Go Back
Buckeye Brownies

Peanut Butter Buckeye Brownies

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
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Chill Time 1 hour 20 minutes
Servings: 16 squares
Ingredients Method Notes

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

Method
 

  1. Prepare the pan. Heat the oven to 350°F (175°C). Line an 8x8 inch pan with parchment paper, leaving some hanging over the sides so you can lift the brownies out later.
  2. 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.
  3. 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.
  4. Cool completely. Let the brownies cool to room temperature. A warm base will melt the filling.
  5. 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.
  6. Spread the filling. Press the peanut butter mixture evenly over the cooled brownies. Smooth the top with a spatula, and chill for 20 minutes.
  7. 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.
  8. 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.