These Cashew Butter Buckeye Brownies are three layers of deliciousness that you need in your life. They’re vegan, gluten-free, grain-free, oil-free, and refined sugar-free with just 9 simple ingredients! Have you ever had actual Buckeyes, the confection? Basically, they are fudge-y sweet peanut butter balls half covered in chocolate. To make these Cashew Butter Buckeye Brownies, cover a basic vegan brownie with maple syrup and cashew butter filling, and then top with vegan chocolate ganache. These Cashew Butter Buckeye Brownies are perfect for a next-level brownie to bake, layer, and share.

Cashew Butter Buckeye Brownies [Vegan, Gluten-Free]

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Cooking Time



For the Brownie Layer:

  • 2 flax eggs (2 tablespoons ground flaxseed + 5 tablespoons filtered water)
  • 1/2 cup unrefined coconut sugar
  • 1/4 cup pure maple syrup
  • 1/2 cup roasted cashew butter
  • 3/4 teaspoon baking powder
  • 1/2 cup unsweetened cocoa powder
  • 1 cup almond flour

For the Buckeye Layer:

  • 1 cup cashew butter
  • 1/4 cup pure maple syrup

For the Chocolate Layer:

  • 1 1/2 cups dark chocolate
  • 2 tablespoons unsweetened almond milk


  1. Preheat oven to 350°F and line an 8×8-inch baking dish with parchment paper. Set aside.
  2. In a large mixing bowl, mix up your flax eggs by adding ground flaxseed and filtered water and whisking with a fork to combine. Allow to sit for 5 minutes.
  3. Next, add the coconut sugar, maple syrup, and cashew butter to the same bowl and mix well to combine.
  4. Sift in the baking powder, unsweetened cacao powder, and almond flour and mix well until there are no clumps.
  5. Add brownie batter to the baking dish and spread into an even layer with a spatula.
  6. Bake for 17-22 minutes until the brownies start to pull from the edges. Brownies will look under-done when first removed from the oven. This is okay and desirable. Do not over-bake brownies!
  7. While the brownies are baking, mix up your “buckeye” layer by adding cashew butter and maple syrup to a small bowl. Mix well with a spatula until you have a thick, sticky spread.
  8. When the brownies are done baking, remove them from the oven and spread the cashew butter maple mixture on top of the warm brownies in an even layer. If you have trouble spreading, allow the cashew butter spread to sit on top of the warm brownies in a ball for a few minutes before spreading with a knife or spatula. This will warm the cashew butter, making it easier to manipulate.
  9. Set brownie pan to the side and allow to cool briefly while you prepare the chocolate later.
  10. To make the chocolate layer, add chocolate to a saucepan over low heat. Heat until fully melted, watching closely and often stirring to prevent the chocolate from scorching. When the chocolate is fully melted, remove from heat and stir in almond milk. The almond milk will thicken the chocolate slightly, creating a chocolate ganache spread.
  11. Spread the chocolate ganache over the cashew butter “buckeye” layer evenly with a spatula. Transfer brownie pan to the freezer for 20-30 minutes to set.
  12. Remove pan from the freezer and slice into squares, and serve immediately.


Store leftover Cashew Butter Brownie Buckeyes in the fridge for up to one week and freeze for long-term storage.


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