Buckeye Brownies Recipe

Introduction

Buckeye Brownies are a rich and indulgent treat combining deep chocolate flavor with a creamy peanut butter layer. Topped with a smooth chocolate glaze, these brownies bring the beloved buckeye candy to your favorite dessert form. Perfect for peanut butter and chocolate lovers alike!

Ingredients

• ½ cup butter (salted or unsalted)
• 3 tbsp neutral oil (vegetable or grape seed oil)
• 4 oz 70% dark chocolate, chopped
• 2/3 cup Dutch process cocoa powder
• 2 large eggs (room temp)
• 1 egg yolk
• 1 cup granulated sugar
• ½ cup powdered sugar
• 1½ tsp vanilla extract
• ½ cup all-purpose flour
• 1 tbsp cornstarch
• ½ tsp kosher salt
• 1 tsp instant espresso powder
• 5 tbsp butter (softened at room temperature)
• 3/4 cup peanut butter
• 1½ cup powdered sugar
• ½ tsp vanilla extract
• ¼ tsp salt
• 5 tbsp butter (salted or unsalted)
• 1 cup semi-sweet chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F and line an 8×8-inch metal pan with parchment paper. Set aside.
2. Step 2: In a heatproof bowl, combine ½ cup butter, chopped dark chocolate, and neutral oil. Melt gently using 30-second microwave bursts or over a double boiler, stirring until smooth. Stir in cocoa powder and espresso powder until fully combined. Let the mixture cool slightly.
3. Step 3: In a large bowl, beat eggs, egg yolk, granulated sugar, powdered sugar, and 1½ tsp vanilla extract on high speed for 3-6 minutes until the mixture is thick, pale, and ribbons when lifted.
4. Step 4: With the mixer on low, slowly add the cooled chocolate mixture to the egg mixture, mixing until incorporated.
5. Step 5: Sift the flour, cornstarch, kosher salt, and espresso powder into the batter. Gently fold them in with a spatula, being careful not to overmix.
6. Step 6: Pour the batter into the prepared pan, smooth the surface, and gently tap the pan on the counter to remove air bubbles. Bake for 23-25 minutes, or until a toothpick inserted comes out with moist crumbs.
7. Step 7: Allow the brownies to cool fully in the pan before adding the peanut butter layer.
8. Step 8: To make the peanut butter layer, whip together 5 tbsp softened butter and peanut butter in a medium bowl until smooth and fluffy.
9. Step 9: Add 1½ cup powdered sugar, ½ tsp vanilla extract, and ¼ tsp salt to the peanut butter mixture. Mix until crumbly but holds together when pressed.
10. Step 10: Crumble the peanut butter mixture evenly over the cooled brownies. Press it down firmly using the back of a spoon or a piece of parchment paper to create a smooth, even layer.
11. Step 11: For the chocolate topping, melt 5 tbsp butter and 1 cup semi-sweet chocolate chips in a microwave-safe bowl using 20-30 second intervals, stirring between each until smooth and glossy. Let cool for about 5 minutes.
12. Step 12: Pour the melted chocolate over the peanut butter layer and spread gently. Optionally, drizzle leftover peanut butter over the top for a decorative finish.
13. Step 13: Refrigerate the brownies for 30-60 minutes to set the layers. For the cleanest slices, keep the brownies chilled before cutting.

Tips & Variations

• Use room temperature eggs and butter to ensure smooth mixing and better texture.
• Swap peanut butter for almond or cashew butter for a different nutty twist.
• Adding a teaspoon of instant espresso powder boosts the chocolate’s depth without a coffee flavor.
• Line the pan with an overhanging piece of parchment to lift the brownies out easily for cutting.
• For a festive touch, sprinkle chopped peanuts or sea salt on the chocolate topping before refrigerating.

Storage

Store Buckeye Brownies in an airtight container in the refrigerator for up to 5 days. The chilled storage helps keep the peanut butter and chocolate layers firm. To serve, allow the brownies to sit at room temperature for 10-15 minutes for the best texture. You can also freeze the brownies wrapped tightly for up to 3 months; thaw overnight in the fridge before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter in this recipe?

Yes, you can use either salted or unsalted butter. If using salted butter, you might want to reduce or omit any added salt to avoid over-seasoning.

What’s the purpose of beating the eggs and sugars until thick and ribbon-y?

This step incorporates air into the batter, giving the brownies a shiny crackle top and a lighter texture inside.

