When I'm in the mood for a dessert that teases the fine line between a brownie and a candy bar, Buckeye Brownies are always my go-to. These chocolatey, peanut butter delights have become a family favorite, and I promise they’re nothing short of amazing. You'll often find me whipping up a batch on a Sunday afternoon, watching as my kids' eyes light up with anticipation as they wait for the layers to set.
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For another sweet treat, check out my gluten-free lemon crinkle cookies.
Why you’ll love this recipe
Buckeye Brownies combine the rich, decadent goodness of brownies with a creamy peanut butter filling and a smooth chocolate ganache topping. It's the ultimate indulgence that's sure to please both kids and adults alike. Simple to prepare yet impressive in taste, these brownies are perfect for any gathering or just as a special treat at home. Plus, you only need ingredients you probably already have in your pantry!
Ingredients
- 1 cup unsalted butter
- ⅔ cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 2 cups granulated sugar
- ½ teaspoon table salt
- 4 large eggs
- 3 tablespoons pure vanilla extract
- 1½ cups creamy peanut butter
- ¾ cup unsalted butter
- 2 teaspoons pure vanilla extract
- 3 cups powdered sugar
- 10-ounce package dark chocolate chips
- ⅓ cup heavy cream
Step-by-step instructions
- Preheat the oven to 350°F. Line a 9×13 baking pan with parchment paper leaving an overhang.
- In a medium-sized mixing bowl, whisk together the melted butter and unsweetened cocoa powder until combined.
- Whisk in the flour, granulated sugar, and salt until crumbly.
- Add the eggs and vanilla extract. Use a handheld mixer on low speed to mix until smooth. Bake for 23 to 25 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- While the brownies are baking, mix together the melted butter, peanut butter, and vanilla extract with a handheld mixer on medium-low speed until smooth.
- Lower the mixer speed to low and add the sifted powdered sugar 1 cup at a time until smooth and creamy.
- In a heat-safe small bowl, add the dark chocolate chips. In a separate microwave-safe bowl, heat the heavy cream for 50 to 60 seconds until it begins to bubble.
- Carefully pour the heated cream over the chocolate chips and let sit for 1 to 2 minutes before stirring until smooth.
- Immediately after removing the brownies from the oven, dollop spoonfuls of the peanut butter filling over the hot brownies, and spread gently with a spoon or offset spatula.
- Spread the ganache over the peanut butter filling layer and chill in the refrigerator for about 2 hours or until the ganache is set.
- Use the parchment paper overhang to lift the chilled brownies out of the pan and place them on a cutting board.
- Slice the brownies into 12 even pieces before serving.
Recipe tips & variations
To achieve the cleanest layers, ensure each layer cools sufficiently before adding the next. If you’re in a rush, placing the pan in the fridge between layers can speed things up a bit. For a twist, try substituting dark chocolate chips with milk chocolate, or add a sprinkle of sea salt on top before serving for a sophisticated touch.
Storage & reheating
Buckeye Brownies store beautifully! Keep them in an airtight container in the fridge for up to a week. They can also be frozen — just wrap each piece individually and thaw at room temperature when you’re ready to indulge.
FAQs
-
How can I make clean, even layers for Buckeye Brownies?
Let each layer cool completely before adding the next to make sure the lines are distinct and tidy. -
Can I use a boxed brownie mix instead of homemade batter?
Absolutely! It’s a great shortcut if you’re pressed for time. Just follow the box directions and then proceed with the peanut butter and ganache layers. -
How long should Buckeye Brownies chill before slicing?
Chilling for about 2 hours is ideal to ensure the ganache is set and the brownie holds its shape while slicing. -
What’s the best way to store or freeze Buckeye Brownies?
Keep them in an airtight container in the fridge for up to a week, or freeze individually wrapped pieces if you want to keep them longer.
Recipes you may like
- Gluten-Free Lemon Crinkle Cookies
- Creamy Mango Banana Smoothie for a Fresh Morning Boost
- Pineapple Green Smoothie
Buckeye Brownies
- Total Time: 2 hours 45 minutes
- Yield: 12 servings 1x
- Diet: vegetarian
Description
Indulge in the chocolatey, peanut butter delights of Buckeye Brownies, a family favorite that combines the rich goodness of brownies with a creamy filling and ganache.
Ingredients
- 1 cup unsalted butter
- ⅔ cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 2 cups granulated sugar
- ½ teaspoon table salt
- 4 large eggs
- 3 tablespoons pure vanilla extract
- 1½ cups creamy peanut butter
- ¾ cup unsalted butter
- 2 teaspoons pure vanilla extract
- 3 cups powdered sugar
- 10-ounce package dark chocolate chips
- ⅓ cup heavy cream
Instructions
- Preheat the oven to 350°F. Line a 9×13 baking pan with parchment paper leaving an overhang.
- In a medium-sized mixing bowl, whisk together the melted butter and unsweetened cocoa powder until combined.
- Whisk in the flour, granulated sugar, and salt until crumbly.
- Add the eggs and vanilla extract. Use a handheld mixer on low speed to mix until smooth. Bake for 23 to 25 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- While the brownies are baking, mix together the melted butter, peanut butter, and vanilla extract with a handheld mixer on medium-low speed until smooth.
- Lower the mixer speed to low and add the sifted powdered sugar 1 cup at a time until smooth and creamy.
- In a heat-safe small bowl, add the dark chocolate chips. In a separate microwave-safe bowl, heat the heavy cream for 50 to 60 seconds until it begins to bubble.
- Carefully pour the heated cream over the chocolate chips and let sit for 1 to 2 minutes before stirring until smooth.
- Immediately after removing the brownies from the oven, dollop spoonfuls of the peanut butter filling over the hot brownies, and spread gently with a spoon or offset spatula.
- Spread the ganache over the peanut butter filling layer and chill in the refrigerator for about 2 hours or until the ganache is set.
- Use the parchment paper overhang to lift the chilled brownies out of the pan and place them on a cutting board.
- Slice the brownies into 12 even pieces before serving.
Notes
- To achieve the cleanest layers, ensure each layer cools sufficiently before adding the next. If you’re in a rush, placing the pan in the fridge between layers can speed things up a bit.
- For a twist, try substituting dark chocolate chips with milk chocolate, or add a sprinkle of sea salt on top before serving for a sophisticated touch.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: dessert
- Method: bake
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
