Buckeye brownies take everything people love about the classic Ohio candy, a smooth peanut butter center wrapped in chocolate, and turn it into a pan of fudgy brownies you can slice and share. A dense chocolate base, a thick layer of creamy peanut butter filling, and a shiny chocolate topping give you three textures in every bite. These are simple to make, they use pantry ingredients, and they need no special equipment.
Why You’ll Love This Recipe
- Three layers, one pan. Brownie, peanut butter filling, and chocolate top, with no candy rolling or dipping.
- Easy to make ahead. The brownies are better after they chill, so you can bake them the day before.
- Simple ingredients. Everything is a basic pantry item.
- Great for sharing. They slice cleanly and travel well for parties, potlucks, and holidays.
What Are Buckeye Brownies?
Buckeyes are a classic candy made of peanut butter fudge dipped in chocolate, so that the top looks like the nut of an Ohio buckeye tree. Buckeye brownies use the same flavors in bar form. Instead of rolling dozens of little balls, you spread the peanut butter layer over a baked brownie and cover it with chocolate.
Ingredients
Brownie layer
- 1/2 cup (113 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (35 g) unsweetened cocoa powder
- 1/2 cup (65 g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Peanut butter layer
- 1/2 cup (113 g) unsalted butter, softened
- 1 cup (250 g) creamy peanut butter
- 1 3/4 cups (210 g) powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Chocolate topping
- 1 cup (170 g) semi-sweet chocolate chips
- 2 tablespoons unsalted butter
Ingredient Notes
- Peanut butter: Use a regular creamy peanut butter such as Jif or Skippy. Natural peanut butter separates and can make the filling oily and soft.
- Chocolate: Semi-sweet balances the sweet filling. Dark chocolate chips work if you like a less sweet top.
- Cocoa: Unsweetened cocoa gives a deep chocolate flavor. Dutch-process or natural both work.
Instructions
- Prepare the pan. Heat the oven to 350°F (175°C). Line an 8×8 inch pan with parchment paper, leaving some hanging over the sides so you can lift the brownies out later.
- Mix the brownie batter. Whisk the melted butter and sugar together. Add the eggs and vanilla and whisk until smooth. Stir in the cocoa, flour, salt, and baking powder until just combined.
- Bake. Spread the batter in the pan and bake for 22 to 25 minutes, until a toothpick comes out with a few moist crumbs. Do not overbake or the base will turn dry.
- Cool completely. Let the brownies cool to room temperature. A warm base will melt the filling.
- Make the peanut butter layer. Beat the softened butter and peanut butter until smooth. Add the powdered sugar, vanilla, and salt, and mix until thick and creamy.
- Spread the filling. Press the peanut butter mixture evenly over the cooled brownies. Smooth the top with a spatula, and chill for 20 minutes.
- Add the chocolate. Melt the chocolate chips and butter in 30-second bursts in the microwave, stirring each time, until smooth. Pour over the peanut butter layer and spread evenly.
- Chill and slice. Refrigerate for 1 to 2 hours; 2 hours gives the cleanest slices. Lift the block out with the parchment and cut into 16 squares.
Tips for Success
- Cool the base fully before adding the filling so the layers stay separate.
- Use a sharp knife, wiped clean between cuts, for neat edges.
- Cut cold. Chilled brownies slice more cleanly than room-temperature ones.
- Don’t overbake. Pull the pan when a toothpick still has a few moist crumbs.
- Line the pan with parchment. It makes lifting and cutting much easier.
- Stir the chocolate topping gently so it stays glossy and doesn’t get streaky.
Variations
- Crunchy: Use crunchy peanut butter in the filling for texture.
- Salty-sweet: Sprinkle flaky salt or crushed pretzels over the chocolate before it sets.
- Darker top: Swap semi-sweet chips for dark chocolate.
- Mini size: Cut into 32 small squares for parties.
- Boxed shortcut: Use a boxed brownie mix for the base and keep the same filling and topping.
Storage and Make-Ahead
- Room temperature: Up to 1 day in an airtight container, but the chocolate softens in warm rooms.
- Refrigerator: Up to 5 days in an airtight container.
- Freezer: Up to 2 months. Freeze the cut squares on a tray, then move them to a freezer bag. Thaw in the fridge.
- Make ahead: You can bake the base a day early and add the layers the next day.
Frequently Asked Questions
Can I freeze buckeye brownies? Yes. Freeze them cut, with parchment between the layers, for up to 2 months. Thaw in the fridge before serving.
Why is my peanut butter layer too soft? The base was probably still warm, or the butter was too soft. Chill the layer for 20 minutes, and add a little more powdered sugar next time.
Can I use natural peanut butter? It is not recommended. Natural peanut butter separates and makes the filling greasy and loose.
How are buckeye brownies different from regular brownies? They have a creamy peanut butter filling and a chocolate topping, so each bite tastes like a buckeye candy.
How do I get clean slices? Chill the brownies until firm, then use a sharp knife and wipe it between cuts.
Can I make these in a 9×13 pan? Yes, but double the ingredients for all three layers and bake the base a few minutes longer.
Peanut Butter Buckeye Brownies
Ingredients
Method
- Prepare the pan. Heat the oven to 350°F (175°C). Line an 8×8 inch pan with parchment paper, leaving some hanging over the sides so you can lift the brownies out later.
- Mix the brownie batter. Whisk the melted butter and sugar together. Add the eggs and vanilla and whisk until smooth. Stir in the cocoa, flour, salt, and baking powder until just combined.
- Bake. Spread the batter in the pan and bake for 22 to 25 minutes, until a toothpick comes out with a few moist crumbs. Do not overbake or the base will turn dry.
- Cool completely. Let the brownies cool to room temperature. A warm base will melt the filling.
- Make the peanut butter layer. Beat the softened butter and peanut butter until smooth. Add the powdered sugar, vanilla, and salt, and mix until thick and creamy.
- Spread the filling. Press the peanut butter mixture evenly over the cooled brownies. Smooth the top with a spatula, and chill for 20 minutes.
- Add the chocolate. Melt the chocolate chips and butter in 30-second bursts in the microwave, stirring each time, until smooth. Pour over the peanut butter layer and spread evenly.
- Chill and slice. Refrigerate for 1 to 2 hours; 2 hours gives the cleanest slices. Lift the block out with the parchment and cut into 16 squares.
Notes
- Peanut butter: Use a regular creamy peanut butter such as Jif or Skippy. Natural peanut butter separates and can make the filling oily and soft.
- Chocolate: Semi-sweet balances the sweet filling. Dark chocolate chips work if you like a less sweet top.
- Cocoa: Unsweetened cocoa gives a deep chocolate flavor. Dutch-process or natural both work.
