Buckeye Brownies

5 from 6 votes

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!

Prep Time30

Cook Time23

Total Time53

Course: Dessert

Cuisine: American

Servings: brownies

Calories: 582kcal

Author: Heather Perine

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.

Nutrition