Buckeye Brownies
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Enjoy a twist on the classic brownie – Buckeye Brownies! This recipe starts with a fudgy chocolate brownie, then a creamy peanut butter layer spread on top, and finished with melted chocolate. This is a perfect potluck dessert to bring to a party or get together!
There’s just certain recipe ideas that I know as soon as I take one bite I’m in trouble. In a “holy cow this is insanely delicious and I better hide the pan on myself” kind of recipe idea. These Buckeye brownies are one of those latest ideas. You’ve been warned.
I was inspired by my Buckeye balls recipe. And I figured after making these crazy good Buckeye cheesecake bars I knew I had to make a brownie version.
These buckeye brownies are everything you love about a Buckeye candy in brownie form. And what goes better than peanut butter and chocolate? Let me break it down for you: these brownies are the perfect balance between the fudgy chocolate layer, creamy peanut butter filling, and the chocolate ganache on top of the brownies.
I started with my easy cocoa brownie recipe as the base. Once those are baked, you’ll spread this simple no bake peanut butter filling on top of the brownie. The filling is basically a Buckeye ball that you’re going to spread on top. And then of course more chocolate. Just an easy two ingredient ganache gets poured over for pure decadence. Pure brownie heaven. In every single bite.
The layers of fudgy homemade brownie, creamy peanut butter, and that ganache on top? It’s not just a recipe; it’s a masterpiece if I do say so myself. Picasso had a paintbrush. I have a spatula. Yes I just compared myself and this brownie recipe to a world renowned artist – let’s move on. Let’s make brownies.
See Also:
- One of my all time favorite desserts are these lemon bars! They are made in one bowl so clean up is a breeze!
- When it’s summertime, then it’s time grab some marshmallows and make these delicious, easy S’mores bars!
- These key lime bars are so easy to make and readers just love them! See for yourself!
Why This Is My New Favorite Dessert
- Fudgy homemade brownies (no boxed mix!)
- Tastes just like Buckeye candies
- Perfect for bringing to a potluck
- Wonderful to freeze as well
Ingredients Needed
- For the Brownies:
- 6 tablespoons (85 g) unsalted butter, melted – You can also use salted butter but just omit the added salt.
- 1 ¼ cups (250 g) granulated white sugar
- ¼ teaspoon salt
- ¾ cup (63) unsweetened cocoa powder (Dutch or natural)- Use Dutch-processed cocoa powder for a richer chocolate flavor. If you’re using Hershey’s brand this is called “Special Dark”. But you can use either type.
- ¼ cup (60 ml) oil – You can use any neutral-tasting oil such as vegetable or canola. I love bake with avocado oil!
- 2 large eggs – Make sure your eggs at room temperature so they blend in easily and don’t seize up the butter.
- 1 teaspoon vanilla extract
- ½ cup (60 g) all-purpose flour – Be sure to measure your flour correctly. Spoon the flour into your cup and level it off.
- For the Peanut Butter Filling:
- ¼ cup (1/2 stick, 57g) unsalted butter, melted
- 1 ½ cups (180 g) confectioners sugar (aka powdered sugar) – If you don’t have any make your own powdered sugar.
- 1 cup (270 g) peanut butter – I recommend a peanut butter you don’t need to stir as it may be too oily.
- ¾ teaspoons vanilla extract
- For the Chocolate Topping:
- 1/2 cup (120 ml) heavy cream
- 1 1/2 cups semi-sweet chocolate chips – You can also use milk chocolate chips.
How to Make Buckeye Brownies:
Preheat the oven to 350oF (177oC). Grease and flour an 8-inch square pan or line with parchment paper.
In a small saucepan, melt the butter. You want the butter hot when combined with the sugar and cocoa in the next step. Transfer the melted butter to a large mixing bowl.
In a large mixing bowl stir together the melted butter, granulated sugar, oil, cocoa powder, and salt in a large bowl.
Then whisk in the room temperature eggs, and vanilla extract until smooth.
Then stir in the flour until just combined with a spatula or wooden spoon. At this point you don’t want to overmix. Stop mixing once the last of the flour has been mixed in. The more you mix and the tougher your brownies will come out. And no one wants a tough brownie!
Spread the brownie batter into the prepared pan.
Bake for 23-25 minutes until the edges look dry but the middle is slightly soft, and underdone. They will continue to bake in the pan so it’s important to take them out when they look slightly underbaked! Trust me.
