Buckeye Brownies

Pinterest suggests a million creators for this dessert, but who had the original idea?  I must know so I can thank them! These brownies have filled a void in my brownie collection.

When I spread the luscious peanut butter buckeye layer on these dense brownies and then poured the melted dark chocolate over all of it… it took every ounce of my self-control to not dive into these decadent bars right then and there.

Healthy flours, sugar, eggs and natural peanut butter make these brownies pretty irresistible! The best part is that the chewy texture of the brownie base and the creamy buckeye layer is achieved without any gluten or dairy! I based the brownie recipe off these Supreme Naturally Sweet Brownies, but with a couple adaptions that I think turned out incredibly! Looking for a brownie that is naturally sweet, dairy free and gluten free? This is it!

For a delicious brownie treat, the brownie base will do wonders for a chocolate craving. But add the peanut butter layer and rich chocolate coating and try to resist a couple squares. The extra layers add more than just flavor – they keep these decadent brownies moist for days! Of course, if you’re able to make them last that long.

Buckeye Brownies (dairy & gluten free)

Brownies:
3 ounces unsweetened Chocolate, melted
1 cup Neutral Oil
2 1/2 cups Coconut Sugar
4 Large Eggs
1/2 teaspoon Natural Butter Extract
2 teaspoons Pure Vanilla Extract
3/4 teaspoon Sea Salt
1/2 teaspoon Cornstarch
1/3 cup plus 1 Tablespoon Cocoa
2 Tablespoons Almond Flour

Buckeye Layer:
1 cup Creamy, Natural Peanut Butter
2/3 cup Coconut Sugar
1 teaspoon Pure Vanilla Extract
2-3 Tablespoons Milk of choice  (this depends on how firm your peanut butter is and the humidity)

Chocolate Layer:
8 ounces Dark Chocolate
1/2 teaspoon Neutral Oil

Directions for Brownies:
Line a 7 by 11 pan with parchment paper or spray with cooking spray and set aside. Preheat oven to 350 degrees.

In a mixing bowl, combine the melted chocolate, oil, and coconut sugar. Mix to combine. Slowly add the eggs and mix. Add the extracts and salt and whisk to combine. Sift the cornstarch, cocoa and flour together and add to the mixture. Pour and spread the mixture in the prepared pan and bake for 30-35 minutes. Allow to cool completely before adding the layers (at least an hour). You can also set the brownies in the fridge or freezer to speed cooling time.

Buckeye layer:
In a small mixing bowl, combine the peanut butter, sugar and vanilla and stir to combine. Add the milk, a little at a time until the mixture is smooth, creamy and able to spread. The mixture should look like a soft, pliable play dough. Spread onto the brownies and set in the freezer for 10 minutes while preparing the chocolate.

Dark Chocolate Layer:
In a saucepan, double broiler or microwave, slowly melt the chocolate. Once the chocolate is completely melted, add the oil and mix to combine. Allow the chocolate to cool for 5 minutes. Remove brownies from the freezer, pour and spread the chocolate evenly over the bars and place in the fridge for 5 minutes for the chocolate to set. Cut into bars and enjoy!