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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Cool Brownies: Allow the brownies to cool completely in the pan on a wire rack before adding the peanut butter layer.
- 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.
- 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.
- 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.
- 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.
- 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
