Buckeye Brownies
This Buckeye Brownies recipe is a triple delight of moist brownie base, creamy peanut butter, and rich chocolate ganache, all layered together in heavenly perfection! It is a chewy, fudgy, and easy-to-make baked treat that will make any chocolate and peanut butter lover absolutely ecstatic.
Servings: 18 squares
Calories: 410kcal
Ingredients
Brownie base
- 1 box Brownie mix for 9X13 pan or 2 boxes of 8X8. plus ingredients as directed on box (usually eggs, water and oil)
Peanut butter layer:
- 2 ½ cups icing sugar
- 1 ½ cup peanut butter
- ½ cup salted butter melted
- ½ teaspoon vanilla
- pinch of salt
Ganache layer:
- 2 cups semisweet chocolate chips or chopped chocolate
- 1 cup heavy cream
- 2 Tablespoons salted butter
Instructions
- Prepare a 9X13 baking pan by lining it with parchment paper.
- Preheat the oven to the temperature recommended on the box mix.
- Prepare the brownie mix according to the directions on the package and bake for the recommended time and allow them to cool.
- While the brownies are cooling, prepare the peanut butter layer and then the ganache layer.
- With a hand mixer, beat until smooth the icing sugar, peanut butter, butter, vanilla and salt. This will end up as a thick, playdough consistency. Set this aside.
- Next we will make the ganache. Measure the chocolate into a medium sized glass bowl (you will need a lid or plate that will cover this) and set this aside.
- Melt the butter over medium heat in a small saucepan. When the butter is melted, stir in the cream.
- Whisk this together constantly while increasing the heat to medium high. Cook this until it just starts forming bubbles.
- Immediately, pour the cream mixture over the bowl of chocolate and cover it with the lid. Let this sit for 5 minutes.
- Then stir to combine the chocolate and cream mixture. It may take a minute or two of stirring, but you should create a smooth ganache.
- As the ganache cools, it will thicken slightly. That is fine. Just stir it up again when you are ready to spread it.
- Once the brownies have cooled a bit, spread on the peanut butter mixture by scooping out spoonfuls of the mixture onto the brownie layer, then using a spatula to smooth it out and cover the brownie layer completely.
- Pour the ganache on top and smooth out.
- Place the buckeye brownies into the fridge to allow them to cool and set for easier cutting. They will need at least ½ an hour.
Notes
Tips When Making Buckeye Brownies
- When placing the parchment paper on the baking dish or pan, make sure to leave some overhang for easier extraction of the fudgy brownies.
- Do not overmix your brownie batter, and make sure to check on the instructions indicated on the package and follow accordingly.
- Make sure that the brownies are completely cooled before spreading the peanut butter layer on top of it. Or else, they will melt together, creating a mess instead of a neat layer.
- I observed that the brownies cut better once they are well chilled. Also, clean your knife every time you slice to make perfectly neat squares.
- These are ideally served chilled, but if you prefer, you can also serve them at room temperature.
Nutrition
Calories: 410kcal | Carbohydrates: 32g | Protein: 7g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 162mg | Potassium: 265mg | Fiber: 3g | Sugar: 26g | Vitamin A: 401IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg