Decadent + rich gluten free buckeye brownies are thick, fudgy, and topped with salty-sweet sunbutter frosting & ganache. Top 14 allergy free!
Imagine a brownie that is rich and fudgy, then top it with a salty-sweet sunbutter frosting and cover it all in a creamy layer of chocolate ganache. That is an allergy free buckeye brownie. And they are seriously AMAZING.
Sure, they take a few more steps than a normal brownie, but I have a few tips and tricks up my sleeves to make these buckeye brownies a breeze to make!
Free from: wheat/gluten, peanuts, tree nuts, coconut, eggs, dairy, casein, soy, corn, sesame, lupin, sulfites, fish, shellfish, crustaceans, mollusks, mustard, flax, chia
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What is a Buckeye Brownie?
A Buckeye is a traditional Christmas candy. It’s a peanut butter fudge ball that is dipped in melted chocolate, leaving a little bit exposed at the top to make them look like a buckeye seed. They are similar to a peanut butter ball, however, buckeye’s are not fully covered. It’s basically like a Reese’s Peanut Butter cup x 1000!
What is an Allergy Free Buckeye Brownie?
Now obviously, we can’t use peanut butter in (I’m super allergic!) but I still wanted to recreate these classic holiday treats.
To transform them into a brownie, we start with a delicious brownie base. Next, top it with a rich sunbutter buttercream frosting. Finally, cover it all in a creamy chocolate ganache.
Basically, it’s the best thing ever!!
How to Make
To begin, make your brownie layer. You can make them from scratch, but I like to take a shortcut here with Kate’s Safe and Sweet Brownie Mix!
This brownie mix is free from the top 14 allergens, and is also free from flax, coconut, chia, and chickpeas.
All you need are water and oil to make some of the best brownies of your life. They are rich, chewy, have the perfect flaky crust, and so easy to make.
Bake the brownies according to the directions for a full batch. Set aside and let them cool completely!
Next, in a stand mixer or a large bowl with a hand mixer, combine the butter of your choice with sunbutter, vanilla extract, and powdered sugar. Mix it up for about 5 minutes until smooth and creamy.
Not into sunbutter? That’s okay! Any nut or seed butter works deliciously in this recipe. Use one that you love.
Gently dollop the sunbutter frosting onto the tops of the cooled brownies and using a back of a spoon, press the frosting into place, making sure to evenly cover all the brownies. Set in the fridge to chill while you make step three: ganache.
To make the chocolate ganache, warm up milk of your choice in the microwave or in a small pot on the stove. Bring to almost a simmer. Remove from the heat and add in your chocolate chips. The heat from the milk will melt the chocolate and turn it into a delicious ganache!
Finally, pour the chocolate ganache over the sunbutter layer, making sure to evenly coat the top.
Let rest in the fridge to set and you are done!!
How to Store Gluten Free Buckeye Brownies
These brownies keep best in the fridge in a container for a week. You could freeze them after baking and cooling and frosting. Kept in an airtight container, they should last 3 months. Let thaw in the fridge before serving from frozen.
Did you make this recipe?
- mixing bowls
- mixing spoons
- Stand/Hand mixer
- baking dish
- cooking spray
- 1 Kate's Safe and Sweet Brownie Mix
For SunButter Layer
- ½ cup sunbutter or nut/seed butter of choice
- 4 tbsp butter of choice
- 2 cups powdered sugar
- splash vanilla extract
- pinch salt
For Chocolate Layer
- 3 tbsp milk / cream of choice
- 1 cup chocolate chips or chopped chocolate
- Make Kate's brownie mix according to directions. Allow to cool completely.
- When the brownies have cooled, make the buckeye layer. Combine butter of choice, sunbutter, vanilla, salt, and powdered sugar in a large mixing bowl or stand mixer. Whip together until light and fluffy, about 5 minutes. Gently dollup frosting onto brownies and cover, taking care not to tear the brownies. Set aside in the fridge while you make the ganache.
- To make the ganache, in a microwave safe bowl, place your milk of choice. Warm to almost a simmer, about 45 seconds in my microwave but your time may differ. Remove from the microwave and add the chocolate chips. Mix mix mix until all chocolate is melted. Pour over the sunbutter layer and let cool at least 1 hour in the fridge before serving. Enjoy!