CAROB BUCKEYE BROWNIE

Name: CAROB BUCKEYE BROWNIE
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 16
Ingredients: 1 cup warm melted carob chips (Missy J’s or similar); ½ cup melted coconut oil or grass-fed butter; ¾ cup golden allulose (or allulose-monk fruit blend); 3 large eggs (room temperature); 1 tsp vanilla extract; ¾ cup gluten-free flour (Xanthan gum); ¼ tsp sea salt; ½ tsp baking powder; ¾ cup natural creamy peanut butter; 3 Tbsp softened coconut oil or butter; ½ cup powdered golden allulose (or allulose-monk fruit powdered blend); 1 tsp vanilla extract; Pinch sea salt; 1.5 cup carob chips; 1 cups coconut cream; 1 tbsp peanut butter; Pour warm ganache topping over the peanut butter layer. Tilt to evenly coat.; Top with chopped or whole peanuts.; Chill 1–2 hours until set. Cut into squares with a warm knife.

July 29, 2026 • Carob Buckeye Brownie

CAROB BUCKEYE BROWNIE

Rated 5.0 stars by 1 users

Servings

Prep Time

35 minutes

Cook Time

30 minutes

Author:

Missy J's

These Carob Buckeye Brownies combine a rich, fudgy gluten-free carob brownie base with a creamy peanut butter buckeye layer and a silky homemade carob ganache. Naturally sweetened with allulose, they're a delicious lower-sugar twist on the classic buckeye dessert. Finished with crunchy peanuts for the perfect bite, this Carob Buckeye Brownie recipe is easy to make and ideal for holidays, parties, or whenever you're craving a decadent peanut butter and carob treat.

Ingredients

Carob Buckeye Brownie

Step 1

Fudgy Carob Brownie Base

1 cup warm melted carob chips (Missy J’s or similar)
½ cup melted coconut oil or grass-fed butter
¾ cup golden allulose (or allulose-monk fruit blend)
3 large eggs (room temperature)
1 tsp vanilla extract
¾ cup gluten-free flour (Xanthan gum)
¼ tsp sea salt
½ tsp baking powder

Step 2

Peanut Butter Buckeye Layer:

¾ cup natural creamy peanut butter
3 Tbsp softened coconut oil or butter
½ cup powdered golden allulose (or allulose-monk fruit powdered blend)
1 tsp vanilla extract
Pinch sea salt

Step 3

Ganache Toppping Ingredients

1.5 cup carob chips
1 cups coconut cream
1 tbsp peanut butter

Step 4

Assembly Instructions

Pour warm ganache topping over the peanut butter layer. Tilt to evenly coat.
Top with chopped or whole peanuts.
Chill 1–2 hours until set. Cut into squares with a warm knife.

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Directions

Carob Buckeye Brownie

Fudgy Carob Brownie Instructions

Prep pan: Preheat oven to 350 °F (175 °C). Line an 8×8-inch pan with parchment paper.
Mix wet: In a medium bowl, whisk together melted carob, coconut oil, and allulose until smooth and glossy.
Add eggs + vanilla: Whisk until thickened and satiny.
Fold dry in: Add flour, salt, and baking powder; stir until no streaks remain. Do not overmix.
Spread into pan and bake 20–24 minutes until edges are set and center is just slightly soft. Cool completely.

Peanut Butter Buckeye Layer Instructions:

Beat everything together until creamy and spreadable.
Spread over the cooled brownie base evenly.
Chill 20 minutes to set slightly before adding the ganache topping.

Ganache Toppping Instructions

Heat coconut cream until the mixture begins to simmer. Do not boil.
Add carob chips into a heat safe bowl.
Pour coconut cream over carob chips. Do not stir yet, and let stand - 3- 5 minutes to allow the chips to soften.
From the center of the bowl begin to whisk the mixture to fully incorporate until silky.

Assembly Instructions

Pour warm ganache topping over the peanut butter layer. Tilt to evenly coat.
Top with chopped or whole peanuts.
Chill 1–2 hours until set. Cut into squares with a warm knife.

Tips:

For extra fudgy texture, bake just until the center barely sets and chill before slicing.
Sprinkle a few flaky sea-salt crystals on top before chilling for a Buckeye upgrade.
Keeps refrigerated up to 7 days or frozen for 2 months.

Recipe Note

This recipe was created by Jodi, the original founder of Missy J’s, and shared with love for the brand.

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