THREE-LAYER CAROB BROWNIE BUCKEYE [KETO GRAIN FREE]
We are thrilled to show you how to make BUCKEYE BROWNIES using our new KETO, GRAIN FREE, GLUTEN FREE Brownie Mix. Epic.
Everyone always asks, "You don't eat ALL your creations do you? You make so many". Answer- "It depends, when I make my home state treat in brownie form, all bets are off". 😂
I was inspired by @bromabakery Buckeye chocolate brownies yesterday. So for those that are #chocolatefree #sugarfree #grainfree stop what you're doing and get in the kitchen.
I remember back in Dayton, Ohio eating my first candy buckeye as a kid. These chocolate coated peanut butter balls made my taste buds "sing" in happiness.
As a carob confectioner, it was one of my missions to mimic those nostalgic treats. This recipe will give you "all the feels" of those peanut buttery treats.
1 full pouch of Missy J’s Grain free Brownie Mix
½ cup Organic creamy peanut butter
1 cup keto powdered sugar of choice.
(SEE DIRECTIONS BELOW FOR ALLULOSE POWDERED SUGAR)
4 tbsp. butter or vegan butter
6 oz. Missy J’s Carob chips of choice
Prepare Missy J’s Grain free, Gluten free brownies as directed on the package in an 8”x8” pan. Let cool.
MAKE ALLULOSE POWDERED SUGAR
Grind 1 cup allulose keto sweetener with1 tbsp. of corn starch till fluffy.
PEANUT BUTTER FILLING
With a hand or standing mixer, mix peanut butter, powdered allulose and room temperature butter until perfectly smooth.
Evenly spread peanut butter filling on top of the cooled brownie.
Melt carob chips, pour and spread on top of peanut butter filling layer.
Freeze dessert 10-15 minutes.
With a warm sharp knife, cut into 16 squares.
Store in airtight container for a few days on the counter or up to 2 weeks in the refrigerator.
Cashew, Sunflower or Almond butters are also other dietary compliant options.