Healthier Football Buckeye Brownies
This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made by you using these links. We appreciate your support!
These Healthier Football Buckeye Brownies are gluten, dairy, and refined sugar free!
The brownies are made with sweet potatoes and low sugar too.
They’re completely vegan, too, but no one would ever know!
Enjoy how indulgent these bad boys seem, without the guilt!
How much fun is the football design!?
Even without the cutout shape, these buckeye brownies are sure to impress you guests no matter what the occasion!
Why You’ll Love These Healthier Football Buckeye Brownies
- They combine two of your favorite decadent desserts into one
- The brownies are rich, fudgey, and soft
- Your guests will never guess that they’re gluten free, dairy free, and free from refined sugars
- The football shape is super fun, plus, all the extra pieces are yours all to yourself!
- Between all three layers your tastebuds will be in heaven with each and every bite!
Serves: 12
Ingredients
- 1 whole Sweet Potato, Medium, cooked and cooled
- 1/2 cup Almond Butter
- 2 Tbsp Coconut Oil
- 2 Tbsp Pure Maple Syrup
- 1 tsp Pure Vanilla Extract
- 1/2 cup Coconut Sugar
- 1/2 cup Cacao Powder, Raw
- 1/3 cup Oat Flour
- 1 tsp Baking Powder
- 3/4 cup Creamy Peanut Butter
- 3 Tbsp Coconut Oil
- 3 Tbsp Pure Maple Syrup
- 1/4 cup Dark Chocolate Chips
- 6 Tbsp Creamy Peanut Butter
Process
- Make brownies by mixing wet ingredients together, then adding in dry
- Pour into 8×8 pan lined with parchment paper and bake at 350 for 22-24 minutes
- Warm pb ingredients together until smooth and pour overtop brownies, and freeze for 1 hour until firm
- Melt chocolate and pb together, pour overtop pb layer and place back in fridge and freeze until firm, maybe 15 minutes
- Use a knife or football shaped cookie cutter to cut into footballs
- Do NOT discard any extra pieces. Simply snack on them yourself
- Use white icing piped through a bag with a tiny hole cut in the corner to make football design
- Enjoy!
- Keep stored in the fridge
Variations for Dietary Preferences
- Coconut Sugar – you can replace with brown sugar
- Coconut oil– you can replace with any neutral oil, like avocado oil or algae oil
- Almond Butter– any nut butter will work. Peanut butter does have a strong flavor profile and you will be able to taste it in the brownies
- Pure Maple Syrup – You can use medjool date syrup or sugar free maple syrup
- Ganache – you can replace the peanut butter with coconut cream (1/4 cup chocolate chips plus 2 tbsp coconut cream) if you don’t want to use more peanut butter
Ingredients
Base
- 1 whole Sweet Potato Medium, cooked and cooled
- 1/2 cup Almond Butter
- 2 Tbsp Coconut Oil
- 2 Tbsp Pure Maple Syrup
- 1 tsp Pure Vanilla Extract
- 1/2 cup Coconut Sugar
- 1/2 cup Cacao Powder Raw
- 1/3 cup Oat Flour
- 1 tsp Baking Powder
Peanut Butter Filling
- 3/4 cup Creamy Peanut Butter
- 3 Tbsp Coconut Oil
- 3 Tbsp Pure Maple Syrup
Chocolate Ganache
- 1/4 cup Dark Chocolate Chips
- 6 Tbsp Creamy Peanut Butter
Instructions
- Make brownies by mixing wet ingredients together, then adding in dry
- Pour into 8×8 pan lined with parchment paper and bake at 350 for 22-24 minutes
- Warm pb ingredients together until smooth and pour overtop brownies, and freeze for 1 hour until firm
- Melt chocolate and pb together, pour overtop pb layer and place back in fridge and freeze until firm, maybe 15 minutes
- Use a knife or football shaped cookie cutter to cut into footballs
- Do NOT discard any extra pieces. Simply snack on them yourself ðŸ¤
- Use white icing piped through a bag with a tiny hole cut in the corner to make football design
- Enjoy!
- Keep stored in the fridge