Remove from the oven and allow to cool.
In a large mixing bowl, with an electric mixer, stir together the butter, sugar, peanut butter and vanilla until smooth and combined. The filling will be thick!
You can mix by hand but you will want to make sure the butter is very soft.
Then press it evenly on top of the brownie layer. You can use an offset spatula to do this part. If the filling is too thick to spread just press using clean hands.
Then it’s time to make the chocolate ganache! Ganache is just simply heating heavy cream and pouring over chocolate into a smooth chocolate sauce. Decadent and easy.
Heat heavy cream over medium heat, then pour over chocolate chips. Let sit for 3 minutes and stir until the melted chocolate is smooth. Spread the chocolate ganache over the peanut butter in an even layer and allow it to set.
Recipe Tips
- Make sure the butter is hot! For a shiny crust on your brownies, ensure the butter is melted and hot when combined with sugar and cocoa.
- Use room temperature eggs. Place your eggs in a bowl of hot water for a few minutes to bring to room temperature. If the eggs are cold it will seize up the butter in the bowl.
- Bake in a metal pan for best results. For chewy brownies with a fudgy middle I recommend a metal pan. Glass pan can take longer and cause uneven baking. If you are using a glass pan, add up to 5 extra minutes of baking time.
Recipe Variations:
- Add nuts: Add a handful of chopped peanuts to the peanut butter filling for extra crunch.
- Gluten free: Use a 1:1 gluten free flour (such as King Arthur measure for measure flour or Bob’s Red Mill 1 to 1 baking flour). I’ve been using GF Jules (a bit more expensive) but you get really great results. Use a gluten free baking powder as well.
- Vegan Brownies: Replace the unsalted butter with vegan butter or coconut oil. You will need to also use a plant-based egg substitute, like flax eggs, instead of traditional eggs. For the heavy cream in the ganache you can use coconut cream. You will also want to make sure to use an organic cane sugar (and powdered sugar).
- Boxed Brownie Mix: If you are short on time, you can use a box of brownie mix instead.
- Nut Free: Swap out the peanut butter for Sun Butter.
- Egg Free: Swap the eggs and use 2 flax eggs instead. I haven’t tested with an egg replacement so I can’t be sure how it will turn out.
- Dairy Free: Use a vegan butter or melted coconut oil instead of the butter. Use coconut cream instead of the heavy cream. And be sure to use dairy free chocolate chips. I like Enjoy Life or Guittard.
Recipe FAQs:
You can use either natural (unsweetened) or Dutch-processed cocoa for these brownies since there is no baking powder or baking soda to react with. But I highly recommend Dutch processed (Hershey’s Special Dark is the common grocery store brand) as it will result in a richer flavor.
Store in an airtight container at room temperature for a couple of days or in the fridge for longer. You can also freeze for up to 3 months. Make sure they are cooled completely then place in a freezer bag. Thaw overnight in the fridge or at room temperature quicker before enjoying.
Yes you can make the brownies the night before. Allow them to cool then wrap well in plastic wrap or aluminum foil.
More Recipes to Try:
- Self Rising Flour Biscuits
- Lemon Cookies
- Brown Sugar Chocolate Chip Cookies
- 20 Self Rising Flour Recipes
- Milk Bar Cake
Buckeye Brownies
Ingredients
For the brownies
- 6 tablespoons (85 g) unsalted butter, melted
- 1 ¼ cup (250 g) granulated white sugar
- ¼ teaspoon salt
- ¾ cup (63 g) unsweetened cocoa powder (Dutch or natural)
- ¼ cup (60 ml) neutral-tasting oil
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup (60 g) all-purpose flour spooned and leveled
For the peanut butter filling:
- ¼ cup (1/2 stick, 57 g) unsalted butter melted
- 1 ½ cups (180 g) confectioners sugar
- 1 cup (270 g) smooth peanut butter
- ¾ teaspoons vanilla extract
For the chocolate topping:
- 1/2 cup (120 ml) heavy cream
- 1 1/2 cups (255 g) semi sweet chocolate chips
Instructions
- Preheat and prepare the pan. Preheat the oven to 350oF (177oC). Grease and flour an 8-inch square pan or line with parchment paper.
