife in a bowl of hot water, or run it under the tap then wipe off on a clean towel in between each slice.
6. Serve and enjoy!

Notes

• The espresso powder enhances the chocolate flavor without the coffee taste. You can also use a tablespoon of cooled prepared coffee.
• Use regular no-stir peanut butter. I have not tried this recipe with natural peanut butter.