If you love the classic peanut butter and chocolate combo, these Buckeye Brownies are worth every bite. Think of them as the decadent cousin of traditional Buckeye candies—rich fudgy brownies layered with a creamy peanut butter filling and topped with silky ganache.
Buckeye Brownies Ingredients
Brownie Base
- 1 cup unsalted butter, melted
- ⅔ cup unsweetened cocoa powder
- 1 cup all purpose flour
- 2 cups granulated sugar
- ½ teaspoon table salt
- 4 large eggs, room temperature
- 3 tablespoons pure vanilla extract
Peanut Butter Filling
- 1 ½ cups creamy peanut butter
- ¾ cup unsalted butter, melted and cooled
- 2 teaspoons pure vanilla extract
- 3 cups powdered sugar, sifted
Ganache
- 1 (10 ounce) package dark chocolate chips
- ⅓ cup heavy cream
Ingredient Notes
Don’t use natural peanut butter → the oil separation makes the filling greasy and loose. Stick with shelf-stable peanut butter (we used Skippy) for the smoothest texture.
Use good chocolate → it melts smoother, gives you that glossy finish, and keeps the flavor balanced instead of overly sweet.
Lessons Learned While Creating This Recipe
The biggest challenge we ran into while developing this Buckeye Brownie recipe was the peanut butter layer. Once the powdered sugar went in, the mixture turned stiff and crumbly, which made it nearly impossible to spread over the cooled brownies.
The fix turned out to be so simple: spread the peanut butter mixture onto the brownies while they’re still warm from the oven. The heat softens the peanut butter filling just enough that it glides on smoothly, creating an even layer without any hassle.
From there, the chocolate ganache goes on beautifully, and after a chill in the fridge, the brownies slice cleanly into those perfect layers.
Now, I’ll never go back to the “cold pan struggle” again — this method is faster, easier, and gives you bakery-style results every time.
Don’t Overbake The Brownies
You want the brownie layer set but still moist, because it will continue firming up as it cools.
Your bake time is 23–25 minutes, but ovens vary. Start checking at the 22-minute mark. You want that toothpick to come out with a few moist crumbs, not wet batter and not totally clean.
Serving and Storing
- Line your pan with parchment so you can lift the whole slab out at once. It’s the difference between bakery-style presentation and a messy scoop-out.
- For Instagram-perfect squares, warm your knife under hot water, wipe dry, then slice in one smooth motion.
- Serving suggestion → These are rich. Cutting into small two-inch squares makes them perfect for potlucks, bake sales, or holiday trays.
- Store them in an airtight container in the refrigerator for up to a week—or freeze for up to two months.
More Buckeye Recipes
Buckeye Brownies
Ingredients
Brownie Base
- 1 cup unsalted butter, melted
- ⅔ cup unsweetened cocoa powder
- 1 cup all purpose flour
- 2 cups granulated sugar
- ½ teaspoon table salt
- 4 large eggs, room temperature
- 3 tablespoons pure vanilla extract
Peanut Butter Filling
- 1 ½ cups creamy peanut butter, I used Skippy brand but you can use your favorite brand
- ¾ cup unsalted butter, melted and cooled
- 2 teaspoons pure vanilla extract
- 3 cups powdered sugar, sifted
Ganache
- 10 ounces dark chocolate chips
- ⅓ cup heavy cream
Instructions
Brownie Base
- Preheat the oven to 350°F. Line a 9×13 baking pan with parchment paper leaving an overhang to help lift the brownies out of the pan.
- Add the melted butter and unsweetened cocoa powder to a medium size mixing bowl, and whisk until completely combined.
- Next whisk in the flour,granulated sugar and salt. The mixture will be crumbly.
- Add in the eggs and vanilla extract. Use a handheld mixer on low speed to mix just until smooth. Bake for 23 to 25 minutes until a toothpick inserted comes out with a few moist crumbs.
Peanut Butter Filling
- While the brownies are baking, use the handheld mixer on medium low speed to mix together the melted butter, vanilla extract, and peanut butter until smooth.
- Lower the mixer speed to low and add the sifted powdered sugar 1 cup at a time until smooth and creamy. (The mixture will be thick)
Ganache
- Add the dark chocolate chips to a heat safe small bowl. In a separate microwave safe bowl heat the heavy cream for 50 to 60 seconds, or until the cream begins to bubble.
- Carefully pour the heated cream over the chips, and allow the chips and cream to sit for 1 to 2 minutes before stirring until smooth.
Assembly
- Immediately after removing the brownies from the oven, drop spoonfuls of the peanut butter filling over the top of the hot brownies. Use a spoon or an offset spatula to carefully spread the peanut butter filling.
- Next spread the ganache over the peanut butter filling layer and chill in the refrigerator for about 2 hours, or until the ganache is set.
- Use the parchment paper overhang to lift the chilled brownies out of the pan and place on a large cutting board.
- Use a knife to slice the brownies into 12 even pieces before serving.
Video
Notes
- Milk chocolate or semi sweet chocolate chips can be substituted for dark chocolate chips.
- You can sprinkle sea salt flakes over the ganache to enhance the dark chocolate flavor.
- If you are pressed for time, you can use a store bought brownie mix instead of making the brownie from scratch.
Nutrition
Comments
Deb says
These are delicious and so decadent!
Cindy says
I made these yesterday for the first game of THE Ohio State Buckeyes football season and they were amazing. I was worried that the layers would be hard to accomplish but that was not the case at all! They looked great, tasted awesome and were a big hit!
Ellen says
Great recipe! I made these last week and I see that you have updated the recipe since. I LOVED the boxed brownie method (with vegetable oil) and I liked the method of cooking the brownies before putting on the peanut butter layer. Would you please share or email me the method/recipe you had up last week? Thanks so much!