Buckeye Brownies Recipe

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It’s chocolate and peanut butter. What more could you want?

Buckeye Brownies Recipe - It's chocolate and peanut butter. What more could you want?

Buckeye Brownies Recipe

It’ѕ chocolate аnd реаnut buttеr. Whаt mоrе соuld you wаnt?
Prep Time 20 mins
Total Time 1 hr
Course Dessert
Servings 10


  • 1 box brownie mix plus ingredients called for on box
  • 2 c. creamy peanut butter
  • 1/2 c. butter softened
  • 2 c. powdered sugar
  • 2 tsp. pure vanilla extract
  • 2 tbsp. milk
  • pinch of kosher salt
  • 2 c. chocolate chips
  • 3/4 c. heavy cream


  • Preheat oven to 350° and line an 8”-x-8” pan with parchment paper.
  • Prepare brownie batter according to package instructions. Pour batter into prepared pan and bake until a toothpick inserted into the middle comes out with only a few moist crumbs, about 20 minutes. Let cool completely in pan.
  • Make peanut butter topping: In a large bowl, combine peanut butter and butter. Beat with a hand mixer until smooth.
  • add powdered sugar, vanilla, 1 tablespoon milk, and salt. Mix until smooth and fluffy. The mixture should be thick but spreadable; if the mixture is too stiff, add another tablespoon milk.
  • Spread the peanut butter topping over the cooled brownie. Refrigerate while you make the ganache.
  • Place chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat.
  • Pour the hot cream over chocolate chips. Let sit for 5 minutes, then whisk constantly until the sauce is smooth. Pour over the peanut butter layer.
  • Refrigerate brownies until the ganache has set, about 15 minutes. Slice into squares and serve cold.