Easy Buckeye Brownies Recipe
Rich fudgy Buckeye Brownies Recipe layered with creamy peanut butter filling and topped with chocolate ganache – a delicious twist on classic Ohio buckeye candy!
Print Pin Servings: 24 brownies
Calories: 385kcal
Cost: $19
Equipment
- 9x13-inch baking pan
- Parchment paper
- Electric mixer (stand or hand-held)
- Microwave-safe bowls
- Rubber spatula
- Measuring cups and spoons
Ingredients
Brownie Base
- 1 cup 2 sticks unsalted butter
- 2 cups granulated sugar
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ½ teaspoon salt
Peanut Butter Layer
- 2 cups creamy peanut butter
- 6 tablespoons unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Chocolate Topping
- 1 ½ cups semi-sweet chocolate chips
- 4 tablespoons unsalted butter
Instructions
Brownie Base
- Preheat oven to 350°F (175°C). Line 9x13-inch pan with parchment.
- Melt butter in microwave in 30-second intervals.
- Whisk in sugar until combined.
- Beat in eggs one at a time, then vanilla.
- Mix cocoa, flour, and salt separately.
- Fold dry ingredients into wet mixture.
- Pour into pan, bake 25-30 minutes until set.
- Cool completely (1 hour).
Peanut Butter Layer
- Beat peanut butter and butter until smooth.
- Mix in powdered sugar, vanilla, and salt.
- Spread over cooled brownies.
- Refrigerate 1 hour.
Chocolate Topping
- Melt chocolate chips and butter in microwave.
- Pour over set peanut butter layer.
- Refrigerate 2 hours until set.
Notes
- Let ingredients reach room temperature
- Don't overbake brownies
- Cool completely between layers
- Cut with hot knife for clean slices
- Store in refrigerator up to 1 week
- Can freeze up to 3 months
Nutrition
Calories: 385kcal | Carbohydrates: 42g | Protein: 7g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 52mg | Sodium: 148mg | Potassium: 168mg | Fiber: 2g | Sugar: 38g | Vitamin A: 348IU | Calcium: 32mg | Iron: 2mg