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Buckeye Brownies Recipe

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4.2 from 31 reviews

These Buckeye Brownies are an irresistible layered treat featuring a rich, fudgy chocolate brownie base topped with a creamy peanut butter filling and a smooth chocolate ganache topping. Perfect for peanut butter and chocolate lovers, this recipe combines classic flavors with a luscious texture, making it ideal for parties, potlucks, or any special occasion. The preparation requires some patience for cooling and setting, but the decadent results are well worth the wait.

  • Total Time: 3 hours (including cooling and setting time)
  • Yield: 18 servings

Ingredients

Brownies

  • 12 tablespoons unsalted butter (168 grams)
  • 3 ounces semi-sweet chocolate (85 grams) (about 1/2 cup chocolate chips)
  • 1½ cups granulated sugar (300 grams)
  • 3 large eggs (room temperature)
  • ¼ cup cocoa powder (22 grams)
  • 1 cup all-purpose flour (125 grams)
  • ½ teaspoon salt

Peanut Butter Middle

  • ½ cup unsalted butter (112 grams) (softened, but not starting to melt)
  • 1½ cup smooth peanut butter
  • 2 cups powdered sugar (220 grams) (sifted)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Chocolate Topping

  • 10 ounces semi-sweet chocolate (283 grams) (about 1½ cups chocolate chips)
  • ½ cup unsalted butter (112 grams) (cut into cubes)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350℉ (180℃). Line a 9×13 inch (23×33 cm) baking pan with parchment paper, making sure to leave an overhang on the sides to help lift the brownies out later.
  2. Melt Butter and Chocolate: In a large bowl, melt together the 12 tablespoons of unsalted butter and 3 ounces of semi-sweet chocolate. You can microwave on medium power in 20-second intervals, stirring each time, or melt using a double boiler over low heat, ensuring the bowl does not touch the water.
  3. Mix Brownie Batter: Let the melted chocolate and butter cool for about 5 minutes. Whisk in granulated sugar, then add the three eggs and vanilla extract, whisking well until the mixture is smooth and no egg pieces remain visible.
  4. Add Dry Ingredients: Sift the cocoa powder, flour, and salt into the wet mixture. Gently fold the batter until smooth and fully combined.
  5. Bake Brownies: Pour the batter into the prepared pan and smooth the top evenly. Bake in the center of the oven for 23-30 minutes or until the top is set and a toothpick inserted comes out clean or with a few moist crumbs.
  6. Cool Brownies: Allow the brownies to cool completely in the pan. Do not remove at this stage to help them set firmly.
  7. Make Peanut Butter Filling: In a large bowl, beat ½ cup softened unsalted butter until smooth. Add the peanut butter, sifted powdered sugar, vanilla extract, and ¼ teaspoon salt. Beat until the mixture is smooth and free of lumps.
  8. Spread Peanut Butter Layer: Once the brownies are fully cooled, spoon the peanut butter filling evenly over the brownie layer. Use an offset spatula or the back of a spoon to spread it smoothly.
  9. Prepare Chocolate Topping: Finely chop the 10 ounces of semi-sweet chocolate if not using chips. Place the chocolate and ½ cup cubed unsalted butter in a heatproof bowl and melt together using the microwave on medium power in 20-second intervals, stirring well, or melt using a double boiler over low heat.
  10. Top with Chocolate Ganache: Pour the melted chocolate topping over the peanut butter layer. Quickly use a spatula or spoon to spread it into an even layer before it sets.
  11. Set and Slice: Let the bars set completely at room temperature for about 2 hours or refrigerate for about 1 hour to speed up the process. Once set, lift the bars out using the parchment overhang, peel back the parchment, and slice with a sharp knife, wiping it clean between cuts for neat slices.

Notes

  • Use room temperature eggs for better mixing and emulsification.
  • Do not overbake the brownies to maintain a fudgy texture.
  • Sifting the powdered sugar helps avoid lumps in the peanut butter filling.
  • Chilling the brownies after topping ensures cleaner, easier slicing.
  • Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • For easier cutting, warm the knife slightly before slicing.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/buckeye-brownies-recipe/