Buckeye Brownies (vegan & gluten free)

I’m going to be honest here for a second. Ever since we changed our lifestyle I have not been able to make a decent brownie. Not homemade, not from a box, nothing. I tried, I tried again, and nothing. They were too oily, they were too gummy, they had no flavor, they were too hard. Ugh!

Until now.

I found the recipe. The one! The brownie recipe to rule them all! Alright, maybe not, but I walked right into that one.

Not only are these brownies vegan, they’re gluten free. BOOM. And then I went and took them to full-on amazing by adding peanut butter buttercream and melted chocolate. Say what?!

I know. I’m awesome. You can say it.

Make these brownies. Today. Seriously.

Buckeye Brownies (vegan & gluten free)

Buckeye Brownies
Brownies:
1/2 cup light brown sugar, lightly packed
1/2 cup turbinado sugar
1 cup unsweetened applesauce
1 T Ener-G egg replacer whisked together with 1/4 cup warm water
1/4 cup + 2 T almond milk
3 tsp pure vanilla extract
1 1/2 tsp apple cider vinegar
1 1/2 cups gluten free all-purpose flour
3/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp kosher salt
1 1/2 cups vegan chocolate chips

Preheat oven to 375. Spray a 9×13 baking pan with nonstick cooking spray and set aside. Using a stand mixer, mix together sugars and applesauce. Beat in Ener-G mixture, almond milk, vanilla and vinegar. Combine dry ingredients (except for the chocolate chips) in a separate bowl. Gradually add the dry ingredients to the wet ingredients. Fold in chocolate chips. Pour batter into prepared baking pan and bake for 15-20 minutes, or until a toothpick inserted in the middle comes out clean. Let cool completely on a cooling rack.

Peanut Butter Buttercream:

5 T earth balance, softened
1 cup creamy peanut butter
1 cup powdered sugar
1 tsp pure vanilla extract
Almond milk

Beat earth balance, peanut butter, powdered sugar, and vanilla together until well combined. Add almond milk a few tablespoons a time until you reach your desired (spreading) consistency.

Chocolate topping:
1 1/2 cups vegan chocolate chips, melted

To assemble: spread buttercream over cooled brownies in an even layer. Pour melted chocolate over top and spread over the buttercream. Cover, and place in the refrigerator about an hour or so to harden the chocolate on top. Cut, serve and devour. Store, covered, at room temperature.

Enjoy!

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