These decadent Buckeye Brownies are the perfect treat for chocolate and peanut butter lovers. Fudgy brownies, creamy peanut butter filling, and chocolate ganache topping combine to make one indulgent treat!
3 LAYERS OF GOODNESS = DESSERT PERFECTION
Brownies alone are an irresistible treat, but add a layer of peanut butter fudge and melted chocolate and you’ve created dessert nirvana!
This is one of my favorite brownie recipes, but I can’t make them very often, because they are so hard for me to resist! I am magnetically drawn to these brownies, and they are magnetically drawn to my hips. 😉
So I only make them when I need to take a treat somewhere. They are always a hit with friends and neighbors, and they disappear fast at every potluck I’ve taken them to!
HOW TO MAKE BUCKEYE BROWNIES
- PREP – Line a 9×13″ pan with foil and spray with cooking spray. Preheat your oven to 350°.
- HOMEMADE BROWNIE LAYER – Melt the butter in a large glass bowl. Whisk in the cocoa and sugar, then the eggs and vanilla. Stir in the dry ingredients.
Spread the brownie batter in the prepared pan. Bake at 350° for about 30 minutes, or until a toothpick inserted in the middle comes out clean. Cool completely.
- PEANUT BUTTER FUDGE LAYER – Beat together the butter, peanut butter, powdered sugar, salt, vanilla, and milk in a small bowl, adding enough milk to make a soft fudge-like consistency.
Flatten portions of the peanut butter mixture between your palms, then arrange on the cooled brownies. Pat out into an even layer.
- GANACHE LAYER – Heat the heavy whipping cream in a glass bowl in the microwave until hot. Add the chocolate chips and let them sit for 3-4 minutes. Whisk until smooth, microwaving for a few more seconds if needed.
Spread the chocolate in an even layer over the creamy peanut butter layer with an offset spatula.
- COOL – Let the brownies sit at room temperature until the chocolate sets. Use the foil to lift the brownies out of the pan, then cut into squares.
You can store leftover brownies in an airtight container at room temperature for 5-6 days. If you need to stack them, use parchment paper or wax paper between the layers.
To keep them even more fresh, wrap them individually in plastic wrap.
If you want to freeze the brownies, wrap them in plastic wrap and store them in a freezer ziplock bag for up to 3 months. Let them thaw at room temperature.
PRO TIPS:
- For easier cutting and quick clean-up, line your pan with either aluminum foil or parchment paper.
- If you are using unsalted butter, add an additional 1/4-1/2 teaspoon of salt to the brownies, and an extra pinch of salt to the peanut butter layer.
- Regular peanut butter like Jif or Skippy works best for this recipe. Natural peanut butter can make the filling crumbly, so if you use it you will need to add a bit more butter or milk.
VARIATIONS:
- Instead of making homemade brownies, feel free to use your favorite boxed brownie mix.
- For a bit of crunch, you can use chunky peanut butter instead of creamy.
- I like to use a combination of semi-sweet and milk chocolate chips, but you can use all of one or the other.
MORE CHOCOLATE PEANUT BUTTER DESSERTS:
Yield: 2 dozen
Buckeye Brownie Recipe
Chocolate brownies with a decadent peanut butter truffle layer, topped with melted chocolate.
Prep Time
25 minutes
Cook Time
25 minutes
Additional Time
2 hours
Total Time
2 hours 50 minutes
Ingredients
Brownie Layer:
- 1 cup salted butter, melted
- 2/3 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 1 1/2 cups flour (7 oz)
- 1/2 tsp salt
Peanut Butter Layer:
- 1/4 cup salted butter, softened to room temperature
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- pinch of salt
- 1/2 tsp vanilla extract
- 3 Tbsp milk (more or less)
Chocolate Topping:
- 7 Tbsp heavy cream
- 1 3/4 cups semi-sweet chocolate chips (or milk)
Instructions
- Brownie Layer: Preheat your oven to 350 degrees. Line a 9×13″ pan with aluminum foil and spray with cooking spray.
- Melt the butter in the microwave in a large microwave-safe bowl. Whisk in the cocoa powder and sugar. Add the eggs and vanilla and whisk just until combined.
- Add the flour and salt, and stir until all the flour is moistened.
- Spread the batter in the prepared pan. Bake at 350° for about 30 minutes, or until a toothpick inserted in the middle comes out clean. Cool completely.
- Peanut Butter Layer: Combine the butter, peanut butter, powdered sugar, salt, vanilla, and milk in a small bowl. Beat until smooth, adding enough milk to make a soft fudge-like consistency.
- Flatten portions of the peanut butter mixture between your palms, then arrange on the cooled brownies. Pat out into an even layer.
- Topping: In a small heatproof bowl, heat the cream in the microwave for 45-60 seconds. Add the chocolate chips and let sit for 3-4 minutes.
- Whisk until smooth, heating for a few seconds if necessary. Pour over the peanut butter fudge layer and spread with a spoon or offset spatula.
- Let the brownies sit at room temperature for 30-60 minutes, or until the chocolate sets. Cut into squares and serve.
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Nutrition Information:
Yield:
24
Serving Size:
1
Amount Per Serving:
Calories: 332Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 63mgSodium: 204mgCarbohydrates: 38gFiber: 1gSugar: 28gProtein: 6g
If you are a fan of peanut butter buckeyes, you’ve got to try this buckeye brownie recipe. They are the perfect treat for peanut butter lovers of all ages!