Vegan Buckeye Brownies
Servings: 16 servings
Calories: 238kcal
Ingredients
Brownies
- ½ cup melted coconut oil
- ⅓ cup dairy free chocolate chips
- ½ cup maple syrup
- 2 flax eggs*
- 1 teaspoon vanilla
- ¼ teaspoon salt
- ½ cup cacao powder
- ¼ cup coconut flour
Sunflower Seed Butter Layer
- ⅔ cup SunButter
- 2 tablespoons coconut oil
- ⅓ cup maple syrup
- 1 teaspoon vanilla
- 2 tablespoons coconut flour
- ¼ cup dairy free chocolate chips (optional)
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 238kcal | Carbohydrates: 22g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 45mg | Potassium: 97mg | Fiber: 3g | Sugar: 13g | Vitamin A: 6IU | Vitamin C: 0.3mg | Calcium: 47mg | Iron: 2mg