Buckeye Brownies

Buckeye Brownies combine the fudgy richness of chocolate brownies with the creamy goodness of peanut butter, topped off with a smooth chocolate ganache. These dessert squares offer an irresistible blend of textures and flavors that are hard to resist. Once you’ve tasted these delectable delights, you’ll understand why they are a hit at parties and family gatherings.

The first time I made Buckeye Brownies, it was for a friend’s birthday party where I wanted to create something special without spending all day in the kitchen. The cravings for sweet, melty chocolate and creamy peanut butter became too strong to ignore. From the first bite, it was clear I had hit the mark! They were not just a hit; they were devoured in minutes! The best part? They’re relatively easy and quick to whip up, making them a fantastic option when time is of the essence. Whether you need a dessert for a gathering or a sweet treat just for yourself, this recipe for Buckeye Brownies is just what you need.

How to Make Buckeye Brownies

1. Preheat the Oven: Set your oven to 350 degrees Fahrenheit (177 degrees Celsius). Line a 9×9” baking dish with parchment paper and lightly grease it to ensure easy removal later.
2. Mix the Dry Ingredients: In a small bowl, combine ¾ cup all-purpose flour, 1 tablespoon unsweetened cocoa powder, and ¼ teaspoon fine sea salt; whisk together and set aside.
3. Melt Chocolate and Butter: In a microwave-safe bowl or on the stovetop over low heat, melt 6 oz semisweet chocolate and ½ cup salted butter together. Stir until smooth and glossy. Let cool slightly.
4. Beat the Eggs: In the bowl of a standing mixer, beat 2 large eggs for 1 minute until frothy.
5. Mix in Sugar: Add ¾ cup granulated sugar and continue beating for an additional minute until well mixed.
6. Incorporate Chocolate: Slowly add the melted chocolate and butter mixture along with 2 teaspoons pure vanilla extract to the egg mixture. Beat on low speed until fully incorporated.
7. Combine Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Mix on low until just combined. Stop mixing as soon as there are no lumps; the batter will be thick.
8. Spread Batter: Evenly spread the brownie batter into the prepared baking dish, smoothing the top.
9. Bake: Place in the preheated oven and bake for 25 to 28 minutes until set. Check for doneness—there should be only a slight jiggle in the center.
10. Cool Completely: Allow the brownies to cool completely in the pan on a wire rack. You can speed up the cooling by placing the pan in the refrigerator or freezer for a while.
11. Prepare Peanut Butter Filling: In the bowl of a standing mixer fitted with the paddle attachment, beat ¼ cup salted butter until smooth. Mix in ¾ cup creamy peanut butter until well combined.
12. Finish the Filling: Beat in ½ teaspoon pure vanilla extract and ¼ teaspoon fine sea salt until smooth. Gradually add 1 ½ cups powdered sugar, mixing in 1 cup at a time, and then beat until fully incorporated. Add 1 tablespoon whole milk, mixing thoroughly. If needed, add another tablespoon of milk to reach your desired consistency.
13. Spread Peanut Butter Mixture: Spread the peanut butter mixture evenly over the cooled brownie layer. For faster ganache setting, refrigerate it for a bit.
14. Make Ganache: Heat ½ cup heavy cream over medium heat until it starts to bubble (do not boil). Remove from heat and immediately whisk in 1 cup semisweet chocolate until melted and smooth.
15. Cool and Spread Ganache: Allow the ganache to cool slightly while whisking occasionally until it thickens a bit. Pour and evenly spread the ganache over the peanut butter layer.
16. Set the Brownies: Chill in the refrigerator or relax at room temperature until the ganache has set.
17. Cut and Serve: Once set, cut into 16 squares and serve with joy!

Storing & Reheating

To maintain freshness, store Buckeye Brownies at room temperature in an airtight container for up to three days. For longer storage, place leftovers in the refrigerator for up to a week. If you want to keep them even longer, these brownies can be frozen for up to three months! Just wrap them tightly in plastic wrap and then aluminum foil for optimal protection. When you’re ready to enjoy, thaw overnight in the refrigerator and allow them to come to room temperature before serving for the best texture.

