Buckeye Brownies
These buckeye brownies are the perfect combination of chocolate and peanut butter goodness.
Servings: 15 slices
Calories: 661kcal
Ingredients
Brownie Base
- 18.3 ounces brownie mix
- ½ cup vegetable oil
- 2 large eggs, room temperature and beaten
- 3 tablespoons water
Peanut Butter Layer
- 8 tablespoons salted sweet cream butter, room temperature
- 2 cups creamy peanut butter
- 2 teaspoons pure vanilla extract
- 3 cups powdered sugar
Chocolate Ganache
- 12 ounces semi-sweet chocolate chips
- ¼ cup heavy cream
Instructions
Brownie Base
- Preheat the oven to 350°F. Line a 9x13-inch baking dish with parchment paper. Lightly spray the lined baking dish with baking spray (Baker’s Joy or a generic version). Set it aside.
- Add the brownie mix, oil, eggs, and water to a medium-sized mixing bowl. Stir just until combined.
- Evenly spread the brownie batter in the prepared baking dish. Bake for 20 minutes. Allow the brownies to cool completely.
Peanut Butter Layer
- Using either a stand mixer or a large mixing bowl and a handheld mixer on medium-high speed, beat the butter for 1 minute, or until smooth.
- Add the peanut butter and vanilla, and continue mixing on medium-high until the mixture is completely combined and smooth.
- Lower the mixer speed to medium-low. Add the powdered sugar 1 cup at a time, mixing well after each cup until well incorporated and smooth.
- Once the brownie layer is completely cooled, evenly spread the peanut butter mixture over the brownie layer.
Chocolate Ganache
- Add the chocolate chips and the heavy cream to a microwave-safe bowl. Heat in the microwave for 45 seconds. Stir and continue heating in 15-second intervals until the ganache is completely smooth.
- Using either a silicone spatula or an offset spatula, evenly spread the ganache over the peanut butter layer.
- Cover the brownies and chill in the refrigerator for 15 to 20 minutes. Remove the brownies from the refrigerator. Slice 15 slices (2½ inches x 3 inches), and return the covered brownies to the refrigerator to chill for an additional 1 hour 45 minutes.
- Remove the brownies from the baking dish by the parchment paper. You may need to carefully re-slice the brownies before serving.
Video
Notes
- When spreading and smoothing the peanut butter mixture over the cooled brownies, you can place a piece of wax paper to help smooth the mixture.
- You can let the brownies chill for the full 2 hours before slicing, but the chocolate layer may crack and not be as pretty as pre-slicing after chilling for 15 to 20 minutes.
- You may need to carefully re-slice the brownies before serving.
Nutrition
Calories: 661kcal | Carbohydrates: 71g | Protein: 12g | Fat: 39g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 310mg | Potassium: 339mg | Fiber: 3g | Sugar: 53g | Vitamin A: 292IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 3mg