Buckeye Brownies Recipe

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★★★★★

4.8 from 86 reviews

• Author: lilan
• Total Time: 1 hour 15 minutes
• Yield: 16 brownies 1x

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Description

Buckeye Brownies combine a rich, fudgy chocolate brownie base with a creamy peanut butter layer and a glossy chocolate topping, inspired by the classic buckeye candy. This decadent dessert features a crackly top, a smooth peanut butter filling, and a shiny chocolate ganache finish, creating an irresistible treat perfect for peanut butter and chocolate lovers.

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Ingredients

Scale 1x2x3x

Brownie Base

• ½ cup butter (salted or unsalted)
• 3 tbsp neutral oil (vegetable or grapeseed oil)
• 4 oz 70% dark chocolate, chopped
• 2/3 cup Dutch process cocoa powder
• 1 tsp instant espresso powder
• 2 large eggs (room temperature)
• 1 egg yolk
• 1 cup granulated sugar
• ½ cup powdered sugar
• 1½ tsp vanilla extract
• ½ cup all-purpose flour
• 1 tbsp cornstarch
• ½ tsp kosher salt

Peanut Butter Layer

• 5 tbsp butter (softened at room temperature)
• 3/4 cup peanut butter
• 1½ cup powdered sugar
• ½ tsp vanilla extract
• ¼ tsp salt
• 5 tbsp butter (salted or unsalted)

Chocolate Topping

• 1 cup semi-sweet chocolate chips
• 5 tbsp butter (salted or unsalted, for melting with chocolate chips)

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch metal baking pan with parchment paper and set aside to ensure easy removal of brownies later.
2. Melt Chocolate Mixture: In a heatproof bowl, combine the butter, chopped dark chocolate, and neutral oil. Melt gently either in the microwave in 30-second bursts, stirring in between, or over a double boiler. Once melted, stir in the Dutch process cocoa powder and instant espresso powder until smooth. Let the mixture cool slightly to prevent cooking the eggs in the batter.
3. Beat Eggs and Sugars: In a large bowl, use a mixer to beat the eggs, egg yolk, granulated sugar, powdered sugar, and vanilla extract on high speed for 3 to 6 minutes until the mixture is thick, pale, and forms ribbons when the beaters are lifted. This step creates the shiny crackle top characteristic of brownies.
4. Combine Chocolate and Egg Mixtures: With the mixer running on low, slowly pour the slightly cooled chocolate-butter mixture into the egg mixture to combine without scrambling the eggs.
5. Add Dry Ingredients: Sift together the all-purpose flour, cornstarch, and kosher salt. Gently fold these dry ingredients into the wet batter using a spatula until just combined, careful not to overmix.
6. Bake Brownies: Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan once on the countertop to remove any air bubbles. Bake for 23 to 25 minutes, or until a toothpick inserted into the center comes out with moist crumbs but not wet batter.
7. Cool Brownies: Allow the brownies to cool completely in the pan on a wire rack before adding the peanut butter layer.
8. Make Peanut Butter Layer: In a medium bowl, whip together the softened butter and peanut butter using a hand mixer until smooth and fluffy. Add powdered sugar, vanilla extract, and salt, then mix until the mixture becomes crumbly but holds together when pressed.
9. Apply Peanut Butter Layer: Crumble the peanut butter mixture evenly over the cooled brownies. Using a piece of wax or parchment paper, press the mixture down smoothly and evenly to form a uniform layer without sticking.
10. Prepare Chocolate Topping: In a microwave-safe bowl, melt the butter and semi-sweet chocolate chips in 20 to 30-second intervals, stirring well between each until smooth and glossy. Let the mixture cool about 5 minutes to prevent melting the peanut butter layer.
11. Spread Chocolate Topping: Pour the melted chocolate over the peanut butter layer and gently spread it with an offset spatula. Optional: drizzle extra melted peanut butter to create a decorative swirl.
12. Set and Store: Refrigerate the brownies for 30 to 60 minutes to allow the layers to set before slicing. Store brownies in the refrigerator for clean cuts and to maintain texture.

Notes

• Use room-temperature eggs to achieve the best batter consistency and bloom in texture.
• The instant espresso powder enhances the chocolate flavor but can be omitted if desired.
• For easier slicing, chill brownies thoroughly before cutting.
• Peanut butter should be smooth for the best texture of the peanut layer.
• Ensure chocolate is melted gently to avoid burning and seizing.
• These brownies store well in the refrigerator for up to 5 days.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: buckeye brownies, peanut butter brownies, chocolate peanut butter dessert, rich brownies, fudgy brownies