Delicious Buckeye Brownies are a treat that combines all the best flavors in one delightful package. Their luscious layers are not just visually appealing but offer a taste experience that brings a smile to any face. I encourage you to make these brownies your own. Try different toppings or add a swirl of caramel for an extra special touch. Enjoy every decadent bite!

Recipe FAQs

Can I use natural peanut butter in this recipe?

While you can use natural peanut butter, it may lead to a slightly different texture. Natural peanut butter can be thinner and often doesn’t hold its shape as well as creamy peanut butter. If you prefer to use it, try selecting a variety that doesn’t separate easily.

How do I know when my brownies are done baking?

Check for doneness around the 25-minute mark. The top should appear set, and if you gently shake the pan, the center should only have a slight jiggle. A toothpick inserted should come out with a few moist crumbs but not wet batter.

How do I store leftover brownies?

Store cooled brownies in an airtight container at room temperature for three days or refrigerate for up to a week. For longer storage, wrap them tightly in plastic wrap and freeze for up to three months. Let them thaw overnight in the fridge and bring to room temperature before serving.

Can I make these brownies gluten-free?

Absolutely! You can easily swap the all-purpose flour with a gluten-free flour blend. Just make sure it’s a mix that works well for baked goods, and you should achieve similar results with the brownies.

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Buckeye Brownies

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• Author: Peter
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Yield: 16 servings 1x
• Category: Desserts
• Method: Baking
• Cuisine: American

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Description

These Buckeye Brownies combine rich chocolate with creamy peanut butter for a delightful dessert. Easy to prepare, they’re perfect for gatherings or a sweet treat at home!

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Ingredients

Scale 1x2x3x

• 6 oz semisweet chocolate (1 cup)
• ½ cup salted butter
• 2 large eggs
• ¾ cup granulated sugar
• 2 teaspoons pure vanilla extract
• ¾ cup all-purpose flour
• 1 tablespoon unsweetened cocoa powder
• ¼ teaspoon fine sea salt
• ¾ cup creamy peanut butter
• ¼ cup salted butter (softened)
• ½ teaspoon pure vanilla extract
• ¼ teaspoon fine sea salt
• 1 ½ cups powdered sugar
• 1–2 tablespoons whole milk (room temperature)
• ½ cup heavy cream
• 1 cup semisweet chocolate (6 ounces)

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Instructions

1. Preheat the oven to 350°F (177°C). Line a 9×9-inch baking dish with parchment paper and lightly grease it, then set aside.
2. Melt the semisweet chocolate and ½ cup of salted butter together in a bowl until smooth.
3. Incorporate the eggs, granulated sugar, and 2 teaspoons of vanilla extract into the melted chocolate mixture until well combined.
4. Gradually mix in the flour, cocoa powder, and salt until just blended.
5. Pour the brownie mixture into the prepared baking dish and bake for about 20-25 minutes or until a toothpick comes out clean.
6. In another bowl, mix the creamy peanut butter with the softened ¼ cup salted butter, ½ teaspoon vanilla, and ¼ teaspoon salt until smooth.
7. Add the powdered sugar gradually, mixing in enough milk to get a spreadable consistency.
8. Once the brownies are cooled, spread the peanut butter mixture over the top evenly.
9. For the ganache, heat the heavy cream until just simmering, then pour it over the 1 cup of chocolate and let it sit for a few minutes before stirring until smooth.
10. Finally, pour the ganache over the peanut butter layer and refrigerate until set before cutting into squares.

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Notes

Ensure the brownies cool completely before adding the peanut butter layer to prevent melting.
Use room temperature milk for a smoother mixture when preparing the peanut butter filling.
These brownies can be stored in an airtight container in the refrigerator for up to a week.

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Nutrition

• Serving Size: 1 brownie
• Calories: 340
• Sugar: 22g
• Sodium: 160mg
• Fat: 24g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 35mg

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