Buckeye Brownies are a chocolate and peanut butter lover’s dream come true! Based on the classic Buckeye candy, these chocolate peanut butter brownies topped with chocolate ganache are sure to be a winner.
Chocolate Peanut Butter Brownies
Buckeyes are a delicious, creamy peanut butter ball partially coated in chocolate to look like a buckeye nut. These decadent Buckeye Brownies were created with the famous candy in mind.
Are you a big fan of chocolate and peanut butter desserts? These recipes will be right up your alley: Reese’s Peanut Butter Cheesecake | Peanut Butter Balls with Rice Krispies | No Bake Peanut Butter Pie | Reese’s Peanut Butter Earthquake Cake
The Ingredients
Here’s what you’ll need to make Buckeye Brownies (the exact measurements and full recipe instructions are below in the easy to print recipe card):
- Brownie mix – you’ll also need the ingredients to prepare the batter according to the package directions.
- Creamy peanut butter – any regular creamy peanut butter will work well in this recipe.
- Butter – regular salted butter is best, but unsalted can be used if you prefer to keep the sodium low.
- Vanilla extract
- Powdered sugar
- Dark or semi-sweet chocolate chips – we just used semi-sweet Nestle chocolate morsels, but any brand you like is perfect. To get the right flavor for the chocolate ganache, it’s best to use dark or semi-sweet chocolate.
- Heavy whipping cream – the cream will be used to make the ganache. Milk does not work as well to create the thick chocolate glaze.
How to Make Buckeye Brownies
Line a 9×13-inch baking dish with parchment paper, leaving enough to come up over the sides of the pan to make it easy to list the brownies out of the pan when the recipe is finished.
Prepare the brownie batter to package directions and spread into the prepared 9×13-inch baking dish. Baker according to package directions.
Make the peanut butter layer while the brownies are baking. In a large mixing bowl, combine the peanut butter, melted butter, vanilla extract, and powdered sugar. Beat until well combined.
In a small microwave-safe bowl, combine chocolate chips and heavy cream. Heat in the microwave on high for one minute, then stir until smooth.
Once the brownies are finished baking, gently spread the peanut butter mixture over the hot brownies.
Pour the chocolate ganache over the peanut butter layer and spread evenly.
To set the chocolate ganache, chill the brownies in the refrigerator for two hours. Lift the brownies out of the pan and cut into 12 squares to serve.
How to Store Buckeye Brownies
Keep the leftover Buckeye Brownies in an airtight food storage container. They will stay fresh at room temperature for up to three days, or refrigerated for up to five days.
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Buckeye Brownies
Ingredients
- 1 box brownie mix with ingredients to prepare the batter
- 1 ½ cups creamy peanut butter
- ¾ cup butter melted
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 1 package 10 oz dark or semi-sweet chocolate chips
- 1/3 cup heavy whipping cream
Instructions
- Preheat oven to 350F.
- Line a 9×13-inch baking dish with parchment paper, leaving enough to come up over the sides of the pan to make it easy to list the brownies out of the pan when the recipe is finished.
- Prepare the brownie batter to package directions and spread into the prepared 9×13-inch baking dish. Baker according to package directions.
- Make the peanut butter layer while the brownies are baking. In a large mixing bowl, combine the peanut butter, melted butter, vanilla extract, and powdered sugar. Beat until well combined.
- When the brownies are finished baking, gently spread the peanut butter mixture over the hot brownies.
- In a small microwave safe bowl, combine chocolate chips and heavy cream. Heat in the microwave on high for one minute, then stir until smooth. Pour the ganache over the peanut butter layer and spread evenly.
- Refrigerate the brownies for 2 hours until the chocolate ganache is set. Lift the brownies out of the pan and cut into squares to serve.
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4 comments on “Buckeye Brownies”
Absolutely amazing
Omg they’re the perfect dessert
O. M. G.
I am a native Ohioan, so Buckeye anything is always a go to for dessert. These are amazing! I will be making forever. Honestly, mostly because they are way less work than actual buckeyes.
The only flaw is that my PB layer separated from the brownie layer when I picked up the pieces I cut. Any tips or tricks for me?
Love this recipe! I can’t seem to find the recipe for Graham vracker cups with marshmallows and chocolate. If you can possibly send it, I would appreciate awwww te it! Thank you.