- Melt butter. In a small saucepan, melt the butter. You want the butter hot when combined with the sugar and cocoa in the next step. Transfer the melted butter to a large mixing bowl.6 tablespoons (85 g) unsalted butter,
- Combine butter, oil, sugar, cocoa, salt . In a large mixing bowl, stir together with a spatula or wooden spoon the melted butter, sugar, oil, cocoa powder and salt. 1 ¼ cup (250 g) granulated white sugar ¼ teaspoon salt ¼ cup (60 ml) neutral-tasting oil ¾ cup (63 g) unsweetened cocoa powder (Dutch or natural)
- Add eggs and vanilla. Remove from heat, and whisk in the eggs, and vanilla until smooth. 2 large eggs 1 teaspoon vanilla extract
- Add flour . Stir in with a spatula and the flour, just until combined. Be sure to not overmix at this point. The more you mix the cakier your brownies will be. Spread batter into prepared pan. ½ cup (60 g) all-purpose flour
- Bake. Bake in a preheated oven for 23- 25 minutes until the edges look dry but the middle is slightly soft, and underdone. Remove from the oven and allow to cool.
- Make peanut butter filling. In a large mixing bowl, with an electric mixer, stir together the butter, sugar, peanut butter and vanilla until smooth and combined. Filling will be very thick. Press into an even layer on top of the cooled brownies. Use a spatula or clean hands. ¼ cup (1/2 stick, 57 g) unsalted butter 1 ½ cups (180 g) confectioners sugar 1 cup (270 g) smooth peanut butter ¾ teaspoons vanilla extract
- Make chocolate topping. In a small bowl, heat heavy cream in microwave for 1 minute until very warm. Pour chocolate chips in and let stand for 3 minutes. Stir until smooth. Spread over peanut butter layer. Allow to set. 1/2 cup (120 ml) heavy cream 1 1/2 cups (255 g) semi sweet chocolate chips
Notes
- Storage: Store in an airtight container at room temperature for a couple of days or in the fridge for longer. You can also freeze for up to 3 months. Make sure they are cooled completely then place in a freezer bag. Thaw overnight in the fridge or at room temperature quicker before enjoying.
- Butter: You want the butter melted, but still hot. This will create a shiny crust, and help bloom the chocolate for best flavor.
- Cocoa powder: You can use natural or Dutch processed. I prefer Dutch processed because the acidity of the chocolate is neutralized and make for a richer, deeper chocolate brownie.
- Pan: I used a metal baking pan for these brownies. If you are using a glass pan, you may need to add up to 5 extra minutes of baking time.
- Gluten free: Use a 1:1 gluten free flour (such as King Arthur measure for measure flour or Bob’s Red Mill 1 to 1 baking flour). I’ve been using GF Jules (a bit more expensive) but you get really great results. Use a gluten free baking powder as well.
- Vegan Brownies: Replace the unsalted butter with vegan butter or coconut oil. You will need to also use a plant-based egg substitute, like flax eggs, instead of traditional eggs. For the heavy cream in the ganache you can use coconut cream. You will also want to make sure to use an organic cane sugar (and powdered sugar).
- Boxed Brownie Mix: If you are short on time, you can use a box of brownie mix instead.
- Nut Free: Swap out the peanut butter for Sun Butter.
- Egg Free: Swap the eggs and use 2 flax eggs instead. I haven’t tested with an egg replacement so I can’t be sure how it will turn out.
- Dairy Free: Use a vegan butter or melted coconut oil instead of the butter. Use coconut cream instead of the heavy cream. And be sure to use dairy free chocolate chips. I like Enjoy Life or Guittard.
Best dessert I’ve had in so long! I loved the layers of flavor and they were simple to make, too!
Thank you so much! I’m thrilled you enjoyed the Buckeye Brownies and found them easy to make. Happy baking!
I made these for a school bake sale this past week and they were a hit!! They were sweet, moist, and so decadent. Everyone loved them!
Great to hear, Anjali! So glad that everyone loved them, thank you so much!
These are a really irresistible treat with all my favorite flavors. Really appreciate all the tips for the swaps, too!
Thank you, Shelby, so glad that you find the swaps helpful too!
This will be perfect for my Mother’s Day brunch. How can you go wrong with chocolate and peanut butter two of the best flavors
Agreed, MacKenzie! Thank you so much, enjoy!
I love these peanut butter brownies! They are so creamy and rich! I can’t wait to make more!
So glad that you loved them, DK, thank you!
Oh! These brownies are everything! I love anything chocolate peanut butter and these hit the ball out of the park! Plus, they’re a dream to whip up! Thanks so much for this fabulous recipe!
Thank you, Angela!