These Paleo Vegan Buckeye Brownies are easy to make and so scrumptious. A rich brownie topped with a sweet nut butter layer and drizzled with chocolate. They are nut free, gluten free, dairy free, and naturally sweetened.
I made a version of these last year, but the SunButter layer was too thick and I didn't love how they turned out. They took a back seat to retesting until this year and I'm so glad I remade them. The layers are now perfect and are balanced just right.
Nut Free Brownies
These are completely nut free. The brownies use coconut flour as the flour instead of the popular almond flour that is commonly used in paleo baking. The topping is No Sugar Added SunButter which is nut free and a little coconut flour to thicken it.
If you are not familiar with what a buckeye is, it's a peanut butter ball dipped in chocolate. The sunflower butter layer tastes so much like the traditional candy. I'm always thinking of new brownie ideas and these are the perfect combo. Fudgy brownie and creamy rich topping.
Peanut butter would definitely work in here if you do tolerate it, making it really taste like the real deal!
Vegan and Egg Free Brownies
These use flax eggs in place of real eggs which help keep them vegan. A flax egg is flax meal mixed with water that sits to thicken and then added to baked good to help bind them together.
If you don't need them vegan, traditional eggs will work.
Storing Paleo Brownies
These brownies are so fudgy that they are best kept in the fridge. The brownie layer gets a little messy when left out too long. You can see in the pictures that they are super fudgy and a little messy. They can be stored in the fridge up to 10 days and frozen up to 3 months.
I know you will love these paleo vegan buckeye brownies because they are rich, sweet, and easy to make. A decadent treat that everyone will love.
Here are some more brownies to try:
- Paleo Cookie Dough Topped Brownies
- Vegan Paleo German Chocolate Brownies
- Paleo Turtle Brownies
- Salted Caramel Brownies (paleo)
Vegan Buckeye Brownies
- Preheat the oven to 350° and line a 8×8 (or 9×9) pan with parchment paper. Set aside.
- In a medium saucepan, combine coconut oil and chocolate. Heat oven medium heat, whisking until mixture is smooth and no lumps remain. Take off the heat and stir in the maple syrup. This should cause the mixture to slightly thicken. Pour into a large bowl and add in the flax eggs and vanilla and mix well.
- Add in the cacao powder, coconut flour, and salt. Mix until no dry pockets remain. Pour into prepared pan and bake for 20-23 minutes. Let cool before topping.
- Make the SunButter layer. In a medium bowl, combine SunButter and coconut oil. Microwave for 30 seconds, until coconut oil is melted. Stir well and add the maple syrup, vanilla and coconut flour. Stir until well combined. Spoon over the cooled brownies and spread even. Place in the fridg to chill.
- Melt chocolate chips in the microwave, stirring every 30 seconds, until melted. About 1-1 ½ minutes. Drizzle over the brownies.
- For flax eggs, mix 2 tablespoons flax meal with 6 tablespoons water and let sit 5 minutes to thicken
- Peanut butter can be used in place of the sunflower butter if preferred.