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.
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
Instructions
Brownie Layer
- 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.
- 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
- Stir in the chocolate until melted and smooth.8 oz dairy-free chocolate
- 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
- 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
- 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.
- Cool the brownies completely in the pan.
Peanut Butter Filling
- 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
- Gradually mix in the plant-based milk, adding more if needed for a smooth but pliable consistency.2 tablespoons plant-based milk
- Gently and evenly press the filling on top of the cooled brownies and smooth out the top.
- Place the pan in the freezer for 5 minutes to make the filling firm.
Chocolate Ganache Topping
- Heat the plant-based milk in a microwave-safe bowl.½ cup plant-based milk
- Stir in the chocolate until completely melted and smooth.2 cups vegan dark or semi-sweet chocolate
- Pour the chocolate over the peanut butter filling and spread until smooth.
- Place the pan in the fridge for 30 minutes or until the chocolate is set.
- 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.
- 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.